Post by Indilwen on Mar 22, 2012 14:10:47 GMT 12
Sylvia Sharpe has kindly sent in a ‘No-knead’ bread recipe to share with our readers.
It can be done in a cast iron casserole pot / Dutch oven; doesn’t matter what shape (round or oval). For those who love the taste of home-made bread and the fabulous crusts, this is for you. By not kneading the bread you maintain the air holes which form during the rising process.
Ingredients1 cup boiling water
1 cup cold milk (or cold water)
2 level tsp dried granulated yeast
2 tsp sugar
4 cups strong flour (suitable for bread making, or you could use a bread flour)
pinch - to a tsp salt
Extra flour for dusting and a little oil for the bowl
Cling film to cover
Directions(Read tips below before starting)
1. In a small bowl, dissolve the sugar in the boiling water, then add the cold milk/water. Sprinkle over the yeast and allow to dissolve and foam (this will indicate yeast is active) about 5-10 min.
2. In a large bowl add the flour salt, make a well in the middle then slowly add the liquid yeast mix, using a fork stir from the middle to the outside (Ensure you get all the yeast from the top first). This will bring everything in together.
3. Once the liquid is mixed in use your one hand to squeeze the mixture together forming a rough ball, scrape bowl if necessary, ensure you have mixed all the ingredients together. Turn out onto a lightly floured board and shape into a ball.
4. Clean the large bowl, and drizzle a small amount of oil into the bowl, place the dough in the bowl and roll around to coat the surface of the dough with the oil.
5. Cover with cling film then a tea towel and place in a draught free area; an airing cupboard (Hot water cupboard) speeds up the process but is not absolutely necessary. If you don't have somewhere warm to put you mix then wrap in a bath towel and leave covered on the bench.
6. Allow to rise to twice its size, approximately 2 hours. Place casserole pot with lid on in oven and heat for at least 30 mins on 180 degrees Celsius (360 - 380 Farenhieght). DO NOT grease or oil the pot, it must be dry and hot to form the crust.
7. Meanwhile, turn dough out onto a lightly floured board, gently push out into a flat rectangle shape and then fold in three, starting from the side, then in three again starting at the top.
8. Using the same large bowl dust well with flour and return bread back to bowl. Cover again and leave until your casserole pot is hot.
9. When you are ready to cook, remove pot from oven, bring bowl with dough to edge of pot and gently allow the dough to fall into the hot pot, place lid back on and return to the oven. Cook with lid on for 30 min and then with lid off for a further 15 min or until golden brown. Don't worry about the excess flour which may stick to the dough or fall into the pot, it will brush off the bread once cooked.
10. Remove and allow to cool on rack.
Tips
1. I have made this recipe many times and occasionally due to a variance of temperature or humidity I have used either a little more or a little less liquid, Dough should stick to fingers but not be wet, so watch for a change as you mix. But in saying this, I just pour all the liquid in and mix together I can always add in some extra flour, a tablespoon at a time mixture is better a little wet rather than too dry.
2. I have made this mixture the night before and then cooked it in the morning (Most impressive if you have friends staying over). Leaving it to stand once risen does not seem to affect the quality of the bread, so if you don't get to cook it straight after it has risen don't panic.
3. After risen, dough can also be made into dinner rolls, rolled out thin and made into Chelsea buns, home-made calzones or even as a savoury pie crust instead of pastry.
4. If you want to use for pizzas then I would suggest you roll it out and then refrigerate for 30 min before putting on toppings; dough will rise while cooking.
5. This mix can be made using half and half white and wholegrain flour. For the final rising you can dust the bowl with wholegrain flour for a crunchy top instead of white.
6. Once cold it keeps for days in an airtight container, great as toast, or as open toasted sandwiches or used to make garlic crisps.
source.. www.garden-nz.co.nz/grow-your-own/fresh-from-the-garden/no-knead-bread.html
It can be done in a cast iron casserole pot / Dutch oven; doesn’t matter what shape (round or oval). For those who love the taste of home-made bread and the fabulous crusts, this is for you. By not kneading the bread you maintain the air holes which form during the rising process.
Ingredients1 cup boiling water
1 cup cold milk (or cold water)
2 level tsp dried granulated yeast
2 tsp sugar
4 cups strong flour (suitable for bread making, or you could use a bread flour)
pinch - to a tsp salt
Extra flour for dusting and a little oil for the bowl
Cling film to cover
Directions(Read tips below before starting)
1. In a small bowl, dissolve the sugar in the boiling water, then add the cold milk/water. Sprinkle over the yeast and allow to dissolve and foam (this will indicate yeast is active) about 5-10 min.
2. In a large bowl add the flour salt, make a well in the middle then slowly add the liquid yeast mix, using a fork stir from the middle to the outside (Ensure you get all the yeast from the top first). This will bring everything in together.
3. Once the liquid is mixed in use your one hand to squeeze the mixture together forming a rough ball, scrape bowl if necessary, ensure you have mixed all the ingredients together. Turn out onto a lightly floured board and shape into a ball.
4. Clean the large bowl, and drizzle a small amount of oil into the bowl, place the dough in the bowl and roll around to coat the surface of the dough with the oil.
5. Cover with cling film then a tea towel and place in a draught free area; an airing cupboard (Hot water cupboard) speeds up the process but is not absolutely necessary. If you don't have somewhere warm to put you mix then wrap in a bath towel and leave covered on the bench.
6. Allow to rise to twice its size, approximately 2 hours. Place casserole pot with lid on in oven and heat for at least 30 mins on 180 degrees Celsius (360 - 380 Farenhieght). DO NOT grease or oil the pot, it must be dry and hot to form the crust.
7. Meanwhile, turn dough out onto a lightly floured board, gently push out into a flat rectangle shape and then fold in three, starting from the side, then in three again starting at the top.
8. Using the same large bowl dust well with flour and return bread back to bowl. Cover again and leave until your casserole pot is hot.
9. When you are ready to cook, remove pot from oven, bring bowl with dough to edge of pot and gently allow the dough to fall into the hot pot, place lid back on and return to the oven. Cook with lid on for 30 min and then with lid off for a further 15 min or until golden brown. Don't worry about the excess flour which may stick to the dough or fall into the pot, it will brush off the bread once cooked.
10. Remove and allow to cool on rack.
Tips
1. I have made this recipe many times and occasionally due to a variance of temperature or humidity I have used either a little more or a little less liquid, Dough should stick to fingers but not be wet, so watch for a change as you mix. But in saying this, I just pour all the liquid in and mix together I can always add in some extra flour, a tablespoon at a time mixture is better a little wet rather than too dry.
2. I have made this mixture the night before and then cooked it in the morning (Most impressive if you have friends staying over). Leaving it to stand once risen does not seem to affect the quality of the bread, so if you don't get to cook it straight after it has risen don't panic.
3. After risen, dough can also be made into dinner rolls, rolled out thin and made into Chelsea buns, home-made calzones or even as a savoury pie crust instead of pastry.
4. If you want to use for pizzas then I would suggest you roll it out and then refrigerate for 30 min before putting on toppings; dough will rise while cooking.
5. This mix can be made using half and half white and wholegrain flour. For the final rising you can dust the bowl with wholegrain flour for a crunchy top instead of white.
6. Once cold it keeps for days in an airtight container, great as toast, or as open toasted sandwiches or used to make garlic crisps.
source.. www.garden-nz.co.nz/grow-your-own/fresh-from-the-garden/no-knead-bread.html