Post by Loupy on Jun 18, 2013 18:53:43 GMT -7
No-Knead Dough and Crusty Homemade Bread
From: Gina @ athomemyway.blogspot.com/
This dough can be stored in the fridge for about 10 days. Just sprinkle the dough with flour before taking some out of the bowl.
The bread is to die for! It's delicious slathered warm with butter but also makes great sandwiches.Your options are endless with a little flour, salt, water & yeast!
This is how I make Bread in 5 Minutes - AT HOME MY WAY:
Ingredients:
3 cups very warm water (NOT luke warm) (think “hot but no hurt” - like hot bath water)
2 teaspoons or 1 packet active dry yeast
6 ½ cups all purpose flour (fluff your flour first so that it's not compacted from the bag)
1 Tablespoon salt (the authors recommend 1 1/2 Tablespoon but they use "kosher" salt and I use table salt so I find that 1 Tablespoon of salt is just perfect!)
Instructions:
Measure 3 cups of very warm water(should feel hot to your hand but you can hold your hand under there without wanting to remove it - I say like hot bath water).
Gently stir in the yeast until mostly all dissolved.
Let it sit while you measure the flour and salt.
In a very large mixing bowl put the 6 ½ cups of all purpose flour.
Add 1 Tablespoon salt and stir well to combine.
Let the water/yeast sit for about 5 minutes so that it becomes bubbly and frothy.
Pour into the bowl of flour/salt mixture.
Stir (a wooden spoon works great) as much as you can.
It will be very shaggy.
Just stir as much as you can, pushing the dough over on itself with the spoon to incorporate all together.
It will not be a ball or anything, just a big bowl of shaggy dough.
Cover with plastic wrap (I use a plastic grocery bag) and let sit on the counter 2 hours (if you will be home).
After the 2 hours, the dough will have risen and flattened to pretty much fill the bowl. Place the covered bowl in the fridge overnight or for at least 2 hours.
You need the dough to be risen and then COLD to be able to properly handle it.
Any time you remove dough from the bowl, sprinkle it first with flour.
To make the Round Loaf:
1. Sprinkle the cold bowl of dough with about 1/4 cup flour.
2. Remove a hunk of dough about the size of a grapefruit.
Cover the bowl of remaining dough and continue to refrigerate for storing up to 10 days.
3. Form the dough into a ball by stretching the top over and underneath (think a mushroom top - going over and underneath, tucking the dough edges underneath the ball.
4. Let the dough ball rest on a floured plate while preheating your oven (which is REQUIRED)!
5. Preheat oven to 400 degrees. If using a stone, place the stone in the cold oven to preheat with the oven.
6. Let the dough ball rest - coming up to room temp - for about 20-30 minutes before baking.
7. Slash cuts in the dough - 3 or 4 of them - about 1/2 inch deep.
Just like stripes about 1 1/2 inch apart on the surface of the dough ball.
8. Place the dough in a hot oven on a baking stone (or on a cookie sheet sprayed or dusted with cornmeal.)
9. Bake a full 30 minutes or until dough is browning nicely.
10. Let cool for about 10 or 15 minutes before slicing.
As with all breads, an electric knife works best for slicing the bread.
MMmmmmmm!
*This bowl of dough makes about four 1 pound loaves of bread or any combination of the other items listed here.
Breakfasts: From one bowl of this simple, frugal dough I make breakfasts like:
Homemade English Muffins
I make breakfast hot pocket sandwiches using eggs, cheese, meats, or fruits like apples, peaches, berries, even peanut butter, etc. These freeze wonderfully and we thaw/warm them wrapped in a paper towel in the microwave.
Lunches: For lunches from this dough, I make:
Homemade Pizza Pockets
Or pockets filled with lunch meats w/ cheese, vegetables & cheese, or even peanut butter & jelly
or Homemade Pizza
You could even roll up some pigs in a blanket (hot dogs wrapped in dough) for a great, fast lunch.
Any of these lunches would be great for suppers but the dough makes great crusty bread or small fry breads (patties of dough fried in a little butter/margarine) to serve with soup, salads, or pasta, etc. You could even make little bread bowls for soup with this dough!
But the loaves of bread? The bread is to die for! It's delicious slathered warm with butter but also makes great sandwiches.
