NO-KNEAD DUTCH OVEN BREAD
This rustic bread is easy and fabulous - tastes like it's fresh from a French bakery. The secret is the use of a Dutch oven, which regulates the moisture.
Provided by Laura A-C
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 14h55m
Yield 12
Number Of Ingredients 4
Steps:
- Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
- Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
- Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
- Carefully remove the Dutch oven, place dough inside, and cover with the lid.
- Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.
Nutrition Facts : Calories 114 calories, Carbohydrate 23.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 3.3 g, Sodium 389.1 mg, Sugar 0.1 g
NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- 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 towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. 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.
NO KNEAD FRENCH BREAD
I got this from a friend when I was in high school. This is wonderful!! And so super easy! Thanks Kate!
Provided by Elaniemay
Categories Yeast Breads
Time 1h30m
Yield 2 loafs, 1-20 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water.
- In a large bowl mix hot water, sugar, oil, salt and 1/2 of the flour.
- Stir in yeast mixture.
- Gradually add remaining flour until it is all mixed in .
- Leave spoon in dough and let sit 10 minute.
- Stir vigorously.
- Let sit 10 more min, then stir again.
- Repeat until it has been stirred 5 times.
- Divide dough in 1/2.
- Roll each half into a rectangle about 9 by 12 inches.
- Roll up length wise and place seam down on a baking sheet.
- Optionally brush with egg white.
- Let rise 30 minute.
- Bake at 400 for 25- 35 minute.
NO-KNEAD ARTISAN STYLE BREAD
This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.
Provided by Jewissa
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P2DT3h
Yield 6
Number Of Ingredients 7
Steps:
- Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
- Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
- Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
- Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
- Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
- Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 48 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 778.8 mg, Sugar 0.2 g
CRUSTY FRENCH BREAD
I love to treat guests to these crusty French bread loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker. It's so easy because there's no kneading required! -Christy Freeman, Central Point, Oregon
Provided by Taste of Home
Time 50m
Yield 2 loaves (10 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.
Nutrition Facts : Calories 100 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.
More about "no knead crusty french bread recipe recipe for deviled"
NO KNEAD HOMEMADE FRENCH BREAD!! - SAVORY NOTHINGS
From savorynothings.com
4.8/5 (30)Total Time 2 hrs 30 minsCategory Side DishCalories 477 per serving
- Make the dough: Stir the yeast, water and sugar together in a large bowl. Stir in the flour and salt just until combined. Cover with a clean dish towel and allow to rest at room temperature for 2 hours.
- Cut the dough: Once the dough has risen, preheat the oven to 465°F. Place a rimmed cookie sheet on the lowest rack. Generously flour a work surface. Very carefully tip the dough on the worktop - try not to knock out any air. Cut the dough into three equal longish pieces (you can also do two for larger baguettes).
- Shape the bread: Carefully place the dough in a French bread pan. (Check the notes if you don't have a French bread pan - I made this without a French bread pan many times and this recipe works like a charm!)
- Bake: Fill the rimmed cookie sheet you placed in the oven earlier with water to create steam. Immediately put the bread on the middle rack and bake for 20-25 minutes (25-30 if making two larger baguettes), or until crusty on top. Turn the bread upside down and finish baking on the upper-middle rack for about 5 more minutes, or until the bottom is browned and crusty, too.
NO-KNEAD FRENCH BREAD - INQUIRING CHEF
From inquiringchef.com
4.5/5 (21)Total Time 1 hr 55 minsCategory BreadCalories 163 per serving
- Make Dough: In a large mixing bowl, whisk together flour, salt, sugar, and yeast. Pour water over dry ingredients and stir until no dry spots remain. The dough will be very sticky, but just scrape down the sides as you stir.
- First Rise (45 minutes): Cover the dough with a clean dish towel and leave it on the kitchen counter to rise until doubled in size, 45 minutes. (If your kitchen is on the colder side, let the dough rise for 60 minutes.)
- Set out a large sheet pan (or two sheet pans). If you’d like, you can add a piece of parchment paper to the sheet pan which will make it easier to remove the bread and eliminate any chance of sticking. Dust the pan with all-purpose flour (see note).
- Shape Loaves: Use a knife to slice down the center of the dough, separating it into even halves (the dough is very sticky, so don’t worry about being super precise). Dust the surface of the dough and your hands with flour. Working with one half of the dough at a time, transfer it to the prepared sheet pan and form it into two side-by-side baguette-shaped loaves. (If things get sticky, dust with some more flour as you work. These loaves may not look picture-perfect, but they'll taste great!)
