Zuries Overnight No Knead Bread Recipes

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OVERNIGHT NO-KNEAD BREAD



Overnight No-knead Bread image

If you're a first-time bread-baker, this recipe is for you. This Overnight No-Knead Bread is a basic loaf that doesn't require kneading nor does it include a sourdough starter. The yeast-base dough is simply stirred together and rests overnight on your counter top to slowly ferment, rise and develop flavors. Baked the next day in a sizzling skillet, the bread grows into a crusty bakery-style loaf with a flavorful airy crumb. Trust me, it will not disappoint! Now I know making bread at home can be intimidating. So, if you...

Provided by Audrey

Categories     Breakfast

Time 45m

Yield 1 loaf

Number Of Ingredients 2

3 ½ cups + 1 tbsp (450g) unbleached all-purpose flour1/3 cup + 1 tbsp (50g) whole wheat flour1/4 tsp instant yeast (yes, only ¼ tsp)1 1/2 tsp kosher salt
1 ½ cup + 1 ½ tbsp. (375ml) lukewarm water

Steps:

  • Make sure you read the cooking notes before you start.
  • The night before:
  • Step 1 - In a mixing bowl, combine the two flours, salt and yeast, and stir to combine.
  • Step 2 - Warm the water in a small sauce pan over medium heat. When just warm (not hot yet), pour the water into the flour mixture and stir well to combine.
  • Note: Use a wooden spoon or even French rolling pin to combine. Do not knead - just mix until no dry flour is visible. The mixture will be very sticky and will not form into a ball, this is normal.
  • Step 3 - Cover the bowl tightly with a plastic film and poke 5 tiny holes in the top with a toothpick, to allow the gases to escape.
  • Leave on the counter, and allow to rise overnight at room temperature.
  • In the morning:
  • The dough should have tripled in size, and have a spongy appearance with big air bubbles.
  • Step 1 - Remove the plastic film from the bowl, turn the bowl upside down and scrape dough onto an unfloured work surface. Lightly dust the top of the dough with flour and dust the work surface around it as well with flour.
  • Flip the dough so that the "floured side" is now on your work surface and the unfloured side is facing upwards.
  • Step 2 - Starting from the right side of the dough, lightly stretch the dough out (to the right) and fold it a little over halfway over the dough. Do the same with the left side. Do the same with the top.
  • Grab the bottom (still unfolded side), stretch it and pull it over the 3 folded sides of the dough. Flip the dough upside down so the seamless rounded side is now on top.
  • Step 3 - With both hands circling around the base of the dough ball, roll only the bottom part of the dough around your work surface, allowing the tension to "close" the bottom of the dough ball. The folds at the bottom should mostly disappear - it is fine if it isn't completely closed.
  • Step 4 - Flip the dough into a mixing bowl/banneton lined with a clean dish cloth and cover with another cloth (the almost closed up side should be facing upwards)
  • Step 5 - Place your cast iron combo cooker (or Dutch Oven) into your oven and preheat the oven to 500F (260C) degrees.
  • Once the oven is pre-heated - working quickly and safely, remove the cast iron combo from the oven and place on your stove top. Quickly flip your dough into the center of the cast iron and score a square into the top of the dough with a blade/very sharp knife.
  • Step 6 - Cover and place the cast iron into the oven and turn down the temperature to 450F (232C) degrees for 25min. After 25min, remove the lid and bake for another 15-20min at 450F (232C) degrees. When a dark golden color appears, remove bread from the oven and cast iron and place on a cooling rack.
  • Allow the bread to cool for at least one hour before slicing.

Nutrition Facts : Calories 200, Fat 20 grams

NO-KNEAD SEEDED OVERNIGHT BREAD



No-Knead Seeded Overnight Bread image

Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha made this recipe on Martha Bakes episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 18h55m

Yield Makes 1 loaf

Number Of Ingredients 13

3 cups plus 3 tablespoons whole-wheat flour
2 cups unbleached bread flour
1/2 cup old-fashioned rolled oats
2 tablespoons coarse salt
1 1/4 teaspoons quick-rising yeast
1/4 cup plus 1 tablespoon pumpkin seeds
3 tablespoons flaxseeds, preferably golden
3 tablespoons poppy seeds
3 tablespoons white sesame seeds
1/4 cup honey or sugar
2 1/2 cups cold water
Extra-virgin olive oil, for drizzling and for pot
1 large egg white, lightly beaten

Steps:

  • Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
  • Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
  • Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.

