Small Batch No Knead Bread Food

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SMALL BATCH NO-KNEAD BREAD



Small Batch No-Knead Bread image

If you have never made bread before, then homemade, fluffy and airy small batch no-knead bread with a perfect crust is the best artisan bread to start with.

Provided by Sam | Ahead of Thyme

Categories     Bread

Time 4h15m

Number Of Ingredients 4

1/2 teaspoon instant yeast
1 + 1/2 cups lukewarm water
375 grams all-purpose flour (approximately 3 cups)
1 teaspoon salt

Steps:

  • In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma.).
  • In a large bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl with plastic wrap and let it sit at room temperature for 3+ hours (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster). After 3 hours, the dough will have risen and will approximately double in size.
  • Transfer dough to a floured surface. Note that the dough will be sticky and that is okay. Sprinkle dough with a little flour and shape it into a ball by folding the edges over to the centre.
  • Cut out a piece of 9 x 9-inch parchment paper and place the round dough at the centre. Place the dough together with the parchment paper in a medium size bowl (approximately 6 inches in diameter) and cover with a dish towel. Let the dough rest for about 30 minutes. This is called second rising or proofing. To check if the dough is ready, touch the dough lightly with your fingertip. If the indentation remains (ie. does not bounce back immediately), then the dough is ready.
  • Place a small dutch oven or cooking pot (approximately 6 inches in diameter) with a metal lid in the oven and preheat to 450° F. Gently transfer the parchment paper and dough from the bowl into the preheated pot. Use a paring knife to score an "X" on the top of the loaf. Cover the lid and bake for 30 minutes.
  • After 30 minutes, remove the lid and continue baking the bread uncovered in oven for another 10-15 minutes. This will yield a crustier bread. Let the bread cool for 20 minutes before slicing. (To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it's done).

Nutrition Facts : ServingSize 1 slice, Calories 137 calories, Sugar 0.1 g, Sodium 234.8 mg, Fat 0.4 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 28.7 g, Fiber 1.1 g, Protein 4 g, Cholesterol 0 mg

ENJOY NO-KNEAD, FRIDGE-FRIENDLY DOUGH HEALTHY BREAD-IN 5 MINUTES



Enjoy No-Knead, Fridge-Friendly Dough Healthy Bread-In 5 Minutes image

Don't let the long directions throw you - This is so simple. This recipe was in our local paper and I made it today. To quote the article "Spend about 20 minutes making a large batch of refrigerator-friendly, no-knead bread dough that, following a standard rise, can keep up to two weeks.Each day, the desired amount of dough can be removed from the batch, shaped and baked (the basic recipe produces three to four small loaves). Total active time each day you bake is about 5 minutes." This was a HUGE hit with the kids. I love it because it's healthy and oh so easy. I've tried making bread before without great success. This recipe is a keeper. This recipe makes four 1 lb loaves; the dough can be kept in the fridge for 14 days! If you make it, I would love feedback on variations.

Provided by Zenmaria

Categories     Yeast Breads

Time 23m

Yield 3-4 small loaves

Number Of Ingredients 5

3 cups water (lukewarm, about 100 F)
1 1/2 tablespoons yeast (granulated)
1 1/2 tablespoons salt (kosher or other coarse salt)
6 1/2 cups all-purpose white flour (or healthier, white whole wheat, no need to sift)
cornmeal

Steps:

  • In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
  • Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
  • After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
  • To bake, prepare a pizza peel by sprinkling it with cornmeal. Alternatively, overturn a baking sheet and sprinkle it with cornmeal. This will prevent the bread from sticking when you transfer it to the oven.
  • Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives are best). Recover the remaining dough in the bowl and refrigerate for baking at another time.
  • Hold the mass of dough in your hands and add a little more flour as needed so it won't stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the dough as you go.
  • While stretching, most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out during resting and baking. This shaping should take no more than 1 minute.
  • Place the dough on the peel or overturned baking sheet. Allow the loaf to rest for about 40 minutes. It does not need to be covered. The bread may not rise much during this time; this is normal.
  • Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don't have a baking stone, use another baking sheet. Remove any upper racks. Place a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450°F.
  • When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern into the top.
  • Slide the loaf off the peel or overturned baking sheet and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door.
  • Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool completely, preferably on a wire cooling rack.

MINI NO-KNEAD BOULE BREAD



Mini No-Knead Boule Bread image

Make and share this Mini No-Knead Boule Bread recipe from Food.com.

Provided by JenBaty

Categories     Yeast Breads

Time 12h30m

Yield 1 Loaf, 2 serving(s)

Number Of Ingredients 5

1 1/2 cups all-purpose flour (7.5 ounces)
1 1/2 teaspoons kosher salt or 1 1/2 teaspoons sea salt
1/4 teaspoon instant dry yeast
1 tablespoon honey
3/4 cup room-temperature water

Steps:

  • In a medium-sized bowl add all ingredients. Stir with a wooden spoon until a shaggy blob of dough forms. Do not over mix. Cover bowl with plastic wrap and let dough sit at room temperature for 12-24 hours. Dough will double in size and bubble up.
  • 1 hour before you're ready to bake, pour dough onto a lightly floured worktop. With floured hands form dough into a ball by pulling edges toward the middle. Place dough ball seam-side down on a piece of parchment paper placed on a baking sheet.
  • Dust top of dough with flour and cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 1 hour.
  • Preheat oven to 450°F When dough is ready to bake make a 3" slash 1/2" deep across the top of the dough with a sharp knife or razor.
  • Cover dough ball with an upside-down large, deep, oven-safe pot or aluminum roasting pan. Make sure pot edges are flush with the baking sheet so that no steam can escape. Place baking sheet in oven and bake for 25 minutes.
  • After 25 minutes, uncover bread and reduce heat to 400°F Bake for 10 more minutes, until deeply golden brown and internal temperature measures 205-215°F.
  • Immediately transfer bread to a wire rack and cool for 2 hours.

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