NO-KNEAD BREAD
This recipe is the best and easiest way to make a perfect bread at home. No kneading required. All you need is 3 ingredients, plus salt and sugar.
Provided by Anna
Categories bread
Time 45m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, stir together flour, sugar, salt and yeast. Add water and stir just until incorporated. Do not overmix. The dough will be shaggy.
- Cover the bowl with plastic wrap and let sit on the counter, at room temperature for 8 to 24 hours. The dough will rise and have lots of air bubbles.
- The next day, lightly flour a piece of parchment paper. Place dough onto paper. With floured hands, shape into a ball. Cover with plastic wrap.
- Preheat oven to 450 degrees F. Adjust rack to lower position. Place Dutch oven inside. Preheat for 30 minutes.
- When oven is ready, carefully place the parchment paper with dough inside the Dutch oven. Cover with Dutch oven lid and bake for 30 minutes. Remove lid and bake 7 to 10 minutes more or until the top is golden brown, has cracks.
- Carefully remove Dutch oven from oven. Remove parchment paper with bread and place on a wooden cutting board. Let cool completely.
Nutrition Facts : Calories 275 kcal, Carbohydrate 57 g, Protein 7 g, Sodium 1 mg, Fiber 2 g, ServingSize 1 serving
BASIC RICH SWEET YEAST DOUGH
An old fashioned sweet dough recipe for coffee cakes, coffee bread, babka, buns, kolacky, rolls, and so on. Prepare 24 hours ahead of time. This rich dough needs the chilling and long rest period to produce a wonderful versatile dough. You may halve the recipe if you wish.
Provided by Julesong
Categories Yeast Breads
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- (Icing may be doubled and used for any cake or bun icing).
- Dissolve yeast in 1/4 cup warm water and set aside until foamy.
- Heat milk, shortening, sugar and salt to melt shortening.
- Cool to warm and add yeast mixture, egg yolks and whole eggs.
- Beat well by hand.
- Gradually beat in by hand 6 cups of flour and the cardamom.
- Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
- Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
- Punch down and cover dough and refrigerate overnight in large bowl.
- When ready to use, punch down and knead briefly to warm up dough.
- Use dough as you wish for coffee cakes, sweet breads, buns, etc.
- You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
- If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
- Brush with melted butter.
- Place on baking sheets/pans and let rise double in volume.
- Bake in a 350F oven about 30 minutes or golden and tested done.
- Remove from pans/baking sheet to cool on rack.
- Mix icing ingredients and drizzle over warm cake/bread.
- Yield: approx.
- 6 buns, 4 small braids, or 2 large loaves.
Nutrition Facts : Calories 1036.2, Fat 38.8, SaturatedFat 22.7, Cholesterol 279.1, Sodium 467.1, Carbohydrate 152.6, Fiber 3.9, Sugar 53.5, Protein 19.3
NO-KNEAD SWEET YEAST DOUGH
the prep time does not include rising time in the fridge or the second rise. I have not included a cooking time because that depends on how you want to use the dough. taken from Artisan Bread in Five Minutes a Day and the website http://steamykitchen.com/blog/2008/01/12/caramelroll/ they use it to make a caramel cinnamon roll there, but this is the recipe for the dough that they use to make it.
Provided by Allotta
Categories Yeast Breads
Time 15m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt.
- If using active-dry yeast, heat the water and honey to 100F-110F, mix in the yeast and let it proof for 10 minutes, then mix in the rest of the ingredients.
- Stir well with a wooden spoon. Add in the flour. STIR, BABY STIR! Stir until you don't see any more dry bits of flour (about a minute). Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.
- if you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your rolls. With only a 2-hour rise, the bread isn't very flavorful. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator. If you leave it longer than that, it might start to taste sour.
- Take off bits of dough as needed and prepare them as you would for any other bread recipe. Now is a good time for mix-ins, dried fruits, nuts, etc. and shape them into rolls, loaf, braid, whatever. Let sit and rise for an hour or two or until the bread does not bounce back when you poke it. Bake at the temperature as per any other bread recipe.
Nutrition Facts : Calories 2430.6, Fat 60.7, SaturatedFat 33, Cholesterol 545, Sodium 5399.4, Carbohydrate 407.9, Fiber 13.9, Sugar 71.6, Protein 62
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5/5 (3)Category Baking
- In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.
- Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.
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