| T O P I C R E V I E W |
| country lawyer |
Posted - Dec 15 2006 : 1:08:07 PM
I had heard all the rage about the "No Knead Bread." I ignored it as the lastest foodie craze. But, then, my friend, who by the way, is definitely NOT the Betty Crocker type, tried it and gave me rave reviews. She sent me the recipe. And, I did it. OH MY GOODNESS IS THIS BREAD WONDERFUL! It is every bit as good as bakery bread and super, super simple. No previous bread-making experience required. No kneading at all. Patience is all it requires. If I knew how to link in the recipe, I'd do it here, but alas, I am THE computer goober of the century. Versions of this bread is all over the internet, though. The recipe I used is the one with 3 cups of flour, 1/4 tsp yeast, 1 1/4 salt, and wheat bran. Let me know if you can't find the recipe. I could type it in here, but the directions are pretty long. Or, if a non-computer goober can link it here, would you....please? Pretty please? Y'all will love this bread. I promise. You gotta try it! You won't believe it.
"The secret of life is enjoying the passage of time."
James Taylor
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| 25 L A T E S T R E P L I E S (Newest First) |
| La Patite Ferme |
Posted - Mar 02 2008 : 8:55:04 PM
Well, the wind kept me out of the garden for part of the day so I decided to try the no-knead bread recipe from mother earth news. And, it turned out great, just like the crusty/chewy breads we had in Italy. It was so simple I highly recommend trying it. I actually started it Sat night and let it rise until about 11:00 Sun morning.
Has anyone tried adding stuff to the bread like onions, sun dried tomatoes or kalamata olives? Would you add them when you mix in the flour? I think I'll try it next time.
Great stuff - the loaf is half gone already. |
| lilyblossom |
Posted - Jan 09 2008 : 6:06:20 PM
I love making no knead bread for my family. After working all week it gives me that little boost of feeling like "susie homemaker". It usually doesn't last long at my house because the kids have the butter or olive oil, knives and plates just waiting for it to come out of the oven.
Donna...transplanted southerner, farmgirl #86 |
| LauraH |
Posted - Jan 09 2008 : 5:32:15 PM
Oh I love this bread! I have been making it this way for about a year.. I too thought it was just a fad food craze..then I tried it. YUM!!
happy baking
;-) Laura |
| country lawyer |
Posted - Jan 09 2008 : 12:45:26 PM
Kim, That sounds delicious! Adding it to my list. |
| Carolinagirl |
Posted - Jan 09 2008 : 12:36:28 PM
Okay, I use a completely different no-knead bread recipe, so I'm adding it here. I'm not sure where I got it (maybe here?)- It's named Ann's No-Knead Bread
Combine and set aside:
2 cups flour
1/4 cup sugar
1 T. salt
2 packages dry yeast
Heat until warm:
1 cup water
1 cup milk
1/4 cup vegetable oil
Have on hand:
1 egg
2 to 2 1/2 cups flour
butter
Mix eggs with liquids, then stir all into flour mixture. Blend at lowest speed on mixer, then blend on medium for three minutes. By hand, stir in another 2 to 2 /12 cups flour (I use 2; more than that proved for a dry bread). Cover, let rise 50 minutes until light and doubled in size. Stir down. Spoon into grease 6x9 loaf pan. Bake at 350 degrees for 30-35 minutes. Brush top with butter.
I've made this over and over again. I use two smaller pans instead of the one bigger one (because I am a bread fiend and find that I can eat an entire loaf too easily), and then I freeze the second loaf. This is a very dense bread and we usually eat it with breakfast (great for slathering butter and jelly onto).
Kim in NC |
| country lawyer |
Posted - Jan 09 2008 : 09:55:43 AM
Just bumping this up.
This bread is awesome and easy.
Try it...you'll like it... |
| country lawyer |
Posted - Feb 16 2007 : 07:05:36 AM
For Valentine's Day, I added some red food coloring to an all white flour bread. It was beautiful and delicious. The coloring didn't affect the rising at all. I posted a picture on my blog today.
