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NO KNEAD BREAD CLASS Presented by Tami Crawley, February
2011
For More information: Debbie Kent: peaceofpreparedness.com
Recipes in yellow were sampled at class.
Gen. 47:12 And Joseph nourished his father, and his
brethren,
and all his fathers household, with bread.
Ezra Taft Benson "For over 100 years we have been admonished to
store up grain. Remember the counsel that is given, Store up all
your grain, and take care of it! I tell you it is almost as
necessary to have bread to sustain the body as it is to have food
for the spirit. (Quoting Orsen Hyde, Journal of Discourses, Vol. 5,
p. 17) There are four main points we want to emphasize in this
class:
Grains are the basis of our Long Term Food Storage: 400+lbs.
If you want bread you will need a grinder.
Breads are EASY to make and you dont need to knead.
If you eat bread youll want spreads.
There are great resources out there to help you make your bread
making experiences successful. These are a few
of the books that we found very beneficial. All are full of
great recipes and step-by-step directions. You can
find these at bookstores or online.
Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe
Francois
Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe
Francois
Kneadlessly Simple by Nancy Bagett
Another GREAT resource is the internet. There are several
fantastic
websites that we found that will answer questions, have videos
to show you how to use the No Knead method
of baking bread and have lots of recipes. These are:
www.artisanbreadinfive.com AND www.breadtopia.com
If you are a visual learner like me, you will appreciate the
many videos that can be found
at YouTube.com
Just type in: Artisan Bread in Five Minutes a Day and the book
authors or regular people.
Brigham Young said: If you are without bread, how much wisdom
can you boast and of what real utility are your talents, if you
cannot procure for yourselves and save against a day of scarcity
those substances designed to sustain your natural lives? (Deseret
News, July 18, 1860, 153).
Goal the Month: Dust off the old grain grinder; grind up some
grains and start making a
variety of delicious, healthy breads. I promise you will find it
is so easy and you will feel such
satisfaction that you will want to do it every week. You will
need these grains and these skills
not only to bless your family but to bless others. Use your
imagination and have fun!
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Why Should You Make Bread? There are many reasons I can think
of, but I am going to just mention a few
1) It adds an element of self-reliance to your food storage
program. 2) Hot, fresh bread tastes heavenly. 3) Your family and
friends will be so impressed that you made it. 4) Using whole
grains is MUCH healthier: LOTS of fiber; you can control
the ingredients including salt and bad fats and you can other
ingredients
such as fruits and vegetables which add taste and vitamins and
minerals.
5) You will save LOTS of money. Instead of paying $6 for one
loaf of bread at the bakery or $3 for a loaf at the supermarket,
you will only pay
about $1.60 for four loaves!
NO KNEAD BREADS The Secret of No Knead Bread
How can you take flour, yeast, salt and water and turn it into
delicious bread
without the laborious process of kneading? The answer is
simplemake a wetter dough. In traditional bread making, kneading
breaks down the gluten and aligns it
so it can trap the air bubbles from the yeast and rise. In the
no knead method, the
dough is MUCH wetter and given a little time, it aligns itself
without the kneading.
Amazing!!!
Two Methods of No Knead Bread There are two methods to making no
knead bread.
1) Slow Rise: uses very little yeast, 12-18 hour rise time,
store in refrigerator, better flavor. 2) Quick Rise: more yeast; 2
hour rise time; store in refrigerator up to 2 weeks, fast and
good.
Even though the amount of yeast is different and the rising
times are significantly different both methods incorporate the same
basic ingredients and methods. It is up to choose which methods you
want to use; slow or quick, either way will result in delicious,
simple to make bread.
Main Ingredients
Red Wheat Flour: Ground from wheat kernels it contains both the
germ and the bran, the healthy part of the
kernel, full of vitamins and fiber. It is the jagged edges of
coarse bran that cuts through the gluten stands
causing denser loafs, so grind your grain as fine as
possible.
