Quick Rise No Knead Bread Recipes
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
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.
NO-KNEAD WHOLE WHEAT BREAD
This simple recipe requires no kneading, so you can mix this up with less fuss. It still has that great fresh-from-the-oven flavor your family is sure to appreciate! -Barbara Ann Gross, APO, New York
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.
Nutrition Facts : Calories 103 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
QUICK-RISE NO-KNEAD BREAD
originally from the cookbook "From Tauhara's Kitchen" and I found it on the blog "Thinking about Food" - http://wwwthinkingaboutfood.blogspot.com/2008/09/quick-rise-no-knead-bread.html
Provided by ellie3763
Categories Yeast Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl dissolve honey and molasses in warm water. Sprinkle on yeast and stir gently. Leave in a warm place until warm and frothy. (10-15 mins).
- In another bowl, combine flour and salt. Pour yeast mix and mix well, the mix should be fairly wet but not too sloppy.
- Oil two loaf tins and warm slightly. Half fill with dough. Leave in a warm place to rise to almost the top of the tin (don't let it rise up over the top or it will make the bread difficult to get out once cooked).Bake in a hot oven 425 degrees fahrenheit for 10 minutes, then reduce heat to 390 degrees fahrenheit and cook for 35 minutes more.
Nutrition Facts : Calories 124.4, Fat 0.3, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 26.3, Fiber 1.1, Sugar 2, Protein 3.6
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.
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- In a large mixing bowl, whisk together the water and the yeast. In a separate bowl, mix the flour and salt well. 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.
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- Stir together the flour, salt 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. (The dough will look quite loose and shaggy, which is ok.)
- Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 12 to 18 hours.
- Transfer the dough to a well-floured surface. Fold the dough on top of itself — pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape — to form a round dough ball. (If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed.) Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top. Use your hands to shape the ball into an even circle. Lightly flour the top of the dough ball, then loosely cover it with plastic wrap or beeswrap to rest while the oven heats.
- Place the Dutch oven inside of your oven*, then set oven to 450°F. Wait for 20-30 minutes for the oven to heat, while the dough continues to rest. (If the dough rises and spreads out more than you would like during this time, just use your hands to shape it into a tighter ball once more just before baking.)
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- Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
- Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
- Measure the water. Make sure the water is just above room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all.
- Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
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