Super Quick No Knead Bread Food

FAST AND EASY NO KNEAD BREAD

Steps:

• In a large mixing bowl, whisk together the water and the yeast. In a separate bowl, mix the flour and salt well. Dump the flour mixture into the yeast mixture. Using a wooden spoon or spatula, mix the dough until it is well combined.
• Cover the bowl with a dry kitchen towel and set the dough aside to rise for 1 hour, or until doubled in size.
• After your dough has risen, use a spatula to loosen the dough from the edges of the bowl. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Place the dough onto a large sheet of parchment paper and cover with a dry kitchen towel to rise for another 30 minutes.
• Preheat your oven to 450 F degrees and place your Dutch oven with its lid on inside to heat up during the preheat.
• Take the pot out of the oven, and remove the lid. Pick up the dough by grabbing all four corners of the parchment paper, and carefully place the dough inside the pot.
• Place the lid back onto the pot, and return it to the oven. Bake for 35 minutes with the lid on, and 20-25 minutes with the lid off, or until the bread is golden brown.
• Remove the bread from the pot and allow it to cool completely before slicing.

WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD

Steps:

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
• Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
• Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
• Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
• Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
• Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
• Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing.

QUICK NO KNEAD BREAD

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!

FAST BREAD RECIPE

Steps:

• Heat milk to 110ºF-115ºF
• Combine flour, instant yeast, sugar, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute
• Add in salt and melted butter
• Add in a 1/4 cup more flour if the dough is not sticking to the bowl because of the butter. If the dough is still not sticking to the bowl, add in 1-2 Tablespoons of water.
• Mix for 5 minutes on speed 2
• After 5 minutes, take a piece of dough and stretch it between your fingers. If you can make a very thin "window" that does not tear then you have developed enough gluten and you can shape your dough.
• If the window tears, then mix for 2 more minutes.
• Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball
• Coat a large bowl in a little olive oil
• Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over. Cover with a cloth and place in a warm area for 25 minutes to rise until the dough doubles in size (about 25 minutes) *see notes*
• Preheat your oven to 375ºF
• Divide your dough into two loaves (or more if you want to make hoagie's or rolls)
• Let your loaves rest for 5 minutes
• Brush your loaves with egg wash to promote a nice golden brown color
• Use a sharp knife to make three slashes at a 30º angle in the top of the loaf, about 1/4" deep. These slashes make the loaves look nice and also keeps the crust from tearing while it bakes in the oven.
• Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º - 200º your bread is done.

NO-KNEAD 5-MINUTE ARTISAN BREAD

Steps:

• Warm the 3 cups water just a little so that it feels just slightly warmer than body temperature. That should put it at about 100°F (40°C).
• In the large bowl of a standing mixer or a 6-quart container with a lid, mix the yeast, warm water, and salt. Don't worry about getting the yeast to dissolve.
• Add the flour to the yeast mixture all at once, then use a spoon or stand mixer to mix until the flour is completely incorporated and you have a blobby dough. (If you're hand-mixing the dough and it becomes too difficult to incorporate all the flour with the spoon, just use very wet hands to press the mixture together.) Don't knead the dough! It's not necessary. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. All you need to do is be certain that there are no dry patches of flour.
• Loosely cover the container and let the dough hang out at room temperature until it begins to rise and collapse or at least flatten a little on the top, about 2 hours. (Relax. It's bread dough, not a newborn. You don't need to monitor it constantly. And don't worry about the dough being precisely double or triple its original volume as you would with a traditional bread recipe. Just walk away, go about your business, and come back in 2 hours. Seriously.)
• After 2 hours, stash the container of dough in the fridge. That's it. (If your container isn't vented, you want to ensure the gases can escape by leaving the cover open a crack for the first couple days in the fridge; after that, you can seal it.)
• You can use the dough anytime after the initial 2-hour rise, although the refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so it's best to refrigerate the dough overnight before handling it. Once refrigerated, the dough will seem to have shrunk back upon itself as though it will never rise again-that's normal. Whatever you do, do not punch down this dough. You're trying to retain as much gas in the dough as possible, and punching it down knocks gas out and results in denser loaves. Just be certain to use the dough at some point within 14 days.
• When you want to bake a loaf of artisan bread, dust a pizza peel or a baking sheet turned upside down with cornmeal or line it with parchment paper.
• Grab a hunk of the dough and use a serrated knife or scissors to cut off about a 1-pound piece of dough. Hold the dough in your hands and, if necessary, add just enough flour so the dough doesn't stick to your hands. (What you're trying to do is surround the surface of the dough with flour so that it can be handled. You're not trying to incorporate more flour into the dough, so for the love of all things good, resist the temptation to get rid of all the dough's inherent and lovely stickiness by working the flour into the dough.)
• Gently stretch the surface of the dough, tucking the ends underneath the ball and rotating it a quarter turn as you go. (See video above.) Most of the dusting flour will fall off, and that's okay, because as we just said, it's not intended to be incorporated into the dough. The bottom of the ball of dough may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The rest of your round loaf should be smooth and cohesive, and the entire shaping process should take no more than 20 to 40 seconds-don't work the dough any longer or your loaves may be dense.
• Place the ball of dough on the prepared pizza peel or baking sheet, seam side down with all the collected bunched ends on the peel or board. Let it rest for about 40 minutes. It doesn't need to be covered. (You may not see much rise during this period, but don't fret. It will rise much more during baking.)
• Preheat the oven to 450°F (230°C) for at least 20 to 30 minutes. Preheat a baking stone (or an upside-down cast-iron skillet or baking sheet) on a middle rack for at least 20 to 30 minutes. Place an empty metal broiler tray on any rack that won't interfere with the rising bread. (Do not use a glass pan as it could shatter.)
• Dust the top of the raised loaf generously with flour and, using a serrated bread knife, slash a 1/2-inch-deep cross or a couple gashes or a tic-tac-toe pattern in the top. There's no need to dust the flour off the loaf.
• Place the far edge of the peel or the upside-down baking sheet in the oven on the baking stone or cast-iron skillet or upside-down baking sheet a few inches beyond where you want the bread to land. Give the peel or baking sheet a couple quick back-and-forth jiggles and then abruptly pull it out from under the loaf. The loaf should land on the baking stone with very little drama.
• Quickly but carefully pour about 1 cup hot water into the broiler tray and immediately shut the oven door to trap the steam. Bake the bread for a total of 20 to 35 minutes, until the crust is richly browned and firm to the touch. Because the dough is so wet, there's very little risk of it becoming dry despite how dark the crust may become. (If you're using a baking sheet rather than a baking stone, you may need a little extra time-up to 50 minutes total-for the bread to be done.)
• Remove the bread from the oven and let the loaf cool completely, preferably on a wire rack for the best flavor, texture, and slicing. (Crazily enough, a perfectly baked loaf will audibly crackle, or "sing," when initially exposed to room temperature.) The crust may initially soften but will firm when cooled.

