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Farm Kitchen:  You "Knead" to try "No Knead Bread"  |
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KarenP
True Blue Farmgirl
666 Posts
Karen
Chippewa Falls
Wisconsin
USA
666 Posts |
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sewgirlie
True Blue Farmgirl
1894 Posts
Sheryl-lyn
Calverton
NY
USA
1894 Posts |
 Posted - Feb 02 2007 : 3:49:38 PM
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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. |
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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
Posted - Feb 16 2007 : 07:05:36 AM
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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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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
Posted - Jan 09 2008 : 09:55:43 AM
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Just bumping this up.
This bread is awesome and easy.
Try it...you'll like it... |
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Carolinagirl
True Blue Farmgirl
486 Posts
Kim
Rutherfordton
NC
USA
486 Posts |
Posted - Jan 09 2008 : 12:36:28 PM
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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 |
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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
Posted - Jan 09 2008 : 12:45:26 PM
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| Kim, That sounds delicious! Adding it to my list. |
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LauraH
True Blue Farmgirl
305 Posts
Laura
North Creek
New York
USA
305 Posts |
Posted - Jan 09 2008 : 5:32:15 PM
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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 |
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lilyblossom
True Blue Farmgirl
416 Posts
Donna
Evansville
IN
USA
416 Posts |
Posted - Jan 09 2008 : 6:06:20 PM
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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 |
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La Patite Ferme
True Blue Farmgirl
623 Posts
Jenn
CA
USA
623 Posts |
Posted - Mar 02 2008 : 8:55:04 PM
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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. |
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Farm Kitchen: You "Knead" to try "No Knead Bread" |
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You "Knead" to try "No Knead Bread"
