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Farm Kitchen:  You "Knead" to try "No Knead Bread"  |
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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
 Posted - Dec 15 2006 : 1:08:07 PM
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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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katie-ell
True Blue Farmgirl
1818 Posts
Katie
Illinois
1818 Posts |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
Posted - Dec 16 2006 : 1:53:29 PM
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Yep, that's it, Katie-ell! Thanks for linking it. I've got a batch about to go in the oven right now. Kay, I love home-made bread too, even the kneading part. (Although I do rely on my bread machine a bunch.) But, this bread is different. It's more like bakery bread. Give it a try. I can't get bread like this close to home because I don't have an good bakery in the area. But, this is fantastic.
"The secret of life is enjoying the passage of time."
James Taylor
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KarenP
True Blue Farmgirl
666 Posts
Karen
Chippewa Falls
Wisconsin
USA
666 Posts |
Posted - Dec 17 2006 : 07:23:13 AM
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Wow sounds good.
I'll give it a try, if I like it as much as you do. I'll make some for gifts!
KarenP
"Purest Spring Water in the World" |
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grace gerber
True Blue Farmgirl
2804 Posts
grace
larkspur
colorado
USA
2804 Posts |
Posted - Dec 17 2006 : 08:59:35 AM
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I printed out the recipe and will try it for tonight dinner. One quick question will there be a need to make changes for high altitude? I was not sure where this recipe came from (state wise) so I hate to have a brick for dinner.
Thanks
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 |
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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
Posted - Dec 17 2006 : 09:17:17 AM
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I'm going to try to paste the photo of my bread last night. Now, I'm no photographer and I'm no computer whiz (opposite on both!). But, it was both beautiful and delicious. My guests actually thought I was lying when I said that I had made it with my 5 year old daughter! Grace, I'll check around the internet and see. It came out of NYC I think. I've been putting it together the afternoon on the day BEFORE I make it. That has worked out wonderfully. And, Karen, I don't know how this would "save." I've never had any left-overs. But, my feeling is that you'd need to get it to the lucky recipients on the same day you bake it.
Here's my try at posting the pic...I tried Gabe's instructional post, but who knows if this worked...let me know.
"The secret of life is enjoying the passage of time."
James Taylor
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katiedid
True Blue Farmgirl
601 Posts
Kate
West Jordan
Utah
USA
601 Posts |
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katie-ell
True Blue Farmgirl
1818 Posts
Katie
Illinois
1818 Posts |
Posted - Dec 17 2006 : 11:15:01 AM
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Yes, I think the recipe came via the New York Times.
Beautiful loaf of bread! It's on my 'must-do' list this week. |
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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
Posted - Dec 17 2006 : 11:31:42 AM
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It worked! I posted a photo...I posted a photo...Yippee! (Y'all are in trouble now! I'm going to go WILD with this photo-thing!) Grace, I didn't find anything about altering the recipe for higher altitudes. Kate, Let us know how yours turns out.
"The secret of life is enjoying the passage of time."
James Taylor
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Horseyrider
True Blue Farmgirl
1045 Posts
Mary Ann
Illinois
1045 Posts |
Posted - Dec 17 2006 : 12:29:39 PM
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| LOL! Congratulations, Rebekah! And I'll agree that it looks wonderful! I'd love to have the recipe, too! Did you bake it in a cake pan? |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
Posted - Dec 17 2006 : 12:43:14 PM
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Mary Ann, At first I used my black cast iron skillet. But, the crust was really browning more than I wanted. So, I switched to my old enamel pan with a lid. It's a cheap one too, not one of those fancy enamel-coated pans...just an old-timey round enamel pan. Are you able to link to the recipe, Mary Ann? Kay, I hope you do try it! I tell you, the first one I did, we (my husband, my daughter and myself) stood by the counter in the kitchen and took a bite with butter just to taste it right out of the oven. Once we realized how wonderful it was, we pulled up the stools and savored every bite. Didn't need dinner that night! The texture and taste is amazing. It is YUM!
"The secret of life is enjoying the passage of time."
James Taylor
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junebug
True Blue Farmgirl
2421 Posts
Sue
West Plains,
Mo.
USA
2421 Posts |
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Mumof3
True Blue Farmgirl
3890 Posts
Karin
Ellenwood
GA
USA
3890 Posts |
Posted - Dec 17 2006 : 1:42:35 PM
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Yum, Rebekah! That looks delicious!! I will have to make some this week for dinner. My family loves homemade bread- there is nothing better. Thanks for posting this :)
Karin |
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Horseyrider
True Blue Farmgirl
1045 Posts
Mary Ann
Illinois
1045 Posts |
Posted - Dec 17 2006 : 2:19:36 PM
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Rebekah, I found it here: http://www.recipezaar.com/194745. They say this is the same recipe as from the November 8th New York Times. One of the comments on the side said to use a four quart iron dutch oven like one of the Lodge pans. That makes a lot of sense to me, and it's an economical pan. I'll be going to Cracker Barrel soon to get one, and I'll use some artisan flour from www.kingarthurflour.com.
