NO KNEAD BREAD EASY 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.

3 INGREDIENT BREAD - EASY HOMEMADE NO-KNEAD BREAD R…



3 Ingredient Bread - Easy Homemade No-Knead Bread R… image

Provided by Christina Newberry

Number Of Ingredients 4

3 cups Flour (see Tips below)
¼ tsp Instant Yeast (aka quick-rise or bread machine yeast)
1 tsp Salt
1½ cups Water (very warm)

Steps:

  • Combine all the ingredients in a large bowl. Mix with a wooden spoon just until everything is combined. Cover with plastic wrap and let sit for 12 to 20 hours.
  • After 12 to 20 hours, your dough will smell like beer and appear bubbly. Using wet hands, place dough on a lightly floured surface. Fold the edges of the dough toward the middle and use your hands to shape the dough into a ball. Place the ball fold-side down on a floured tea towel. Sprinkle a little more flour on top of the dough ball and cover with another tea towel, or by folding the first tea towel in half. Let the dough sit for two hours.
  • Half an hour before the second rise is finished, get ready by setting your oven to 450 degrees and putting your empty covered pot inside to heat up. See notes below on choosing a pot.
  • Remove hot pot from the oven. Depending on the material of your pot, you may need to grease it with butter. This will make it easier when removing the finish bread. Pick up the towel holding the dough and dump the dough into the pot. Give the pot a gentle shake to even out the dough. It’s ok if it looks messy; it will even out once it’s baked. Place the covered pot back into the over for 30 minutes. Then, take the lid off the pot and cook uncovered for another 15 minutes.
  • Remove bread from the oven and cool on a wire rack.

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SPEEDY NO-KNEAD BREAD RECIPE - NYT COOKING
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.
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Reviews 5
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