No Knead Crusty French Bread Recipe Recipe For Deviled

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NO-KNEAD DUTCH OVEN BREAD



No-Knead Dutch Oven Bread image

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

3 cups all-purpose flour
2 teaspoons salt
¼ teaspoon active dry yeast
1 ½ cups water

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



No-Knead Bread image

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

3 1/3 cups/430 grams all-purpose or bread flour, plus more for dusting
Generous 1/4 teaspoon/1 gram instant yeast
2 teaspoons/8 grams kosher salt
Cornmeal or wheat bran, as needed

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



No Knead French Bread image

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

2 tablespoons active dry yeast
1/2 cup warm water
2 cups hot water
2 tablespoons sugar
5 tablespoons cooking oil
1 tablespoon salt
6 cups flour

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



No-Knead Artisan Style Bread image

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

3 cups all-purpose flour
1 teaspoon active dry yeast
2 teaspoons salt
1 ⅔ cups warm water (110 degrees F/45 degrees C)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage

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



Crusty French Bread image

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

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1 tablespoon sugar
2 teaspoons salt
1 tablespoon shortening, melted
4 to 5 cups all-purpose flour
Cornmeal

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.

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