OVERNIGHT NO KNEAD BREAD | WITH COMMERCIAL YEAST



Overnight No Knead Bread | with commercial yeast image

This recipe is for anyone that is busy or a beginner in baking bread and does not want to take care of a sourdough starter. It uses all purpose flour and commercial yeast, so it can be done by anyone.

Provided by Andra

Categories     Bread

Time 12h15m

Number Of Ingredients 4

700 g all purpose flour
455 g room temp water
20 g salt
1/4 tsp dry yeast

Steps:

  • In the evening before baking day (for me it was at 7 PM ), mix flour, salt and yeast.
  • Add the water and mix with your hands, a wooden spoon or a Danish dough whisk, until combined and no flour is left dry.
  • Cover and leave at room temperature for an hour.
  • After an hour do around 10 stretch and folds, picking up the dough from one side, stretching it and then bringing it onto its opposite side or the center of the dough. Turn the bowl around 90 degrees and continue the same procedure 8-10 times.
  • Cover and rest another hour, then do a second stretch and fold.
  • Cover and leave it for the night.
  • Next morning (7 AM for me), check the dough, it should have doubled in volume. If not, leave it some more.
  • When dough is ready, preheat the cast iron pot with its lid, in the oven, at 220 °C.
  • For the last fermentation you can use a proofing basket, or a bowl with a tea towel on top, or a strainer with the tea towel. Sprinkle flour generously on whichever you choose.
  • Sprinkle lightly some flour on the working bench.
  • With a dough scraper or a spatula, detach the dough from the sides and turn it onto the floured bench.
  • Fold a few times the dough, grabbing it from the exterior and bring it into the center. Pinch it in the center and then turn the dough 90 degrees and fold again. Do this 8 times, or until you can feel the dough is getting tight.
  • Then flip it with the seam side down, and with both of your hands, drag the ball from the far end towards you, tucking it underneath a little. This will create tension on the surface of the ball. Rotate 90 degrees and repeat the dragging and tucking, 4 times in total.
  • Place the dough, flipped with the seam side up, into the proofing recipient you chose.
  • Cover and leave to rest 45 min or until when poked with the finger, the dough comes back up slowly and leaves a slight dent into the surface.
  • Remove the pot from the oven with the help of some oven mittens.
  • Flip the dough onto a parchment paper, slice once in the center, from one side to the other, with a sharp knife or a razor blade. This first cut has to be quite deep, maybe 1 cm, so that the dough can have place to rise. You can make additional ornamental cuts on the sides if you like.
  • With the help of the parchment paper, transfer the dough into the cast iron pot, cover with the lid, and bake in the preheated oven for 30 min.
  • After 30 min, remove the lid and bake for 15 min more.
  • Remove the bread carefully and leave on a cooling rack until completely cooled.

ZURIE'S OVERNIGHT NO-KNEAD BREAD



Zurie's Overnight No-Knead Bread image

After posting this recipe, and making the bread at least 3 times a week, I have simplified the rising process, and eliminated the messy parts. The original recipe comes from baker Jim Lahey of the Sullivan Street Bakery, and has been discussed on Zaar. I have tweaked it a bit, and this is the closest I can come to those French "boules". It is real BREAD bread, not chemical cottonwool. All you need is time. The instructions are terribly long, but once you've read through it, you will see it's only to make the already-easy process still easier. Now you only need hunt up a suitably heavy pot with lid ... This is the best bread I've eaten in years. UPDATE, 13-8-07: Decided to try and use 4 cups flour to get a fatter loaf. It worked, and with the same smallish pot I got a lovely loaf. This 2nd recipe is tacked on to the instruction list. Good luck! By the way, if you want wholewheat bread, don't use this recipe. Rather use your bread machine or your normal way of bread-making. This very French-style loaf should be made from white bread flour, and you can add in a little fine rye flour. Sometimes I add 1 cup of "brown bread grain flour" which is very finely stone-milled, and has no large bran flakes. But basically, this is a white bread. Go on, indulge! Slice a piece for yourself when you can handle it and the crust is still crunchy-hard ... Heaven!