NO KNEAD FRENCH BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (28)Total Time 14 hrs 35 minsCuisine FrenchCalories 181 per serving
NO KNEAD (NO DUTCH OVEN) BREAD - JENNY CAN COOK
From jennycancook.com
NO KNEAD FRENCH BREAD (BAGUETTE) - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
EASY, NO KNEAD FRENCH BREAD - RAISE THE GOOD
From raisethegood.com
NO-KNEAD CRUSTY WHITE BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
CRUSTY FRENCH BREAD RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
PERFECT & EASY CRUSTY, SOFT FRENCH BREAD - THE …
From thedomesticrebel.com
4-INGREDIENT NO KNEAD CRUSTY BREAD - CHEESE CURD IN …
From cheesecurdinparadise.com
EASY NO KNEAD FRENCH BREAD ⋆ THE GARDENING FOODIE
From thegardeningfoodie.com
NO KNEAD BREAD - COOKING CLASSY
From cookingclassy.com
NO-KNEAD CRUSTY ARTISAN BREAD - THE COMFORT OF COOKING
From thecomfortofcooking.com
SERIOUSLY CRISPY NO KNEAD BREAD - GIRL AND THE KITCHEN
From girlandthekitchen.com
OVERNIGHT NO-KNEAD BREAD - PARDON YOUR FRENCH
From pardonyourfrench.com
BEST NO-KNEAD BREAD - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
NO-KNEAD CRUSTY FRENCH BREAD - CHEFSBESTCO.COM
From chefsbestco.com
Email [email protected]Estimated Reading Time 4 mins
NO-KNEAD FRENCH BREAD - SIMPLY SCRATCH
From simplyscratch.com
5/5 (1)Total Time 1 hr 8 minsCategory Breads & Baked GoodsCalories 186 per serving
NO-KNEAD FRENCH BREAD | SAVORING THE PAST
From savoringthepast.net
QUICK NO KNEAD BREAD FOR DUTCH OVEN - THE BUSY BAKER
From thebusybaker.ca
HOMEMADE NO KNEAD BREAD: FOUR HOUR FRENCH COUNTRY BREAD
From shescookin.com
FRENCH BREAD – EASY HOMEMADE NO YEAST QUICK FRENCH BREAD – …
From kimspireddiy.com
CRUSTY NO-KNEAD BREAD - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
THE BEST NO KNEAD BREAD RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
EASY CRUSTY FRENCH BREAD (VIDEO) - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
FAST NO KNEAD BREAD, FASTER DUTCH OVEN BREAD, CRUSTY BREAD
From jennycancook.com
NO KNEAD CRUSTY BREAD (BAKED IN A DUTCH OVEN) - JENNA KATE AT …
From jennakateathome.com
NO-KNEAD CRUSTY BREAD - SIMPLY SO GOOD
From simplysogood.com
CRUSTY FRENCH BREAD RECIPE-NO KNEAD - CHOCOLATE CHOCOLATE AND …
From chocolatechocolateandmore.com
DIANE'S NO FAIL FRENCH BREAD - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
EASY FRENCH BREAD RECIPE: ONLY 5 INGREDIENTS! LOW KNEAD
From chachingqueen.com
EASY CRUSTY NO KNEAD ARTISAN BREAD RECIPE | SIDECHEF
From sidechef.com
NO KNEAD CRUSTY BREAD - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
HOMEMADE ARTISAN NO KNEAD BREAD - THE CHUNKY CHEF
From thechunkychef.com
THE BEST NO KNEAD CRUSTY BREAD FROM SCRATCH
From thekitchenwhisperer.net
NO-KNEAD BREAD RECIPE - JESSICA GAVIN
From jessicagavin.com
CRUSTY NO-KNEAD BREAD: EASY BREAD RECIPE, 4 INGREDIENTS - KITCHEN …
From kitchencents.com
UNKNEADED SIX-FOLD FRENCH BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
CRUSTY LOAF BREAD - THERESCIPES.INFO
From therecipes.info
EASY NO-KNEAD CRUSTY ARTISAN BREAD - MODERN FARMHOUSE EATS
From modernfarmhouseeats.com
NO KNEAD BREAD RECIPES WITH YEAST - THERESCIPES.INFO
From therecipes.info
DUTCH OVEN NO KNEAD BREAD - BOWL OF DELICIOUS
From bowlofdelicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search