Easynokneadbread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NO-KNEAD ARTISAN STYLE BREAD

This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.

Provided by Jewissa

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time P2DT3h

Yield 6

Number Of Ingredients 7



No-Knead Artisan Style Bread image

Steps:

  • Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
  • Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
  • Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
  • Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
  • Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
  • Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 48 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 778.8 mg, Sugar 0.2 g

3 cups all-purpose flour
1 teaspoon active dry yeast
2 teaspoons salt
1 ⅔ cups warm water (110 degrees F/45 degrees C)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage

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



Super-Quick No-Knead Bread image

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.

6 cups flour
1 teaspoon salt
1 teaspoon dry yeast
1 teaspoon white sugar
2 1/2 cups warm water

NO-KNEAD BREAD

Provided by Jim Lahey

Categories     Bread     Bake     Kid-Friendly     Small Plates

Yield One 10-inch round loaf; 1 1/4 pounds

Number Of Ingredients 7



No-Knead Bread image

Steps:

  • 1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise-fermentation-is the key to flavor.
  • 2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
  • 3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
  • 4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 1/2-5 1/2 quart heavy pot in the center of the rack.
  • 5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution-the pot will be very hot.) Cover the pot and bake for 30 minutes.
  • 6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.

3 cups (400 grams) bread flour
1 1/4 teaspoons (8 grams) table salt
1/4 teaspoon (1 gram) instant or other active dry yeast
1 1/3 cups (300 grams) cool water (55 to 65 degrees F)
Wheat bran, cornmeal, or additional flour, for dusting
Special equipment:
A 4 1/2- to 5 1/2-quart heavy pot

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



No-Knead Bread image

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.

3 1/3 cups/430 grams all-purpose or bread flour, plus more for dusting
Generous 1/4 teaspoon/1 gram instant yeast
2 teaspoons/8 grams kosher salt
Cornmeal or wheat bran, as needed

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



No-knead bread image

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

¼ tsp fast-action dried yeast
500g strong white bread flour , plus extra for dusting
3-4 rosemary sprigs, leaves picked
2 tsp sea salt
2 tbsp olive oil

SPEEDY NO-KNEAD BREAD

The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone's guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.

Provided by Mark Bittman

Categories     breakfast, brunch, dinner, lunch, project, appetizer, side dish

Time 1h

Yield 1 big loaf

Number Of Ingredients 4



Speedy No-Knead Bread image

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.

3 cups bread flour
1 packet (1/4 ounce) instant yeast
1 1/2 teaspoons salt
Oil as needed

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



One-Dish No-Knead Bread image

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

1 teaspoon active dry yeast
1-1/2 cups warm water (110° to 115°)
2-3/4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons olive oil
1-1/2 teaspoons salt

SPEEDY NO-KNEAD BREAD

Another great recipe from Mark Bittman of the New York Times. This is an updated and much faster version of No-Knead Bread recipe found on this site. Cooking time does not include resting time (4 1/2 hours). Also check out the whole wheat version of this recipe on this site (Fast No-Knead Whole Wheat Bread).

Provided by blucoat

Categories     Yeast Breads

Time 50m

Yield 14 slices

Number Of Ingredients 4



Speedy No-Knead Bread image

Steps:

  • Combine flour, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended. 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 an other 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Nutrition Facts : Calories 102.5, Fat 0.4, SaturatedFat 0.1, Sodium 250.5, Carbohydrate 21.1, Fiber 1.1, Sugar 0.1, Protein 3.4

3 cups bread flour
1 (1/4 ounce) packet instant yeast
1 1/2 teaspoons salt
oil, as needed

SHOCKINGLY EASY NO-KNEAD FOCACCIA

Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three to four hours.

Provided by Sarah Jampel

Categories     Bon Appétit     Bake     Bread     Olive Oil     Garlic     Butter     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield 10-12 servings

Number Of Ingredients 8



Shockingly Easy No-Knead Focaccia image

Steps:

  • Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
  • Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
  • Generously butter a 13x9" baking pan (for thicker focaccia that's perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
  • Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.)
  • Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20-30 minutes.
  • Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don't want to serve the focaccia immediately, hold off on brushing so it remains crisp.

