No Knead Sweet Yeast Dough Recipes
NO-KNEAD BREAD
This recipe is the best and easiest way to make a perfect bread at home. No kneading required. All you need is 3 ingredients, plus salt and sugar.
Provided by Anna
Categories bread
Time 45m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, stir together flour, sugar, salt and yeast. Add water and stir just until incorporated. Do not overmix. The dough will be shaggy.
- Cover the bowl with plastic wrap and let sit on the counter, at room temperature for 8 to 24 hours. The dough will rise and have lots of air bubbles.
- The next day, lightly flour a piece of parchment paper. Place dough onto paper. With floured hands, shape into a ball. Cover with plastic wrap.
- Preheat oven to 450 degrees F. Adjust rack to lower position. Place Dutch oven inside. Preheat for 30 minutes.
- When oven is ready, carefully place the parchment paper with dough inside the Dutch oven. Cover with Dutch oven lid and bake for 30 minutes. Remove lid and bake 7 to 10 minutes more or until the top is golden brown, has cracks.
- Carefully remove Dutch oven from oven. Remove parchment paper with bread and place on a wooden cutting board. Let cool completely.
Nutrition Facts : Calories 275 kcal, Carbohydrate 57 g, Protein 7 g, Sodium 1 mg, Fiber 2 g, ServingSize 1 serving
NO-KNEAD SWEET YEAST DOUGH
the prep time does not include rising time in the fridge or the second rise. I have not included a cooking time because that depends on how you want to use the dough. taken from Artisan Bread in Five Minutes a Day and the website http://steamykitchen.com/blog/2008/01/12/caramelroll/ they use it to make a caramel cinnamon roll there, but this is the recipe for the dough that they use to make it.
Provided by Allotta
Categories Yeast Breads
Time 15m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt.
- If using active-dry yeast, heat the water and honey to 100F-110F, mix in the yeast and let it proof for 10 minutes, then mix in the rest of the ingredients.
- Stir well with a wooden spoon. Add in the flour. STIR, BABY STIR! Stir until you don't see any more dry bits of flour (about a minute). Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.
- if you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your rolls. With only a 2-hour rise, the bread isn't very flavorful. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator. If you leave it longer than that, it might start to taste sour.
- Take off bits of dough as needed and prepare them as you would for any other bread recipe. Now is a good time for mix-ins, dried fruits, nuts, etc. and shape them into rolls, loaf, braid, whatever. Let sit and rise for an hour or two or until the bread does not bounce back when you poke it. Bake at the temperature as per any other bread recipe.
Nutrition Facts : Calories 2430.6, Fat 60.7, SaturatedFat 33, Cholesterol 545, Sodium 5399.4, Carbohydrate 407.9, Fiber 13.9, Sugar 71.6, Protein 62
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