No Rise Bread Recipes

SUPER-QUICK NO-KNEAD BREAD

Super-Quick No-Knead Bread image

This is the latest version of bread coming out of my kitchen. Husband and Son eat it almost as soon as it is out of the oven which makes me grouse at them about sore stomachs. Blahblahblah is probably all they hear because they carry on eating it! Sometimes I make plain crust bread and other times I roll the dough in cracked wheat before placing it in the pans. Either way the bread has a wonderfully crisp crust and a really tender inside.

Provided by Bokenpop aka Mad

Categories Low Cholesterol

Time 2h30m

Yield 2 loaves

Number Of Ingredients 5

Ingredients

6 cups flour
1 teaspoon salt
1 teaspoon dry yeast
1 teaspoon white sugar
2 1/2 cups warm water

Steps:

Mix all dry ingredients together.
Add water and stir in until a really sticky dough has formed.
Cover with a cloth and leave in a warm place to rise.
Punch down and divide dough into two balls.
If you are using the cracked wheat, roll the dough balls in the cracked wheat now.
Place into well greased pans and bake at 400F for 1 hour.
Cook's note: No need for a second rising as the bread rises perfectly in the oven on baking.

QUICK-RISE NO-KNEAD BREAD

Quick-Rise No-Knead Bread image

originally from the cookbook "From Tauhara's Kitchen" and I found it on the blog "Thinking about Food" - http://wwwthinkingaboutfood.blogspot.com/2008/09/quick-rise-no-knead-bread.html

Provided by ellie3763

Categories Yeast Breads

Time 1h15m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 6

Ingredients

6 cups flour (either wholemeal, ryemeal, white or combination)
2 tablespoons dried yeast
2 tablespoons honey
1 tablespoon molasses
1 teaspoon salt
2 1/2 cups warm water

Steps:

In a bowl dissolve honey and molasses in warm water. Sprinkle on yeast and stir gently. Leave in a warm place until warm and frothy. (10-15 mins).
In another bowl, combine flour and salt. Pour yeast mix and mix well, the mix should be fairly wet but not too sloppy.
Oil two loaf tins and warm slightly. Half fill with dough. Leave in a warm place to rise to almost the top of the tin (don't let it rise up over the top or it will make the bread difficult to get out once cooked).Bake in a hot oven 425 degrees fahrenheit for 10 minutes, then reduce heat to 390 degrees fahrenheit and cook for 35 minutes more.

Nutrition Facts : Calories 124.4, Fat 0.3, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 26.3, Fiber 1.1, Sugar 2, Protein 3.6

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