|
» Food Network Cooking Programs |
| » Food Network Chefs A-C |
 Batali, Mario
Blumer, Bob
Bourdain, Anthony
Brown, Alton
Brown, Warren
Carmichael, CeCi
Chiarello, Michael
Cognac, Chris
Cora, Cat
|
| » Food Network Chefs D-G |
De Laurentiis, Giada
Deen, Paula and Sons
Duran, George
Fieri, Guy
Flay, Bobby
Florence, Tyler
Gand, Gale
Garten, Ina
Goldman, Duff
|
| » Food Network Chefs H-P |
Hearty Boys
Hoffman, Ingrid
Irvine, Robert
Kriger, Ellie
Lagasse, Emeril
Lawson, Nigella
Lee, Sandra
Lieberman, Dave
McLendon, Eric
Miller, Robin
Moulton, Sara
Oliver, Jamie
Pinckney, Sandra
Puck, Wolfgang
|
| » Food Network Chefs R-Z |
Ray, Rachael
Rivers, Bobby
Roker, Al
Summers, Marc
|
|
If you register for free, you will be able to post threads, vote on polls and lots more. If you have problems with the registration or logging in, please contact the administrator.
 |
|
No Knead Bread
|
|
Author:
|
|
Time:
About 1½ hours plus 14 to 20 hours’ rising
Difficulty:
easy
Serving Size:
N/A
|
Description:
Mark Bittman's easy recipe
|
| Ingredients: |
- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast
- 1¼ teaspoons salt
- Cornmeal or wheat bran as needed.
|
| Instructions: |
- In a large bowl combine flour, yeast and salt. Add 1 5/8 cups 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.
- 2. 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.
- 3. 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.
- 4. 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 O.K. 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.
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Other threads in forum Breads
|
| Thread |
Date |
Thread Starter |
Replies |
Last Post |
Cheese Garlic Biscuits
Cheese Garlic Biscuits: Mix Bisquick, milk and cheese until soft dough...
|
03-11-2008 |
chickpea |
2 |
03-12-2008 04:39 PM |
Eggnog Mini Loaves (TNT)
Eggnog Mini Loaves (TNT): In a large bowl, combine the flour, baking...
|
11-28-2007 |
peg58 |
2 |
11-28-2007 10:17 PM |
Chocolate Chip Sour Cream Coffee Cake
Chocolate Chip Sour Cream Coffee Cake: Beat sugar and butter until light. Add flour,...
|
09-07-2007 |
peg58 |
0 |
09-07-2007 04:06 PM |
Blueberry Lemon Muffins (TNT)
Blueberry Lemon Muffins (TNT): In a medium bowl, stir together the flour, 1/4 C....
|
09-07-2007 |
peg58 |
0 |
09-07-2007 03:56 PM |
Collard Bread
Collard Bread: In large bowl, place collard greens; stir in bell...
|
08-05-2007 |
mamasita |
2 |
08-14-2007 09:14 PM |
|