Provided by Zurie

Categories     Yeast Breads

Time 1h10m

Yield 1 bread

Number Of Ingredients 5

3 cups white bread flour, not wholewheat (750 ml)
1/2 teaspoon instant yeast
1/2 teaspoon sugar
2 teaspoons salt
12 -13 fluid ounces water (415 ml, original recipe said 1 5/8ths cup, which was extremely difficult to get right)

Steps:

  • *** Since first making this bread according to the original instructions (which caused a lot of mess), I've simplified the process. I have now bought a fairly deep plastic bowl with sloping edges, so it has a smallish bottom. The plastic seems almost -- not quite -- non-stick, and this is the method I use now:.
  • In such a lightly greased plastic bowl, put the flour, and add the yeast, sugar and salt. You may want to add less salt, but we found the original amount (1 1/4 teaspoon) not enough. Mix through.
  • Add the water and stir the lot through until well mixed to a nice, smooth, quite sloppy dough.
  • Cover bowl with plastic wrap and put a kitchen terry towel or two over the top as well. Stand in a draught-free place for 18 hours.
  • For me it works best to mix this up at 3pm. This means the dough is ready at 9am the next morning and I don't even have to get up early like my grandmother did to bake those huge farm loaves in the old days.
  • After 18 hours the dough should be puffy and have little bubble holes on top and have more or less doubled in size, but don't worry too much about that.
  • Instead of -- as the original recipe said -- turning out the dough on to a towel, do the following: From the sides of the bowl, scrape the dough away with light movements and fold it over on itself with floury fingers. Turn the bowl round and round, flattening the dough by repeating this "folding over". LIGHTLY press a little flatter.
  • Cover bowl with same (now messy) plastic used before, and same terry towels.
  • Leave to rise again -- 2 hours long.
  • Half an hour before the 2 hours are up, put your oven on 450 deg F/220 deg Celsius. (I find that in my convection - fan - oven I can use a slightly lower heat: 215 - 210C, but the difference is not important).
  • At the same time you need a heavy pot WITH a fitting lid, and this will go into the cold, heating-up oven, empty. The lid is to keep in the steam and cause that wonderful crust to form.
  • Nothing beats an iron pot. Le Creuset will do too, and ceramic has been mentioned.
  • I use a non-stick oval-shaped iron pot with a domed lid. You do NOT need a "6 - 8 quart pot" (sounds crazy to me) as stated in the original recipe. It's a small bread. My iron pot is a 2 1/2 quart pot, which translates to roughly 2 1/2 litres as well.
  • I grease the pot and lid with REAL butter, and sometimes I slosh in some olive oil. I don't know why, but I feel I should do it. Now PUT THE POT IN THE OVEN, lid on.
  • After the 2 hours of the 2nd rising, and when the oven and pot has reached its correct heat, take out that piping hot pot very carefully (I put it on one of my oven grids on a granite surface next to the oven).
  • Have the covered dough nearby, and a silicone or other spatula. Tilt the plastic bowl over the smoking pot (don't let it touch the very hot pot) and with spatula or fingers scrape the dough lightly and evenly into the hot pot. It will sizzle as it falls into the pot; don't worry about that.
  • Shake the pot slightly to distribute the dough, put on the lid, and carefully shove the whole shebang into the hot oven.
  • Bake 30 minutes with lid, then open oven and take off lid. Bake 15 - 30 minutes more, until your bread has a golden crust. I find that about 15 - 20 minutes after taking off the lid the bread is ready. Baking times will differ because ovens differ.
  • Turn out, and swallow that saliva until it's just cooled enough so you can saw off the end part to eat with real butter. On your own.
  • When cold, do not put in plastic bag. Use a paper bag at most. I simply turn it on to the cut side on the breadboard, and cover it with a kitchen towel. It lasts until it's been eaten, which doesn't take long. Do not refrigerate, which would be silly.
  • ***A few points: 1. Z-mail me for questions 2. Your experience might be "messier" than mine; it depends on the consistency of the dough and the bowl you use. But greasing the bowl right at the start does help. 3. Keep to the hours mentioned. It's meant to be a sloooow rising process. 4. Be careful not to burn yourself! 5.I have just found, praise the angels, a wonderful, very fine stone-milled 100% organic flour, and have just put a loaf of that, for the first time, in the oven! I think this robust, Frenchified loaf just cries out for stone-milled flour, fine and creamy or almost white. 6. You could use 2 1/2 cups white bread flour + 1/2 cup fine rye flour. DO NOT USE wholewheat flour for this bread, except for maybe a handful: it does not have enough gluten for this bread.
  • Good luck!
  • And a warning, added months later: that pot you use MUST go into the oven empty, and must heat to the heat of the oven. I tried putting the dough in a cold pot yesterday, and the bread wasn't as successful. It didn't rise nearly as much, and didn't have that lovely artisanal cracked round top. So HEAT THE POT as instructed.
  • MAKING A LARGER LOAF: The warning here is that I use my metric cups and spoons for this, which are very accurate! Fortunately I have a Pyrex measuring cup with both metric millilitres and Imperial fluid ounces, so I could measure the water absolutely equally.
  • 4 x 250 ml flour, or 1 litre or 4 cups (1 quart).
  • 3/4 teaspoon yeast, and stir into flour.
  • 3/4 teaspoon sugar, stir into flour.
  • 15 ml or 3 teaspoons salt.
  • 600 ml or 19 fluid oz water (JUST under 2 1/2 American cups -- maybe 2 teaspoons less than 2 1/2 cups).
  • (EDITED June 2008): My husband actually calculated -- I'm bad with maths! -- that the water should be 666 ml -- so add a dash more than 600 ml if you feel it's necessary. Just remember to bake this 2nd, larger recipe for the full hour. Also, he said the bread needed more salt. We don't eat a lot of salt and I'm not worried about the issue, so I now use 4 teaspoons, i.e. 1 tablespoon + 1 teaspoon).
  • Best results are still with white bread flour, stone-milled, or all-purpose, and a little rye flour can be used too.
  • Carry on as usual, grease the pot really well or pour some melted butter or olive oil into the hot pot and tilt it to grease bottom. By the way, a silicone spatula works a treat when you tilt the dough into the super-hot pot!
  • YET ANOTHER NOTE: the 3-cup-flour bread is ready at plus-minus 45 minutes. I have found that the 4-cup-bread needs a full hour.

