Miracle Bread No Kneading Food

MIRACLE BREAD ~ NO KNEADING

Steps:

• 1. Mix 1/2 cup warm water, 2T yeast and 2T sugar together and allow the yeast to dissolve for a few minutes.
• 2. Combine the 2 cups warm water, 2 T melted butter or oil and 2 tsp salt with yeast water.
• 3. Mix in six cups of flour. Stir well by hand or mixer equipped with dough hook. If dough is too sticky, add a little more flour.
• 4. Form into a ball. Place in greased bowl and roll dough to grease the top of the dough.
• 5. Let rise for 30 to 60 minutes at room temperature. It should expand to double it's size. ( i covered my bowl)
• 6. Divide dough in half and roll out as you would pie dough.
• 7. Roll up as a jelly roll. Place it on a greased baking sheet. ( I sprinkled a little corn meal on the cookie sheet)
• 8. Make diagonal slits across the top with a sharp knife.
• 9. Do the same with second ball of dough. Let rise about 1 hour or until double in size.
• 10. Beat 1 egg and 2 T milk. Brush egg mixture over top of bread. Sprinkle with sesame seeds or poppy seeds.
• 11. Bake at 425 degrees for 15 to 20 minutes. Try to let it cool before cutting into the loaf! Bet you can't! This bread is awesome with butter and a sprinkle of garlic powder!
• 12. Note: She stated in the blog that "The dough can be used in a variety of ways. I'll demonstrate a long French type loaf, perfect for garlic bread. But you can put this dough in loaf pans or even make cinnamon rolls with it."

NO-KNEAD BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.