1 1/2 QUART PYREX BAKING DISH RECIPES

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SPEEDY NO-KNEAD BREAD RECIPE - NYT COOKING



Speedy No-Knead Bread Recipe - NYT Cooking image

The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone’s guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.

Provided by Mark Bittman

Total Time 1 hours

Yield 1 big loaf

Number Of Ingredients 4

3 cups bread flour
1 packet (1/4 ounce) instant yeast
1 1/2 teaspoons salt
Oil as needed

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.

SPEEDY NO-KNEAD BREAD RECIPE - NYT COOKING



Speedy No-Knead Bread Recipe - NYT Cooking image

The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone’s guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.

Provided by Mark Bittman

Total Time 1 hours

Yield 1 big loaf

Number Of Ingredients 4

3 cups bread flour
1 packet (1/4 ounce) instant yeast
1 1/2 teaspoons salt
Oil as needed

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.

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EASY RICE PUDDING RECIPE | ALLRECIPES
Here's my recipe, basically identical to the original poster's: 1/3c uncooked rice 4 c milk, scalded 1/4 c sugar 2 tbsp butter 1/4 tsp salt Cook at 300 degrees for 1.5 hours, stirring every 15 minutes with a …
From allrecipes.com
See details


EASY CHEESE AND HAM SCALLOPED POTATOES RECIPE | ALL…
In the larger dish, I put 1 1/4 quarts of heavy whipping cream and 3/4 quart of heavy whipping cream in the smaller dish. I did bake at 350 degrees, but I ended up baking this for an hour and a half (10 minutes longer for the larger dish).
From allrecipes.com
See details


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From mybakingaddiction.com
See details


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Aug 06, 2021 · 1 Cup – Size of baseball or apple; 1/2 Cup – Size of tennis ball or light bulb; 1/4 Cup – Size of 1 large egg; 2 Tablespoons – Size of golf ball; 1 Tablespoon – Size of ice cube; 1 Teaspoon – Size of tip of finger (joint to tip) Happy Baking!
From iheartnaptime.net
See details


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Feb 26, 2022 · When it came to moving cake batter from bowl to pan during testing, it was easy to grab the handle and pour from the pour spout. That spout would also be handy for draining excess liquid after marinating. The set includes one 1 1/2-quart bowl, one 3-quart bowl, and one 5-quart …
From thespruceeats.com
See details


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From lotrscrapbook.bookloaf.net
See details


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Oct 13, 2019 · Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down …
From wholesomeyum.com
See details


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