Salt: In kneaded bread salt helps strengthen the gluten strands.
In, no knead breads it is used for flavoring for
this reason you can cut it down or out all together without
affecting the dough. There is a BIG difference in the
kinds of salt you use however. Most of these recipes use 1 T. of
Mortons Kosher salt (coarse). If you are using regular table salt
use: 1/3 less or 2 teaspoons. If you are using a courser type of
Kosher salt like Diamonds, use 1/3 more or 1 T + 1 t. You may also
use the same amount of a salt substitute in place of the salt in
the recipes.
Unbleached All-Purpose White Flour: This has a protein content
of about 10%. Using some unbleached white
flour in your breads will create an open crumb bread that rises
higher. DO NOT USE bleached white flour; too
many chemicals and not enough protein.
Vital Wheat Gluten: a powdered extract of wheat that boosts
whole grain doughs gluten level helping it or rise. Use 1-2 t. per
cup of flour. Without wheat gluten your whole grain bread will be
dense like a brick, yuck! Vital
wheat gluten is available on most baking aisles of your
supermarket and through long term food distributers.
Water: Use lukewarm water meaning it feels a little warm to the
touch, no higher than 100 F or it can cause your yeast not to rise.
You can use cold tap water, but your dough will take much longer to
rise.
White Wheat Flour: Similar to red wheat in that is a whole wheat
with all its whole grain benefits but it is
golden in color and has a milder, sweeter taste and makes a
lighter bread. It is NOT the same as white flour.
Yeast: Any kind or brand of yeast will do, although it is much
cheaper to buy it by the pound in a sealed foil
package or by the bottle rather than in the little pouches.
Yeast can be stored 10+ years in the freezer or a year
in the refrigerator, one idea is to repackage the yeast once
opened from the foil package into a pint canning jar.
You can use as little as 25% of recommended yeast in the
recipes, but it will increase the rise initial rise time
and you will also need to increase the rest and second rise
time.
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USEFUL HINTS
Use the scoop and sweep method to measure your flour: Scoop
flour and then sweep off top to make level. Do NOT spoon flour into
measuring cup.
The dough will develop sourdough flavor the longer it
stores.
Large flat loaves will bake rapidly. Large loaves will require
dramatically longer baking times.
A loaf will sound hollow when tapped with finger when done.
Cover with a foil tent if crust becomes too brown before its
done baking.
When using frozen dough thaw in fridge 24 hours, then allow
usual rest/rise time.
Dont fight the dough. If it wont stretch or roll out, let it sit
a few minutes to relax and then try again.
If your home is cool (70 or less), it will take longer for the
dough to rise. Set rising dough on top of the fridge, in the oven
with the light on, or in the microwave.
To keep bread crusty, store in brown bag 1-2 days, or plastic
bag 3-4 days.
The General Method
1) Measure dry ingredients and whisk together to prevent lumps
when adding liquid. 2) Add water all at once to dry ingredients and
mix together quickly, using a wooden spoon or by hand,
just until dry ingredients are incorporated. Dough will be very
wet and loose.
3) DO NOT KNEAD. Cover dough container with lid and let sit at
room temperature about two hours or more if room is not very warm,
then refrigerate at least 3 hours, leaving lid not airtight for
first 48 hours.
Store up to 2 weeks in refrigerator. Dough will shrink back a
bit in refrigerator, this is normal. Do not
punch down dough.
4) Carefully cut a grapefruit sized hunk of dough (1 lb) off the
main glob. Dust dough with flour. Gently shape a loaf by stretching
the top surface of the dough underneath, rotating as you go. This
should only
take 20-40 seconds, compressing of the dough as little as
possible.
5) Allow the dough to rest on flour or cornmeal sprinkled pizza
peel or parchment paper for 90 minutes.
6) Preheat oven to 450 for 30 minutes before baking with pizza
stone on middle rack and metal broiler tray on bottom rack.
