One Dish No Knead Bread Food

NO-KNEAD LOAF BREAD

Steps:

• Gather the ingredients.
• In a large mixing bowl, combine the flour, yeast, salt, and sugar or honey, if using.
• Use a whisk or spoon to blend well.
• Slowly add the water and stir with a wooden spoon or your hands, until well mixed.
• Cover the bowl with plastic wrap and set in a draft-free place to rise for 4 hours.
• Grease an 8-by-4-inch loaf pan with butter.
• Scrape the dough out onto a well-floured surface, such as a silicone mat, parchment paper, or a cutting board.
• With floured hands, shape the dough into a rough rectangle about 8 1/2 inches by 12 inches. Add small amounts of flour, if needed, to keep it from sticking to the surface. Try to handle the dough gently so it doesn't deflate too much. You want lots of little air bubbles through the loaf.
• Gently fold the ends to form a rough loaf shape. Drop it into the prepared pan.
• Cover the pan loosely with a clean, lightweight dish towel, and set in a draft-free place for 1 hour, or until it is approximately double in size.
• Heat the oven to 425 F. With a sifter or fine-mesh sieve, dust the risen loaf with a little more flour.
• Bake the loaf for 25 minutes, until it's a deep golden brown and sounds hollow when tapped.
• Remove from the oven and turn the bread out onto a rack to cool completely before slicing.
• Enjoy!

ONE-DISH NO-KNEAD BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in remaining ingredients to form a wet dough; transfer to a greased 2-1/2-qt. baking dish. Cover; let stand in a warm place 1 hour., Stir down dough. Cover; let stand 1 hour. Preheat oven to 425°., Bake 20 minutes. Reduce oven setting to 350°. Bake until top is golden brown and a thermometer reads 210°, about 20 minutes longer., Remove bread from baking dish to a wire rack to cool. Serve warm.

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.

ORIGINAL NO KNEAD BREAD

Steps:

• Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter top.
• Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450°F.
• Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210°F Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350°F oven for 10 minutes.

NO-KNEAD BREAD

Steps:

• Mix all of the dry ingredients in a medium bowl. Add the water, and mix by hand or with a wooden spoon for 30 seconds to 1 minute, until you have a wet, sticky dough. If it is not very sticky to the touch, mix in 1 or 2 more tablespoons of water. Cover the bowl with a plate or plastic wrap and let the dough rise for 12 to 18 hours at room temperature (approximately 72°F), until the surface is dotted with bubbles and the dough has more than doubled in size.
• When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the surface in one piece. As the dough pulls away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky; do not add more flour. Use lightly floured hands, a bowl scraper, or a spatula to lift the edges of the dough in toward the center. Tuck in the edges of the dough to make it round.
• Generously coat a clean smooth cotton dish towel with flour, wheat bran, or cornmeal. Gently lift the dough and place it seam side down onto the towel, and lightly dust the dough with flour. Fold the ends of the towel loosely over the dough to cover it, and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled, and when you gently poke it with your finger, it holds the impression. If it doesn't, let rise for another 15 minutes.
• Thirty minutes before the end of the second rise, preheat the oven to 475°F. Position a rack in the lower third of the oven, and place the covered pot in the center of the rack. Carefully remove the preheated pot from the oven and uncover it. Unfold the dish towel, lightly dust the dough with flour, and quickly but gently invert it into the pot, seam side up. Use caution, the pot will be very hot. Cover the pot and bake for 30 minutes.
• Remove the lid, and continue baking for 15 to 30 minutes more, until the bread is a deep chestnut color. Use a spatula or pot holders to carefully lift the bread out of the pot, and place it on a rack to cool thoroughly, for 1 hour or more.