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
EASY NO KNEAD DUTCH OVEN CRUSTY BREAD
This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that I've never gotten with home bread baking before, the results are wonderful -believe it or not!
Provided by Antifreesz
Categories Yeast Breads
Time P1DT50m
Yield 1 half pound loaf
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
- The dough will be shaggy and sticky.
- Cover bowl with plastic wrap.
- Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
- The 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 it rest for about 15 minutes.
- Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
- Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
- Cover with another towel and let rise for about 1 to 2 hours.
- When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
- At least 20 minutes before the dough is ready, heat oven to 475 degrees.
- Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
- When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
- The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
- Cover and bake for 30 minutes.
- Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
- Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
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.
SUPER-QUICK NO-KNEAD BREAD
This is the latest version of bread coming out of my kitchen. Husband and Son eat it almost as soon as it is out of the oven which makes me grouse at them about sore stomachs. Blahblahblah is probably all they hear because they carry on eating it! Sometimes I make plain crust bread and other times I roll the dough in cracked wheat before placing it in the pans. Either way the bread has a wonderfully crisp crust and a really tender inside.
Provided by Bokenpop aka Mad
Categories Low Cholesterol
Time 2h30m
Yield 2 loaves
Number Of Ingredients 5
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.
More about "easiest no knead bread recipes"
AMAZING NO KNEAD BREAD (SUPER EASY) - PRETTY. SIMPLE.
From prettysimplesweet.com
5/5 (3)Estimated Reading Time 8 mins
EASIEST NO KNEAD BREAD RECIPE | DAMN DELICIOUS
From damndelicious.net
5/5 (39)Category AppetizerServings 8Estimated Reading Time 3 mins
NO KNEAD BREAD:FASTEST AND EASIEST NO KNEAD BREAD
From merryboosters.com
NO-KNEAD BREAD RECIPES | ALLRECIPES
From allrecipes.com
WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD …
From recipetineats.com
HOW TO MAKE NO-KNEAD BREAD - EASY HOMEMADE BREAD
From countryliving.com
THE BEST NO-KNEAD BREAD RECIPE- THE BOSSY KITCHEN
From thebossykitchen.com
NO-KNEAD LOAF BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
12 NO-KNEAD BREAD RECIPES YOU’LL MAKE AGAIN AND AGAIN
From tasteofhome.com
THE EASIEST NO-KNEAD BREAD EVER
From dorkylittlehomestead.ca
Reviews 1Total Time 1 hrServings 7Calories 203 per serving
MY MOTHER'S BEST, NO-KNEAD PEASANT BREAD RECIPE - ALEXANDRA'S …
From alexandracooks.com
NO-KNEAD BREAD | THE EASIEST BREAD RECIPE EVER - SHELF COOKING
From shelfcooking.com
EASY DUTCH OVEN NO KNEAD BREAD STORY - JOYFOODSUNSHINE
From joyfoodsunshine.com
HOW TO MAKE THE BEST NO-TOUCH NO-KNEAD BREAD: FOOD AND DRINK
From nokneadbread.org
18 NO-KNEAD BREADS TO BAKE NOW - BRIT + CO
From brit.co
THE BEST NO KNEAD BREAD RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
NO KNEAD BREAD - EASY HOMEMADE BREAD RECIPE • TWO PURPLE FIGS
From twopurplefigs.com
THE EASIEST NO KNEAD BREAD - ANYONE CAN MAKE - FOODIE BADGE
From foodiebadge.com
FAST AND EASY NO KNEAD BREAD - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
EASY NO KNEAD BREAD RECIPE - LIVING ON A DIME
From livingonadime.com
NO KNEAD BREAD - COOKING CLASSY - PINTEREST.CA
From pinterest.ca
THE 20 BEST NO-KNEAD BREAD RECIPES - GYPSYPLATE
From gypsyplate.com
NO-KNEAD BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
NO NEED TO KNEAD THE DOUGH, THE NOVICE MAKES BREAD FOR THE FIRST …
From youtube.com
EASY ENGLISH MUFFIN BREAD: THE NO-KNEAD TOASTING BREAD
From chefalli.com
[CC] KHôNG NHồI, Dễ LàM NHấT BÁNH MÌ MẶN PHÔ MAI /EASIEST …
From youtube.com
FOOLPROOF ARTISAN NO KNEAD BREAD RECIPE - FOODTASIA
From foodtasia.com
EASY NO-KNEAD CRUSTY ARTISAN BREAD - MODERN FARMHOUSE EATS
From modernfarmhouseeats.com
EASY NO-KNEAD BREAD - OLGA IN THE KITCHEN
From olgainthekitchen.com
EASY NO-KNEAD BREAD RECIPE | MYRECIPES
From myrecipes.com
THE BEST KETO BREAD NO-KNEAD WITH YEAST - THIS KETO FAMILY
From thisketofamily.com
EASY NO-KNEAD PITA BREAD RECIPE - GROW WITH DOCTOR JO
From growwithdoctorjo.com
EASY DUTCH OVEN NO KNEAD BREAD - JOYFOODSUNSHINE
From joyfoodsunshine.com
THE BEST NO KNEAD BREAD RECIPES {YEAST - LIL' LUNA
From lilluna.com
BETTER NO-KNEAD BREAD RECIPE - SERIOUS EATS
From seriouseats.com
EASIEST EVER NO-KNEAD BREAD | BBC GOOD FOOD
From bbcgoodfood.com
I DON'T BUY BREAD ANYMORE! NO KNEAD, NO EGGS, NO BUTTER! THE …
From youtube.com
NO KNEAD BREAD – THE EASIEST EVER OVERNIGHT RECIPE
From tamingtwins.com
6 EASY NO-KNEAD BREAD RECIPES | KITCHN
From thekitchn.com
SIMPLE NO-KNEAD BREAD RECIPE (JUST 4 INGREDIENTS)
From theworldofsurvival.com
NO-KNEAD BREAD RECIPE | FOODBYMARIA RECIPES
From foodbymaria.com
THE EASIEST BREAD YOU’LL EVER MAKE! NO-KNEAD BEGINNER ... - LIEZL …
From liezljayne.com
EASY NO KNEAD BREAD (BEST ARTISAN BREAD EVER ... - THE CHEEKY …
From thecheekychickpea.com
THE EASIEST NO KNEAD BREAD RECIPE - MODERN HOMESTEAD MAMA
From modernhomesteadmama.com
You'll also love