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I thought I'd start a threat to see who's making the no-knead bread. I got the link from on here, I believe from nikkzone. I've been making it about 6 weeks now and it's a big hit. I grew up on Italian Bread so you know it's a hit with me. Just wondering how you all are making it, type of pot, adding anything to it etc. I use an enamel coated cast iron 6qt pot and stick to the basic recipe. I just ordered the sassafras long clay pot as I want to make the long loaf. I have added sesame seeds or dusted the baked loaf with flour. Lets get some feedback so we can compare notes. I'm thinking of sourdough but I have to make a starter.
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I've made it in the past and was pleased, especially considering I'm no baker. Only the ready availability of good bread in the area keeps me from making it very much.
Thanks, very inspiring. I'll have to get bread flour next time I'm at the market.
I use regular all purpose flour and regular yeast, not instant, as that's what I have and it comes out great. I just double the quantity of yeast and dissolve it in water before adding.
I haven't made this particular one, but there was a recipe in a cookbook called - I think - Great Grains sold by Quaker a long time ago. I made it several times, mostly because it seemed easier than kneading, but we just didn't care for either the texture or crust, compared to bread from dough that had risen and been kneaded several times. It was more of an 'OMG, we're out of bread!' recipe that I used when I had babies to take care of. It was easy, everything stirred up in a bowl then into a couple of well-oiled bread pans.
I've been bakig them, too. I started using a recipe that has beer and vinegar. The rest is about the same. It's really good! Here's the one I made the other day.
I've been bakig them, too. I started using a recipe that has beer and vinegar. The rest is about the same. It's really good! Here's the one I made the other day.
This looks great, what is the recipe, do you still use yeast as I thought beer was a substitute?
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