NO KNEAD CHEESE BREAD
No Knead Cheese Bread! Just five ingredients and stupid easy to make. Crusty golden outside, and pillowy soft cheesy inside. The BEST.
Provided by Lindsay
Categories Side Dish
Time 12h30m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, with something basic like a wooden spoon, combine the flour, salt, and yeast together until mixed. Stir in the water and olive oil until a chunky, thick dough forms. If it needs a little more water, add just a few more tablespoons. Gently stir in the cheese. It's gonna look scrappy and weird and you're going to question me, but just you wait.
Nutrition Facts : Calories 384 calories, Sugar 0.3 g, Sodium 708.4 mg, Fat 16.3 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 48.3 g, Fiber 1.7 g, Protein 10.8 g, Cholesterol 18.7 mg
NO KNEAD SKILLET CHEESE BREAD
Making warm and crusty homemade bread is easier than you've imagined with this No Knead Skillet Cheese Bread. Perfect for dunking in warm soup, the cheese and parsley add extra yummy goodness!
Provided by Katerina | Easy Weeknight Recipes
Categories Bread
Number Of Ingredients 10
Steps:
- Combine water and yeast in a large mixing bowl.
- Add 1 cup flour and salt to the yeast mixture; stir with a wooden spoon until combined.
- Stir in garlic powder, onion powder, and cheese.
- Add remaining flour, one cup at a time, stirring until well combined.
- Cover bowl with plastic wrap and let rise for 1 hour.
- In the meantime, add 1 tablespoon olive oil to an 8-inch cast iron skillet, and coat the bottom and sides of the skillet with the olive oil.
- Lightly flour your hands and transfer dough to the skillet.
- Shape dough into a round disk; cover with a towel and let stand 30 minutes.
- Preheat oven to 400˚F.
- Drizzle 1 tablespoon olive oil over the top of the dough and sprinkle with salt and parsley.
- Score the top of the loaf with a knife.
- Bake for 30 minutes, or until top is a golden brown.
- Remove from oven and immediately turn bread out onto a cooling rack.
- Let completely cool.
- Cut and serve.
Nutrition Facts : ServingSize 1 slice, Calories 278 kcal, Carbohydrate 43 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 189 mg, Fiber 2 g, Sugar 1 g
EASY BATTER BREAD
Posted in reply to a message board request. This is the recipe I used (over 40 years ago) when I made my first loaf of yeast bread. Its very simple to make, and produces a good, basic white bread for sandwiches and/or toast. If memory serves, the recipe was from the side of the Hecker's Unbleached Flour sack. Prep Time does not include the 1 to 2 hour rising time.
Provided by Dee514
Categories Yeast Breads
Time 1h5m
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water.
- Stir sugar into yeast/water mixture, let mixture sit until tiny bubbles start to form.
- Add butter, salt and half the flour.
- With electric mixer on medium speed, beat batter for 2 minutes.
- Add remaining flour, stirring by hand (or on low speed) until well blended and smooth (batter will be very thick, like a very soft dough).
- Cover bowl with a tea towel, and let the batter rise in a warm draft free place for 30-60 minutes or until doubled.
- Beat the batter by hand, about 25 strokes (the dough will deflate).
- Spread batter evenly into a greased 8x3 or 9x4 inch loaf pan.
- Smooth out the top of the loaf by patting it with your floured hand.
- Cover pan, and let batter rise again (about 30-60 minutes) until dough has reached the top of the pan.
- Bake in a preheated 375°F oven for 45-50 minutes, or until the loaf sounds hollow when the top is lightly tapped.
- Remove from pan.
- For a softer crust, brush the top of the hot loaf with butter.
- Cool on a wire rack.
- Bread slices best when it is cooled.
EASY NO-KNEAD BREAD
Make and share this Easy No-Knead Bread recipe from Food.com.
Provided by TattooedMamaof2
Categories Yeast Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Mix all the dry ingredients in a large bowl. Add the water.
- Pour the batter into a greased loaf pan. Cover the dough with a tea towel and let rise for an hour.
- Bake in a 400F oven for about 45 minutes.
Nutrition Facts : Calories 1652.2, Fat 4.1, SaturatedFat 0.6, Sodium 3508.6, Carbohydrate 356.6, Fiber 12.2, Sugar 67.5, Protein 42.6
EASY CHEESE BATTER BREAD (A PILLSBURY BAKE-OFF WINNER)
This hearty casserole bread was a prize winner in the 23rd Bake-Off contest in the early 70's. The moist and chewy bread is even better the second day! *Cooking time(passive time) includes time for bread to rise twice.
Provided by DuChick
Categories Yeast Breads
Time 2h20m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Generously grease 1 1/2 or 2 quart casserole dish or 9x5" loaf pan.
- Lightly spoon flour into measuring cup; level off.
- In large bowl, combine 1 1/2 cups flour, cheese, sugar,salt and yeast; blend well.
- In small saucepan, heat milk and margarine until very warm (120 to 130 degrees F.).
- Add warm liquid and eggs to flour mixture.
- Blend at low speed until moistened; beat 3 minutes at medium speed.
- By hand, stir in remaining 1 cup flour.
- Cover loosely with plastic wrap and cloth towel.
- Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, about 45-60 minutes.
- Stir down dough to remove all air bubbles. Turn into prepared casserole dish.
- Cover; let rise in warm place until ight and doubled in size, 20-25 minutes.
- Heat oven to 350 degrees.
- Uncover dough.
- Bake 40-45 minutes or until deep golden brown.
- Remove from casserole dish immediately; cool on wire rack.
Nutrition Facts : Calories 2796.6, Fat 153.4, SaturatedFat 49, Cholesterol 779.2, Sodium 5565.6, Carbohydrate 261.7, Fiber 9.9, Sugar 11, Protein 89.1
NO-KNEAD BREAD
This easy Italian-inspired no-knead bread is designed to fit into the working week - enjoy as a simple snack dipped into balsamic vinegar and olive oil
Provided by Miriam Nice
Categories Side dish, Snack
Time 1h10m
Yield Makes 1 loaf (cuts into 10-12 slices)
Number Of Ingredients 5
Steps:
- Pour 500ml warm water into a large bowl and sprinkle over the yeast. Stir to distribute the yeast, then add the flour, rosemary leaves and sea salt. Once everything is well mixed and you have a very, very soft dough (don't worry if it's sticky, you won't be kneading it), cover the bowl with cling film and leave to rise overnight, or for 8-12 hrs.
- Once the dough has risen, brush the inside of another large bowl with the olive oil and dust with 1-2 tbsp flour. Carefully tip the bread, which will be very soft and bubbly, into the floured bowl and dust the top with more flour. Cover again with cling film and leave to prove for 1 hr.
- Heat oven to 200C/180C fan/gas 6. Place a large casserole dish, small roasting tin or cake tin in the oven to heat up. When it's really hot, take it out of the oven, line it with a square of baking parchment or a silicone liner and quickly tip in the dough. Sprinkle with a little more flour and bake for 45 mins-1 hr or until the bread is risen, golden and, if you tap the crust with your knuckles, it sounds hollow.
- Turn the bread out onto a wire rack and leave to cool for 10-15 mins before slicing. Delicious served warm with olive oil, balsamic vinegar and sea salt flakes.
Nutrition Facts : Calories 162 calories, Fat 2 grams fat, Carbohydrate 29 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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