(the embedded video in my posting dated March 23 / 2010 , used 1 cup (5 oz.) whole wheat bread flour and 2 cups (10 1/2 oz.) white bread flour )
I have altered the flour, just a bit...
- 3 cups bread flour
- 1/4 tsp. instant yeast
- 1 1/2 tsp. salt
- 1 1/2 cups filtered, purified or spring water
_______________________________
- Mix together the dry ingredients.
- Mix in water until the water is ..just.. incorporated. Its lumpy!
- Cover with plastic and let sit 18 hours.
- Follow video instruction for folding.
- Cover loosely with plastic and rest for 15 minutes.
- Transfer to well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours.
- Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
- Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
- Let cool completely on rack.
- Consume bread, be happy.
Further notes:
This method of baking is quite forgiving if you alter the ingredients
and proportions. One of the great things about a bread recipe that is so easy and involves
just one loaf at a time is you don’t feel like you’re risking a lot if
your experimenting goes awry.
Try
using different flours and/or different
proportions of flour and play around with the water measurement a
little.
If a Dutch oven or La Cloche
is not available, a covered
casserole will do, just make sure it can take a 500 degree oven!
Most Pyrex or glass casseroles are able to handle that extreme
temperature.
A side note, the last
step of baking where the cover is removed develops the crust. If a
softer crust is wanted, reduce time uncover, but not baking time. If a
crunchier crust is wanted, wet the baking bread with a bit of water (
not too much, your baking dish might break!). For a glossy finish, egg white with a bit of water
brushed on will do.
**********
If you want
to try your hand at whole wheat bread, here's your recipe!
It's
from the NY Times... Here it is, I have read reviews that it rises
well. If you experience something else, try adding a little extra yeast
or a little less whole wheat flour and substitute the same amount of
white flour. Rye flour enzymes excite yeast, even substituting a 1/4 cup
will liven up your rise cycles!
_____________________________________
Fast No-Knead Whole Wheat Bread
1/2 cup whole rye flour
1/2 cup coarse cornmeal
1 teaspoon instant yeast
1 1/2 teaspoons salt
Oil as needed.
1. Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
3. Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.
Yield: 1 loaf
*********
YUMMMMM
, Sourdough!!
NO-KNEAD SOURDOUGH
Produces one 1½ pound loaf
1 cup fully active sourdough culture (see below)
440 grams (3 cups) all-purpose or bread flour, more for dusting
1 cup water
1½ teaspoons salt
For a cheaper starter, you can make your own. It will not be the same yeast as the San Francisco culture ( unless you live in SF ! ) Here's a video showing how to capture the wild yeast in your house!
*********
Beer Bread
NO-KNEAD SOURDOUGH
Produces one 1½ pound loaf
1 cup fully active sourdough culture (see below)
440 grams (3 cups) all-purpose or bread flour, more for dusting
1 cup water
- In a large bowl briefly combine sourdough culture, flour, water and salt. The consistency should be very firm and shaggy. Cover bowl with plastic wrap and proof 12-18 hours at about 70° F. At 70-75 degrees the bread leavens well and has the distinct sourness and flavor of sourdough. At more than 75 degrees the dough becomes too acidic which inhibits the wild yeast and leavens poorly. At much less than 70 degrees the dough leavens well but has a mild flavor.
- After the 12-18 hour fermentation this is very sticky dough. Use a plastic spatula to ease it away from the edges of the bowl onto a lightly floured board. Sprinkle the surface with additional flour and let the dough rest 15 minutes or so.
- With minimal handling and additional flour (not more than ¼ cup) form a ball which is placed directly in the baking container to rise (or placed between cotton cloths as described by Lahey) and proofed until ready to bake, double in bulk (about 4 hours). The baking container can be almost any small covered pot (avoid willow baskets since the sticky dough is difficult to remove).
- Lahey bakes the dough in an oven and container both preheated to 450° for approximately 1 hour. To obtain better oven spring place the risen dough in its container in a cool oven, set the oven at 450°, turn it on and bake for approximately 1 hour and 10 minutes.
For a cheaper starter, you can make your own. It will not be the same yeast as the San Francisco culture ( unless you live in SF ! ) Here's a video showing how to capture the wild yeast in your house!
*********
Here is a Biga Ciabatta starter and bread recipe...
| Measured | Ingredient |
|---|---|
| ¼ teaspoon | Yeast |
| ¼ cup | Warm Milk |
| ¾ cup | Water; Plus |
| 1 tablespoon | Water; Plus |
| 1 teaspoon | Water |
| 2½ cup | Flour |
Biga starter for Ciabatta: Stir yeast into warm water, let stand 10
min.
