CASSEROLE BREAD
An easy, no knead recipe. Been with me for years but I can't tell you where it came from. Preparation time includes time for the bread to rise twice.
Provided by Hoosier Margie
Categories Yeast Breads
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water in large mixing bowl.
- Add milk, butter, eggs, salt and 1 cup flour.
- Beat on low 30 seconds then on medium 2 minutes.
- Scrape batter from sides of bowl.
- Stir in remaining flour until smooth.
- Cover; let rise in warm place until double (30 minutes). Stir down by beating about 25 strokes.
- Spread evenly in greased 2-quart casserole.
- Cover; let rise until double, about 40 minutes.
- Heat oven to 375 degrees.
- Place loaf on low rack so that top of casserole is in center of oven.
- Bake until loaf is brown and sounds hallow when tapped, 40-45 minutes.
- Immediately remove from casserole.
- Brush top with margarine.
- Cool on wire rack.
NO-KNEAD CASSEROLE BREAD
You'll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it! -Peggy Key, Grant, Alabama
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes., Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool., Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.
Nutrition Facts : Calories 204 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 272mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
SULLIVAN STREET BAKERY NO KNEAD BREAD
Recipe supplied by Sullivan Street Bakery and printed in the NY Times, this bread recipe so insanely brilliant - no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Totally hands-off. The crust is thin, crisp and snaps as you cut into the loaf. The interior of the bread holey, chewy, airy and light. This low fat, low cal bread will become a staple in your home as it has mine.
Provided by Brandess
Categories Yeast Breads
Time 14h30m
Yield 1 1/2 LB Loaf, 12 serving(s)
Number Of Ingredients 5
Steps:
- EQUIPMENT: Two medium mixing bowls, 6 to 8 quart pot with lid, (Pyrex glass, Le Creuset cast iron, or ceramic), Wooden Spoon or spatula (optional), Plastic wrap, Two or three cotton dish towels (not terrycloth).
- PROCESS: Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
- Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
- Preheat oven to 450-500°F Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.
Nutrition Facts : Calories 117.9, Fat 0.7, SaturatedFat 0.1, Sodium 243.1, Carbohydrate 23.9, Fiber 0.9, Sugar 0.1, Protein 3.3
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 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
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
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