Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Most yeasted loaves of bread require lots of work and kneading, which makes the dough light and airy. Luckily you can achieve crusty and delicious bread without kneading the dough.
Easy No Knead Bread Recipe
This no-knead bread recipe is great for beginner bread bakers because it requires very little effort. The ingredients take about five minutes to measure and mix, and the bread is quickly shaped and deposited in the loaf pan, ready for baking. It does require two rounds of proofing (or rising), but your patience will yield fantastic results.
Get ready for the amazing smell of bread baking wafting through your house. The bread is perfect for slicing to make toast, sandwiches, or french toast, or to accompany eggs, soups, and pasta dishes.
I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
Homemade No Knead Bread Including Sourdough & Yeast Variation
When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.WE’VE BEEN BINGE WATCHING STAR TREK, specifically The Next Generation. There’s just something comforting about the ensemble cast’s interactions and development, the late ’80s hairstyles of the future (and late ’80s views of future technology—who knew iPads would still be with us?), the creative technobabble…
Steeped in this fun alternate universe, when we started thinking about making a loaf pan version of our no-knead bread, I wondered aloud if it needed its own post, or if it was merely a “captain’s log, supplemental.”
I opted to make it its own post. We’ve been baking bread here a lot lately. Partly out of necessity—getting a decent bread of any kind from a store is a challenge these days, at least for us. And partly because, like bingeing on familiar old TV shows, there is something comforting about mixing a handful of simple ingredients together, giving the yeast time to do its thing and then producing a beautiful bread.
Amazing No Knead Bread Recipe
The no-knead bread Marion posted here back in May has become our go-to loaf. It requires little real effort, but lots of rising time—20 hours in all. And although it looks and tastes like an artisan loaf you would pay good money for, its round shape and the resulting oval slices aren’t exactly sandwich friendly.
Apparently a number of others felt the same. A search for “no-knead loaf pan bread” turned up several versions. The ingredients for most of them were pretty much the same as our no-knead recipe: flour, yeast, salt, liquid—almost always just water. But those are pretty much the foundation ingredients for most breads, right? By varying the amounts of various ingredients and baking it in a loaf pan, it became something different, worthy of its own post.
Greatly increasing the yeast-to-flour ratio made the dough rise much faster—six or so hours total (with the option of letting it sit overnight in the fridge, which will deepen the flavor and up the structure). The finished bread was also lighter, airier and a little softer. And the loaf pan gave it a sandwich-friendly squarish shape. As we usually do with our original no-knead bread, we add buttermilk and olive oil to the recipe, replacing some of the water.
No Knead Dutch Oven Bread Recipe
Go from flour to a finished bread in about seven hours (with almost all of that just letting the dough do its thing while you do whatever else), giving it extra time produces a better tasting bread. Letting the dough rest in the fridge at least overnight will really develop the flavor; we let the most recent loaf spend two days in the fridge, purely for scheduling reasons, and it’s the best one yet. Some recipes say you can keep the dough in the fridge for up to two weeks.
This new bread won’t replace the other in our rotation. But now we’ve got two recipes we like and can easily bang out, and that’s pretty comforting. Want to try it? To quote Captain Jean-Luc Picard, “Make it so.”
What kind of flour? How do I measure it? We just used unbleached white flour, but you can substitute some or all of it with wheat flour, if you like. To measure flour, don’t scoop it up with your measuring cup. That will pack it too densely and you’ll have too much. Instead, use a spoon to spoon flour into your measuring cup. And if you haven’t used the flour recently, first stir it up with a spoon to loosen it a bit. If you prefer to weigh your flour, 1 cup weighs about 4-1/4 ounces or 120 grams.
Easy No Knead French Bread ⋆ The Gardening Foodie
Why buttermilk and olive oil? Buttermilk gives a nice tang to the finished bread. It doesn’t taste like buttermilk, but it reacts with the other ingredients to add a good deal of flavor. The olive oil adds flavor as well, but more important, it makes the bread more tender inside and more crisp on the outside.
No buttermilk? Mix 1-1/2 teaspoons of white vinegar or lemon juice with enough milk to measure 1/2 cup. Stir, then let stand for 5 minutes.
All writing and photography on Blue Kitchen ©2006 - 2023 Terry Boyd, unless otherwise indicated. All rights reserved. No part of this site may be reproduced in any form without written permission.This simple, no knead bread looks and tastes like it came from a bakery. An overnight rest gives this loaf lots of flavor without any effort. This is my go-to bread recipe!
No Knead Bread
Warm, fresh bread is one of the greatest joys in life, made only better with a smear of melty Nutella. Bread baking can be intimidating and a lot of work, but this no knead overnight bread is the opposite, only requiring patience and a hot oven.
This easy no knead bread is exactly that – no kneading, no stand mixer, no starter, and only 4 ingredients. I’ve spent a lot of time experimenting with this recipe, testing out different baking options and flour to water ratios, finding the perfect no knead bread recipe that is foolproof for everyone. I’m sharing a detailed step-by-step guide to make the best no knead bread so everyone can enjoy some fresh bread at home. The recipe can easily be doubled to store extra loaves in the freezer.
No knead bread first became popular after bread baker Jim Lahey shared his recipe with the New York Times almost a decade ago. It’s become a popular technique amongst beginner and seasoned bread bakers alike for it’s incredible ease and delicious flavor.
No Knead 5 Minute Artisan Bread
The secret to the recipe is the hands-off approach. For easy no knead bread, you simply do just that: don’t knead it. Instead, you let the dough rest overnight so the yeast can ferment and give the bread great flavor. This long, slow fermentation is what makes this no knead sandwich bread stand out, so give yourself some patience and a break from kneading.
There are several ways to bake this quick no knead bread, each offering their own pros and cons. I prefer to use a loaf pan which creates a softer sandwich-style bread, but all of the options below result in delicious, tasty bread.
The instructions in the recipe below are for baking the bread in a Dutch oven. However, you can easily adjust the recipe to be baked on a sheet pan or a loaf pan (my personal preference).
Easy Olive Bread Recipe (no Knead)
After the first rise and after folding it over onto itself (you’ll find this in instruction #3 in the recipe), shape the dough into a rectangle (it really doesn’t have to be perfect!) and place the dough seam side-down in a loaf pan lined with parchment paper or on a baking sheet lined with parchment paper.
Cover the dough loosely with a towel or plastic wrap and let it rise at room temperature for 1.5-2 hours until it doubles in size.
Preheat the oven to 450°F/230°C. When the dough is done with its second rise, dust the top of the dough with a bit of flour and make a shallow cut lengthwise with a knife to allow it to expand during baking. Bake for 30-35 minutes or until the top of the loaf has just begun to brown. It won’t have a deep brown color, rather golden/bright brown.
Easy No Knead Bread
These are the basic steps to making this easy no knead bread (more detailed instructions below). As long as you
0 Komentar