THE KNEAD FOR BREAD RECIPES
BASIC HOMEMADE BREAD RECIPE: HOW TO MAKE IT
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York
Provided by Taste of Home
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 222mg sodium, CarbohydrateContent 20g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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.
Provided by Mark Bittman
Total Time 21 hours 30 minutes
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. 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. Cover loosely with plastic wrap and let rest about 15 minutes.
- 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, bran or cornmeal. 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.
- 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.
More about "the knead for bread recipes"
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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SUPER-QUICK NO-KNEAD BREAD RECIPE - FOOD.COM
This is the latest version of bread coming out of my kitchen. Husband and Son eat it almost as soon as it is out of the oven which makes me grouse at them about sore stomachs. Blahblahblah is probably all they hear because they carry on eating it! Sometimes I make plain crust bread and other times I roll the dough in cracked wheat before placing it in the pans. Either way the bread has a wonderfully crisp crust and a really tender inside.
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 1379.6 per serving
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 1379.6 per serving
- Cook's note: No need for a second rising as the bread rises perfectly in the oven on baking.
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NO-KNEAD CINNAMON-SWIRL BREAD RECIPE - PUREWOW
We relish the opportunity to slather softened butter onto a slice of warm, just-out-of-the-oven cinnamon-swirl bread…but the getting there is tough. Homemade bread? Not today—unless you’re talking about this no-knead cinnamon-swirl bread, courtesy of Alexandra Stafford (author of...
From purewow.com
Reviews 3.1
Total Time 3 hours 5 minutes
Calories 220 calories per serving
From purewow.com
Reviews 3.1
Total Time 3 hours 5 minutes
Calories 220 calories per serving
- 1. Make the Dough: In a large bowl, whisk together the flour, salt, sugar and instant yeast. In a medium bowl, combine the buttermilk, the boiling water and ? cup water. Stir to combine, then add the flour, followed by the melted butter. Mix until the liquid is absorbed and the mixture forms a sticky dough ball. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise until the dough has doubled in bulk, about 1? hours. 2. Set a rack in the middle of the oven and preheat it to 375?F. Grease two 8.5-by-4.5-inch loaf pans generously with the softened butter. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. 3. Assemble the Bread: Dust a clean work surface with flour. Using your two forks and working them from the center out, separate the dough into two equal pieces. Use the forks to lift one portion of dough onto the clean surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, and shape the mass as best as you can into a ball. Repeat with the other half. Let the dough balls rest for 20 minutes without touching. 4. Dust another clean surface with flour. Transfer one round to the prepared surface and gently stretch the dough into a rough 10-by-15-inch rectangle. In a small bowl, mix the sugar with the cinnamon. Brush the dough with the egg wash. Sprinkle the dough with half of the cinnamon-sugar mix. Beginning with one short end, roll it tightly into a coil and place it in a greased loaf pan. Repeat with the remaining round. Do not cover the pans. Let the coils rise on the countertop near the oven (or another warm, draft-free spot) until the top of the dough just crowns the rim of the pans, about 10 minutes. 5. Transfer the pans to the oven and bake until the tops are golden brown and firm to the touch, 40 to 45 minutes. Remove the loaves from the oven, turn them out onto a cooling rack and cool on their sides for 20 minutes before slicing.
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NO-KNEAD BREAD | MARTHA STEWART
This recipe for No-Knead Bread is courtesy of Jim Lahey of New York City's Sullivan Street Bakery and the New York Times.
From marthastewart.com
Reviews 3.6
Category Bread Recipes
From marthastewart.com
Reviews 3.6
Category Bread Recipes
- After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart heavy covered pot, such as cast-iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.
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HOW TO KNEAD BREAD DOUGH TO PERFECTION - THE SPRUCE EATS
Oct 16, 2020 · Begin kneading the dough, pushing it down and then outward, only using the heels of your hands. Fold the dough in half toward you and press down. Then use the heels of your hands again to push down and outward, lengthening and stretching the strands of gluten and dough fibers.
From thespruceeats.com
From thespruceeats.com
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NO-KNEAD BREAD RECIPES | ALLRECIPES
14. Bread made in the slow cooker actually turns out a decent loaf, and it's very easy because this is a no-knead recipe. It is also quick because it requires only one rise; the second rise happens in the slow cooker. Adding seeds or rolled oats not only adds flavor, it also makes it easier to release the bread from the slow cooker.
