No Work No Fat Bread Recipes

Steps:

• Place mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high, 20 seconds at a time, until melted.
• Whisk egg in a bowl until beaten. Mix in almond flour, baking powder, and garlic powder until well combined. Work mozzarella mixture into the dough until sticky. Stir in Cheddar cheese. Transfer the dough to a sheet of plastic wrap and fold plastic wrap over the dough. Gently work the dough into a ball. Refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
• Remove dough from refrigerator and unwrap. Cut dough into 4 equal pieces and roll each piece into a ball. Cut each ball in 1/2 to form a top and bottom bun. Place dough, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until golden and set up, 10 to 12 minutes.

Steps:

• 1. Before you go to bed, stir together 1 cup flour, 1 cup water, and the packet of yeast in a large mixing bowl. Don't worry about lumps. Cover with plastic wrap and set aside. Let the yeast do its work while you sleep.
• 2. In the morning, stir in the remaining three cups flour, salt, olive oil, and the second cup of water. Try to get most of the lumps out. Cover with plastic wrap and set aside. Let it do its work while you do your morning activities. In a coupla-few hours, the dough swells to at least double its size. It may reach the plastic wrap. If it's a cool day, do this in the oven with the light on to make a warm place.
• 3. Remove the plastic wrap and "stir down" the dough. It will lose about half it's size. Flop the dough into a pan lined with parchment paper. (The loaf of bread in the picture was made in the kind of oval roaster one might use to cook fish, but I've used everything from bread pans to salad bowls. The most important thing is the parchment paper because the bread will stick like concrete to anything else.)
• 4. Let the dough grow again until it almost doubles. Do not cover it with plastic wrap as pulling off the wrap will make it collapse again.
• 5. When it has grown, preheat the oven to 440F and put a rack in the middle. When the oven is hot, put the pan of bread in the center of the oven and bake for 20 minutes.
• 6. After 20 minutes, lower the oven temperature to 350 degrees and continue to bake for an additional 40 minutes.
• 7. Remove from the oven and flop the bread out of the pan and paper. Optionally, put it back in the now turned off oven for a few minutes to crisp up the sides and bottom further. Cool set up on a rack or just balanced on the pan it cooked in as shown in the picture.

Steps:

• Dissolve yeast in warm water.
• Mix egg whites, salt and granulated sugar
• Add this to 3-3.5 cups of all-purpose flour.
• Mix with a "wooden spoon."
• Spray loaf pan with a non-stick cooking spray & fill with dough.
• Let rise 40-60 minutes in the oven at its lowest setting until dough is almost to the top of the pan.
• Set oven up to 350 degrees. Bake for 35 minutes.

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.

Steps:

• Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.
• Scrape your dough-covered hand with your clean hand to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl and place it on top of the large bowl, tapping it to ensure a tight seal. Allow the dough to rest for 20 to 40 minutes.
• Fold the dough: After the dough has rested, remove the inverted bowl. The dough should look very wet and sloppy. Dip your hands briefly in a bowl of water, then shake off the excess. Using one hand, scoop your fingers under one side of the dough to the very bottom of the bowl and, working quickly, lift that side, stretch it a few inches, and fold it over to the opposite side. Rotate the bowl and repeat, 4 to 6 times, until you've worked all the way around the dough. (The dough will become noticeably tighter and a little more difficult to stretch with each fold.)
• Lift the dough and flip it over. Cover the bowl with the inverted bowl and allow to continue resting. Repeat this every 20 to 40 minutes within the first 2 to 3 hours. (No need to be very precise with timing at this stage.) By the last folding step, the dough should be significantly smoother and tighter and resemble a more traditional (albeit slack) bread dough. Cover with the inverted bowl (or a cutting board) then transfer to the refrigerator and let rest at least overnight and up to 3 days.
• Prepare the loaf: At least 3 hours and up to 10 hours before baking, remove the dough from the fridge and let it rest at room temperature. (It will initially start to rise but may collapse a little bit as it expands. This is OK.) Two hours before baking, wipe out any moisture collected on the inside of the medium bowl, dust a dish towel thoroughly on one side with rice flour or bread flour, then line the medium bowl with the towel, floured-side up. Generously flour your work surface. Sprinkle flour around the edges of the dough in the large bowl, then tilt the bowl vertically over your work surface, using your fingertips to ease the dough away from the bowl until it all tips out.
• Working gently but quickly, fold in the edges of the dough one last time. Using the sides of your hands instead of your fingertips, and as much extra flour as necessary to prevent sticking, flip the dough over. With your palms up and hands placed flat on the work surface, gently tuck the dough together underneath until the top surface is relatively smooth and taut.
• Proof the loaf: Carefully lift the dough and place it smooth-side up into the towel-lined bowl. Cover the bowl with a large inverted baking sheet and allow the dough ball to rise until it roughly doubles in volume and doesn't spring back readily when you poke it with a fingertip, about 2 hours. Meanwhile, wash out the large bowl and have it ready.
• Heat the oven: At least 30 minutes before baking, adjust the oven rack to the lower-middle position and heat your oven to 500 degrees. When dough is ready, invert the bowl and baking sheet so that the dough is lying on the sheet. (The sheet will end up inverted.) Lift off the bowl and carefully lift off the kitchen towel. If it sticks at all, be very gentle when coaxing the dough off; the goal is to minimize the loss of gases trapped inside.
• Bake the bread: Splash some water into the inside of the larger metal bowl, then invert it onto the baking sheet over the dough ball. Transfer the whole thing to the oven, reduce oven temperature to 450 degrees and bake for 25 minutes. Using oven mitts or dry kitchen towels, remove the bowl and continue baking until the loaf is as dark as you'd like it, 15 to 25 minutes longer.
• Remove the bread, transfer to a cooling rack, and allow to cool completely before cutting it open.

Steps:

• Use Whole Wheat cycle.