If you're in the mood for a really crispy crusted rustic bread to have with a steaming bowl of comforting soup, this is PERFECT! No Knead Breads are a great alternative if you want a dough that can be prepared in advance and left to ferment for a longer period of time to develop the gluten and flavor, but the process of making the bread is very easy. It has a wonderful texture too. The acid in the buttermilk also makes the slightly tangy, and its crumb moist and tender. Sprinkling the top with coarse salt right before baking adds to its appeal. This recipe has been adapted from NancyBaggett, cookbook author.
If the mixture is too dry, stir in a teaspoon more ice water at a time and blend the ingredients with your fingertips; don’t over- moisten, as the dough should be slightly stiff.
1⁄3 cup dried buttermilk powder; SACO brand is recommended or instant nonfat dry milk powder with 1 or 2 more teaspoons of melted butter
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*NOTES: To make ice water, measure 2 cups water and add ice. Let stand until chilled. Measure 1 3⁄4 cups plus 2 tablespoons ice water needed for use in the recipe.
NOTE: Instead of a large mixing bowl, you can use the bowl of a stand mixer here, instead, because you'll need it when adding in more ingredients before the Second rise, anyway..
2. Slowly stir the water into the bowl, scraping down the sides, until the dry ingredients are just moistened, and slightly stiff.
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As you mix, you may need to switch to using your fingertips to mix the ingredients together as the dough becomes stiffer.
NOTE: If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
For example, I made the bread dough in the morning of Day 1, then put it in the refrigerator for about 7 hours or until about 7:00 that evening. I then took it out of the fridge and left it on the counter to rise overnight. I then baked the risen loaf on Day2 in the early afternoon.
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1. With a large rubber spatula, push the risen dough into the bowl of a stand mixer (or clamp the mixer bowl onto the stand mixer). Fit the mixer with a dough hook.
4. Add in the remaining 1/2 cup flour to make the dough very stiff. If necessary, add in a tablespoon more flour at a time, if necessary,
NOTE: a 1- to 2-hour accelerated rise, use Sarah's Microwave Bread Proofer; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature.
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2. Heat a 4-quart Dutch oven or similar heavy metal pot in the oven until sizzling hot (check with a few drops of water), then remove it, using heavy mitts.
3. Taking care not to deflate the dough (or burn yourself), loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot.
2. If the loaf is nicely browned, continue baking with the lid on; if the loaf looks pale, remove the lid. Bake for 10 to 15 minutes longer, until the top is well browned and crusty and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 205º to 207ºF on an instant-read thermometer).
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NOTE: I removed the lid after 50 minutes to check the loaf and noticed that the bottom of the loaf was getting quite brown, so I put a sheet pan under the loaf to shield it from direct heat.
I then baked it for 15 more minutes and it reached the desired temperature. I did not want it to get too brown, so I removed it at that point. It was perfectly done inside when I cut it open.
Cut the loaf into wedges or crosswise slices; it tastes good warm, but will cut much better when cool. Cool completely before storing.
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To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400 degrees F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.by Liren Baker on December 29, 2013 updated April 25, 2020 | 40 Comments This post may contain affiliate links. Please see Affiliate Disclosure in my Terms of Service.
This easy recipe for No-Knead Buttermilk Bread takes just five minutes of prep and no kneading at all! Bake this versatile recipe in a Dutch oven, loaf pans, on a baking stone, or simply a baking sheet!
This easy recipe for No Knead Buttermilk Bread takes just five minutes of prep and no kneading at all! Bake it as an artisan loaf in a Dutch oven, as sandwich bread in a loaf pan, or simply as free form boules. This versatile recipe comes from The New Artisan Bread in Five Minutes a Day.
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Note: This post first appeared on Dec 29, 2013, as part of the Simple Sundays Series. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
I am hibernating. I have been waking up each morning when my body wills me to, without the coaxing of an alarm clock or the pressure to rise before the sun. When I emerge from underneath the down comforter, I wrap myself in my fleece robe, and when I am ready to dress for the day, I pull on more fleece. Fleece pants, fleece vests, fleece-lined sweaters. My husband has been spoiling me with coffee, piping hot, when I wake, just the way I like it. And the children have been lounging in their pajamas for (almost) as long as they wish.
The urge to stay indoors and hibernate doesn’t mean I’ve been unproductive. Quite the contrary. I have been nesting, too. We have cleaned and purged and rearranged furniture. And I have been satisfying the urge to bake something other than holiday cookies. Bread has been on my mind. The feel of flour on my hands. The scent of yeast working its magic in the air.
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I have one more week to hibernate before the reality of life returns. There will be more lazy starts and I will be wearing more fleece. And one thing is for sure. There will be more fresh bread…not just next week, but beyond.
I have had several cookbooks I have been meaning to review. The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D. and Zoe Francois has excited me since its release, and I was eager to review it when the opportunity presented itself. It just took me a little while. Baking bread is something I tend to put off, despite how much I love the process; mentally, I consider it to take up so much time, something that seems lacking in everyday life. But truthfully, I should have known better, because the Bread in 5 concept is something I know I can embrace.
Five minutes. It takes a mere five minutes to bring ingredients together into a dough that will last close to a week. Fresh bread can be had when you wish, with the dough resting in your refrigerator (or freezer, even). What I used to consider a luxury of time is no longer.
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The New Artisan Bread is full of recipes that I would love to tackle – from gorgeous peasant loaves to flatbreads and pizzas, to gorgeous stuffed french toast. There’s even a section for gluten-free breads. The first I wanted to try was a simple Buttermilk Bread, something that is already a store-bought favorite. While the original recipe calls for baking the bread in a loaf pan, I decided to first try it in smaller segments as free form boules, which was wonderful for having smaller, fresh loaves more frequently.
I wish you could smell the bread as it bakes in my oven! It permeates the house with its intoxicating aroma, and it is hard to resist slicing into the loaves and slathering slices with fresh butter and a sprinkling of salt. The spongy crumb within the crisp crust soaked it up, and the loaves are perfect accompaniments to soups likeBeef, Shiitake Mushroom & Barley Soup and Lobster Corn Chowder. But plain slices are the best thing ever.
What I’ve learned is that this dough recipe is just so simple, forgiving, and versatile, whether you bake it as sandwich loaves, free form boules, or an artisan loaf in a Dutch oven. Make it with bread flour or all-purpose flour, it works either way. I provide instructions in the recipe below.
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Just five minutes is all it takes to prep the dough. And when I say you don’t have to knead, I mean you
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