ONE-DISH NO-KNEAD BREAD
Here's a very easy way to have homemade bread for dinner tonight. Don't worry if you're new to baking. Anyone who can stir can make this no knead bread a success! -Heather Chambers, Largo, Florida
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 pieces).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 133 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams 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 OK. 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.
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
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CAMPFIRE BREAD: HOW TO COOK BREAD IN A DUTCH OVEN
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4/5 (94)Total Time 45 minsServings 1
- Start preparing campfire Dutch oven bread by measuring out flour, yeast, and salt into a mixing bowl. Combine the ingredients together, then start slowly pouring in warm water.
- As you pour in warm water, use your hands to mix the liquid into the dry ingredients. Keep pouring and mixing, and you’ll find that the dough starts to form.
- You need your dough to have an elastic texture, and if it’s too sticky, you can add more flour. If it’s too dry, you can pour in more warm water until you have the desired consistency.
- When you have an elastic dough, remove it from the mixing bowl and place it onto a firm, floured surface. Spend the next 10 minutes kneading your dough into shape.
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