Super Quick No Knead Bread Recipes

SPEEDY NO-KNEAD BREAD

Speedy No-Knead Bread image

The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone's guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.

Provided by Mark Bittman

Categories breakfast, brunch, dinner, lunch, project, appetizer, side dish

Time 1h

Yield 1 big loaf

Number Of Ingredients 4

Ingredients

3 cups bread flour
1 packet (1/4 ounce) instant yeast
1 1/2 teaspoons salt
Oil as needed

Steps:

Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
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 dough and put it into pot, seam side up. 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.

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.

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