Enjoy No Knead Fridge Friendly Dough Healthy Bread In 5 Minutes Recipes

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UPDATED NO-KNEAD BREAD



Updated No-Knead Bread image

This recipe is based on Jim Lahey's recipe from 2006, with a few modifications for the sake of precision and a touch of acid to improve dough strength. Unlike Mr. Lahey's recipe, this one does not require handling a hot Dutch oven. You'll need one metal heatproof bowl (no rubberized bottoms) around 11 to 12 inches in diameter, a second bowl of any material around 8 to 9 inches in diameter, a scale with gram-accurate resolution, a baking sheet and a clean cotton dish towel. (Freshly washed is fine; it doesn't need to be brand new.) If you prefer, you can still bake in a Dutch oven instead of using the overturned bowl method described in the steps; see this article on no-knead bread for full details. For a loaf of bread with significantly improved hole structure and flavor compared with this no-knead version, and without much extra work, take a look at our low-knead bread recipe.

Provided by J. Kenji López-Alt

Categories     snack, breads

Time 21h

Yield 1 loaf

Number Of Ingredients 6

400 grams bread flour (about 2 2/3 level cups; see Tip)
8 grams salt (about 1 1/2 teaspoons table salt, 2 teaspoons Morton kosher salt or 2 1/2 teaspoons Diamond Crystal kosher salt)
2 grams instant or "rapid rise" yeast (about 1/2 teaspoon; see Tip)
280 grams warm water (about 1 cup plus 3 tablespoons; see Tip)
1/8 teaspoon white vinegar or lemon juice
Rice flour or extra bread flour, for dusting

Steps:

  • Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.
  • Scrape your dough-covered hand with your clean hand or with a metal or plastic dough scraper to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl (or a cutting board) and place it on top of the large bowl, tapping it to ensure a tight seal. Let dough rest at least 12 hours and up to 18 hours at room temperature, 60 to 70 degrees. When the dough is done resting, it should appear very bubbly and wet.
  • Shape the loaf: Wipe out any moisture collected inside the medium bowl. Dust a dish towel thoroughly on one side with rice flour or bread flour, then line the medium bowl with the towel, floured-side up. Generously flour your work surface. Sprinkle flour around the edges of the dough in the large bowl, then tilt the bowl over your floured work surface, using your fingertips to ease the dough away from the bowl until it all tips out. (Some bits of the dough will stick to the bowl, this is OK; leave them behind.)
  • Working gently but quickly to avoid deflating the dough, using one hand, reach under one side with your fingertips, stretch the dough, and fold it over itself into the center. Repeat three more times until each side of the dough has been folded over the top. Using the sides of your hands instead of your fingertips and as much extra flour as necessary to prevent sticking, flip the dough over. With your palms up and hands placed flat on the work surface, gently tuck the dough together underneath until the top surface is relatively smooth and taut.
  • Proof the loaf: Carefully lift the dough, place it smooth-side up into the towel-lined bowl, and dust lightly with rice flour or bread flour. Cover the bowl with a large baking sheet and allow the dough ball to rise until it roughly doubles in volume and doesn't spring back readily when you poke it with a fingertip, about 2 hours. Meanwhile, wash out the large bowl and have it ready.
  • Heat the oven: At least 30 minutes before baking, adjust oven rack to lower-middle position and heat oven to 500 degrees. When dough is ready, invert the bowl and baking sheet so that the dough is lying on the sheet. (The sheet will end up inverted.) Lift off the bowl and carefully lift off the kitchen towel. If it sticks at all, be very gentle when coaxing the dough off; the goal is to minimize the loss of gases trapped inside.
  • Bake the bread: Splash some water inside the larger metal bowl, then invert it onto the baking sheet over the dough. Transfer the whole thing to the oven, reduce oven temperature to 450 degrees, and bake for 25 minutes. Using oven mitts or dry kitchen towels, remove the bowl and continue baking until the loaf is as dark as you'd like it, 15 to 25 minutes longer. Remove the bread, transfer to a cooling rack, and allow to cool completely before cutting it open.

SPEEDY NO-KNEAD BREAD



Speedy No-Knead Bread image

The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone's guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.

Provided by Mark Bittman

Categories     breakfast, brunch, dinner, lunch, project, appetizer, side dish

Time 1h

Yield 1 big loaf

Number Of Ingredients 4

3 cups bread flour
1 packet (1/4 ounce) instant yeast
1 1/2 teaspoons salt
Oil as needed

Steps:

  • Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
  • Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
  • At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  • Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

MICROWAVE BROWNIES IN 5 MINUTES



Microwave Brownies in 5 Minutes image

Make and share this Microwave Brownies in 5 Minutes recipe from Food.com.

Provided by OB Nurse

Categories     Bar Cookie

Time 10m

Yield 5-6 serving(s)

Number Of Ingredients 6

1 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/2 cup cocoa

Steps:

  • Cream sugar and butter together.
  • Add eggs and vanilla, mix well.
  • Stir flour and cocoa together, then add into egg mixture.
  • Mix well.
  • Grease a GLASS pie pan and then coat with sugar.
  • Pour brownie mixture into sugared pie pan.
  • Microwave 4&1/2- 5 minutes.
  • Let sit until cool.
  • Optional:To sprinkle powder sugar over the top of the brownie.

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