No Need To Knead Bread Recipes

NO-KNEAD BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• 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 towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. 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.

NO NEED TO KNEAD BREAD (RINJII BREAD)

Steps:

• Mix the hot water with yeast, sugar and salt.
• If yeast begins to expand continue with the recipe.
• Stir in 3 cups of the flour and beat with electric beaters.
• Stir in the cheese (or olive oil) and herbs.
• It's fun trying different combinations every time.
• I like to crush the herbs in a mortar and pestle first.
• If you cut the cheese into 1 inch cubes you'll get nice pockets of melted cheese.
• Stir in the other 3 cups of flour.
• It should be too thick to use electric beaters by now.
• Cover the bowl of batter with a damp towel and let rise for about half an hour or until it reaches the top of the mixing bowl.
• Coat 2 bread pans with olive oil and for tasty crusts lightly salt the pans.
• When the dough rises divide it into the 2 bread pans.
• Don't be afraid to mash it.
• Preheat oven to 350°F.
• Let dough rise in pans for another half hour or until it reaches the tops of the pans.
• Bake for 20-30 minutes until it is cooked through and golden on top.

NO NEED TO KNEAD BREAD

Steps:

• Mix yeast, a pinch of sugar, and 1/2 a cup of the water in a bowl, allow to proof for at least 10 minutes.
• Combine flour, sugar and salt in a large bowl, add herbs if using and mix through.
• Add yeast mixture, and remaining water.
• Mix well dough should be sticky and soft, if it isn't add a little more water.
• Cover dough with a cloth, and allow to rise until double in bulk, about 90 minutes Punch down.
• Divide into 2, and place in greased loaf pans.
• Allow to rise uncovered until doubled in bulk again.
• Place in a cold oven, and turn begin heating to 400 degrees Fahrenheit.
• Bake for 25-40 minutes or until top is crusty and begin to turn golden brown.
• Cool and serve.