NO-KNEAD BREAD OR CAMP FIRE BREAD RECIPE - (3.6/5)
Provided by Christie
Number Of Ingredients 4
Steps:
- Mix 4 ingredients till combined. Cover with foil and let sit in a warm place for 12 - 18 hours. Preheat oven to 450ºF. when ready to bake. Place cast iron pot in the oven to warm for 30 minutes. (Can use a nice pot like Le Creuset or just your average rusty dutch oven, minus rust!) While the pot is warming, dump your dough out onto a heavily floured surface. While it has been sitting, it has been turning into a wet, bubbly goo. (I may add other ingredients at this point. I use 1/2 chopped, sauteed onion, 2-3 cloves garlic, 1-2 Tablespoons olive oil and 1 heaping Tablespoon Rosemary. Yummy) So dump it out and dust it with flour. Turn it over a couple times just so it forms into a ball. Cover with a towel and let sit for up to 2 hours, or until you pot is heated. Then place the ball of dough into the pot. Cover with lid and bake at 450)F. for 30 minutes. Remove lid and bake for an additional 15 minutes. The bread should sound hollow when tapped.
PINEAPPLE BREAD
This is a great tasting loaf, fruity and nutty at the same time.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
- In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 386.7 mg, Sugar 20.1 g
NAVAJO FRY BREAD II
As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos.
Provided by SAUNDRA
Categories Bread Quick Bread Recipes
Time 40m
Yield 9
Number Of Ingredients 5
Steps:
- In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
- In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
- Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.
Nutrition Facts : Calories 281 calories, Carbohydrate 46.4 g, Cholesterol 5.4 mg, Fat 6.8 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 1914.9 mg, Sugar 3.3 g
FRY BREAD I
A traditional North American treat. Serve with jam or honey.
Provided by Rita
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
- Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 32.1 g, Fat 7.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 1 g, Sodium 219.6 mg, Sugar 0.1 g
NO-KNEAD BREAD
Got this recipe from The New York Times. Makes great bread that is well worth the wait. 20 hours prep time is for rising.
Provided by spatrickucla
Categories Yeast Breads
Time 21h
Yield 1 -1/2 pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 5-8 cups 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 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 okay. 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.
Nutrition Facts : Calories 1368.2, Fat 3.8, SaturatedFat 0.6, Sodium 2914.9, Carbohydrate 286.6, Fiber 10.4, Sugar 1, Protein 39.1
NO-KNEAD SOURDOUGH BREAD
Update: This bread is not suitable for sandwiches, it's perfect for those that like the crust of an artisian bread, and because of the wet dough besure to place in a bowl or pan to help shape the loaf. After Mark Bittman's feature in the New York Times (November 8, 2006) on Jim Lahey's no-knead bread, I started the search for a sourdough method. I think Breadtopia has the best. The use of parchment paper or proofing baskets makes it very simple. See Recipe #290761. I've found it best to proof the starter in the morning (8-10 hours), then make the sponge in the evening, allowing it to sit out overnight (15 - 18 hours) and then baking it the next day. Cooking time indicated does not include proofing time needed. NOTE: Even though it's recommended to use a La Cloche or a 6-8 quart dutch oven I've been baking my boule in a 4 qt. cast aluminum dutch oven.
Provided by Galley Wench
Categories Sourdough Breads
Time 1h
Yield 1 1 1/2 pound loaf
Number Of Ingredients 6
Steps:
- Mix together the dry ingredients in large non-metalic bowl.
- In measuring cup mix together water and sourdough starter.
- Mix in liquid until the flour is incorporated. The consistency should be firm and shaggy.
- Cover with plastic and let sit on the counter for 16-18 hours at room temperature, about 70°F (Note: At 70-75 degrees the bread leavens well and has the distinct sourness and flavor of sourdough. At more than 75 degrees the dough becomes too acidic which inhibits the wild yeast and leavens poorly. At much less than 70 degrees the dough leavens well but has a mild flavor. ).
- With plastic scraper remove dough from bowl and gently place on floured surface.
- Gently flatten dough into rectangle and fold the ends inward (like a letter).
- Fold the sides inward and form a dough ball.
- Place dough, seam side down, on parchment paper bowl or frying pan (helps to hold shape and cover loosely with a towel and allow to rise until doubled in size, about 1 1/2 hours.
- If using proofing basket,spray the basket with non-stick oil and dust with flour or wheat brand and place dough directly in the basket.
- Cover with towel and let rise about 1 1/2 hours.
- Dough is ready when it will not readily spring back when poked with a finger.
- Thirty minutes before baking, place cast-iron Dutch Oven or La Cloche (with lids) in oven and preheat to 500 degrees.
- With serrated knife place slits in top of loaf.
- Remove pot or La Cloche from oven and carefully lift dough with parchment from bowl and transfer to La Cloche or Dutch Oven.
- Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Replace lid and return to oven.
- Turn oven to 475 degrees and bake for 30 minutes.
- Remove cover; reduce heat to 450 degrees and bake an additional 15-20 minutes or until golden brown; interior temperature should be 200 degrees and the bottom sounds hollow when thumped.
- Remove from pan and cool completely on rack before cutting.
Nutrition Facts : Calories 1545.5, Fat 6.1, SaturatedFat 1, Sodium 3507.5, Carbohydrate 324.8, Fiber 21.3, Sugar 1.3, Protein 48.1
NO KNEAD BREAD
Make and share this No Knead Bread recipe from Food.com.
Provided by Chuck Hughes
Categories Quick Breads
Time 2h10m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Mix together the yeast, sugar and water in a large bread making bowl and allow to bubble up and foam. Wait a few minutes until the yeast starts to work, and then add the vinegar and oil. Add the all-purpose flour cup by cup, stirring well after each addition. Then add the whole wheat flour, mixing in the salt at one point, cup by cup, and stirring well after each addition. The dough will still be a little bit wet and spongy.
- Cover with a damp tea or kitchen towel, and let rise in a warm place for 30 to 40 minutes, or until it has doubled in size.
- Preheat an oven to 375 degrees F.
- Using a big spatula, spoon the dough out into 2 well-greased loaf pans. Using your fingers if needed, press the sides down, helping to create the perfect loaf shape. (Do not knead). With a knife, make 2 or 3 diagonal shallow incisions across the top of the loaves. Top with your favorite herbs or spices. For the savory loaf, sprinkle with steak spice. For the other, sprinkle with demerara or raw sugar.
- Bake the loaves for about 50 minutes, or until they are golden brown and crusty on top, and sound hollow when tapped on the underside. Let sit, if you can wait, for at least 5 to 10 minutes before slicing and serving with butter.
- This moist bread keeps well for a few days if placed in a resealable plastic bag. The bread can also be frozen for many weeks.
Nutrition Facts : Calories 1297.8, Fat 12.8, SaturatedFat 1.9, Sodium 3508.9, Carbohydrate 259.8, Fiber 22.7, Sugar 7.4, Protein 41.6
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