ENJOY NO-KNEAD, FRIDGE-FRIENDLY DOUGH HEALTHY BREAD-IN 5 MINUTES
Don't let the long directions throw you - This is so simple. This recipe was in our local paper and I made it today. To quote the article "Spend about 20 minutes making a large batch of refrigerator-friendly, no-knead bread dough that, following a standard rise, can keep up to two weeks.Each day, the desired amount of dough can be removed from the batch, shaped and baked (the basic recipe produces three to four small loaves). Total active time each day you bake is about 5 minutes." This was a HUGE hit with the kids. I love it because it's healthy and oh so easy. I've tried making bread before without great success. This recipe is a keeper. This recipe makes four 1 lb loaves; the dough can be kept in the fridge for 14 days! If you make it, I would love feedback on variations.
Provided by Zenmaria
Categories Yeast Breads
Time 23m
Yield 3-4 small loaves
Number Of Ingredients 5
Steps:
- In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
- Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
- After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
- To bake, prepare a pizza peel by sprinkling it with cornmeal. Alternatively, overturn a baking sheet and sprinkle it with cornmeal. This will prevent the bread from sticking when you transfer it to the oven.
- Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives are best). Recover the remaining dough in the bowl and refrigerate for baking at another time.
- Hold the mass of dough in your hands and add a little more flour as needed so it won't stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the dough as you go.
- While stretching, most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out during resting and baking. This shaping should take no more than 1 minute.
- Place the dough on the peel or overturned baking sheet. Allow the loaf to rest for about 40 minutes. It does not need to be covered. The bread may not rise much during this time; this is normal.
- Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don't have a baking stone, use another baking sheet. Remove any upper racks. Place a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450°F.
- When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern into the top.
- Slide the loaf off the peel or overturned baking sheet and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door.
- Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool completely, preferably on a wire cooling rack.
DARK RYE BREAD
Very good!!! The extra sugar makes for a better rise.
Provided by knowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Yield 12
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
- Select the Basic cycle, and press Start.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 32.5 g, Fat 1.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 197.1 mg, Sugar 5.3 g
NO-KNEAD BREAD (REFRIGERATED DOUGH/HYBRID METHOD)
This combines the method for pain a l'ancienne (BBA, page 192) with the Lahey NYT and Rusch Breadtopia method.
Provided by drumfish
Categories Yeast Breads
Time 20h20m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mixed the dough by hand for about two minutes.
- 10 hours in refrigerator in a lightly oiled bowl covered with plastic wrap.
- 10 hours at room temperature.
- No further proofing needed.
- Sprinkled the board with ¼ cup flour. Turned out the dough and sprinkled some more flour on top. Formed and stretched the dough, which only absorbed about half the flour on the board. The dough was moist, but very easy to handle. Put the dough in a lightly-oiled baking pan 12"x 4", bottom sprinkled with corn meal, to rest while pre-heating the oven. Heated a clay baker to 500°, and turned the dough into it. Baked at 475° for 30 minutes lid on and 10 minutes lid off.
- Good oven spring. Crust cracked, and crackled while cooling. Thin crisp crust. Complex flavour.
- Note: The refrigeration and fermenting times are neither precise nor critical. About eight hours of each will work fine. The dough just needs to double in bulk in the fermenting stage. I've also been making it with 50/50 unbleached white and multigrain, and that's delicious. The resting in the baking pan is optional. I can now handle the dough without that, so I shape it, and just let it sit on the board until ready for the pot. I've also baked this as a boule in an unglazed tagine. It also works in any covered pot.
- This recipe/method is posted on The Fresh Loaf.
Nutrition Facts : Calories 123.5, Fat 0.4, SaturatedFat 0.1, Sodium 389.6, Carbohydrate 25.7, Fiber 1, Sugar 0.1, Protein 3.7
HIGH FIBER BREAD
This dense, chewy bread has a good dose of fiber and is great toasted in the morning with my oatmeal.
Provided by blazing belilah
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 24
Number Of Ingredients 10
Steps:
- Place water, molasses, yeast, wheat flour, ground flax seed, bread flour, oat bran, rolled oats, amaranth seeds, and salt in the pan of a bread machine in the order recommended by manufacturer. Select dough cycle; press start and allow machine to run complete dough cycle.
- Turn dough onto a lightly floured surface. Form dough into 2 loaves and place on baking stone. Cover loaves with a damp cloth and let rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until top is golden brown, 20 to 25 minutes. Slide loaf onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.