1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
2 tsp. honey
5 cups (625 g) all-purpose flour
5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
6 Tbsp. extra-virgin olive oil, divided, plus more for hands
Flaky sea salt
4 Tbsp. unsalted butter, plus more for pan
2-4 garlic cloves

NO KNEAD BREAD

A very easy bread recipe that is absolutely delicious!

Provided by emh123

Time 10m

Yield Serves 6

Number Of Ingredients 0



No Knead Bread image

Steps:

  • Find yourself a suitable container that will fit in your fridge over night such as a largish Tupperware sandwich box (it will all make sense later)
  • Pour 360ml warm water into the box and add the sachet of yeast and stir until dissolved
  • Add 500g white bread flour and the salt, stir with a fork until all the flour has been incorporated, flatten with the back of the fork
  • Pop the lid of your box on top but don't close tightly, you don't want it to explode!
  • Leave it on the work top for about 2 hours for the yeast to do its thing
  • After 1 1/2 to 2 hours it should have doubled in size, it's now time to put it to bed in the fridge overnight..
  • After 24 hours or so take out the dough and tip onto a floured surface and fold onto itself a couple of times with floured hands, there's no need to do more than this
  • Shape the dough and put onto a baking tray to rise a second time, approx 1 hour depending on the warmth of your kitchen, score the top
  • After half an hour preheat your oven to 200 c
  • When you're ready to cook your loaf add a cup full of water to the tray in the bottom of the oven and bake your bread for half an hour, it should sound hollow to the touch when tapped and be a lovely golden brown
  • This dough can be left in the fridge for up to a week

More about "easynokneadbread recipes"

7 AMAZING NO-KNEAD BREAD RECIPES - THE SPRUCE EATS

From thespruceeats.com
Occupation Cookbook Author And Photographer
Published 2015-04-21
  • Easy No-Knead Bread. For this incredibly easy no-knead bread, all you need is some parchment paper, a Dutch oven, and time to let it rise. The bread is made with a very small amount of yeast and rises over a period of 12 to 18 hours.
  • No-Knead Beer Rye Bread. This crusty no-knead beer rye bread is especially flavorful if you add the caraway seeds. If you don't care form caraway seeds, you can leave them out.
  • No-Knead Jalapeño and Cheese Bread. This Tex-Mex style no-knead jalapeño and cheese bread is amazing in both the flavor and the ease of preparation. Jalapeño peppers, a little cornmeal, and shredded cheese go into the dough, and there's no need to knead!
7-amazing-no-knead-bread-recipes-the-spruce-eats image


NO-KNEAD BREAD - I HEART EATING
How to make no-knead bread. Step 1: Combine flour, salt, and yeast together in a large bowl. Step 2: Add the water, and stir to combine. The dough will be shaggy. Step 3: Cover, and let it rise for about 12-18 hours. Top tip >> Be sure to put the mixture into a container that's large enough to hold the dough as it rises and expands.
From ihearteating.com


NO-KNEAD CRUSTY WHITE BREAD - KING ARTHUR BAKING
Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely. Mix and stir everything together to make a very sticky, rough dough. If you …
From kingarthurbaking.com


EASY DUTCH OVEN NO KNEAD BREAD - JOYFOODSUNSHINE
The first step in making this no knead bread is to mix together the dry ingredients, flour, sea salt and yeast. Step 2. Add Warm Water. Next, add warm water and stir. Be sure the water is around 105 degrees F, anything warmer could kill the yeast and prevent the dutch oven bread from rising. Step 3.
From joyfoodsunshine.com


THE BEST NO KNEAD BREAD RECIPE! - GIMME SOME OVEN
1 1/3 cups warm water (about 110°F) Faster (2-Hour) No Knead Bread Instructions: 1. Stir together the flour, salt, sugar 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.
From gimmesomeoven.com


EASY NO KNEAD BREAD - CRUSTY ARTISAN BREAD - GETTY STEWART
Easy No Knead Bread – Crusty Artisan Bread. An easy, no knead crusty bread you can make quickly or leisurely over a couple of days. Either way you get delicious fresh homemade bread. Prep : 10 mins. Cook : 3 hrs. Total Time: 3 hrs 10 mins. Ingredients. 1 1/2 tbsp rapid rise yeast* 3/4 Tbsp salt; 3 1/4 cups lukewarm water; 2 1/2 cups whole wheat flour; 4 cups all …
From gettystewart.com


