Food recipes
Another No-Knead Bread
Another No-Knead Bread Ingredients: water, bottled, generic wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry salt, table oil, olive, salad or cooking seeds, sesame seeds, whole,...
Another No-Knead Bread
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried
Directions:
Mix first 5 dough ingredients in a large bowl to make a sticky dough, or beat in a stand mixer for 3 minutes.
Cover with plastic wrap and let rest at room temperature overnight or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl.
Turn dough onto lightly floured surface and form into a log or round loaf to fit a 14" to 15" lidded stonewar baker or 9" to 10" round lidded baking crock.
Place dough in lightly greased pan, smooth-side up.
Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger.
Just before baking, make several slashed to allow for expansion.
Spritz or brush dough with water and sprinkle about 1 tablespoon topping.
Place bread in cold oven and set temperature to 450.
Bake bread for 50 minutes, then remove lid and continue to bake for another 5-10 minutes, until it's deep brown in color.
Remove bread from oven, turn it onto a rack and cool before slicing.
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried
Directions:
Mix first 5 dough ingredients in a large bowl to make a sticky dough, or beat in a stand mixer for 3 minutes.
Cover with plastic wrap and let rest at room temperature overnight or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl.
Turn dough onto lightly floured surface and form into a log or round loaf to fit a 14" to 15" lidded stonewar baker or 9" to 10" round lidded baking crock.
Place dough in lightly greased pan, smooth-side up.
Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger.
Just before baking, make several slashed to allow for expansion.
Spritz or brush dough with water and sprinkle about 1 tablespoon topping.
Place bread in cold oven and set temperature to 450.
Bake bread for 50 minutes, then remove lid and continue to bake for another 5-10 minutes, until it's deep brown in color.
Remove bread from oven, turn it onto a rack and cool before slicing.