SPEEDY NO-KNEAD BREAD
The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone's guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, project, appetizer, side dish
Time 1h
Yield 1 big loaf
Number Of Ingredients 4
Steps:
- Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
- Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
- 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 dough and put it into pot, seam side up. 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.
QUICK NO KNEAD BREAD
This quick, no knead bread is seriously hands off in effort and the only thing you need going for you is time to let it prove. The oven does all the work to create a crusty, golden, airy bread. Hope you enjoy it!
Provided by Recipe Winners
Time 4h25m
Number Of Ingredients 5
Steps:
- combine flour, yeast and salt in a large bowl
- stir to evenly distribute the yeast into the flour and salt
- add the water and stir until it's well combined - dough will be' shaggy', meaning not smooth, but bitsy and very sticky
- cover bowl with plastic wrap and leave at room temperature for 3 hours (dough will rise and be dotted with bubbles)
- transfer dough to a well floured bench and sprinkle some flour on top of the dough
- using a scraper fold the dough over 10-12 times and shape into a rough ball
- place a sheet of baking paper in a clean bowl
- tip dough onto the paper and cover with a tea towel
- leave dough to stand for about 30 minutes
- meanwhile place a heavy cast iron casserole dish with lid into a cold oven
- turn oven on and heat to 235c (450f) bake not fan
- when temperature is reached, remove pot from oven - obviously the pot is extremely hot
- lift the baking paper with the dough into the pot and cover with the lid
- bake for 30 minutes
- after 30 minutes remove lid and discard paper
- return bread to pot and bake (uncovered) for a further 10-20 minutes, depending on how dark you like your bread
- OPTIONAL
- at the end of the cooking time, turn the oven off and leave the oven door slightly ajar
- leave the loaf in the oven for a further 20 minutes, this creates a wonderful thick crust
- remove from oven and place bread on a cooling rack
- slice away and enjoy!
SUPER-QUICK NO-KNEAD BREAD
This is the latest version of bread coming out of my kitchen. Husband and Son eat it almost as soon as it is out of the oven which makes me grouse at them about sore stomachs. Blahblahblah is probably all they hear because they carry on eating it! Sometimes I make plain crust bread and other times I roll the dough in cracked wheat before placing it in the pans. Either way the bread has a wonderfully crisp crust and a really tender inside.
Provided by Bokenpop aka Mad
Categories Low Cholesterol
Time 2h30m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- Mix all dry ingredients together.
- Add water and stir in until a really sticky dough has formed.
- Cover with a cloth and leave in a warm place to rise.
- Punch down and divide dough into two balls.
- If you are using the cracked wheat, roll the dough balls in the cracked wheat now.
- Place into well greased pans and bake at 400F for 1 hour.
- Cook's note: No need for a second rising as the bread rises perfectly in the oven on baking.
NO KNEAD BREAD
A very easy bread recipe that is absolutely delicious!
Provided by emh123
Time 10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Find yourself a suitable container that will fit in your fridge over night such as a largish Tupperware sandwich box (it will all make sense later)
- Pour 360ml warm water into the box and add the sachet of yeast and stir until dissolved
- Add 500g white bread flour and the salt, stir with a fork until all the flour has been incorporated, flatten with the back of the fork
- Pop the lid of your box on top but don't close tightly, you don't want it to explode!
- Leave it on the work top for about 2 hours for the yeast to do its thing
- After 1 1/2 to 2 hours it should have doubled in size, it's now time to put it to bed in the fridge overnight..
