No-Knead Bread

No-Knead Bread Recipe - Easy and Delicious

Region / culture: USA | Servings: 8

Introduction

No-Knead Bread is a simple and delicious bread recipe that requires minimal effort and time. With just a few basic ingredients, you can create a homemade loaf of bread that is perfect for sandwiches, toast, or simply enjoying on its own.

History

The concept of no-knead bread has been around for centuries, with variations of the recipe found in different cultures around the world. The modern version of no-knead bread gained popularity in the early 2000s when it was popularized by food writers and chefs as a simple and foolproof way to make homemade bread.

Ingredients

1 pack of active dry yeast
1.25 cups of warm water
2 tbsp of sugar
2 tbsp of shortening
2 tsp of salt
3 cups of Gold Medal all-purpose flour
margarine

How to prepare

Dissolve yeast in warm water in a large bowl.
Add sugar, shortening, salt, and 2 cups of flour.
Beat on low speed, scraping the bowl constantly, for 30 seconds.
Beat on medium speed, scraping the bowl occasionally, for 2 minutes (or beat 300 vigorous strokes by hand).
Stir in the remaining flour until smooth.
Scrape the batter from the side of the bowl.
Cover and let it rise in a warm place until almost double in size, for 40 to 45 minutes.
Stir down the batter by beating it about 25 strokes.
Smooth and pat the batter in a greased loaf pan, measuring 9 x 5 x 3 or 8.5 x 4.5 x 2.5 inches, with a floured hand.
Cover and let it rise until double in size, for about 40 minutes.
Preheat the oven to 375°F (191°C).
Bake until the loaf sounds hollow when tapped, for 40 to 45 minutes.
Brush the top with margarine.
Remove the loaf from the pan and cool it on a wire rack.
*If using self-rising flour, omit the salt. Also, unbleached flour can be used in this recipe.

Variations

Add herbs or spices to the dough for a flavorful twist.
Mix in seeds or nuts for added texture and nutrition.
Use whole wheat flour or a combination of different flours for a unique flavor profile.

Cooking Tips & Tricks

Make sure to use warm water when activating the yeast to ensure that it properly dissolves and activates.

- Be patient when letting the dough rise, as this is crucial for developing the flavor and texture of the bread.

- Use a loaf pan that is the correct size to ensure that the bread rises properly and bakes evenly.

- Brushing the top of the bread with margarine after baking will give it a shiny and flavorful crust.

Serving Suggestions

Serve this no-knead bread warm with butter or jam for a delicious breakfast or snack. It also pairs well with soups, salads, and sandwiches.

Cooking Techniques

The key to making this no-knead bread is to let the dough rise properly and bake it at the right temperature for the perfect texture and flavor.

Ingredient Substitutions

You can use olive oil or butter instead of shortening.

- Honey or maple syrup can be used instead of sugar.

- Different types of flour, such as whole wheat or rye, can be used in place of all-purpose flour.

Make Ahead Tips

You can prepare the dough for this no-knead bread recipe ahead of time and let it rise in the refrigerator overnight. This will allow the flavors to develop and make the bread even more delicious.

Presentation Ideas

Slice the bread and arrange it on a platter with fresh herbs or flowers for a beautiful presentation. You can also serve it in a bread basket lined with a cloth napkin for a rustic touch.

Pairing Recommendations

This no-knead bread pairs well with a variety of dishes, such as soups, salads, and pasta. It also goes well with cheeses, meats, and spreads for a simple and satisfying meal.

Storage and Reheating Instructions

Store any leftover bread in an airtight container at room temperature for up to 3 days. To reheat, simply place the bread in a preheated oven at 350°F (177°C) for 5-10 minutes until warm.

Nutrition Information

Calories per serving

Each serving of this no-knead bread recipe contains approximately 150 calories.

Carbohydrates

Each serving of this no-knead bread recipe contains approximately 25 grams of carbohydrates.

Fats

Each serving of this no-knead bread recipe contains approximately 3 grams of fat.

Proteins

Each serving of this no-knead bread recipe contains approximately 4 grams of protein.

Vitamins and minerals

This bread recipe is a good source of iron and B vitamins, which are essential for overall health and well-being.

Alergens

This recipe contains wheat and may contain gluten. It is not suitable for those with wheat or gluten allergies.

Summary

This no-knead bread recipe is a good source of carbohydrates, fats, and proteins, making it a satisfying and nutritious option for a homemade bread.

Summary

No-Knead Bread is a versatile and delicious recipe that is perfect for beginner bakers or anyone looking for a quick and easy homemade bread option. With just a few basic ingredients and simple steps, you can create a flavorful loaf of bread that is sure to impress. Enjoy this bread warm with butter, jam, or your favorite toppings for a satisfying and comforting treat.

How did I get this recipe?

by its simplicity and promise of delicious homemade bread without all the hard work of kneading. It was a rainy afternoon, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, a faded piece of paper fell out onto my lap. It was a handwritten recipe for No-Knead Bread.

The first time I saw this recipe, I was immediately captivated. The thought of being able to make bread without having to spend hours kneading dough sounded like a dream come true. I knew I had to give it a try.

The recipe called for just a few simple ingredients – flour, water, salt, and yeast. It seemed almost too good to be true. But as I read through the instructions, I realized that the key to this recipe was time. The dough needed to sit and ferment for at least 12 hours, allowing the yeast to work its magic and develop the flavors of the bread.

I gathered the ingredients and mixed them together in a large bowl, using a wooden spoon to combine everything until it formed a shaggy, sticky dough. I covered the bowl with a clean kitchen towel and set it aside on the counter to rest.

The next morning, I eagerly checked on the dough, curious to see how it had transformed overnight. To my surprise, it had doubled in size and was bubbling with pockets of air. I preheated the oven and placed a cast-iron Dutch oven inside to heat up.

Once the oven was hot, I carefully transferred the dough into the hot pot, using a spatula to shape it into a rough ball. I covered the pot with its lid and placed it back in the oven to bake.

As the bread baked, the house filled with the warm, comforting aroma of freshly baked bread. I couldn't wait to taste the final result. When I pulled the pot out of the oven and removed the lid, I was greeted with a beautiful, golden loaf of bread, crusty on the outside and soft and chewy on the inside.

I let the bread cool slightly before slicing into it. The crust crackled as I cut through it, revealing the soft, pillowy crumb inside. I slathered a slice with butter and took a bite. It was everything I had hoped for – a perfect balance of flavor, texture, and simplicity.

From that day on, I knew that this recipe would become a staple in my kitchen. I made it again and again, experimenting with different variations – adding herbs, seeds, or even cheese to the dough. Each time, the bread turned out beautifully, a testament to the power of simple ingredients and patience.

Over the years, I shared this recipe with friends and family, passing it on just like my grandmother had passed down her recipes to me. It became a beloved tradition, something that I could always count on to bring joy and comfort to those around me.

And so, whenever I make No-Knead Bread, I am reminded of that rainy afternoon when I stumbled upon the recipe that would change my baking forever. It is a reminder of the power of simplicity, patience, and the joy of sharing good food with loved ones.