* Exported from MasterCook *
Bread, Faster No Knead
Recipe By : Mary's Nest
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Amount Measure Ingredient -- Preparation Method
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3 cups Flour -- bread flour or all-purpose flour
2 1/4 teaspoons Yeast -- instant or active dry
1 teaspoon Salt -- used fine ground sea salt
1 1/2 cups water -- warm, about 110F, warm to touch
Learn How to Make this Faster No Knead Bread with this Beginner
Crusty Artisan Bread Recipe that can be made in only 2 hours and
requires no overnight rise!
Prep: 1:15
Cook: 35 mins
Total: 1:50
Combine flour, yeast, and salt in a large bowl. Mix well to
distribute yeast and salt with flour.
Stir water into flour mixture and mix well until dough is completely
saturated. It will be a sticky "shaggy" mix.
Cover bowl with plastic wrap and let dough rise in a warm place for 1
hour. An oven that is off, but with the electric light or pilot light
on works well. If your oven has a bread proofing option, that works
exceptionally well.
After the dough has risen for 1 hour, place it on a well-floured
surface and sprinkle with flour. Using a bench scraper or your floured
hands, fold dough over on itself a few times until it is no longer
sticky. This process takes about 10 folds. Next, shape the dough into
a ball. (Watch the video on the website for the proper technique.)
Place dough ball into a parchment paper-lined bowl and allow dough to
rest for 15 minutes.
While the dough is resting, place the baking vessel that you will be
using (dutch oven or heatproof frying pan) into a cold oven on the
lowest rack. Turn on oven and preheat the oven to 450F.
After 15 minutes, remove the baking vessel from the oven. Use
pot-holders or oven mitts and be very careful. The vessel will be
VERY hot. Place the vessel on a heatproof surface on your counter.
Instructions for Baking Bread in a Dutch Oven
If using a DUTCH OVEN, carefully remove the lid using pot holders or
oven mitts and set the lid aside on a heatproof surface.
At this point, if you wish, you can make some slashes on the top of
the dough to create a pattern. Alternatively, you can simply allow
the dough to crack in its own pattern to create a bread with a very
rustic appearance.
Lift the dough using the parchment paper, and transfer the dough down
into the dutch oven along with the parchment paper. Cover the dutch
oven, and using pot holders or oven mitts, place the lid back on to
the dutch oven and return it to the oven. Close the oven door and
allow the bread to bake - covered - at 450F for 30 minutes.
After 30 minutes, remove the dutch oven from the oven using pot
holders or oven mitts and transfer the dutch oven to a heatproof
surface on your counter. Remove the lid using pot holders or oven
mitts and place the lid on a heatproof surface.
Carefully, again using pot holders or oven mitts, remove the bread
from the dutch oven by lifting the parchment paper and placing the
bread on the counter. Remove the parchment paper and return the bread
to the dutch oven, using pot holders or oven mitts, and then return
the dutch oven without the lid back to the oven.
Close the oven door and allow the bread to bake for an additional 5
minutes until golden brown on top.
Instructions for Baking Bread in a Frying Pan/Skillet
If using a heatproof frying pan/skillet, first dust the bottom of the
pan with a bit of flour or cornmeal.
While the dough is in the bowl, you can make some slashes on the top
of the dough to create a pattern. Alternatively, you can simply allow
the dough to crack in its own pattern to create a bread with a very
rustic appearance.
Lift the dough out of the bowl with the parchment paper, but when you
transfer it to the pan, slip out the parchment paper from underneath
the dough. Alternatively, you can flip the dough into the pan (if you
have not made any pattern cuts on the top of the dough). Discard the
parchment paper. Return the pan, with the dough in it, to the oven.
Close the oven door and allow the bread to bake uncovered at 400F for
30 minutes or until golden brown on top.
Finishing Instructions for Either Baking Vessel
When the bread is golden brown on top, remove the baking vessel from
the oven. Remember to use pot holders or oven mitts. Place the vessel
on a heatproof surface on your counter. Carefully, transfer bread
from the baking vessel to a cooling rack and allow to cool completely
before slicing.
S(Internet address):
https://marysnest.com/faster-no-knead-bread-for-beginners/
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Per Serving (excluding unknown items): 116 Calories; trace Fat (2.7%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 180mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat.
NOTES : 2021 - 0201