7) Just before baking use pastry brush to paint top with water,
sprinkle with seed mixture if desired and slash the top with
serrated knife or scissors. This allows the bread to rise
evenly.
8) Put loaf on pizza stone, pour hot water in broiler tray and
quickly close the door. 9) Bake about 30 minutes, cool and
eat!!!
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Equipment Oven thermometer: Home ovens are often off by up to 75
degrees, check your ovens actual temperature with a good oven
thermometer. A hot oven drives excess water out of a wet dough, but
if
its too high youll burn the crust before fully baking the
interior. Baking Stone: For best results, youll want a
high-quality, half-inch-thick baking stone (found at kitchen supply
stress @$50) or unglazed quarry tile
(found at home improvement stores @$5). The porous stone absorbs
excess
moisture from your wet dough, allowing a thin, crackling, crisp
crust to form.
Bucket or large plastic storage container with a lid: You can
mix and store the dough in the
same vessel and save on cleanup. Youll need at least a six
quart, round or square, container for one batch. You can find these
at kitchen supply or warehouse type stores.
Broiler tray bottom to hold boiling water for steam: This is
essential for breads intended to achieve a crackling crust and
nice
color. OR cover dough with a foil pan to contain the moisture
that escapes the bread OR bake in preheated dutch oven.
Do NOT use a glass pan.
Pizza Peel: This is a flat board with a long handle used to
slide bread and pizzas onto a hot
stone. Coat liberally with cornmeal before putting wet dough
loaves on it or they will stick. If
you dont have a peel, you can place the dough on parchment paper
on a cookie sheet with no sides and slide the parchment onto your
hot stone.
Cookie Sheet: You may opt to bake your first bread on the cookie
sheet that you already
have in the house. You can line your cookie sheet with parchment
paper, which also
provides a nice non-stick surface and easy cleanup. This option
gives respectable results,
but dont expect a crackling crust. Loaf Pans: Like a cookie
sheet, loaf pans work well but dont promote the development of a
great crackling crust. You MUST use a pan with a nonstick coating,
and even
then it will need a light greasing. Pans with dimensions of 8
1/2 X 4 1/2 X 3 work best.
Fill the pan to - full.
Bread Knife: A serrated bread knife is very helpful, because it
does a great job cutting through fresh bread
without tearing or compressing, and also because its the best
implement for slashing loaves just before baking the bread.
Cooling Rack: These are very helpful in preventing the soggy
bottom crust that results from
cooling on a plate or other nonporous surface.
Dough Scraper: A rigid steel scraper helps detach the dough when
it sticks
to your work surface. It is useful for cutting wet dough into
equal portions prior to making
ropes for braided loaves. Its also the only easy way to scrape
excess flour and cornmeal off your hot stone.
Measuring Cups and Spoons : Avoid 2-cup measuring cups, because
they overestimate the flour quantity
when using the scoop and sweep method. These recipes call for
one and one-half tablespoons of salt and yeast.
If you cant find a half-tablespoon measure, just measure out 1
teaspoons.
Pastry brush: These look like small paintbrushes, and are used
to paint water or egg wash
on the surface of loaves.
Quick Read Thermometer: When just starting with bread making,
its sometimes hard to tell if it is done or not. A thermometer
inserted into the center of the bread should read 195-200 degrees
for loaf
breads and 200-205 for artisan and sourdough loaves.
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RECIPES No Knead Whole Grain Artisan Bread Master Recipe
Makes 4 one pound loaves.
5 c whole wheat, flour 2 c UNBLEACHED flour 1 T yeast (2
packets)
1 T coarse kosher salt c vital wheat gluten
4 c lukewarm water, @100 F Cornmeal or parchment paper for the
pizza peel 1-2 T whole seed mix for sprinkling: sesame, flaxseed,
caraway, raw sunflower, poppy, and anise (optional)
Mixing And Storing The Dough:
1. First, measure the dry ingredients into a 6-quart bucket or
bowl, and whisk them
together (you can also use a fork, or if its lidded, just shake
them well). Mixing the dry ingredients first prevents the vital
wheat gluten from forming clumps once liquids are
added:
2. Add the water all at once and mix without kneading using a
wooden spoon or
your hand, until all ingredients are uniformly moist, producing
a loose and very
wet dough.
