NO WHEAT BREAD RECIPES
HONEY WHEAT BREAD RECIPE | FOOD NETWORK
Provided by Food Network
Categories side-dish
Total Time 2 hours 50 minutes
Prep Time 1 hours 50 minutes
Cook Time 1 hours 0 minutes
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.
HONEY WHEAT BREAD RECIPE | FOOD NETWORK
Provided by Food Network
Categories side-dish
Total Time 2 hours 50 minutes
Prep Time 1 hours 50 minutes
Cook Time 1 hours 0 minutes
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.
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NO-KNEAD BREAD RECIPE - NYT COOKING
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
From cooking.nytimes.com
Reviews 5
Total Time 21 hours 30 minutes
From cooking.nytimes.com
Reviews 5
Total Time 21 hours 30 minutes
- 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 towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. 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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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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
- 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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From foodnetwork.com
Reviews 4.9
Total Time 4 hours 15 minutes
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Total Time 4 hours 15 minutes
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
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