No knead bread. Monday April 13, 2009 Easter Monday is kind of a weird day.
Is it a holiday? I’m pretty sure it is in Canada, many shops and businesses are open but banks, libraries and most offices are closed. I’m feeling a bit torn. I have work to do but I also want to raid the half-off Easter chocolate displays at the local drug store for candy. Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding. Update: If you're interested, I've written an update on this technique here.
What if I told you that instead of buying bakery bread for four or five dollars a loaf, you could make delicious handmade bread whenever you wanted, at a fraction of the cost and it is so easy a kid could do it? Well, read on because this method of making artisan bread at home will change your life. You can make incredible bread without having to do all the usual time consuming tasks of breadmaking : no need to make a new batch of dough every time you want breadno need to proof yeastno need to make starters or prefermented doughno kneading!
In the last few years, several methods for making easy no-knead bread doughs have crept up on the internet and gained popularity. "The results have forced me to reconsider all of the premises I once held sacrosanct". So what is going on here? Boules Rising and Boules after Baking. Making No-Knead Bread. No Knead Artisan Bread Recipe. Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (9780312362911): Jeff Hertzberg, Zoe Francois. Thibeault's Table: Italian Night. We had big bowls of spaghetti with meat sauce for dinner tonight.
I put the pot of sauce on to simmer early in the afternoon. Moe put in a request for my Gorgonzola Garlic Bread. I hadn't made it for him in awhile. We lived in Dunkirk, NY for a couple of years and we would go to Buffalo on a regular basis to shop, and when we did, we would have lunch at a little Italian restaurant that served this wonderful warm garlic breaded seasoned with Gorgonzola and Parmesan cheese. This is my copycat version. Home Cookin Chapter: Recipes From Thibeault's Table. Bread Baking: Savory Monkey Bread. [Photograph: Donna Currie] MMmmmm...savory monkey!
Pita Bread. Mix the yeast in with the flour, salt, and sugar.
Add the olive oil and water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water. Once all of the ingredients form a ball, place the ball on a work surface, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes. When you are done kneading the dough, place it in a bowl that has been lightly coated with oil.
When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 equal pieces. While the dough is resting, preheat the oven to 450°F. After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Place discs on a lightly greased baking sheet or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes. Mediterranean Stuffed Bread. Most stuffed bread recipes call for using a baguette (or the like) hollowing it out, stuffing it and then baking it.
This one is different. It’s a fantastic appetizer or can be a complete meal when added to a soup or salad. It takes about 25 minutes to pull together because we use refrigerated pizza dough instead of making it from scratch. It’s stuffed full of big bold Mediterranean flavors and although vegetarian I don’t think you’ll hear anyone complain they’re missing any meat in this version. It’s fantastic warm, room temperature or even cold and definitely won’t last long. Mediterranean Stuffed BreadWhat you’ll need: 1 13.5 ounce can Pillsbury refrigerated pizza dough 1/2 red onion – minced 2 cloves garlic – minced 1 14.5 ounce can black olives – drained, chopped 1/4 cup sun dried tomatoes – chopped 1/4 cup extra virgin olive oil (plus additional to drizzle top of loaf) 2 tablespoons roughly chopped parsley salt/pepper.
How to Make Oat Flour. The reason why I is because it’s and than buying it from the grocery store. A bag of costs about twice more than homemade. {*style:<b> How </b>*} Simply process the oats to a powder in your food processor. Sift the flour to get rid of any oat fragments that weren’t completely pulverized–you may process the fragments again to obtain more flour. Is great in all kinds of baked goods such as muffins, cakes, cookies, biscuits, breads and for breading fried foods. Oats have been used cosmetically for hundreds of years. Food & Wine / Italian Bread with Gorgonzola. Miracle bread! Recently I've been experimenting with a multi-grain quick bread.
I've tried it several different ways, and this is what I've had most success with: 2 c. 10-grain cereal (I use a Bob's Mill mix) 2 c. whole wheat flour 1 c. white flour 1/2 c. old-fashioned oats 1/4 c. sugar or honey 1 1/2 heaping T. instant yeast 1/2 T. kosher salt 2 T. dough enhancer 2 T. vital wheat gluten 1/4 c. vegetable oil 1/2 c. applesauce 1 1/2-2 c. hot water (I added the dough enhancer and gluten because the loaves were a bit too heavy and dense (you can purchase them at grocery stores or on Amazon.) I sometimes add a couple of tablespoons of flax seed as well, because I love the texture that it adds.) Mix dry ingredients by hand or in a stand mixer (I use a KitchenAid). Divide dough in half and form into oblong loaves. The whole wheat bread used to be my family's favorite, but now the multi-grain version has surpassed it!