3. Cover loosely (leave lid open a crack) and allow
to rise for two hours at room temperature. NEVER
PUNCH DOWN or intentionally deflate. The dough will rise and
then begin to
collapse. Refrigerate and use over the next 10 days, tearing off
one-pound loaves
as you need them. The dough will be easier to work with after at
least 3 hours
refrigeration.
On Baking Day:
4. Prepare a pizza peel by sprinkling it liberally with
cornmeal to prevent your loaf from sticking to it when
you slide it into the oven.
5. Uncover the dough and sprinkle the surface with
flour. Pull up and cut off a 1-pound (grapefruit-size)
piece of dough (serrated knives or kitchen shears are
best).
6. Now, gently shape a loaf. DONT KNEAD or you will knock all of
the gas out of the loaf. Gently stretch the surface of the dough
around to the bottom on
all four sides, rotating the dough a quarter-turn as you go to
form a ball. Most of
the dusting flour will fall off; it's not intended to be
incorporated into the dough.
The bottom of the ball may appear to be a collection of bunched
ends, but it will
flatten out and adhere during resting and baking. The entire
process should take
no more than 20-30 seconds. If you work the dough longer than
this it may make
your loaf dense.
7. Cover the loaf loosely with plastic wrap and let it rest on a
pizza peel covered with
cornmeal or lined with parchment paper, or on a greased cookie
sheet for 90 minutes 2 hours. Depending on the age of the dough,
you may not see much rise; our loaves
depend more on oven spring.
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8. Thirty minutes before baking, preheat the oven to 450 degrees
F, with a
baking stone placed on a middle rack. Place an empty broiler
tray for holding
water on any other rack that wont interfere with the rising
bread.
9. Cut or slash the loaf with 1/4-inch deep parallel cuts
across the top (or a single lengthwise cut). Use scissors or
a serrated bread knife held perpendicularly to the loaf. If
desired, just before baking, use a pastry brush to paint the
top with water or egg wash and sprinkle with seed mixture
if desired, then
10. Slide onto the hot stone (if you used parchment, it slides
right along with the loaf into
the oven) or place cookie sheet on stone
and carefully pour 1 cup of hot tap water into the broiler tray
(it helps in creating that steam
environment, which is essential for creating a great
crust). Use caution to NOT get water on the
ovens glass window.
11. Bake for 30-35 minutes, until richly browned and firm. If
you
used parchment paper or a cookie sheet under the loaf,
carefully
remove it and bake the loaf directly on the stone or an oven
rack two-
thirds of the way through baking. Allow the bread to cool on a
rack
before slicing and eating.
No-Knead Artisan White Bread Master Recipe 3 Loaves- Quick
Method
3 cups lukewarm water (105) 1 Tbs. yeast 1/2-1 Tbs. salt
6 cups unsifted unbleached or whole wheat
Add yeast and salt to water in a 5 quart bowl or lidded but not
airtight plastic food container. Add all of the
flour and mix well with a wooden spoon. Dough will be wet. Allow
to rise about 2 hours. Can use now or
refrigerate for future use. Sprinkle dough with flour and cut
off a grapefruit sized piece. Shape and form into a
ball and place on a pizza peel/parchment paper well coated with
cornmeal. Let it rest about 40 minutes. If using
refrigerated dough, let come to room temperature first about 2
hours. Preheat oven to 450 for 20 minutes, with
a baking stone on middle rack. Place an empty pan on another
shelf at this time.