From allrecipes.com
From allrecipes.com
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HOW THE NO-KNEAD BREAD RECIPE CHANGED BAKING - THE NEW ...
May 04, 2021 · The no-knead bread recipe accomplished both of those goals simultaneously. The process is simple: Mix flour, water, salt and yeast in a bowl just until they all come together. Cover the bowl and...
From nytimes.com
From nytimes.com
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THE BEST NO KNEAD BREAD RECIPE! | GIMME SOME OVEN
Apr 03, 2020 · No Knead Bread Ingredients: The ingredients four base ingredients for these no knead bread recipes are the same — water, yeast, flour, salt — but be sure to note in the recipe below that the amounts differ slightly for each. The faster version will also include a hint of sugar.
From gimmesomeoven.com
From gimmesomeoven.com
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12 NO-KNEAD BREAD RECIPES YOU'LL MAKE AGAIN AND AGAIN ...
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NO-KNEAD CRUSTY WHITE BREAD | KING ARTHUR BAKING
Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.
From kingarthurbaking.com
From kingarthurbaking.com
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HOW THE NO-KNEAD BREAD RECIPE CHANGED BAKING - THE NEW ...
May 03, 2021 · The no-knead bread recipe accomplished both of those goals simultaneously. The process is simple: Mix flour, water, salt and yeast in a bowl just until they all come together. Cover the bowl and ...
From nytimes.com
From nytimes.com
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THE {FAMOUS} NYT NO KNEAD BREAD: POPULAR THE WORLD
Jan 13, 2022 · NYT No Knead Bread: The world may be covered in snow outside, but I’ve been living in a flour-dusted flat for more than a week, and I think you’ll be glad I did. What a blast it’s been creating this incredibly simple and wildly popular No Knead Bread. The dish first appeared in Mark Bittman’s The Minimalist column in the New York Times in 2006.
From centralfallout.com
From centralfallout.com
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NO-KNEAD ARTISAN STYLE BREAD RECIPE | ALLRECIPES
Step 1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours. Advertisement.
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From allrecipes.com
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NO-KNEAD BREAD RECIPES FOR LOAVES, ROLLS AND MORE - THE ...
Jun 19, 2021 · No-Knead Whole-Wheat Bread, above.This is a riff on the recipe from New York bread baker and cookbook author Jim Lahey that helped bring no-knead bread into the mainstream.
From washingtonpost.com
From washingtonpost.com
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NO KNEAD BREAD - JO COOKS
Nov 14, 2021 · Use oven mitts to remove the lid from the Dutch oven. Lift the parchment paper with the dough and drop it into the p ot with the parchment paper. Place the lid back on the Dutch Oven and close the oven door. Bake covered for 30 minutes, carefully remove the lid and bake for another 15 to 20 minutes until golden brown.
From jocooks.com
From jocooks.com
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EASIEST NO KNEAD BREAD RECIPE | DAMN DELICIOUS
Jun 29, 2020 · In a large bowl, combine flour, salt and yeast. Create a well in the center; add water. Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes. Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.
From damndelicious.net
From damndelicious.net
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BEST FRUIT BREAD RECIPE :EASY NO KNEAD FRUIT BREAD ...
Light and Airy Ciabatta Bread recipe. Easy No knead Sandwich Bread. Soft and delicious No knead dinner rolls . No knead Rustic Dutch oven bread. 2.First Proofing. Wrap the bowl with a plastic film and let the dough stand rise in a warm environment for 1 hour or until it gets almost doubled in size.
From merryboosters.com
From merryboosters.com
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NO-KNEAD SALAMI BREAD RECIPE | MOLLY YEH | FOOD NETWORK
Directions. In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds ...
From foodnetwork.com
From foodnetwork.com
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NO-KNEAD BLACK BREAD | NIGELLA'S RECIPES | NIGELLA LAWSON
I love proper Eastern European black bread, but I must confess that this loaf, although it tastes the part, is hardly traditional, let alone authentic. For one thing, it’s made following the no-knead method, and for another it contains stout - its ferrous tang partnered by black treacle and mellowed by dark muscovado sugar - which makes this recipe something of a louche aberration. But it ...
From nigella.com
From nigella.com
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HOW TO MAKE NO-KNEAD BREAD | KITCHN
Apr 21, 2020 · Instructions. Make a wet, shaggy dough. Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough. Cover the dough bowl and let rise for 6 to 8 hours. Cover the bowl with plastic wrap or a kitchen towel.
From thekitchn.com
From thekitchn.com
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