NO SODIUM BREAD RECIPE RECIPES

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SOURDOUGH NO-KNEAD BREAD RECIPE - NYT COOKING



Sourdough No-Knead Bread Recipe - NYT Cooking image

So you’ve brought a sourdough starter to life, or received one as a gift, or purchased one somewhere. You’ve fed it and watched it become bubbly and fragrant, with a light yeasty-boozy scent. Now it’s time to bake bread. An easy way to start is with this adaptation of the baker Jim Lahey’s storied recipe for no-knead bread, replacing commercial yeast with a little less than three-quarters of a cup of healthy, well-fed sourdough starter. Give the resulting dough a long, long rise and then plop it into a hot, enameled cast-iron pot with a lid. You’ll have an incredible loaf within the hour, and may well find yourself addicted to the smell, the taste and the process alike.

Provided by Sam Sifton

Total Time P1D

Yield 1 loaf

Number Of Ingredients 4

3 1/2 cups/475 grams bread flour, plus more for dusting
1 teaspoon/6 grams kosher salt
3/4 cup/180 grams sourdough starter, “fed”
2 tablespoons/20 grams sesame seeds

Steps:

  • In a large mixing bowl, combine the flour and salt.
  • In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
  • The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
  • Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
  • Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 259, UnsaturatedFatContent 1 gram, CarbohydrateContent 50 grams, FatContent 2 grams, FiberContent 2 grams, ProteinContent 9 grams, SaturatedFatContent 0 grams, SodiumContent 178 milligrams, SugarContent 1 gram, TransFatContent 0 grams

NO-KNEAD CASSEROLE BREAD RECIPE: HOW TO MAKE IT



No-Knead Casserole Bread Recipe: How to Make It image

You'll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it! —Peggy Key, Grant, Alabama

Provided by Taste of Home

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 loaf (16 slices).

Number Of Ingredients 9

2 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
1/2 teaspoon pepper
5-1/2 cups all-purpose flour
2 cups water
2 tablespoons butter, cubed
3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
1/4 cup finely chopped onion

Steps:

  • In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes., Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool., Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

Nutrition Facts : Calories 204 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 272mg sodium, CarbohydrateContent 35g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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SOURDOUGH NO-KNEAD BREAD RECIPE - NYT COOKING
So you’ve brought a sourdough starter to life, or received one as a gift, or purchased one somewhere. You’ve fed it and watched it become bubbly and fragrant, with a light yeasty-boozy scent. Now it’s time to bake bread. An easy way to start is with this adaptation of the baker Jim Lahey’s storied recipe for no-knead bread, replacing commercial yeast with a little less than three-quarters of a cup of healthy, well-fed sourdough starter. Give the resulting dough a long, long rise and then plop it into a hot, enameled cast-iron pot with a lid. You’ll have an incredible loaf within the hour, and may well find yourself addicted to the smell, the taste and the process alike.
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Reviews 4
Total Time P1D
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