Slow Rise No Knead Light Wheat Or White Bread Recipes

Steps:

• For the first stage:.
• Thoroughly combine the flours, sugar, salt and yeast in a 3-quart or larger bowl; mix with a large spoon.
• Add the butter or oil and water, stirring vigorously until well combined; the dough may be stiff.
• Scrape down the sides of the bowl with a greased flexible spatula.
• Drizzle the dough top with about a teaspoon of melted butter or oil; use a pastry brush or your fingertips to spread it evenly over the dough.
• Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• For the second stage:.
• Vigorously stir the dough until it deflates.
• Generously coat a 9-by-5-inch or similar large (1 3/4- to 2-quart) loaf pan with nonstick cooking oil spray.
• Turn out the dough into the pan.
• Drizzle the melted butter or vegetable oil over the loaf top, then spread it out with a pastry brush or your fingertips until the surface is evenly coated and looks smooth.
• Sift about 1/2 tablespoon flour evenly over the loaf top.
• Cover the pan tightly with plastic wrap.
• For a "regular" rise:.
• Let stand at room temperature for 45 to 75 minutes or until the dough nearly reaches the pan rim.
• (The time will vary considerably depending on the temperature of the room and the length of the first rise.).
• Gently remove the plastic.
• Let it stand until the dough top rises 1/4 inch above the rim.
• For a "quick" rise:.
• Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
• Microwave for 2 minutes, until the water almost boils.
• Put the loaf in the microwave oven as far from the water as possible.
• Let it rise 30 to 50 minutes, or until the dough nears the pan rim.
• Gently remove the plastic.
• Continue the rise until the dough top is 1/4 inch above the rim.
• For baking:.
• Position an oven rack in the middle third of the oven; preheat to 425 degrees.
• Gently transfer the pan to the oven; jarring can cause deflating.
• Bake for 25 to 35 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
• Transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
• Transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.

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.