ANN PILLSBURY'S "NO-KNEAD" SPECIAL BREAD 1945
From a full page Pillsbury Flour magazine ad! circa 1945: No Kneading! Work, Time cut in half! . . . this exciting new Pillsbury way EASY, FAST and FUN TO BAKE! A NEW, RICH TASTY BREAD NOW! With this startling ANN PILLSBURY recipe, tested and proved for use with PILLSBURY'S BEST Enriched FLOUR, you cut bread-making time by as much as three hours! A new way to make rich loaves, bread sticks, rolls, party breads, coffee cakes . . . bake bread you'll be proud to put on the table-golden-textured, crispy-crusted, good. Be among the first to try it! And remember . . . whatever you bake, whenever you bake-you bake your best with Pillsbury's Best! This is Verbatim from the old recipe card BUT I did decrease the salt ( the recipe said 2Tb which seemed like way too much).
Provided by petlover
Categories Yeast Breads
Time 6h
Yield 3 loaves
Number Of Ingredients 8
Steps:
- Combine 1 1/2 cups scalded milk, 2 tablespoons salt, 1/4 cup sugar and 1/2 cup shortening.
- Cool . . . to lukewarm by adding 1 1/2 cups water.
- Add . . . 3 packages yeast, (compressed or dry granular) mix well.
- Blend in . . . 3 eggs.
- Add gradually . . 9 cups sifted PILLSBURY'S BEST Enriched FLOUR; mix until dough is well-blended. (This dough will be softer than a kneaded dough.).
- Place dough in large greased bowl and cover.
- Store . . . dough in refrigerator or cold place at least two hours or until needed.
- Shape . . . chilled dough into three loaves on well-floured board; place in greased, 9x4x3-inch pans and cover. ( make 3 loaves).
- Let rise . . . in warm place (80° to 85° F.) until double in bulk, about 2 hours.
- Bake . . . in moderate preheated oven (375° F.) for 1 hour.
- Note: If desired, one-third of dough may be used to make 1 dozen rolls. Fill 3-inch, greased muffin pans 1/2 full; let rise in warm place until double in bulk, about 1 hour, and bake in moderate oven (375° F.) for 25 minutes.
- "THIS METHOD GUARANTEED ONLY WITH PILLSBURY'S BEST".
Nutrition Facts : Calories 1904.2, Fat 47.6, SaturatedFat 13.5, Cholesterol 203.1, Sodium 2471.1, Carbohydrate 311.8, Fiber 12, Sugar 17.8, Protein 51.9
ORIGINAL NO KNEAD BREAD
A friend gave me this recipe and when I didn't find it here I decided I HAD to post it. I believe it was featured in the NY Times at one point. This bread is so easy to bake and tastes great! This was the first loaf of bread I've ever made and it was perfect!
Provided by TheHeavenlyHeatherly
Categories Sourdough Breads
Time P1DT50m
Yield 1 Loaf
Number Of Ingredients 4
Steps:
- Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter top.
- Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450°F.
- Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210°F Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350°F oven for 10 minutes.
SOFT NO-KNEAD DINNER ROLLS
Really nice dinner rolls that are easy to make and good to eat. Brush rolls with melted butter when they come out of the oven.
Provided by Crystal Barnes
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
- Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
- Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
- Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
- Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
- Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
- Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 41.3 g, Cholesterol 37.8 mg, Fat 5 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 311.5 mg, Sugar 5.3 g
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