Nutrition Facts : Calories 1379.6, Fat 3.8, SaturatedFat 0.6, Sodium 4670.2, Carbohydrate 289.1, Fiber 10.7, Sugar 3.1, Protein 39.5

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From allrecipes.com


NO-KNEAD OVERNIGHT BREAD – POTSANDPANS
Home > Recipes For Every Cook > No-Knead Overnight Bread No-Knead Overnight Bread By Heather Cheney. This bread only takes about 5 minutes of hands-on time, but tastes like it came straight out of an artisan bakery. Course: Side Dish; Print INGREDIENTS. instant yeast; kosher salt; warm water; white bread flour; DIRECTIONS. Combine all ingredients in a large bowl …
From potsandpans.com


BEYOND EASY NO KNEAD BREAD | OVERNIGHT BREAD RECIPE
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From youtube.com


QUICK NO KNEAD BREAD FOR DUTCH OVEN - THE BUSY BAKER
2020-04-08 Measure the water. Make sure the water is just above room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal. Stir until all the flour is combined.
From thebusybaker.ca


DUTCH OVEN NO-KNEAD OVERNIGHT BREAD – BREAD BY THE HOUR
To start, stir yeast, salt, and flour together in a large bowl. Add water and stir until a thick, shaggy dough forms. Cover with plastic wrap and let it rise over night, about 8 to 18 hours. Turn your dough out onto a floured surface. Flour your hands and gently shape the dough into a ball.
From breadbythehour.com


NO KNEAD BREAD WITHOUT DUTCH OVEN - PASTRY & BEYOND
2020-04-25 Baking. Preheat the oven in the middle of the rising process. For the long loaves: After 45 minutes when almost doubled in size, make 3-5 diagonal slashes with a sharp knife or a bread lame. The loaf may lose it puff a little once you …
From pastryandbeyond.com


NO KNEAD OVERNIGHT BREAD FOR BREAD BAKING BEGINNERS
2021-04-02 Bread dough worked into a non-sticky ball. Step 7: After your oven is preheated, remove the Dutch oven from the oven and line the Dutch oven with parchment paper. Place your ball of dough into the Dutch Oven and place the lid on top. Put the Dutch oven back into the oven and bake for 30 minutes.
From sugarandsnappeas.com


5 EASY NO-KNEAD BREAD RECIPES - DEL'S COOKING TWIST
2018-03-31 4. Rustic Fig & Walnut No-Knead Bread. Sightly rustic with a subtle nutty flavor, this foolproof fig & walnut no-knead bread contains whole wheat flour. Serve with goat cheese, honey, and enjoy! 5. Whole Wheat No-Knead Bread. Based on the easy classic no-knead bread recipe, this whole wheat no-knead bread tastes like artisan bread with no effort.
From delscookingtwist.com


EASIEST NO KNEAD BREAD RECIPE | DAMN DELICIOUS
2020-06-29 In a large bowl, combine flour, salt and yeast. Create a well in the center; add water. Using a wooden spoon or your hand, stir until a …
From damndelicious.net


NO-KNEAD DOUGH - BETTER HOMES & GARDENS
Place dough on a large piece of parchment paper, sprinkle with flour, and cover. Let rest 1 to 1 1/2 hours. Step 3. Place a 6-quart Dutch oven on rack in center of oven; preheat to 475º F. Step 4. Dust dough with flour and use a sharp serrated knife to slash a …
From bhg.com


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