No-knead bread

MKS

Originally Posted by Mrs Veg Plot
Nulabula weezle has a thread on here for no need to knead bread. I don't know if we are allowed to put other peoples recipes on here but here goes.

1.5kg white bread flour, warm in the oven on gas 1 if yo have a big enopugh pan/bowl
15g allisons yeast
3 teaspoons saltapprox half a pint of warm water (add graduly until you get a not too slippy dough

Mix all together by hand, put in 4 greased loaf tins
Leavr to rise in a warm place for about 40 minutes until approx 1cm above the top of the loaf tin
Bake for 25 min on gas mark 6 ot until browned on top and sounds hollow when tapped

I ersonally find it needs a little more salt and is quite a dense loaf, but tasles nice.


I tried this but it didn't work (probably me!). Can anyone give me the link to the original recipe? I've looked on the bread recipe collection and can't find it. TIA

pariurispx

Does someone know what pariuri sportive means? Thanks a lot.

anguk

Is it the Artisan Bread recipe you're looking for? Here's the thread:
https://forums.moneysavingexpert.com/discussion/1001965

MKS

Thanks. Am not sure if this is the one or not as quantities were English not American. Will give that one a try tho'. I thought from the other post it was Weezl's but I've looked through hers and can't find it.

Mrs_Jojo

http://www.cheap-family-recipes.org.uk/index.html has a recipe for a no knead bread, which I think is the one you are looking for.

I tried it at the weekend and will be making it from now on, dead easy, really nice and it freezes well - at about 30p a loaf, whats not to like?!

http://www.cheap-family-recipes.org.uk/recipe-breadofheaven.html?opt=rall is the link to the bread recipe itself - enjoy!

freyasmum

Firstly, sorry for the massive post

Doris’ Bread

A few words beforehand... you can; use any flour you so wish (I happened to have it in these quantities and enjoyed it, so it stuck); use olive oil rather than butter; a tsp of brown sugar rather than honey, all white flour, half and half white/wholemeal flour. Just play with the dough until you find out what you like.

Ingredients
400g strong white flour
50g wholemeal plain flour
1 tsp honey
1/2 sachet yeast
2 tsp salt
1 tbsp butter
420ml hand hot water

Method
Purists may balk, but I'm lazy Measure out the water (make it slightly hotter than you need it) in a jug and melt the butter into it. I do this for no reason other than it causes less washing up. Anything that gives less washing up is good in my book. Let the water melt the butter, then cool.
Mix flour, honey, yeast and salt in a bowl.

Pour in the cooled water and butter mixture.

Stir into a loose, sticky dough. This doesn't even take two minutes.

Let the dough fall onto an oiled baking tray. Don’t try to knead. This is a silly idea and results in a sticky, messy countertop. Ask me how I know? :A

Cover (my preference is lightly oiled cling film, some people use a plastic bag, others a tea towel) and leave in a warm place to let the yeast do it’s thing.
Now do your washing up and enjoy 30 minutes or so of peace. The dough is ready when it's grown, say a third or so in size.

Bake at 220C/450F/Gas 7 for around 30 minutes, till pale and golden. To test, tap it on the bottom and if it sounds hollow, it’s done - if not, pop it back in for a few minutes. Cool on a wire rack. Or attempt to slice straight from the oven and slather in cold, salted butter. I didn’t do that, if anyone asks. Ok? :whistle:

Last pic looks doughy, but it's not Just really, really hot

zzzLazyDaisy

I have made this one - it is really nice, mine came out a bit like a chabatta bread - but it was so moreish that we ate the whole thing straight out of the oven with lots of butter. I never made it again, my hips can't stand it!!

http://www.sullivanstreetbakery.com/recipes

Penelope_Penguin

I find kneading bread very theraputic I'll add this to the existing thread to keep recipe suggestions together.

timmytummy

I have created a new bread recipe, it is made by hand but there is no kneading involved, the only thing required is time for the dough mix to develope. I wanted a healthy loaf with a good taste, it keeps well and doesnt dry out and can be cut into thin slices. Here goes ( I have never posted before)

I use a cup to measure and a large plastic tub with lid (used to have bird fat balls in it) to mix and store the dough.

1/2 tbls salt
2x 7g sachets fast yeast
Put into the tub.
Add 3 cups warm water. Give a quick stir. Then add
2 cups wholemeal flour
2 cups mixed grain flour.
2 cups plain flour.
1/2 cup pumkin seeds.
1/2 cup sunflowers.
1/2 cup bran.
There is no fat or sugar added.
Stir till it comes together in a stickyish lump, may need a drop more water, I just use my hand or you could use a wooden spoon.
Put the lid on and leave for about 4 hours, it will rise up then sink a bit. Put in fridge. Leave till the next day, its ok for 5 days! Line a roasting tin with baking parchment, sprinkle with plain flour. Dust work top with flour tip out dough mix, knead into a ball and divide in half and shape into 2 loaves, I do bloomer shape, put onto lined tin and leave for an hour, dust with flour and slash top x3, put in oven then turn the oven to 200c, bake for 40mins. The loaves freeze well. I am thinking of calling it FAtBustingBread, FABB as I have lost 4lbs in the last 2 weeks, this has been the only bread eaten!

Possession

There are variations of this bread posted on quite a few threads in Old Style.