Whenever we eat dinner as a Bible Study, I hope that Crystal will bring her homemade bread. Please understand, she has taught me how to make it. It's easy. It's delicious. But, there's something so good about someone else making something so tasty and sharing it with you. She made the cranberry walnut version last night...yum!
Now you can make it too!
Original No-Knead Recipe:
3 Cups flour
2 1/4 teaspoons instant yeast (1 packet)
1 1/2 teaspoons salt
2. Lightly oil a work surface and place dough on it, fold it over itself once or twice and cover with plastic wrap. Let rise 30 more minutes. At the same time begin heating the over to 425 degrees and put a heavy covered pot (cast iron, enamel, pyrex or ceramic) in the over as it heats to get the pot up to temperature.
3. Once the dough is ready, fold the outside in once more to ensure that the outside is oiled well, remove the lid of the pot and add the dough to the pot, seam side up. Cover and bake for 25 minutes, then remove the lid and bake another 5-7 minutes until the loaf is browned.
4. Cool and enjoy.
Yield: 1 loaf
Variations:
Sun-dried Tomato Bread
Mix 1/4 cup of diced sun-dried tomatoes and 1 1/2 tablespoons of Italian Seasoning with the dry ingredients
Add 2 Tablespoons of tomato paste to the water and mix thoroughly before adding to the dry ingredients
Cranberry Walnut Bread
Add 1/2 cup of dried cranberries and 1/3 cup of chopped walnuts to the dry ingredients
Honey Whole Wheat
Use 1 cup whole wheat flour and 2 cups bread or all purpose flour
Add 1/2 cup of honey to 1 1/2 cups warm water before adding to the dry ingredients
Rosemary
Add 2-3 tablespoons of dried rosemary to dry ingredients
3 Cups flour
2 1/4 teaspoons instant yeast (1 packet)
1 1/2 teaspoons salt
1 1/2 Cups water
Olive Oil as needed (about 1-2 Tablespoons)
1. Combine flour, yeast and salt in a large bowl. Add water and stir until blended. Dough should be shaggy. Cover the bowl with plastic wrap and let rise at a warm room temperature (about 70) for 3 1/2-4 hoursOlive Oil as needed (about 1-2 Tablespoons)
2. Lightly oil a work surface and place dough on it, fold it over itself once or twice and cover with plastic wrap. Let rise 30 more minutes. At the same time begin heating the over to 425 degrees and put a heavy covered pot (cast iron, enamel, pyrex or ceramic) in the over as it heats to get the pot up to temperature.
3. Once the dough is ready, fold the outside in once more to ensure that the outside is oiled well, remove the lid of the pot and add the dough to the pot, seam side up. Cover and bake for 25 minutes, then remove the lid and bake another 5-7 minutes until the loaf is browned.
4. Cool and enjoy.
Yield: 1 loaf
Sun-dried Tomato Bread
Mix 1/4 cup of diced sun-dried tomatoes and 1 1/2 tablespoons of Italian Seasoning with the dry ingredients
Add 2 Tablespoons of tomato paste to the water and mix thoroughly before adding to the dry ingredients
Cranberry Walnut Bread
Add 1/2 cup of dried cranberries and 1/3 cup of chopped walnuts to the dry ingredients
Honey Whole Wheat
Use 1 cup whole wheat flour and 2 cups bread or all purpose flour
Add 1/2 cup of honey to 1 1/2 cups warm water before adding to the dry ingredients
Rosemary
Add 2-3 tablespoons of dried rosemary to dry ingredients
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