2-HOUR FASTEST NO KNEAD BREAD

Steps:

• Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it's well combined.
• Cover with plastic wrap and let stand at room temperature for 1 hour.
• After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
• After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
• Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
• After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
• After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.

NO KNEAD BREAD (OVERNIGHT VERSION)

Steps:

• Stir together the flour, salt and yeast in a large mixing bowl until combined. Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy, which is ok.)
• Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 12 to 18 hours.
• Transfer the dough to a well-floured surface. Fold the dough on top of itself - pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape - to form a round dough ball. (If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed.) Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top. Use your hands to shape the ball into an even circle. Lightly flour the top of the dough ball, then loosely cover it with plastic wrap or beeswrap to rest while the oven heats.
• Place the Dutch oven inside of your oven*, then set oven to 450°F. Wait for 20-30 minutes for the oven to heat, while the dough continues to rest. (If the dough rises and spreads out more than you would like during this time, just use your hands to shape it into a tighter ball once more just before baking.)
• Very carefully, use oven mitts to remove the Dutch oven from the oven. (It will be extremely hot!) Lift the edges of the parchment to carefully transfer the dough ball (along with the parchment) to the Dutch oven. Cover with the Dutch oven lid and bake for 30 minutes. Then carefully remove the lid and bake for 10-20 more minutes, until the crust of the bread reaches your desired level of doneness (as light or as deeply golden brown and crispy as you prefer).
• Remove from the oven, uncover, and then carefully lift up the edges of the parchment to transfer the bread to a wire cooling rack. Cool for at least 30 minutes, then slice, serve and enjoy!

EASY NO KNEAD BREAD

Steps:

• In a large bowl, combine flour, salt and yeast. Create a well in the center; add water. Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes. Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours. Working on a lightly floured sheet of parchment paper, fold dough over itself 3-4 times, turning after each fold; gently shape dough into a round. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, about 1 hour. Preheat oven to 450 degrees F. Place a 4-qt Dutch oven, covered, in the oven for at least 30 minutes. Remove Dutch oven from the oven; working carefully, place dough into the Dutch oven using the parchment paper as a sling. OPTIONAL: Using a sharp knife or bread lame, make a few shallow cuts on the top. Cover and place in the oven; remove the lid after 30 minutes. Continue baking until golden brown and completely cooked through, reaching an internal temperature of 210 degrees F, about 15 minutes more. Let cool 30 minutes on a wire rack Serve warm.

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.

FAST AND EASY NO KNEAD BREAD

Steps:

• In a small bowl add 1/4 cup (60 grams) of lukewarm water, 1 teaspoon of honey (I mixed these together then added the yeast) and yeast. Let sit 5 minutes then mix to combine.
• In a large bowl add the flour, make a well in the centre and add the yeast mixture and remaining water (1 1/4 cups + 3 tablespoons / 340 grams), start to combine with a wooden spoon, then add the salt and combine well. Sprinkle the top with 1 tablespoon of flour.
• Cover the bowl and place in a warm draft free area and let rest for 2 hours.
• After 1 3/4 hours has passed pre-heat oven to 420° F (220°C). And line a large cookie sheet with parchment paper, sprinkled with flour.
• With the help of a spatula transfer the dough (floured side up) onto the prepared sheet. Divide the dough into 2-3 parts, shape into logs approximately 2 inches apart. Bake for approximately 25-30 minutes. (Bread is done when tapped on the bottom and there is a hollow sound). Enjoy!

NO KNEAD FRENCH BREAD

Steps:

• Dissolve yeast in warm water.
• In a large bowl mix hot water, sugar, oil, salt and 1/2 of the flour.
• Stir in yeast mixture.
• Gradually add remaining flour until it is all mixed in .
• Leave spoon in dough and let sit 10 minute.
• Stir vigorously.
• Let sit 10 more min, then stir again.
• Repeat until it has been stirred 5 times.
• Divide dough in 1/2.
• Roll each half into a rectangle about 9 by 12 inches.
• Roll up length wise and place seam down on a baking sheet.
• Optionally brush with egg white.
• Let rise 30 minute.
• Bake at 400 for 25- 35 minute.

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.