King Arthur No Knead Bread Food
ANOTHER NO-KNEAD BREAD
Love the idea of no-knead bread and want to try this. Cook in a dutch oven and top with King Arthur Everything bread Topping or your favorite seeds.
Provided by Bonnie G 2
Categories Yeast Breads
Time 1h15m
Yield 1 Loaf
Number Of Ingredients 6
Steps:
- Mix first 5 dough ingredients in a large bowl to make a sticky dough, or beat in a stand mixer for 3 minutes.
- Cover with plastic wrap and let rest at room temperature overnight or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl.
- Turn dough onto lightly floured surface and form into a log or round loaf to fit a 14" to 15" lidded stonewar baker or 9" to 10" round lidded baking crock.
- Place dough in lightly greased pan, smooth-side up.
- Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger. Just before baking, make several slashed to allow for expansion.
- Spritz or brush dough with water and sprinkle about 1 tablespoon topping. Place bread in cold oven and set temperature to 450.
- Bake bread for 50 minutes, then remove lid and continue to bake for another 5-10 minutes, until it's deep brown in color.
- Remove bread from oven, turn it onto a rack and cool before slicing.
Nutrition Facts : Calories 2863.8, Fat 43.1, SaturatedFat 6.1, Sodium 4686.3, Carbohydrate 531.3, Fiber 22.3, Sugar 1.9, Protein 76.6
KING ARTHUR'S SANDWICH BREAD
This is a repost from the King Arthur Flour website, it's a delicious and easy sandwich bread that doesn't use any strange ingredients ^_^
Provided by Lissa.Blair
Categories Yeast Breads
Time 2h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 6
Steps:
- Proof the yeast in a bit of warm water and sugar, unless you use instant or quick-rise yeast. In a large bowl, combine all ingredients and stir until the dough starts to leave the sides of the bowl.
- Transfer the dough to a lightly greased surface and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Add a bit of additional milk or flour if needed- the dough should be soft, but not sticky.
- Transfer the dough to a lightly greased bowl, cover, and allow it to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
- Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in the lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan.
- Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it's light golden brown.
- Remove the bread from the oven, and cool it on rack before slicing. Store the bread in a plastic bag at room temperature.
Nutrition Facts : Calories 115.4, Fat 2.2, SaturatedFat 1.3, Cholesterol 6, Sodium 200.1, Carbohydrate 20.4, Fiber 0.7, Sugar 1.6, Protein 3.1
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