NO KNEAD BREAD RECIPE IN LESS THAN 5 MINUTES A DAY
Easy No Knead Bread Recipe. MelissaKNorris. This easy no-knead artisan bread recipe takes just 5 minutes a day uses only 5 ingredients. It has a soft and fluffy inside and perfectly crunchy crust, everything bread should be without all the work! 4.24 from 147 votes. Print Recipe Pin Recipe. Prep Time 5 mins. Cook Time 45 mins. Total Time 50 mins. Course bread. Cuisine …
From melissaknorris.com


HOW TO MAKE EASY NO-KNEAD SWEETBREAD - BEST EASY NO-KNEAD ...
Directions. In large bowl, combine warm water, yeast and 1 teaspoon sugar; stir to dissolve. Let stand until foamy, about 5 minutes. With …
From goodhousekeeping.com


EASY NO-KNEAD BREAD RECIPE - TODAY'S PARENT
Set aside for 2 hr. Position rack in centre of oven and place heavy 6- to 8-L stainless steel or enamel pot in oven. Preheat to 450F at least 30 min before dough is ready. Remove plastic wrap from dough. Sprinkle with any remaining flour, if needed (to keep dough from sticking to work surface or your fingers), and quickly shape dough into a ...
From todaysparent.com


NO-KNEAD LOAF BREAD RECIPE - THE SPRUCE EATS
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe Most yeasted loaves of bread require lots of work and kneading, which makes the dough light …
From thespruceeats.com


EASY NO KNEAD BREAD RECIPE (MADE IN A DUTCH OVEN) | LITTLE ...
Instructions. MIX: The night before you plan on baking the bread, combine the water (see notes), yeast, flour, and salt in a large bowl. Stir together using a wooden spoon or a dough wand until the dough comes together without any flour pockets remaining. Loosely cover the bowl with plastic wrap and set aside for 12-18 hours at room temperature. SHAPE: When you’re …
From littlespicejar.com


EASY NO KNEAD ARTISAN BREAD RECIPE - THE BUSY BAKER ...
Jul 28, 2020 - Easy No Knead Artisan Bread Recipe - The Busy Baker
From pinterest.ca


QUICK NO KNEAD BREAD FOR DUTCH OVEN - 4 ... - THE BUSY BAKER
Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for about 1 and a half hours. After the dough has risen, preheat your oven to 450 degrees Fahrenheit.
From thebusybaker.ca


EASIEST NO KNEAD BREAD RECIPE - THRIFTY JINXY
This easy no knead bread recipe has my been my favorite for years and years! It’s simple to make in a dutch oven using only 3 ingredients and a few basics steps to get it ready for the oven. We love it! Prep Time 10 minutes. Cook Time 45 minutes. Additional Time 14 hours. Total Time 14 hours 55 minutes. Ingredients. 3 C all-purpose flour 1/4 tsp. instant yeast 1 1/4 tsp. salt 1 5/8 …
From thriftyjinxy.com


EASY 'NO-KNEAD' BREAD RECIPE VIDEO BY LEGOURMETTV - IFOOD.TV
Easy 'No-Knead' Bread. LeGourmetTV. Jul. 19, 2013. Everyone has tried or wants to try a no-knead bread recipe - but so many of the recipes need a dutch oven or special pan to bake in... Not this one you can bake these loaves in any oven proof baking dish / pan. Ingredients. All purpose unbleached flour : 4 Cup (64 tbs) (1000 ml) Coarse salt : 2 Teaspoon (10 ml) …
From ifood.tv


THE EASIEST PIZZA DOUGH RECIPE - NO KNEAD!
The secret is using instant yeast, and a food processor. This method eliminates all the messy, fussy parts of making dough, and results in delicious pizza every time. step by step pizza dough instructions. Put the dry ingredients into the processor and pulse to combine. Add the warm water and the oil to the bowl and process until the mixture forms a sticky dough, this will …
From theviewfromgreatisland.com