"The secret of life is enjoying the passage of time."
James Taylor
www.ragstoroses.blogspot.com
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| sewgirlie |
Posted - Feb 02 2007 : 3:49:38 PM
I am making another loaf of this bread for dinner tomorrow night. I figured out the timing and with a little extra rising time, it will be done at the exact right time to eat with dinner.
This time I used artisan bread and a little white flower,so that will be nice too.
Hope you are all well and having fun cooking. |
| KarenP |
Posted - Feb 01 2007 : 3:38:17 PM
Margie,
Check it out...
only flour, salt, yeast and water and a little cornmeal coating the loaf.
http://wednesdaychef.typepad.com/the_wednesday_chef/2006/11/jim_laheys_nokn.html
You'll love it.
KarenP
"Purest Spring Water in the World" |
| newheart |
Posted - Feb 01 2007 : 3:23:25 PM
I am still looking for the PLAIN no knead bread....everything I see here has cheese or herbs or something in it....Just plain bread for me please..
Newheart
Love of friends and family makes the world go round..and always a little Chocolate.
margie
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| KarenP |
Posted - Jan 29 2007 : 5:10:28 PM
Rebekah,
The pan I used was 7" in diameter and about 4-1/2" high, a pretty little blue speckled enamelware pot with lid.(you can see it in the picture)
I didn't get a chance to try it, as I made it for my mom. She said it was great, I did notice a finer texture to the bread than regular ol' unbleached white flour when I sliced it for her. She said it was a stout bread.
KarenP
"Purest Spring Water in the World" |
| country lawyer |
Posted - Jan 29 2007 : 3:13:01 PM
Sheryl-lyn, I haven't encountered any need to grease the pot. It's okay to let that first rising go longer than the 18 hours, if that helps with your timing. I have also let the second rising go longer than the 2 hours. The only problem there was that the towel had some of the dough on it. KarenP! That's a beautiful loaf! Did you finally taste it? The oat sounds so hearty and delcious. What pan did you use to get more height?
"The secret of life is enjoying the passage of time."
James Taylor
www.ragstoroses.blogspot.com
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| KarenP |
Posted - Jan 28 2007 : 10:05:15 AM
I made a Oat No-Knead as per my mom's request
I added 1/2 cup of oat flour and the rest all-purpose and bread flour.
I have been trying to think about a different pan to get a little more height to the loaf. I think I'm on to something...
I just sliced it for her as she's recovering from cataract surgery.
But it sure made a pretty loaf.
KarenP
"Purest Spring Water in the World" |
| sewgirlie |
Posted - Jan 28 2007 : 08:42:22 AM
I made the whole wheat version yesterday. It came out great. I am having a difficult time trying to get the 18 hours of rising and the additional two down to exactly the right time for dinner (I have no idea why this is happening to me!!:)so it always seems to be done after dinner. We eat it at night then and we have it sliced for toast the next morning. That is good too.
Do you have to grease the pot before cooking the bread? I have been but was wondering if I needed to. I love the bread.
Sheryl-lyn |
| Horseyrider |
Posted - Jan 11 2007 : 06:57:42 AM
Okay, now to try the WW version. But I really liked it with the artisan flour; the holes were big and even and perfect for holding up lots of herbed olive oil! |
| Mumof3 |
Posted - Jan 11 2007 : 06:28:30 AM
Ok. Now I have to try the whole wheat version. YUM!! We ate all three loaves that I made at Christmas in record time. I am giving the recipe to my oldest son who just moved into his own place. This is something I am sure he can do. I guess it means getting him a nice pot to cook it in! I'm heading over this weekend to help him paint. I think I'll bring a loaf with me. Thanks Rebekah!!
Karin |
| country lawyer |
Posted - Jan 11 2007 : 04:39:09 AM
I just posted on my blog (haven't gotten used to having such a thing yet...the blog, I mean) a picture and the recipe for my version of Whole Wheat No Knead Bread. Yummy! Visit me there for the scoop. Easy and delicious!
"The secret of life is enjoying the passage of time."
