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Old 02-01-2011, 08:28 AM
 
Location: NJ
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The bread looks good. I use the no-knead method which started me back into bread baking. I've been making this for over 2 years and found out about it on here. You bake the bread in a dutch oven, hence giving it the temperature and steam it needs. Although it is a soft dough, you learn how to work with it.
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Old 02-23-2011, 09:49 PM
 
Location: The New England part of Ohio
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Sounds and looks great! I am glad to hear that is a forgiving recipe. I have had bad experiences with bread - will let you know how this one turns out!
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Old 02-24-2011, 06:54 AM
 
Location: Tennessee
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Just saw this. I'm going to try it this week.
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Old 02-26-2011, 07:18 AM
 
Location: So Ca
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Quote:
Originally Posted by JustJulia View Post
I didn't know there were breads that you didn't have to knead.
This is another bread that you don't have to knead. It's really good, although I haven't made it in ages (old 1970's recipe).

Beer Bread

3 C self-rising flour
2 T sugar
1 12-oz can beer
1/2 C butter, melted.

Mix flour and sugar in bowl with wooden sppon. Blend in beer, one third at a time. Turn batter into 3 (6 x 3-in) loaf pans. Drizzle butter over tops. Bake at 350 degrees 50 minutes. Makes 3 loaves.
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Old 02-26-2011, 07:54 AM
 
Location: Tennessee
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I made the dough yesterday and baked it this morning. It is soooooooooooooooooo good! I couldn't wait and just had to have a warm slice with butter to enjoy with my coffee. Thanks so much for a great recipe!
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Old 02-26-2011, 01:18 PM
 
Location: So Ca
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Quote:
Originally Posted by Grannysroost View Post
It is very good, but I think I need more flour, a little to gooey..
He explains why in this video clip of the "scoop and sweep" method of measuring: Artisan Bread in Five Minutes a Day How we measure our flour using the “scoop-and-sweep” method
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Old 02-27-2011, 08:04 AM
 
Location: Tennessee
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It was a little gooey but if you flour your hands to pick up and roll into the round shape, it works.
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Old 03-07-2011, 08:21 PM
 
Location: NYC
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I'm baking this bread as I type. The first loaf came out pretty good. It's very dense and heavy though. The reason I made this recipe is because I read you can keep the dough in the refrigerator and bake as needed.. well... I did that tonight with the extra dough, and what a big mistake that turned out to be. It rose out of the big bowl I had it in and down the shelves of the refrigerator. What a mess! It's such a goopy dough. It sticks to everything.
Is there a way to keep it from rising so much when it's in the fridge? This is the first time I've used this recipe so maybe I did something wrong?
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Old 03-08-2011, 09:33 AM
 
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A handy thing to have is this dough-rising bucket:

Dough-Rising Bucket

I bought one and love it - it gives the dough plenty of room in the fridge. It is important, however, to leave the lid slightly ajar so the dough can breathe.

I bake my bread in a cast iron dutch oven. I use a dough scraper to help me get it out of the bucket, plop it onto a piece of parchment paper, and transfer to the dutch oven. If I am only making enough for one loaf, I just turn the bucket upside down dropping dough into a bowl, then after an hour or so dump this into the preheated dutch oven. Easy peazy! And soooo delicious! Had to stop making it for awhile cause me and hubby were packing on the pounds!
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