No Knead Crusty Bread Food

EASY NO KNEAD DUTCH OVEN CRUSTY BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
• The dough will be shaggy and sticky.
• Cover bowl with plastic wrap.
• Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
• The 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 it rest for about 15 minutes.
• Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
• Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
• Cover with another towel and let rise for about 1 to 2 hours.
• When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
• At least 20 minutes before the dough is ready, heat oven to 475 degrees.
• Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
• When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
• The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
• Cover and bake for 30 minutes.
• Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
• Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

NO-KNEAD SALAMI BREAD

Steps:

• In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
• Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
• Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
• Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
• Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
• When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
• Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.

NO-KNEAD PEASANT BREAD

Steps:

• Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
• Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
• Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
• Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
• Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

NO-KNEAD BREAD

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.

CRUSTY PORTUGUESE-AMERICAN YEASTED CORNBREAD (NO KNEAD)

Steps:

• First Rise: In a medium bowl, gradually stir the boiling water into the cornmeal until smoothly incorporated. Let cool thoroughly. In a large bowl, thoroughly stir together the flour, salt, and yeast. Gradually but vigorously stir the ice water into the cooled cornmeal until very smoothly blended. Then vigorously stir the cornmeal mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. If too dry to mix completely, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be stiff. If the dough is soft, vigorously stir in enough more flour to stiffen it. Brush or spray the top with vegetable oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
• Second Rise: Vigorously stir the dough, adding more flour if needed to yield a hard-to-stir dough. Using an oiled rubber spatula, fold the dough in towards the center all the way around. Brush or spray the top with oil. Re-cover with nonstick spray-coated plastic wrap.
• Let Rise Using Any of These Methods: For a 1-1/2- to 2-1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 12 hours, then set out at room temperature. Continue the rise until the dough doubles from the deflated size, removing the plastic if the dough nears it.
• Baking Preliminaries: 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450°F Heat a 3-1/2- to 4-quart (or larger) heavy metal pot in the oven until sizzling hot (check with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough, loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and raggedlooking; it will even out during baking. Generously spray or brush the top with water, then sprinkle over a tablespoon of cornmeal. Immediately top with the lid. Shake the pot back and forth to center the dough.
• Baking: Reduce the heat to 425°F Bake on the lower rack for 50 minutes. Remove the lid. Reduce the heat to 400°F Bake for 15 to 25 minutes longer, until the top is well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 210°F to 212°F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly.
• Serving and Storing: This tastes good warm but will cut better when cool. Cool completely before storing. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400°F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

NO KNEAD CRUSTY BREAD

Steps:

• 1. In a large mixing bowl, whisk together flour, salt, yeast, and sugar. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great. Note: Regular active yeast can be used in place of the instant or rapid rise yeast but it will need to be activated in 1/4 cup warm water with 1 tsp sugar. Stir and let sit for 5-10 minutes. However, the rapid rise works the best.
• 2. DO NOT REFRIGERATE. This is not optional. It takes that much time to proof the dough. The reason why you need a large bowl, is because the dough will start to rise.
• 3. Heat oven to 450 degrees. Once the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
• 4. Right after you put the pan in the oven to preheat, dump the dough out onto a HEAVILY floured surface and shape it into a round ball. A pastry cloth works great! Cover with plastic wrap and let set for 30 minutes while the pot is heating.
• 5. Remove hot pot from the oven and carefully drop in the dough. You do NOT have to have an enamel covered cast iron pot. You can use anything with a lid that can take the heat, such as a 5.5 quart cast iron enamel covered pot. You DO NOT need to oil the pot. At least not in a enamel covered cast iron or regular cast iron pot.
• 6. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes.
• 7. Remove bread from oven and place on a cooling rack to cool. Remember the pot is HOT so use a couple of hot pads and carefully pull out the bread.
• 8. Tips: Use your imagination and add other ingredients like garlic, onion, cheese, pepperoni, dill, herbs, sun dried tomatoes, dried fruits, nuts, etc.
• 9. Enjoy!

NO KNEAD CRUSTY BREAD

Steps:

• 1. The night BEFORE you bake (or early in the morning and bake for dinner)
• 2. In a medium to large bowl - Mix together flour, salt, yeast and seasoning (if using) use a whisk
• 3. Stir in water and mix with a wooden spoon until dough is mixed well and comes away from the side of the bowl
• 4. Cover the bowl with plastic wrap and let sit overnight
• 5. The Next Morning - Put a large Dutchen Oven with a lid in the oven Preheat the oven to 450 degrees The dough will be VERY STICKY. Flour the counter and your hands (liberally) dump the dough out of the bowl - I use a rubber spatula coated with flour to get it out
• 6. Once on the counter, fold the dough over a few times so it's a bit more stable. Gather the dough into a a ball by gently pressing on the top of the dough and pulling the ends underneath the loaf. Press the dough into the shape you want (can be round and long)
• 7. Place the dough on parchment paper and cover to let rise while the oven is preheating - at least 30 minutes
• 8. After the dough has rested, use a serrated knife and make a few slits along the top of the loaf. Using your hand spread a little water on the top of the loaf and sprinkle with kosher salt.
• 9. After 30 minutes - take the Dutch Oven out of the oven - remove the lid and lift the dough by the corners of the parchment paper (may want to trim it a little) and put in the dutch oven - cover with the lid and bake for 30 minutes
• 10. After 30 minutes, remove from the oven. Take the lid OFF and let the bread bake another 10 to 15 minutes
• 11. Remove bread from the pan and place on cooling rack