I really look forward to making this bread; thanks for suggesting it, Rebekah!  |
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sandi
Farmgirl in Training
35 Posts
fairview
tx
USA
35 Posts |
Posted - Dec 17 2006 : 3:42:20 PM
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| I just made the plain jane version of no-knead tonight that I found on the net - no wheat anything or oats, etc., just yeast, flour, sugar & shortening.....wow, was it ever great. Browned up so pretty and tasted great! Thanks so much for starting the post Rebekah - I had not even heard of no-knead until I read your post! sandi |
Edited by - sandi on Dec 17 2006 3:43:51 PM |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
Posted - Dec 18 2006 : 11:50:22 AM
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I mixed this up last night and baked this AM. We had it warm from the oven with butter for breakfast -- it is so good. I love how the crust is crunchy with a soft middle. I think this would make great bread for dipping in olive oil and also great with beef stew. Thanks so much for sharing the recipe. It's a keeper!
The Rustic Cottage Etsy Shop http://therusticcottage.etsy.com
Visit my blog! http://nwfarmerette.blogspot.com |
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KarenP
True Blue Farmgirl
666 Posts
Karen
Chippewa Falls
Wisconsin
USA
666 Posts |
Posted - Dec 18 2006 : 1:39:38 PM
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Rebekah,
Ther recipe calls for INSTANT YEAST, what is it the rapid rise type or what kind did you use.
The only thing I saw instant on was brewer's yeast at the store.
Please let me know what you used, yours is beautiful!
KarenP
"Purest Spring Water in the World" |
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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
Posted - Dec 18 2006 : 1:43:04 PM
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Great! I knew you guys would love this bread! Sandi, your recipe must be different from the one I used. Mine was just flour, yeast, and salt. No sugar, no shortening. Where did you get yours? It's amazing how easy the process is, isn't it? Kay, I was planning to try some rosemary in my next batch...yum...imagine that dipped in olive oil? Bread's not fattening, right?!
"The secret of life is enjoying the passage of time."
James Taylor
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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
Posted - Dec 18 2006 : 2:11:33 PM
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Karen, we must have been typing at the same time. I used just plain "active dry yeast." I did use very warm water when I added it just because that is what I do with other breads. I don't know what "instant yeast" is and didn't see it in the store either. I've had no problems with just my regular active dry yeast. Perfect results every time. Good luck!
"The secret of life is enjoying the passage of time."
James Taylor
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sandi
Farmgirl in Training
35 Posts
fairview
tx
USA
35 Posts |
Posted - Dec 18 2006 : 3:11:54 PM
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| Rebekah - my recipe came from www.cooksrecipes.com/bread/no-knead_bread_recipe.html It calls for 2 T each of the sugar & shortening so probably not too different from yours. It makes one loaf and I think there may be ONE PIECE left over for tonight's supper - guess hubby and I will flip a coin - ha! good stuff! sandi |
Edited by - sandi on Dec 18 2006 3:23:07 PM |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
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KarenP
True Blue Farmgirl
666 Posts
Karen
Chippewa Falls
Wisconsin
USA
666 Posts |
Posted - Dec 18 2006 : 3:39:03 PM
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Thanks Rebekah!
"Purest Spring Water in the World" |
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Horseyrider
True Blue Farmgirl
1045 Posts
Mary Ann
Illinois
1045 Posts |
Posted - Dec 19 2006 : 05:01:27 AM
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Question for those of you who have tried this loaf.
I see they recommend a heavy pot. I would have to buy one. I have stock pots for the top of the stove, but for the oven I only have shallow roasting pans or one big lidded one that belonged to my grandmother that I try not to use (made from an aluminum alloy). I also have an old graniteware one with a lid, but it's not heavy.
I kind of hate to waste the kitchen space on a big heavy iron one if I'm only going to use it for a bread pan.
With your experience with the recipe, do you think the graniteware one will do the job, or is it too lightweight?
I'll go get the pan if I have to.... |
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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
Posted - Dec 19 2006 : 06:12:30 AM
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Morning, Mary Ann. When I first made this bread, I used my Lodge chicken fryer black cast iron pot. The bread browned too much for me. I switched to what is (hopefully) pictured below. It's an enamel pan. Mine may be "graniteware," I don't know that term. It is thin and lightweight. It gives me beautiful results with this bread. If I were you, I sure wouldn't buy something until I tried what I had first. And, Sandi, I'll check that version out. Bet it has a totally different flavor.
"The secret of life is enjoying the passage of time."
James Taylor
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Farm Kitchen: You "Knead" to try "No Knead Bread" |
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You "Knead" to try "No Knead Bread"
