No Knead Holiday Pumpkin Bread Recipes

NO KNEAD PUMPKIN YEAST BREAD

Steps:

• Mix the pumpkin puree, water, yeast, and salt in a mixing bowl. Using a spatula or wooden spoon, stir in flour one half cup at a time until a sticky dough forms. Do not knead the dough, as it's too sticky and messy.
• Once mixed, cover the bowl with a towel, and leave out for 12 to 16 hours.
• Flour a work surface well, gently turn the dough out of the bowl onto the floured surface. Flour your hands and pat down into a square shape. Fold each corner to the center, then fold the edges under until you have the desired round or oblong shape. Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough will stick unless you put a good amount down on the pan. Transfer loaf to the pan, folds are facing down. Sprinkle the top with flour.
• Place a clean, dry towel over the loaf, and allow to rise for 1 1/2 hours in a warm spot. Place a pie pan half-filled with water at the bottom of the oven and preheat to 425 degrees F. Remove the towel from the dough in the baking sheet, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife. Bake on the middle rack for 50 - 55 minutes. Allow to cool on a rack before slicing.

NO-KNEAD BREAD

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.