No Need to Knead Bread

Summary

Yield
Servings
Source

www.recipezaar.com

Prep time1 1⁄2 hours
Recipe Typesbreads

Description

No machine needed. This recipe is yummy and very forgiving. It is a good bread to eat on its own or with cheese and wine. Wonderful with a spinach dip or hearty sandwiches.

by Rinjii Flower

Ingredients

3tbspsugar
2Tactive dry yeast
1Tsea salt
3chot water (bath temperature)
6cflour
2ccheese, in cubes or 2 tbs olive oil
  fresh herb(s)
  olive oil
  salt

Instructions

Directions

Mix the hot water with yeast, sugar and salt. If yeast begins to expand continue with the recipe.

Stir in 3 cups of the flour and beat with electric beaters.

Stir in the cheese (or olive oil) and herbs. (If you cut the cheese into 1 inch cubes you'll get nice pockets of melted cheese).

Stir in the other 3 cups of flour.  It should be too thick to use electric beaters by now.

Cover the bowl of batter with a damp towel and let rise for about half an hour or until it reaches the top of the mixing bowl.

Coat 2 bread pans with olive oil and for tasty crusts lightly salt the pans.  When the dough rises divide it into the 2 bread pans. Don't be afraid to mash it.

Preheat oven to 350°F.

Let dough rise in pans for another half hour or until it reaches the tops of the pans.

Bake for 20-30 minutes until it is cooked through and golden on top.

Notes

I use 3 handfuls of grated 4 mix cheese from Costco, and chives.  I spray the pans with a non-stick spray and do not add the extra salt.

I have had great reviews from our guests and serve it warm from the oven as a side for quiche or ...  I give the extra loaves to friends and they say it makes a wonderful sandwich.

The recipe actually says it yields 2 loaves, but I always get 3 from it.

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08/04/2008

Tried this recipe. I forgot it was rising when I went out to pick berries. Still turned out great. I put in my own dried dill, basil, and oregano. Very tasty.

It's a keeper 

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08/07/2008

What kind of herbs do you use in this?

Cathy's picture
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06/18/2008

I used a cheese mix from Costco, it is a 4 Mexican Cheese mixture, already grated.  I put in a good 3 handfulls.   I think a nice strong cheddar would be good ... the chives came from my garden.

Let me know how you make out, I seriously think this is the easiest bread recipe ever.  Remember the dough will be wet looking and very sticky.  I used a flat plastic scraper to scoop the dough out after the first rising into the bread pans, covered the dough for both risings with a damp cloth.

Buena Suerte (good luck)

 

GeorgiaGirl's picture
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06/09/2008

I am going to try this bread this weekend.  If anyone can mess up bread, it's me!  Sorry GH, I even messed up the English Muffin bread

 

What kind of cheese tastes the best?

gillumhouse's picture
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Joined:
05/22/2008

What happened with it? Tell me what happened and I may be able to tell you how to fix it.

GeorgiaGirl's picture
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06/09/2008

gillumhouse wrote:

What happened with it? Tell me what happened and I may be able to tell you how to fix it.

Let's see if I remember what I did!  I probably know what I did wrong but I will post it anyway, then you will see I am not a bread baker!

I mixed up half of the dough recipe and put it into 1 large loaf pan (I thought I had some smaller ones to make several, but either I pitched those or couldn't find them).  I put it into a warm oven to rise.  It took quite awhile longer than your recipe says to rise (probably because it was all in 1 pan?).  Took about 2 hours to rise.  It didn't round at the top, stayed flat across.  After baking and letting it cool when I sliced it, it had a nice looking texture but didn't have any flavor.   I did notice that your recipe states  baking soda in the ingredient list and baking powder in the body of the recipe, I used baking soda.  Any thoughts of what I might have done wrong??

gillumhouse's picture
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Joined:
05/22/2008

First of all thank you for pointing out that I had written both kinds of leavening agents - baking soda IS the correct ingredient and I have fixed it. I use the 1/4 tsp of baking soda in both the full and the half recipe.

You do not put bread into an oven until ready to bake. Unless your bread pan was too large for the bread to fill even after raising, that would not have been the problem. When you put it in the oven, it started baiking,

Try again, the warm water should be from the tap that feels hot to the touch. For the raise step, just cover with a tea towel (or even a paper towel) and set it on the counter away from a draft (meaning not in a breezy window). It should raise (in GA in summer in about 15 to 20 minutes unless you have the A/C set to 68) enough within a half hour. Then bake in a pre-heated oven for 25 to 30 minutes.

Let me know how it turns out.

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Joined:
07/20/2009

My cousin showed me a trick for when we make Babkha for holidays..were it concerns rising...

We use stainless steal bowls btw...

Place them on the oven door, covered with a towel....oven at 150 degrees or so.....this allows for quicker rising times. And we're able to do 2 batches easily in the day.

GeorgiaGirl's picture
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Joined:
06/09/2008

I will try it again.  But when I said warm oven I just turned it on about 200 for 5 minutes, just enough to take the "chill" off.  

gillumhouse's picture
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05/22/2008

Not necessary. If you turn the oven on to pre-heat, you will have all the temp you need on top of the stove for a quick raise. The oven needs to be up to temp when you put the bread in to bake.

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05/22/2008

OK I am confused here. The no  knead recipe above says nothing about baking soda as a leavening..it uses yeast. Are we talking about different recipes??

gillumhouse's picture
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05/22/2008

Yes, I am answering GG about her English muffin bread recipe problem. And English muffin bread uses both yeast AND baking soda.

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05/22/2008

Ok, that's what I thought....I just missed something there along the way Sad

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Joined:
05/22/2008

I was just going to post a link to no knead bread that SOmeone just sent me ..this video is just plain bread...yours sounds better with the cheese etc. But the time difference has me wondering. Have you made this bread?

http://www.youtube.com/watch?v=13Ah9ES2yTU

Cathy's picture
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Joined:
06/18/2008

I have made this recipe quite a few times now.  It works wonderfully. 

This mixes up fast, it takes less than an hour to rise and more than double (might have something to do with the temps here).  I plop it into 3 pans, let rise again, and then bake.  For me the timing was pretty much right on, 1 1/2 hours at the most. 

I make the cheese and chive bread in the morning to serve warm with some of my breakfasts.  Yesterday we had some left over and it makes a nice sandwich (the bread can be a bit too soft for my liking for sandwiches but the flavour makes up for it ).

 

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