Mark Bittman, aka The Minimalist, shares a recipe on how to make no-knead bread where the secret is letting the time do the work.
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Making No-Knead Bread
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Guess what? I can. It is called "No Knead" bread. And it is delicious. And it is easy to make. And it is hard to screw up. The New York Times published the recipe for "No Knead" bread, including a tutorial video, four years ago. ...
Potato Focaccia Bread This is a great ?no kneading? bread recipe. * 2 potatoes ? any kind (or equiv. instant-somewhat dry) * 1 pkg yeast Rapid rise works well * 1 1/2 cup (105F)water * 4c flour * 2 1/4 tsp salt * 2 TBS olive oil * 2 ripe roma tomatos cut into 1? pieces ... I went to lone star steakhouse for several times The bread they serve first everytime is sooo good I am interested in how to make the bread myself did anyone know thank you I want a complete answer ...
No trackbacks yet. ... I'm making french bread how much should I knead the dough? about 23 hours ago - 1 comment. I had just made Challah recently and it did not turn out as fluffy as I wanted and I am pretty sure it is because I kneaded the dough too much. I want to make french bread and I need to know how much or how little I should knead it. Also what is a ...
he’s just talking about how with an enclosed space, such as the covered dutch oven, as the water inside the dough turns into steam, it is at a boiling temperature of 212. just google no knead bread bittman recipe and you’ll find the exact instructions.
First he said 500 to 515 then he says it’s 215 degrees. Can someone clarify. I do bake bread on the gas grill outside with the cover down. Did some last week because I had some pizza dough I made for some pizzas and had extra and wanted to see if I could make bread and it worked. Making some more now. Taste fantastic.
Get a Lodge cast iron dutch oven at Walmart or a excellent hardware store. I have a black 5 or 6 qt., and an enameled one as well, but the black one is more nonstick if you keep it seasoned properly and NEVER use soap in it. With this and one of their 10″ skillets, I’ve replaced most of my other cookware.
I would follow the direction on the yeast package and I’m sure it is WARM water. I’m sure u take it out of the dish since the IRON remains hot and the bread would continue to bake if u left it in there.
The recipe sounds like the Neapolitan Pizza recipe with the exception Nea uses 00 caputo flour.
I don’t KNEAD this video.
HA! I kill me.
Looking for cast iron dutch oven. Any suggestions?
I didn’t have a cast iron or pyrex pot so I used a ceramic dish and covered it with aluminum foil. I used 500 degree oven and the 30 minutes then 15. i would do a bit less than the extra 15 next time cuz my bottom crust was a small bit overdone
excellent recipe, the bread is very basic, I reckon its best dipped in Italian seasoned olive oil. Its a small dense but not in a terrible way. Excellent with jam too.
@handsomedude1 wheat bran not meat brown
My friend Lara made me this bread just this week. So tasty and tasty…
“wheat bran” you can also use corn meal or flour.
he said wheat bran. Its a part of wheat. I’ve seen it in some health food stores or sections. he said you can use flour though if you don’t have it.
Is there a difference in quick rise and instant yeast?
So to clear this up its 3 cups all purpose flour, 1/4 tsp of instant yeast, 1 and 1/4 tsp salt, and 1 and 1/2 cup of water.
@burrencrawler
It can be room temperature, it just can’t be hot or it will kill the yeast.
what the hell is meat brown?
So the water you place into the mix is cold or warm?
And you let it stand by taking it out of the cast iron dish?
What do you mean by the bread is still wet inside? Do you mean it was wet inside after you baked and sliced? Do you reckon maybe the oven wasn’t hot enough? I made a couple loaves that I really liked but I also had one the seemed moister than it should be.
yo i made this last night and it’s fantastic
you either cut it while it was hot or didnt cook it long enough. it continues to cook for an hour and a half after you take it out of the oven
Oh yea and is it supposed to be covered or not? (While resting)
Oh yea and must it be covered or not? (while resting)
Hi =)
When the dough sits for 12 hours – is it in or out the fridge?
the bread is still wet inside. this is no magic recipe………