Does anyone have a recipe for "no knead" bread or rolls? Thanks.
By JUDY EAST from Murray, UT
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I haven't made it yet but had it bookmarked as it seemed to be mentioned on every food blog at one time or another:
www.nytimes.com/
background article here:
www.nytimes.com/
update here:
bitten.blogs.nytimes.com/
blog posts about here:
www.thekitchn.com/
For a quick bread:
Beer Bread (you can use soda pop)
3 cups flour
1 tablespoon baking powder
1 tsp. salt
1/4 to 1/3 cup sugar
12 oz. (can or bottle) of beer
Mix dry ingredients well in a bowl. (At this point, you can "doctor" the bread--adding herbs, garlic powder, grated cheese, or the like.) Open beer and pour into dry ingredients. Mix until dough is moistened.
Pour into a greased (or sprayed) bread pan and pour melted butter over it if desired. (It is good this way.)
Bake at 350 for about an hour--until a toothpick inserted to test it comes out clean.
Here is one I posted before.
This is fool-proof and really easy. I make this at night and bake the next morning without a second rise! This makes a lot, so you can freeze what you don't use.
Ingredients
2 cups warm water
2 Tbsp. yeast
5 cups flour
1 or 2 Tbsp. salt
Directions
Mix water and yeast with a whisk or wooden spoon well, then add flour 1 cup at a time, mixing VERY well after each addition. Pretty soon it gets too hard to whisk or stir, so get your hands in there and mix it up good. Shape into a ball. Put into a bowl, cover and let rise in a warm, draft-free place.
I let it rise over night and then shape it how I want and bake it for an hour in the morning before anyone gets up. The smell is yummy!
If you don't let it rise, you can press it into a flat pan, and make focaccia bread. Spread it out and cover the pan and dough with lots of olive oil, then top it with garlic (or powdered garlic and herbs) Italian herbs, sun-dried tomatoes jack or mozzarella cheese and Parmesan cheese and bake until done.
Tips: Add gluten for softer bread. You can use any type of flour, you can add in anything you want. I add seeds, oatmeal, nuts, raisins, eggs, sugar; the list is endless.
Here's one I recently submitted:
Cheddar and Chive Beer Bread
I am not in to baking bread but this recipe is so darn tasty and easy that I simply can't resist ;-) Hint: You can substitute the chives with basil, cilantro, or even minced onions as yummy variations ;-)
Ingredients:
3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp baking powder
2 tbsp fresh chives, chopped, or 2 tsp dried
1 cup sharp cheddar cheese, finely grated
Directions:
Preheat oven to 375°. Combine flour, sugar, salt, baking powder, chives, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan and bake about 45 minutes. (Test after 40 minutes with a toothpick to be on the safe side) Cool on a rack for 10 minutes. Remove from pan and cool 10 more minutes before serving.
This recipes is on this site. I have used it and the roll are great. It's easy and I use my Kitchen-Aid mixer. With it there is no kneading. Once I made them with the hand mixer and only kneaded about one minute. Good, but better with the Kitchen-Aid.
RE: 4-H Breadmaker Rolls
By elaine (Guest Post)
Tim, yes, I have the original. I still have the pamphlet that I got it from. First of all it tells you that a good cook is always clean and to make sure you have a clean apron on! LOL For the demonstration in 4-H we made clover leaf rolls, butterhorns and sailor's knots. Here goes. I am doubling this so you might not need the 2 pkgs of yeast. Probably could cut it down to 1.
1 cup milk
1/2 cup sugar
2 tsp. salt (you could cut that down to 1 to 1-1/2 tsp. I think)
1/4 cup shortening
2 eggs
5 cups flour
2 pkgs. yeast
Heat milk (scald) gently in saucepan. Stir it while it heats so it won't burn. Don't let it boil. Remove pan from heat.
Measure sugar, salt and shortening into large mixing bowl.
Pour hot milk into bowl and stir to melt shortening and dissolve sugar and salt. Set it aside to cool to lukewarm (80-85 degrees F).
While the milk cools, put the 1/2 cup warm water into your measuring cup for liquids. Sprinkle yeast in water and stir till dissolved.
When milk has cooled enough, add 2 cups flour. Stir till you have a smooth batter. Pour yeast into batter and stir well. Add egg. Add 3 cups flour. Then knead.
I realize your method is probably different with a dough hook but that is the original recipe.
Let rise till double in bulk and then punch down and shape into rolls. Let raise again and bake for 15 min for clover leaf, sailor knots or butterhorns and let cinnamon rolls bake in pan for about 25 minutes.
Good luck. I should mention we got a blue ribbon for these and could have gone on to state fair but we were only juniors in 4-H, had to be a senior to go to state fair.
I always remembered the one line from the demo and it was "a soft, almost sticky dough makes the best rolls".
Cindy, glad you enjoyed my rolls, that 4-H recipe is a good one. Here is another that is an old recipe but a goodie. My mother in law always made these.
Batter Way Rolls
1-1/2 cups lukewarm water
2 pkgs. yeast
4 cups flour
1-1/2 tsp. salt
1/3 c. shortening (I use butter)
1/4 cup sugar
1 egg
Pour the warm water into a large mixing bowl, and add yeast. Let stand a few minutes, then stir to dissolve. Add half the flour, sugar, salt, soft shorting and egg. Start mixer on medium speed and beat till smooth (about 2 mins). Add rest of flour and stir in by hand until the flour disappears. Scrape down the bowl and cover bowl with towel and let rise till double in bulk. Grease 18 muffin cups half full and let rise until double. Bake at 425 degrees for 10 to 15 minutes.
Check out this article for Artisan Bread in 5 Minutes a Day:
www.motherearthnews.com/
I use this for a loaf of crusty bread with soup, croutons, pizza crust, "pockets" with whatever leftover veggies, meat, cheese is rolling around in the fridge, and bread bowls for chili, soup, etc.
Yes, it really only takes about 5 minutes of active work. There is a little waiting for one rise and baking. You can make the dough in advance and keep in the refrigerator. I always have some a batch waiting for me. It lasts up to two weeks.
Go to allrecipes.com and type in "kneadlessly simple easy oat bread" without the commas, of course. They have a recipe that you mix all the ingredients and set it in the fridge to prove without any hassle.
Drop Bisquits;
2 Cups All purp. Flour.
2 tsp. baking powder.
1/4 tsp. salt.
1Tbsp. shortning.
3/4 Cup buttermilk.
Mix flour, salt, and baking powder with spoon.
Add 1 Tbsp. shortning and cut into dry ingedients
untill like course cornmeal consistancy.
Add buttermilk and stir add more milk if needed.
let set 5 minutes.
place cake pan in 450 degree oven for 5 minutes with 3 Tbsp.
of oil or shortning.
remove from oven drop dough into cake pan with 1/2 inch spacing.
cover tops with melted shortning or oil.
bake for 12-15 min. untill brown, serve hot
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