CHEF JOHN'S NO-KNEAD CIABATTA
This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 20h55m
Yield 8
Number Of Ingredients 7
Steps:
- Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
- Punch dough down with a spatula and fold it over a few times.
- Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
- Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 51.2 g, Cholesterol 0.3 mg, Fat 3 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 439.3 mg, Sugar 0.2 g
NO-KNEAD CIABATTA
This is one of my most favorite recipes. It has very few ingredients but turns out very well. When you take it out of the oven you can hear the crust crackling-very nice! Hope you like it as much as we do. (If you want to use whole wheat you can add only a half a cup to this recipe -more than that will make the bread dense) Also if you only have active dry yeast- double the yeast amount to 1/2 tsp. Note* since it is a no-knead recipe it is a pretty flat loaf with a max. height of about 5-7 inches.
Provided by Leahs Kitchen
Categories Yeast Breads
Time 30m
Yield 1 large loaf, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the water, yeast, and salt together in a large bowl.
- Add flour one cup at a time.
- Stir until all the flour is pretty much absorbed.
- Cover with a kitchen towel and set aside for 18 hours or overnight.
- In the morning uncover the dough and slightly pat it down with a rubber spatula to deflate it.
- Sprinkle cornmeal onto a baking sheet.
- With a rubber spatula scrape the wet dough out onto the pan, don't worry if it looks a little messy, straighten it out a little with floured hands.
- Set pan aside uncovered for 2 hours to rise (don't expect it to rise much).
- Preheat oven to 425F an hour before the bread will be done rising.
- Note:If you like you can sprinkle flour over the top of the risen dough right before you put it in the oven, this will give it the nice crackly floured look when it is done.
- Bake bread for 20-30 minutes. It will be done when the crust has a deep golden color. Enjoy!
Nutrition Facts : Calories 300, Fat 1, SaturatedFat 0.2, Sodium 585.5, Carbohydrate 62.9, Fiber 3.1, Sugar 0.2, Protein 8.9
NO-KNEAD PEASANT BREAD
Provided by Food Network Kitchen
Time 21h35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
- Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
- Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
- Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
- Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.
NO KNEAD BREAD
A very easy bread recipe that is absolutely delicious!
Provided by emh123
Time 10m
Yield Serves 6
Number Of Ingredients 0
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
NO-KNEAD CIABATTA
Ciabatta means slipper in Italian and the loaf resembles a well-worn slipper. This artisan bread has a firm, crispy crust and a tender, chewy crumb with a coarse texture. When you're learning how to make ciabatta bread, this recipe is an easy go-to. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 5
Steps:
- In a small bowl, combine 2 cups flour, water and yeast. Cover tightly with plastic wrap and let stand until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Combine salt and remaining flour; stir salt mixture and oil into dough., Turn dough onto a well-floured baking sheet; gently press with a spatula into a 10-in. x 5-in. loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 12-15 minutes longer or until deep golden brown and bread sounds hollow when tapped on the bottom. Cool on a wire rack.
Nutrition Facts : Calories 95 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
NO KNEAD ITALIAN RUSTIC BREAD - RECIPE HAS BEEN CORRECTED!
THIS RECIPE HAS BEEN CORRECTED! Please ignore the low ratings and give it a try. My apologies to those whose tried this recipe and failed. This method produces a ciabatta like texture with a wonderful crust. Nutri Flour Blend is a blend of white flour and wheat bran. Experiment with different blends - the result should be a light, holey, rustic style loaf. You will need at least 18 hours before this bread can be baked.
Provided by Emjay99
Categories Yeast Breads
Time 3h45m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- I like to prepare this with my Kitchenaid dough hook.
- Place flour, salt, sugar and yeast in the mixer bowl. Add the water.
- Using the dough hook and the "stir" setting on the mixer allow the dry and wet ingredients to come together (this should take a minute) until all the flour is incorporated. You can do this with a wooden spoon or spatula just as effectively.
- Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form.
- Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball.
- Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.
- You may also rest the dough on a non-stick 'Silpat' mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
- A half an hour or so before the dough is ready preheat your oven to 450 degrees. You may use cast-iron, steel, enamel or ceramic.
- When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.
- Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.
Nutrition Facts : Calories 86.2, Fat 0.2, Sodium 182.3, Carbohydrate 18, Fiber 0.7, Sugar 0.1, Protein 2.5
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
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