FAST AND EASY NO KNEAD BREAD RECIPE - AN ITALIAN IN MY KITCHEN
In a big bowl add the flour and make a well in the middle. Add the yeast mixture, remaining lukewarm water and salt. Stir it all together, then cover the mixture with a tablespoon of flour. Cover the bowl and let it rest for 2 hours. Move the mixture to a parchment paper lined cookie sheet, divide into 3 loaves and bake.
From anitalianinmykitchen.com


12 NO-KNEAD BREAD RECIPES YOU'LL MAKE AGAIN AND AGAIN ...

From tasteofhome.com


FASTER NO KNEAD BREAD FOR BEGINNERS - MARY'S NEST
Combine flour, yeast, and salt in a large bowl. Mix well to distribute yeast and salt with flour. Stir water into flour mixture and mix well until dough is completely saturated. It will be a sticky "shaggy" mix. Cover bowl with plastic wrap and let dough rise in a warm place for 1 hour.
From marysnest.com


EASY BREAD ROLLS | NO-KNEAD BREAD RECIPE - THE HAPPY FOODIE
Method. Time spent in the kitchen: 5–10 minutes. Time taken altogether: 3–3½ hours. 1. In a large bowl, weigh the flour and caster sugar together. With your fingers, rub in the salt at one edge of the bowl and the sachet of dried yeast on the opposite side. (Remember: the salt can stop the yeast working.)
From thehappyfoodie.co.uk


EASIEST NO KNEAD BREAD RECIPE - DAMN DELICIOUS
Easy No Knead Bread. Yield: 8 servings. prep time: 8 hours 30 minutes. cook time: 45 minutes. total time: 9 hours 15 minutes. FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD. 4.97 stars (38 ratings) Print Recipe. Ingredients: 3 1/4 cups all-purpose flour; 2 teaspoons kosher salt; …
From damndelicious.net


NO KNEAD BREAD:FASTEST AND EASIEST NO ... - MERRYBOOSTERS
Step by step instructions on how to make this EASY no knead bread 1.Prepare the no knead bread dough. Into a bowl,add in the dry ingredients,Flour, Salt, Sugar and Yeast. Give it a good stir to make sure yeast ,salt and sugar is evenly distributed in the flour. Add in the water (not cold nor hot,preferably warm).Most suitable water temperature should be around 95-100F. Mix …
From merryboosters.com


EASY NO KNEAD BREAD (BEST ARTISAN ... - THE CHEEKY CHICKPEA
In a large mixing bowl add the flour, yeast, salt, garlic and rosemary.. Mix it together. Add the water and stir until mixed. It will be a sticky, shaggy dough. Cover the dough with plastic wrap and let rise for 12-18 hours or up to 24 hours (I leave mine overnight 12 hours or so) Preheat the oven to 450°.
From thecheekychickpea.com


NO-KNEAD BREAD RECIPE - DELICIOUS. MAGAZINE
Put the empty casserole (with the lid on) in the oven for 30 minutes to heat up. Once the casserole is hot and the dough has proved, quickly and carefully transfer the dough, still on its baking paper, to the casserole using the edges of the paper to lower it in. Be gentle. Replace the lid, put in the oven and bake for 40-45 minutes.
From deliciousmagazine.co.uk


FAST NO KNEAD BREAD, FASTER DUTCH OVEN ... - JENNY CAN COOK
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. Let stand on counter top for about 35 minutes. Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°. (My Dutch oven is 5 1/2 quart)
From jennycancook.com


EASY NO-KNEAD BREAD - OLGA IN THE KITCHEN
This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. Jump to Recipe Leave a Review. This post may contain affiliate links. Read my disclosure policy. Easy No …
From olgainthekitchen.com


QUICK NO KNEAD BREAD - RECIPE WINNERS
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 ...
From recipewinners.com


WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD ...
This bread recipe is phenomenal. The best, EASY yeast bread you will ever come across, beginners will love how simple it is while bread connoisseurs will appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough! 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving, this homemade …
From recipetineats.com


FAST AND EASY NO KNEAD BREAD - JO COOKS
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.
From jocooks.com


EASY NO KNEAD ARTISAN BREAD RECIPE - THE BUSY BAKER
Place the bowl in a warm, draft-free place and let it rise for 12-18 hours. After the dough has risen for 12-18 hours, preheat oven to 450 degrees Fahrenheit. Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. Place a piece of parchment paper on the counter and dust it with flour.
From thebusybaker.ca


