CHUCK HUGHES' NO KNEAD BREAD
From the TV series "Chuck's Day Off", this bread is easy to prepare and the end product is delicious. I made both loaves sprinkled with Montreal steak spice before baking but you can make a sweet version by sprinkling with raw sugar or do one of each.
Provided by Irmgard
Categories Yeast Breads
Time 1h50m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Mix together in a large bread-making bowl the water, yeast and sugar.
- Allow this mixture to bubble and foam, then add the oil and vinegar.
- Add the bread flour cup by cup, stirring well after each addition.
- Then add the salt and the whole wheat flour, cup by cup, stirring well after each addition. The dough will be a bit wet and spongy.
- Cover with a damp tea towel and let rise in a warm place for 30 to 40 minutes or until the dough has doubled in size.
- Using a big spoon, spoon the dough into 2 well-greased loaf pans. If necessary, press the sides down, helping to create the perfect loaf shape.
- With a knife, make 2 or 3 diagonal shallow incisions in the loaves.
- Sprinkle with either the steak spice or raw sugar, depending upon whether you want sweet or savoury.
- Bake the loaves about 50 minutes at 375 degrees F or until they are golden brown and crusty on top and sound hollow when tapped on the underside.
- Let cool at least 5 to 10 minutes before slicing.
Nutrition Facts : Calories 1319.1, Fat 11.7, SaturatedFat 1.7, Sodium 3509.9, Carbohydrate 266.9, Fiber 24.6, Sugar 13.7, Protein 42.2
ORIGINAL NO KNEAD BREAD
A friend gave me this recipe and when I didn't find it here I decided I HAD to post it. I believe it was featured in the NY Times at one point. This bread is so easy to bake and tastes great! This was the first loaf of bread I've ever made and it was perfect!
Provided by TheHeavenlyHeatherly
Categories Sourdough Breads
Time P1DT50m
Yield 1 Loaf
Number Of Ingredients 4
Steps:
- Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter top.
- Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450°F.
- Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210°F Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350°F oven for 10 minutes.
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.
ALMOST NO-KNEAD BREAD 2.0
From Cook's Illustrated. This recipe is AMAZING, and sooo easy too! Time does not include Rising Time -- approximately 18 hours, and Cooling Time -- approximately 2 hours. Also makes wonderful whole wheat bread!
Provided by Galley Wench
Categories Breads
Time 1h
Yield 1 Large Round Loaf
Number Of Ingredients 7
Steps:
- Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
- Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
- Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
- Transfer dough to lightly floured work surface and knead 10 to 15 times.
- Shape dough into ball by pulling edges into middle.
- Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
- Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
- About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
- Carefully remove pot from oven and remove lid.
- Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
- Cover pot and place in oven.
- Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
- Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
- Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Nutrition Facts : Calories 1537.1, Fat 3.7, SaturatedFat 0.6, Sodium 3506.2, Carbohydrate 324.4, Fiber 10.4, Sugar 35.6, Protein 39.7
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