Speedy No Knead Bread Food

SPEEDY NO-KNEAD BREAD

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.

SUPER-QUICK NO-KNEAD BREAD

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.

SPEEDY NO-KNEAD BREAD

Steps:

• Combine flour, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended. 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 an other 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

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:

• 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 warm 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 O.K. 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.

ALMOST NO-KNEAD BREAD

Steps:

• Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. 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 2 hours.
• About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
• Note: See the related information in "High-Heat Baking in a Dutch Oven" for information on converting Dutch oven handles to work safely in a hot oven. How can I keep my Dutch oven safe when baking in a really hot oven? Our recipe for Almost No-Knead Bread calls for preheating a Dutch oven to 500 degrees. After publishing our recipe, it was called to our attention that the manufacturers of both our favorite Dutch oven (the 7 1/4-Quart Round French by Le Creuset) and our best buy Dutch oven (the 6.5 Quart Cast Iron Dutch Oven by Tramontina) recommend against heating the pots to this temperature, due to the phenolic knobs used on the lids. And we subsequently learned that in certain instances, the pot itself might crack.
• SOLVING THE KNOB PROBLEM: Fortunately, there are two easy solutions. The knobs on both lids are secured with a single screw that is very easily removed. Once the knob is removed you can replace it with an inexpensive all-metal drawer handle purchased from a hardware store. Alternatively, Le Creuset has introduced a stainless steel replacement knob for its Dutch ovens (which also fits perfectly on the Lodge enameled Dutch oven and the Chefmate Dutch oven), available for around $10, which is completely oven-safe. To fit this knob on the Tramontina Dutch oven, you'll need to use a single 3/8-inch-diameter, 3/4-inch-long machine screw-the 1/2-inch screw that comes with the knob is not long enough to fit through the thicker lid of the Tramontina.
• DEALING WITH THE CRACKING ISSUE: The enamel coating on cast-iron pots is made of vitrified glass. Although this material is built to withstand years of cooking, it can crack if the pot is dropped, the enamel has been improperly applied, or thermal shock occurs. Thermal shock may occur if a cold, empty pot is placed in a hot oven; if an empty pot is heated and then filled with cold food; or if a hot pot is placed on a cold surface. According to Le Creuset and Lodge (two of the leading manufacturers of enameled cast iron), the risk for thermal shock with our Almost No-Knead Bread recipe is low. The recipe calls for placing a cold pot in a cold oven, heating the oven to 500 degrees, and then placing room-temperature dough into the pot. Both manufacturers agree that there would be a much greater risk of thermal shock if cold food, liquid, or oil were placed in the hot pot. To prevent thermal shock when the pot is removed from the oven, place it on a wire rack or trivet or on the cooking grate of the stove.
• Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.