James Taylor
www.ragstoroses.blogspot.com
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| Horseyrider |
Posted - Jan 03 2007 : 1:29:37 PM
WOW!!! I finally got the job done and made the bread! I had to fight the urge (*Must. Knead.*) but I got it done. I let it rise in my oven overnight with just the oven light for warmth, and it worked great for the first rise. And I used a floursack towel and a basket I have with little round ribs like is used for artisan breads for the second, and then flipped it in my small spatterware roasting pan like Rebekah suggested--- And the loaf is BEE-YOO-TIFUL!!! Perfectly formed, nice gradual dome, flawlessly browned and gorgeous!!! It's so pretty I don't care if it tastes like a hamburger bun, that was sure satisfying to make! 
I'm making a tomato based fish stew tonight. Yeah it sounds gross but I've made it many times before and it's so delicous we'll need the bread to clean the bowls! I'm doing a little dance around the dining room; thanks, Rebekah!  |
| grace gerber |
Posted - Jan 01 2007 : 09:35:37 AM
I have finally had time to sit down and report back. We have had no propane for the past three days and it took two days for a plow to try and dig us out to have the truck come to fill our tank. I made the bread and did not make any adjustments for our altitude. Looking at the pictures of other farmgirls bread I think mine turned out. I was surprise that it was not taller but it sure tasted great. My oldest son took it up iceclimbing today and requested me to make another loaf when he gets back. I did make a loaf of my regular whole wheat in the bread machine and and my pry puppies enjoyed that to ring in the New Year. I will try maybe some different ways with this bread to see what else is tasty. Stay warm and safe and HAPPY NEW YEAR - we have heat.
Grace Gerber
Larkspur Funny Farm and Fiber Art Studio
Where the spirits are high and the fiber is deep
htpp://www.larkspurfunnyfarm.etsy.com
htpp://larkspurfunnyfarm.blogspot.com |
| country lawyer |
Posted - Dec 28 2006 : 08:18:44 AM
Karen, Sorry it took me so long to get back with you. Yes, the whole wheat rose very well. It was a little bit smaller than the white, but fluffy and light and delicious. Now I wish I had taken a picture of the two together. Oh well. Now, I did let it rise the second rising longer than usual just because Christmas was so busy I didn't get around to baking it when I had planned. But, I recommend the whole wheat highly. Very, very good.
"The secret of life is enjoying the passage of time."
James Taylor
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| KarenP |
Posted - Dec 26 2006 : 08:53:57 AM
Rebekah! Whole wheat sounds soooooo good.
Did your loaf rise as well?
I have half a loaf of white left so maybe later this week I'll give whole wheat a try.
Thanks!
KarenP
"Purest Spring Water in the World" |
| country lawyer |
Posted - Dec 26 2006 : 08:08:11 AM
I just had to report on my whole wheat flour experiment with this recipe. It was excellent! I did everything the same, just used whole wheat instead of white and used oatmeal for the topping. Yum! The texture was, of course, heartier, but it was delicious. I'll probably do the whole wheat version frequently because whole wheat flour is supposed to be so much healthier than the white. I didn't take a picture, but it was a pretty loaf.
"The secret of life is enjoying the passage of time."
James Taylor
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| Mumof3 |
Posted - Dec 24 2006 : 08:00:59 AM
Rebekah- I have 3 loaves sitting in bowls rising as we speak! I thought it would be a nice treat to deliver on Christmas Day! I love this simple recipe-Sure fits into my busy holiday schedule!! Thanks for posting this-
Karin |
| country lawyer |
Posted - Dec 24 2006 : 07:26:40 AM
Karen, Me too! I've got a regular white flour loaf rising and am also trying whole wheat this go 'round. I'll let y'all know how the whole wheat turns out. Merry Christmas!
"The secret of life is enjoying the passage of time."
James Taylor
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| KarenP |
Posted - Dec 24 2006 : 06:28:25 AM
Two more loaves rising to bake today to take to relatives.
I think I'm hooked!
KarenP
"Purest Spring Water in the World" |