Stir in remaining water and flour. Mix for 3 or 4 minutes. Let rise at
cool
room temp 6-24 hours -- the starter will triple in volume and be wet and
sticky. Refrigerate until ready to use. It freezes well, needs 3 hours
at
room temperature to re-activate. Can be refrigerated for about a week.
makes about 2 1/3 cups
From: Bread-Bakers Archives:
ftp.best.com/pub/reggie/archives/bread/recipe
Similar recipes:
*********Beer Bread
Ingredients :
3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)
Directions
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
UPDATED NOTES: Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)
Directions
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
UPDATED NOTES: Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;)
Best Banana Bread:
Ingredients
1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
Directions
1 Cream together butter and sugar.
2 Add eggs and crushed bananas.
3 Combine well.
4 Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
5 Pour into greased and floured loaf pan.
6 Bake at 350 degrees for 60 minutes.
7 Keeps well, refrigerated.
Zucchini Bread:
*********
Ingredients
1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
Directions
1 Cream together butter and sugar.
2 Add eggs and crushed bananas.
3 Combine well.
4 Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
5 Pour into greased and floured loaf pan.
6 Bake at 350 degrees for 60 minutes.
7 Keeps well, refrigerated.
*********
Ingredients
2 1/2 cups sugar
3 eggs
3 cups flour
3 tablespoons vanilla
1 cup oil
2 cups zucchini, grated
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup nuts (optional)
3 teaspoons cinnamon
Directions
1 Preheat oven to 350 degrees.
2 Combine all ingredients.
3 Pour into two greased loaf pans.
4 Bake for one hour.
Easy Peezy Pizza Dough!
Ingredients:
Directions
#1 GET SOME PIZZA TOPPINGS, here are a few IDEAS.
2 Caramelized onions and roasted garlic.
3 Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!).
4 Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese.
5 Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper!
6 Cranberry jelly, shredded chicken, sliced Brie!
7 Mozzarella cheese, shredded chicken and sliced avocado!
8 Place all the above ingredients in the order I have listed into the bread machine.
9 Select the dough cycle and press start!
10 When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus 'coating' it in oil.
11 Cover and leave to rise in a warm place for about 1/2 an hour.
12 Knead the risen dough lightly.
13 To shape and bake: roll the dough into a circle.
14 Place on well greased baking tray or pizza pan.
15 Then add a topping of your choice and bake at 425'F.
16 NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after!
Very thin, cracker style crusts ROCK! It adds a great flavor and adds to the pizza, not just supports it!!
Never tried it? Think you don't like it... try it again using this recipe ( :
want more --- drop me a line! I have MORE!!!!!!!
OUTRAGEOUS Brownies!
Barefoot Contessa's recipe, tweeked.. just a little!
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
2 1/2 cups sugar
3 eggs
3 cups flour
3 tablespoons vanilla
1 cup oil
2 cups zucchini, grated
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup nuts (optional)
3 teaspoons cinnamon
Directions
1 Preheat oven to 350 degrees.
2 Combine all ingredients.
3 Pour into two greased loaf pans.
4 Bake for one hour.
*********
Ingredients:
- 2 teaspoons dried granulated yeast
- 3 cups bread flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1 cup water, plus
- 2 tablespoons water
Directions
#1 GET SOME PIZZA TOPPINGS, here are a few IDEAS.
2 Caramelized onions and roasted garlic.
3 Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!).
4 Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese.
5 Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper!
6 Cranberry jelly, shredded chicken, sliced Brie!
7 Mozzarella cheese, shredded chicken and sliced avocado!
8 Place all the above ingredients in the order I have listed into the bread machine.
9 Select the dough cycle and press start!
10 When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus 'coating' it in oil.
11 Cover and leave to rise in a warm place for about 1/2 an hour.
12 Knead the risen dough lightly.
13 To shape and bake: roll the dough into a circle.
14 Place on well greased baking tray or pizza pan.
15 Then add a topping of your choice and bake at 425'F.
16 NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after!
Very thin, cracker style crusts ROCK! It adds a great flavor and adds to the pizza, not just supports it!!
Never tried it? Think you don't like it... try it again using this recipe ( :
want more --- drop me a line! I have MORE!!!!!!!
OUTRAGEOUS Brownies!
Barefoot Contessa's recipe, tweeked.. just a little!
Ingredients
- 1 pound Unsalted
Kerrygold Pure Irish Butter
- 1 pound plus 12 oz Ghirardelli
Milk Chocolate Chips
- 6 ounces unsweetened chocolate
- (We used (1) round of Nestle
Mexican Abuelita Chocolate
in place of unsweetened chocolate)
- 6 extra-large eggs
- 3 tablespoons "Medaglia
Doro" Instant Espresso
- (I added 4 tablespoons, we wanted that coffee flavor)
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- (I will use less next time, going down to 1 3/4 cups)
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
- ( I also added a 1/4 cup of Ghirardelli
Unsweetened Chocolate Cocoa Powder
)
Directions
Preheat oven to 350 degrees
F.
Butter and flour a 12 x 18 x
1-inch baking dish. I used (2) 8in x 8in square glass pan for thicker
brownies.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of
flour, the baking powder, and salt. Add to the cooled chocolate mixture.
Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with
1/4 cup of flour, if using the cocoa powder add now... then add them to
the chocolate batter. Pour into the
baking dish.
Bake for 20 minutes, then rap the baking sheet
against the oven shelf to force the air to escape from between the pan
and the brownie dough. Bake for about 15 minutes, until a toothpick
comes out clean. Do not over bake! Allow to cool thoroughly,
refrigerate (I mean it!) ,
and cut into 20 large squares.
