No Knead Onion Bread Recipes

Steps:

• In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
• Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
• Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
• Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
• Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
• When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
• Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.

Steps:

• Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.
• Scrape your dough-covered hand with your clean hand or with a metal or plastic dough scraper to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl (or a cutting board) and place it on top of the large bowl, tapping it to ensure a tight seal. Let dough rest at least 12 hours and up to 18 hours at room temperature, 60 to 70 degrees. When the dough is done resting, it should appear very bubbly and wet.
• Shape the loaf: Wipe out any moisture collected inside the medium bowl. Dust a dish towel thoroughly on one side with rice flour or bread flour, then line the medium bowl with the towel, floured-side up. Generously flour your work surface. Sprinkle flour around the edges of the dough in the large bowl, then tilt the bowl over your floured work surface, using your fingertips to ease the dough away from the bowl until it all tips out. (Some bits of the dough will stick to the bowl, this is OK; leave them behind.)
• Working gently but quickly to avoid deflating the dough, using one hand, reach under one side with your fingertips, stretch the dough, and fold it over itself into the center. Repeat three more times until each side of the dough has been folded over the top. Using the sides of your hands instead of your fingertips and as much extra flour as necessary to prevent sticking, flip the dough over. With your palms up and hands placed flat on the work surface, gently tuck the dough together underneath until the top surface is relatively smooth and taut.
• Proof the loaf: Carefully lift the dough, place it smooth-side up into the towel-lined bowl, and dust lightly with rice flour or bread flour. Cover the bowl with a large baking sheet and allow the dough ball to rise until it roughly doubles in volume and doesn't spring back readily when you poke it with a fingertip, about 2 hours. Meanwhile, wash out the large bowl and have it ready.
• Heat the oven: At least 30 minutes before baking, adjust oven rack to lower-middle position and heat oven to 500 degrees. When dough is ready, invert the bowl and baking sheet so that the dough is lying on the sheet. (The sheet will end up inverted.) Lift off the bowl and carefully lift off the kitchen towel. If it sticks at all, be very gentle when coaxing the dough off; the goal is to minimize the loss of gases trapped inside.
• Bake the bread: Splash some water inside the larger metal bowl, then invert it onto the baking sheet over the dough. Transfer the whole thing to the oven, reduce oven temperature to 450 degrees, and bake for 25 minutes. Using oven mitts or dry kitchen towels, remove the bowl and continue baking until the loaf is as dark as you'd like it, 15 to 25 minutes longer. Remove the bread, transfer to a cooling rack, and allow to cool completely before cutting it open.

Steps:

• 1. IN A MIXING BOWL COMBINE 2-1/2 CUPS FLOUR , SUGAR , YEAST SALT AND PEPPER .
• 2. IN A SAUCE PAN , HEAT WATER AND BUTTER TO 120°to 130°
• 3. ADD TO DRY INDGREDIENTS ; BEAT JUST UNTIL MOISTENED , STIR IN 3/4 CUP OF CHEESE , ONION AND REMAINING FLOUR ; BEAT UNTIL SMOOTH .
• 4. TURN ONTO LIGHTLY FLOURED SURFACE ; SHAPE INTO A BALL ; PLACE INTO A GREASED 2 QT. ROUND BAKING DISH.
• 5. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED ; ABOUT 20 MINUTES .
• 6. BAKE @ 350° FOR 40-45 MIN.OR UNTIL GOLDEN BROWN.
• 7. SPRINKLE WITH REMAINING CHEESE ; BAKE 5 MIN. LONGER OR UNTIL CHEESE IS MELTED .
• 8. REMOVE FROM DISH TO A WIRE RACK . YIELDS 1 LOAF.

Steps:

• In a large bowl, combine 1 cup of the flour with the sugar and yeast.
• In a small saucepan over medium heat, heat the soup and butter until very warm.
• Butter does not need to completely melt.
• With mixer at low speed, gradually pour soup mixture into dry ingredients, mixing well.
• At medium speed, beat 3 minutes or until smooth.
• Add egg, cheese and 1 cup of the flour.
• Beat 2 minutes more.
• With a spoon, stir in enough of the remaining 1 cup flour to make a stiff batter.
• Cover and let rise in a warm place until doubled; about 1 1/2 hours.
• Grease a 1 1/2 quart casserole.
• Stir down batter and turn into casserole.
• Cover and let rise again until doubled, about 45 minutes.
• Preheat oven to 325 degrees.
• Brush bread with water and sprinkle sesame seeds over top.
• Bake 50 minutes or until bread sounds hollow when tapped with finger.
• Remove from pan and cool on wire rack before slicing.