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October

5, 2007

 

 

 

 

Recipes

for No Knead and Other Tasty Breads

by Jaime

Netzer

The process of baking bread is like an homage to our past: One of our

oldest foods is also one of the most satisfying to create from scratch.

The smell of the classic heart-warmer can no doubt warm spirits on even

the chilliest of days. As fall settles in, here are some tasty recipes

for those with bread machines or sturdy palms: The no knead recipe

requires neither.

Fast White

Bread

From The Joy of

Cooking

This is a quick and easy yeast bread designed to work with quick-rise

yeast, regular active dry yeast works too. Stir together in a large bowl

or the bowl of a heavy-duty mixer:

2 cups bread flour

1 tbsp. sugar

1 package (2¼ teaspoons) quick-rise or active dry yeast

1½ tsp. salt

Add:

1 cup very warm (115 to 125 degrees) water

2 tbsp. butter or margarine, melted or softened

Mix by hand or on low speed for 1 minute. Add ¼ cup at a time until

the dough is moist but not sticky:

1 to 1¼ cups bread flour

Knead for about 10 minutes by hand or with the dough hook on low to

medium speed, until the dough is smooth and elastic. Transfer the dough

to an oiled bowl and turn it over to coat with oil. Cover the bowl

loosely with plastic wrap and let rise in a warm place (75 to 85 degrees)

until doubled in bulk, 40 to 45 minutes. Grease a 9-by-5 inch loaf pan.

Punch down the dough, form it into a loaf, and place seam side down in

the pan. Oil the surface and cover loosely with a clean cloth. Let rise

in a warm place until doubled in bulk, 20 to 45 minutes. Preheat the oven

to 450 degrees. Bake the loaf for 10 minutes. Reduce the heat to 350

degrees and bake about 30 minutes more. Bake until the crust is golden

brown. Remove the loaf from the pan to a rack and let cool completely.

Yield: One 9-by-5-inch loaf

For Bread

Machines: Hearty Winter Bread

From CooksRecipes.com.

 

7/8 cup water

2 tbsp. butter or margarine

1 large egg

1/4 cup molasses

1/4 cup cornmeal

2¾ cup white bread flour

2/3 cup whole wheat flour

2¼ tsp. active dry yeast

Add ingredients in the order given by the manufacturer of your bread

machine.

Select the sweet or basic setting and desired crust color setting; press

start.

Makes a 2 pound loaf.

Onion Beer

Bread

For onion lovers! This scrumptious recipe from The Flavorful Seasons

Cookbook is easy for anyone.

3 cups self-rising flour

1 tsp. sugar

1/2 tsp. salt

10 ounces room-temperature light beer

2 eggs, beaten

3/4 cup onion, minced

Nonstick cooking spray

Preheat oven to 350 degrees. Combine all ingredients. Pour into a

lightly sprayed 9-inch loaf pan and bake for about 50 minutes, or until a

toothpick comes out clean.

For those without a bread machine or a strong set of hands, there is

another option: don’t knead the dough at all. That’s right; it’s possible

to bake bread without any palm work whatsoever. The New York

Times posted the following recipe, which actually yielded an edible

loaf of bread for this novice baker. Check out the December 2007/January

2008 issue of Mother Earth News

for much more on this No Knead bread technique. I recently tried this

technique for myself and have included my tips and mishaps in bold.

No Knead Bread

Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting

1/4 tsp. instant yeast

1¼ tsp. salt

Cornmeal or wheat bran as needed for dusting (At my mother’s suggestion, I

ditched both and just used extra flour.)

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups

water, and stir until blended; dough will be shaggy and sticky. (The dough will not just be

sticky, it will be incredibly gummy.) Cover bowl with

plastic wrap. Let dough rest at least 12 hours, preferably about 18, at

warm room temperature, about 70 degrees. (I let my dough rise for a full 18 hours resting on

and/or close to a heating pad set on low, to combat the chilly air that

had moved in the weekend I chose for my adventure.)

2. 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. (I could not, and did not,

“fold” the dough. It was so sticky that the best I could do was attempt

to turn it over. Luckily, my “loaf” still rose as it should have.)

Cover loosely with plastic wrap and let rest about 15 minutes.

3. 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. (Again, I basically failed at

this step. Even though I avoided terry cloth, the towel I choose was

still porous enough that my dough completely cemented itself into

it’s grooves, and I could not keep my hands coated with enough

flour to shape the dough into anything, as it was clinging to my

fingers.) 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. (Luckily, my dough still did

this, though it was a huge amorphous blob, not a neat ball with a seam.)

4. At least a half an 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 (“Look like a mess” equaled a

sticky, no-seamed blob of dough and way too much extra flour hanging out

in the Pyrex dish I used.) Shake pan once or twice

if dough is unevenly distributed. 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.

Yield: One 1½-pound loaf.

(Incredibly,

despite all inconsistencies between my loaf and the one described in the

recipe, I still created a sweet-smelling, slightly chewy but honestly and

notably delicious loaf of bread with crispy, golden crust. I just had to

dust an embarrassing amount of flour off of it before I sliced it up.)

Watch for no knead bread in the December 2007/January 2008 issue of

Mother Earth News and until then, happy baking!

 

 

 

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Kansas 66609-1265

Reproduction in whole or in part without permission

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