EASY NO-KNEAD BREAD RECIPE - STEP BY STEP PHOTOS - BUDGET ...
Using floured hands, shape the dough into a ball, then place it on a large piece of parchment. Let the dough rise for 30-60 minutes. The shorter rise time will produce a slightly more dense bread and the longer rise time will have larger bubbles. While the dough is rising, begin to preheat the oven and the Dutch oven.
From budgetbytes.com


NO-KNEAD BREAD RECIPES | ALLRECIPES
Spoon bread is comfort food perfection — it's irresistibly soft, moist, and carbohydrate-laden enough to elicit a nice warm nap. It stands at a crossroads between cornbread and casserole: soft yet gritty, subliminally salty and sweet. Best known a Southern side (and possibly Native American in origin), spoon bread is gaining popularity at holiday feasts. These spoon bread …
From allrecipes.com


THE ONLY NO KNEAD BREAD RECIPE YOU'LL EVER NEED - SAVORY ...
Step by step photos. No knead bread steps: 1) Combine the wet ingredients and 2) place the dry ingredients in a bowl. 3) Pour the wet into the dry and 4) stir into a scraggly dough. Cover and rise until 5) doubled in size. 6) Line a preheated Dutch oven and 7) add the bread dough. 8) Cover and bake, 9) remove lid and finish baking.
From savorynothings.com


HOW TO MAKE NO-KNEAD BREAD USING YOUR ... - REAL SIMPLE
Advertisement. Step 2. Add olive oil, salt, and optional seasonings (like rosemary, cranberries, or asiago cheese) and stir. Slowly combine flour and mix until you reach a fairly cohesive, dry consistency. Step 3. Line the inside of your Instant Pot with parchment paper and grease with oil.
From realsimple.com


5 EASY NO-KNEAD BREAD RECIPES - KITCHN
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts …
From thekitchn.com


EASY NO-KNEAD BREAD - CH-EAT
4. Transfer the dough on a floured surface and fold it for about 8 times. Do not knead, just fold. 5. Shape it into a ball and place it seam down in a bowl lined with baking paper. 6. Preheat your oven on the highest temperature and place a dutch oven or an oven resistant pot inside. 7. Make a slit in the dough and carefully place it in the pot ...
From ch-eat.co


EASY NO-KNEAD BREAD RECIPE WITH STEP-BY-STEP PHOTOS | EAT ...
Easy No-Knead Bread ... Where to Shop in Paris – A Food Lover’s Guide 23 March 2022. Where to Eat in Paris 22 March 2022. Hot Dog Flower Buns 17 March 2022. Chinese Coconut Buns 8 March 2022. Flourless Chocolate Cake 2 March 2022. Popular Recipes. Steamed Bao Buns 11 July 2021 . Easy Cornbread 7 April 2020. Creamy Tarragon Chicken …
From eatlittlebird.com


EASY NO KNEAD BREAD - PRETTY. SIMPLE. SWEET.
Easy No Knead Bread. YIELD: 1 loaf . This recipe uses the Dutch oven/heavy pot method, but it’s possible to bake the bread in a loaf pan or a baking sheet instead. Read above post for more info. Print. Ingredients. 3 cups (400g) all-purpose flour; 1/4 teaspoon instant yeast ; 1/2 tablespoon salt; 1 1/2 cups (360 ml) room temperature water; Instructions. In a large bowl …
From prettysimplesweet.com


HOW TO MAKE EASY NO-KNEAD BREAD - COUNTRY LIVING
How to Make Easy No-Knead Bread. This hands-off loaf only requires a Dutch oven and a little time! By Christopher Michel. Apr 7, 2020 There's something magical about fresh bread. Mix four simple ingredients together: flour, water, yeast, and salt, then give it some time and some heat, and you end up with an almost miraculously delicious and sustaining food. There's a …
From countryliving.com


NO KNEAD ARTISAN BREAD RECIPE, EASY BREAD RECIPE
Easy No-Knead Bread is an artisan-style bread that’s done in 3 hours from start to finish and it’s mostly rising time. This is an easy bread recipe – you don’t even need a mixer. With only 4 ingredients (flour, yeast, salt, and water), you can make a bakery-quality, super soft homemade bread.
From natashaskitchen.com


Related Search