Recipes for No Knead and Other Tasty Breads

(Page 3 of 3)

October/November 2007
Jaime Netzer 
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4. At least a half an 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 towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK ('Look like a mess' equaled a sticky, no-seamed blob of dough and way too much extra flour hanging out in the Pyrex dish I used.) Shake pan once or twice if dough is unevenly distributed. 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.


Yield: One 1?-pound loaf.


(Incredibly, despite all inconsistencies between my loaf and the one described in the recipe, I still created a sweet-smelling, slightly chewy but honestly and notably delicious loaf of bread with crispy, golden crust. I just had to dust an embarrassing amount of flour off of it before I sliced it up.)


You'll also want to check out Easy, No Knead Crusty Bread in the December 2007/January 2008 issue of Mother Earth News. There's even a video demonstration of the technique and an explanation of how it works. Happy baking!


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Comments

  • Susan Tyree 10/8/2007 12:00:00 AM

    I would like to see a little more fiber involved. These recipes
    are mostly white flour. I make a delicious loaf of whole wheat and
    white whole wheat bread (whole wheat of a lighter color).One reason
    I started making bread was to get a healthier loaf. I enjoy
    kneading it, but there may be a way to do it without kneading.Thank
    you, Susan

  • Barb Farmer 10/6/2007 12:00:00 AM

    Did the writer try Suzanne Dunaway's book "No Need To Knead"?
    It's wonderful. There is a focaccia recipe that is so easy &
    good - mix sticky dough - rest 60-90 mins - dump and stretch onto a
    baking sheet - voila! Looking forard to the article in
    M.E.News.

  • Becky Matheny 10/6/2007 12:00:00 AM

    Wow! These "No-Knead" recipes sounds like going to a lot of
    bother to avoid a little bother!I do have one no-knead recipe that
    works well, from an Old Betty Crocker cookbook, cira. 1961, made
    with an electric mixer (heavy-duty NOT required). It's called
    "Streamlined White Bread" and can be adapted with correct
    proportioning, to use whole wheat flour. The recipe can be found at
    my blog, beckworld.net. Still, that bread has a slightly less fine
    texture, in my opinion,than kneaded bread.Maybe I'm kind of
    simple-minded, but for me, it's a lot easier to just use a kneaded
    bread recipe. Thank God for heavy-duty mixers! :)

  • Jane Jones 10/6/2007 12:00:00 AM

    Thank you Jaime for your great comments and sense of
    adventure!This recipe reminds me of one I used to make in Austraila
    in the 1990's, which I think I got from Grass Roots magazine. The
    sticky mess produced at the end of the first rise was unbelievable
    as something that would produce a good loaf of bread, and yet
    somehow it did! I used wholewheat flour, and also changed things a
    bit at the end of the first rise, by adding a cup or two of
    presoaked mixed grains and seeds like buckwheat, oats, barley, rye,
    linseed, sunflower seeds. I then turned the mess onto a well
    floured work surface, sprinkled flour over the top, and worked the
    flour in with my hands until the mix wasn't so sticky anymore. It
    wasn't really kneading, just turning the bread in on itself as I
    added more flour, this stage took a few minutes only. It surely was
    messy though, as my hands ended up coated with a lot of the dough
    even if I floured then really well first. Fun too though- like
    playdough for grown-ups! I then shaped the dough into two loaves,
    and put then into bread tins for the second rise. This recipe
    produced a lovely moist heavy bread, like proper rye bread, which
    stayed fresh for a week. I also used the same recipe to make
    bagels. Time to get baking again I think!

  • ALVIE Conboy 10/5/2007 12:00:00 AM

    I just wanted to comment on the writer's personal notes on the
    "No Knead" recipe. It was written very well and gave me a good
    chuckle!!Thank you!

  • Miriam McFadden 10/5/2007 12:00:00 AM

    I can't believe that my favorite magazine is so uninlightened as
    to continue to publish recipes with refined white flour. For those
    of you also uninlightened, white flour (also known as enriched
    flour, all purpose flour, bread flour, unbleached flour or any name
    other than 100% whole grain) has most of the nutrients removed and
    is one of the contributors to the obesity epidemic in the United
    States as well as diabetes and cardiovascular diseases.

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