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Old 03-04-2009, 08:40 AM
 
Location: Northern VA
3,872 posts, read 7,777,974 times
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I like fresh bread. I HATE kneading, letting it rise, etc., so I'm looking for some that I can just batter up and bake. Thanks!
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Old 03-04-2009, 11:13 AM
 
Location: Richardson, TX
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I've only made the New York Times recipe that there was an earlier thread about.

I need to make that again... my husband objects to the fact that I can't seem to make it without flour flying everywhere.. despite the no-knead part..
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Old 03-04-2009, 11:24 AM
 
Location: Northern VA
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LOL, flour flying makes it real.
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Old 03-04-2009, 12:26 PM
 
Location: Mid-Atlantic
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Here's the NY Times recipe.

http://www.nytimes.com/2006/11/08/dining/081mrex.html

You do have to let that rise though. I've seen other no knead recipes but they all involved giving the yeast some time to work.

Maybe Irish Soda Bread?

Irish Soda Bread Recipe | Simply Recipes
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Old 03-04-2009, 06:33 PM
 
Location: Inman Park (Atlanta, GA)
21,871 posts, read 13,124,161 times
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I made bread from scratch and I never knead the bread - that's what a dough hook attached to my KitchenAid stand mixer is for.

Otherwise, here is the recipe that I have.

[SIZE=3]Yield: One 1 1/2-pound loaf.[/SIZE]


[SIZE=3]Time: About 1 1/2 hours plus 14 to 20 hours' rising[/SIZE]
[SIZE=3]Adapted from Jim Lahey, Sullivan Street Bakery[/SIZE]
[SIZE=3]3 cups all-purpose or bread flour, more for dusting[/SIZE]
[SIZE=3]1/4 teaspoon instant yeast[/SIZE]
[SIZE=3]1 1/4 teaspoons salt[/SIZE]
[SIZE=3]Cornmeal or wheat bran as needed.[/SIZE]
[SIZE=3]1. In a large [/SIZE][SIZE=3]bowl[/SIZE][SIZE=3] combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.[/SIZE]
[SIZE=3]2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.[/SIZE]
[SIZE=3]3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.[/SIZE]
[SIZE=3]4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, [/SIZE][SIZE=3]Pyrex[/SIZE][SIZE=3] or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned[/SIZE]


Sorry - the file was too big to attach in the post so I just copied and pasted.
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Old 03-04-2009, 07:27 PM
 
Location: Atlanta suburb
4,728 posts, read 9,093,891 times
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How about a tasty English Muffin Bread? I have a killer recipe that is no knead, fast rising, and oh, so delicious in the morning with some butter and jam.

Or, toast a slice or two, butter, top with some bacon (Canadian bacon for us seniors), and a poached egg. Yummy.

English Muffin Bread

5 1/2 to 6 C. flour
2 pkg. Fleishman's yeast (or your preferred)
1 T. sugar
2 tsp. salt
1/4 tsp. baking soda
2 C. milk, warmed to 120 - 130
1/2 C. water, also warmed
Cornmeal

Combine 3 cups flour , yeast, sugar, salt, and soda.

Add milk and water, beat well, and stir in enough of the remaining flour to make a stiff batter. (It will be quite sticky - not like a kneaded bread dough.)

Spoon into two bread loaf pans (4x8), which have been greased (or sprayed) and sprinkled with corn meal - bottoms and sides.

Sprinkle T. or 2 cornmeal on top of each bread, also.

Cover and let rise for 45 mins.

Bake at 400 for 25 mins. Remove from pans and cool on rack. Slice the bread as you use it. (It stays moist longer.)

Enjoy!!
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Old 03-06-2009, 05:43 PM
 
Location: Northern VA
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That sounds easy!
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