Nutrition Facts : Calories 101 calories, Carbohydrate 18.2 g, Fat 2.1 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 100 mg, Sugar 0.8 g
More about "nokneadbreadrefrigerateddoughhybridmethod recipes"
UNIVERSAL NO KNEAD REFRIGERATOR DOUGH - YOUTUBE
From youtube.com
Author ImageliciousViews 4.8K
36 FOOL-PROOF DEHYDRATOR RECIPES - WEED 'EM & REAP
From weedemandreap.com
EASY 3 INGREDIENT SHORTBREAD RECIPE - CREATE BAKE MAKE
From createbakemake.com
10 BEST HIGH FIBER LOW CARB BREAD MACHINE RECIPES
From yummly.com
FLATBREAD RECIPE WITH ONLY 3 INGREDIENTS - BIGGER …
From biggerbolderbaking.com
PUMPERNICKEL BREAD NO KNEAD RECIPES
From recipes.servegame.org
INTRODUCTION TO NO-KNEAD BREAD (4 INGREDIENTS... NO MIXER
From youtube.com
KNEAD NOT SOURDOUGH RECIPES
From recipes.servegame.org
DEIDRE’S LOW CARB BREAD RECIPE (MADE KETO!)
From lowcarbinspirations.com
HOW TO MAKE BETTER NO-KNEAD BREAD | BROD & TAYLOR
From brodandtaylor.com
TWISTED TEA CANADA BEST RECIPES
From recipesforweb.com
RYE FLATBREAD (ICELANDIC) - COOK WITH RENU
From cookwithrenu.com
FRIED BREAD: A VERY NAUGHTY BREAKFAST–BRITISH STYLE
From christinascucina.com
MAKE ANY FOOD CRISPY: THE STANDARD BREADING PROCESS
From thespruceeats.com
RUGBRøD – DARK RYE BREAD | MY DANISH KITCHEN
From mydanishkitchen.com
NOBREAD - GLUTEN FREE RECIPES AND RESTAURANT REVIEWS
From nobread.com
CLASSIC MOLDED SHORTBREAD - KORENA IN THE KITCHEN
From korenainthekitchen.com
RECIPES - NOBREAD
From nobread.com
DEHYDRATING CAKE & BREADCRUMBS FOR BACKPACKING DESSERTS
From backpackingchef.com
116 REFRIGERATED RECIPES | RECIPELAND
From recipeland.com
33 BREAD- NOKNEAD IDEAS | BREAD RECIPES HOMEMADE, ARTISAN …
From pinterest.ca
REFRIGERATED CAKE - PLAIN.RECIPES
From plain.recipes
FOOL-PROOF DEHYDRATOR RECIPES - WEED 'EM & REAP
From weedemandreap.com
NO KNEAD BREAD VARIATIONS – BREADTOPIA
From breadtopia.com
RECIPES BY INGREDIENT: REFRIGERATED COOKIE DOUGH
From recipeland.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
NO KNEAD BEER RYE BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
HEALTHIER LOW FAT CORNBREAD (MADE WITH APPLESAUCE ... - THE BUSY …
From thebusybaker.ca
GRYDEBRøD AKA NO KNEAD BREAD - MY DANISH KITCHEN
From mydanishkitchen.com
EL MARIACHI MENU RECIPES
From recipesforweb.com
NO KNEAD CRUSTY DUTCH OVEN BREAD RECIPES
From recipes.servegame.org
NO-KNEAD FRENCH BREAD - INQUIRING CHEF
From inquiringchef.com
DANISH RYE BREAD (RUGBRøD) - THE DARING GOURMET
From daringgourmet.com
NO STARTER SOURDOUGH BREAD BEST RECIPES
From findrecipes.info
NO-KNEAD BRIOCHE RECIPE – BROD & TAYLOR
From brodandtaylor.com
ABUNDANCE ON A DIME: THE "MAGIC" BREAD SOLUTION - BLOGGER
From abundanceonadime.blogspot.com
NO-KNEAD GLUTEN FREE BREAD - UNBOUND WELLNESS
From unboundwellness.com
LOW CARB CORNBREAD - DIABETES STRONG
From diabetesstrong.com
RYE BREAD, DANISH STYLE (DANSKT RåGBRöD) - SWEDISH FOOD RECIPES
From swedishfood.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