Your options are endless with a little flour, salt, water & yeast!
From: Gina @ athomemyway.blogspot.com/
This dough can be stored in the fridge for about 10 days. Just sprinkle the dough with flour before taking some out of the bowl.
The bread is to die for! It's delicious slathered warm with butter but also makes great sandwiches.Your options are endless with a little flour, salt, water & yeast!
This is how I make Bread in 5 Minutes - AT HOME MY WAY:
Ingredients:
3 cups very warm water (NOT luke warm) (think “hot but no hurt” - like hot bath water)
2 teaspoons or 1 packet active dry yeast
6 ½ cups all purpose flour (fluff your flour first so that it's not compacted from the bag)
1 Tablespoon salt (the authors recommend 1 1/2 Tablespoon but they use "kosher" salt and I use table salt so I find that 1 Tablespoon of salt is just perfect!)
Instructions:
Measure 3 cups of very warm water(should feel hot to your hand but you can hold your hand under there without wanting to remove it - I say like hot bath water).
Gently stir in the yeast until mostly all dissolved.
Let it sit while you measure the flour and salt.
In a very large mixing bowl put the 6 ½ cups of all purpose flour.
Add 1 Tablespoon salt and stir well to combine.
Let the water/yeast sit for about 5 minutes so that it becomes bubbly and frothy.
Pour into the bowl of flour/salt mixture.
Stir (a wooden spoon works great) as much as you can.
It will be very shaggy.
Just stir as much as you can, pushing the dough over on itself with the spoon to incorporate all together.
It will not be a ball or anything, just a big bowl of shaggy dough.
Cover with plastic wrap (I use a plastic grocery bag) and let sit on the counter 2 hours (if you will be home).
After the 2 hours, the dough will have risen and flattened to pretty much fill the bowl. Place the covered bowl in the fridge overnight or for at least 2 hours.
You need the dough to be risen and then COLD to be able to properly handle it.
Any time you remove dough from the bowl, sprinkle it first with flour.
To make the Round Loaf:
1. Sprinkle the cold bowl of dough with about 1/4 cup flour.
2. Remove a hunk of dough about the size of a grapefruit.
Cover the bowl of remaining dough and continue to refrigerate for storing up to 10 days.
3. Form the dough into a ball by stretching the top over and underneath (think a mushroom top - going over and underneath, tucking the dough edges underneath the ball.
4. Let the dough ball rest on a floured plate while preheating your oven (which is REQUIRED)!
5. Preheat oven to 400 degrees. If using a stone, place the stone in the cold oven to preheat with the oven.
6. Let the dough ball rest - coming up to room temp - for about 20-30 minutes before baking.
7. Slash cuts in the dough - 3 or 4 of them - about 1/2 inch deep.
Just like stripes about 1 1/2 inch apart on the surface of the dough ball.
8. Place the dough in a hot oven on a baking stone (or on a cookie sheet sprayed or dusted with cornmeal.)
9. Bake a full 30 minutes or until dough is browning nicely.
10. Let cool for about 10 or 15 minutes before slicing.
As with all breads, an electric knife works best for slicing the bread.
MMmmmmmm!
*This bowl of dough makes about four 1 pound loaves of bread or any combination of the other items listed here.
Breakfasts: From one bowl of this simple, frugal dough I make breakfasts like:
Homemade English Muffins
I make breakfast hot pocket sandwiches using eggs, cheese, meats, or fruits like apples, peaches, berries, even peanut butter, etc. These freeze wonderfully and we thaw/warm them wrapped in a paper towel in the microwave.
Lunches: For lunches from this dough, I make:
Homemade Pizza Pockets
Or pockets filled with lunch meats w/ cheese, vegetables & cheese, or even peanut butter & jelly
or Homemade Pizza
You could even roll up some pigs in a blanket (hot dogs wrapped in dough) for a great, fast lunch.
Any of these lunches would be great for suppers but the dough makes great crusty bread or small fry breads (patties of dough fried in a little butter/margarine) to serve with soup, salads, or pasta, etc. You could even make little bread bowls for soup with this dough!
But the loaves of bread? The bread is to die for! It's delicious slathered warm with butter but also makes great sandwiches.
Your options are endless with a little flour, salt, water & yeast!