- After 24 hours or so take out the dough and tip onto a floured surface and fold onto itself a couple of times with floured hands, there's no need to do more than this
- Shape the dough and put onto a baking tray to rise a second time, approx 1 hour depending on the warmth of your kitchen, score the top
- After half an hour preheat your oven to 200 c
- When you're ready to cook your loaf add a cup full of water to the tray in the bottom of the oven and bake your bread for half an hour, it should sound hollow to the touch when tapped and be a lovely golden brown
- This dough can be left in the fridge for up to a week
NO-KNEAD BREAD
This easy Italian-inspired no-knead bread is designed to fit into the working week - enjoy as a simple snack dipped into balsamic vinegar and olive oil
Provided by Miriam Nice
Categories Side dish, Snack
Time 1h10m
Yield Makes 1 loaf (cuts into 10-12 slices)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 162 calories, Fat 2 grams fat, Carbohydrate 29 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
QUICK-RISE NO-KNEAD BREAD
originally from the cookbook "From Tauhara's Kitchen" and I found it on the blog "Thinking about Food" - http://wwwthinkingaboutfood.blogspot.com/2008/09/quick-rise-no-knead-bread.html
Provided by ellie3763
Categories Yeast Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl dissolve honey and molasses in warm water. Sprinkle on yeast and stir gently. Leave in a warm place until warm and frothy. (10-15 mins).
- In another bowl, combine flour and salt. Pour yeast mix and mix well, the mix should be fairly wet but not too sloppy.
- Oil two loaf tins and warm slightly. Half fill with dough. Leave in a warm place to rise to almost the top of the tin (don't let it rise up over the top or it will make the bread difficult to get out once cooked).Bake in a hot oven 425 degrees fahrenheit for 10 minutes, then reduce heat to 390 degrees fahrenheit and cook for 35 minutes more.
Nutrition Facts : Calories 124.4, Fat 0.3, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 26.3, Fiber 1.1, Sugar 2, Protein 3.6
NO-KNEAD WHOLE WHEAT BREAD
This simple recipe requires no kneading, so you can mix this up with less fuss. It still has that great fresh-from-the-oven flavor your family is sure to appreciate! -Barbara Ann Gross, APO, New York
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.
Nutrition Facts : Calories 103 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
NO-KNEAD CINNAMON AND RAISIN BREAD
This crusty, raisin-studded bread can be made with just a few pantry items. It takes little hands-on time to prepare and will make your house smell like a bakery.
Provided by Bren
Categories Bread Yeast Bread Recipes
Time 3h50m
Yield 8
Number Of Ingredients 9
Steps:
- Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Stir in raisins and cover with plastic wrap.
- Place bowl in a warm, draft-free space for 30 minutes or in the oven with the oven light on.
- Sprinkle a clean working surface with 1 tablespoon flour. Scrape dough out onto the counter and use a bench scraper to fold the dough over onto itself several times, incorporating most of the flour into the dough. Rinse and dry the bowl.
- Cut parchment paper into a liner for the bowl, folding it so that it sits flat against the bowl. Place dough on the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
- Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C). Set timer for 30 minutes.
- Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
- Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 47.7 g, Fat 0.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 0.1 g, Sodium 295 mg, Sugar 10.9 g
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7 AMAZING NO-KNEAD BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished 2015-04-21
- Easy No-Knead Bread. For this incredibly easy no-knead bread, all you need is some parchment paper, a Dutch oven, and time to let it rise. The bread is made with a very small amount of yeast and rises over a period of 12 to 18 hours.
- No-Knead Beer Rye Bread. This crusty no-knead beer rye bread is especially flavorful if you add the caraway seeds. If you don't care form caraway seeds, you can leave them out.
- No-Knead Jalapeño and Cheese Bread. This Tex-Mex style no-knead jalapeño and cheese bread is amazing in both the flavor and the ease of preparation. Jalapeño peppers, a little cornmeal, and shredded cheese go into the dough, and there's no need to knead!
- No-Knead Loaf Bread. For no-knead loaf bread, try to get away from the Dutch oven shape. Used a little more yeast and let it rise for about 5 hours total.
- No-Knead French Bread. This is another easy bread. The no-knead French bread recipe follows the same basic method and long rising time, but it is shaped and baked on a baking sheet.
- Peasant Bread. Peasant bread is a rustic-style bread that requires no kneading and is baked in rounds that can be sliced into wedges and served with any meal.
- Oatmeal Batter Bread. Popular batter breads are another fuss-free method for making yeast bread. This oatmeal batter bread is ready in less than 2 hours, and the directions are easy enough for a beginning baker.
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