Dust top of dough ball with flour and make 3 slashes in top of
dough, inch deep. Slide onto stone, add one
cup of hot water to pan and quickly close oven. Bake about 30
minutes or until crust is nicely browned and firm
to tough, about 195-200 internal temperature. Store in paper bag
if using by next day. If longer use ziplock
bag. Can be frozen for up to 2 weeks. Can add herbs, sundried
tomatoes, seeds to dough when forming loaf.
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No Knead 100% Whole Wheat Artisan Bread Makes four 1-pound
loaves.
7 c. whole wheat flour 1 T. yeast (2 packets) 1 T. kosher
salt
c. vital wheat gluten 4 c. lukewarm water
Follow the directions above for mixing, resting, refrigeration,
shaping, baking. Use dough within 10 days.
Olive Oil Bread Decrease water to 3 cup and add cup olive oil.
Use dough with oil within 7 days. Great for pizza,
focaccia, or flat bread.
Herb Bread Follow the directions for Whole Grain Master Recipe
or 100% Whole Wheat Recipe and add
1 t. dried thyme leaves (2 t. fresh) and t. dried rosemary
leaves (1 t. fresh) before mixing. This also works
with sliced olives, chopped garlic, onions, seeds, or nuts.
Baguette Makes one baguette
1/2 pound (Orange size) Whole Grain Master Recipe or 100% Whole
Wheat dough
Egg Wash (1 egg mixed with 1 T. water)
Preheat oven to 450, with a baking stone on the middle rack and
a broiler tray on bottom rack. Dust surface of dough with flour and
cut off a pound piece of dough. Dust piece with more flour and
quickly shape into a
ball. Gently stretch the dough into a log being careful not to
squeeze the air out of the dough. If dough resists
stretching, let it rest for a moment to relax the gluten, then
try again. Your baguette should be about 1 wide. Rest, loosely
covered with plastic wrap, for 40 minutes on a cornmeal covered
pizza peel, parchment paper or
greased cookie sheet. Just before baking, use a pastry brush to
paint the loaf with egg white wash or water.
Slash the loaf with 3 diagonal cuts. Slide loaf onto stone, or
place pan onto stone. Pour 1 cup hot tap water into
broiler tray. Bake for about 25 minutes, until richly
browned.
Flatbread Makes one 12 inch flatbread
pound (peach size) Whole Grain Master Recipe or 100% Whole Wheat
dough 2 T. olive oil
Dust surface of dough with flour and cut off pound piece. Dust
with more flour and quickly shape into a ball.
Flatten ball with your fingers and then with a rolling pin to
about 1/8 thick. Heat a heavy 12-inch skillet over medium-high heat
on the stovetop, add olive oil, and allow to heat until hot but not
smoking. Drop rolled-out
dough into skillet, decrease the heat to medium, and cover the
skillet to trap steam and heat. Check for
doneness with a spatula at about 25 minutes or sooner until the
underside is richly browned. Continue to cook another 25 minutes,
until it feels firm and the second side is browned. Allow to cool
slightly before breaking apart and eating.
Cinnamon and Sugar Flatbread OR Savory Crackers
OR Take a 1 lb piece of bread dough. Roll in out on floured
surface until thick. Let rest 10 minutes then roll again. Spread
with c. melted butter. And sprinkle with mixture of c. sugar and 1
t. cinnamon. Bake in
preheated 450 oven for 5-10 minutes, until edges are very
lightly browned.
Savory Crackers: Follow above directions but roll to 1/8
thickness. Baste with butter or olive oil and sprinkle with savory
spices: garlic, onion, Italian seasoning, rosemary, etc. Cut with
pizza cutter into desired shape. Bake
until crisp, 10-15 minutes.
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Breadsticks
Roll and pat 1 lb hunk of bread dough to thickness. Put on
parchment paper lined baking sheet. Spread with melted butter or
olive oil and sprinkle with savory herbs: Italian seasons,
rosemary, oregano, basil, etc; and
parmesan cheese. Let rest 20-30 minutes, then bake in preheated
450 oven for 10-12 minutes until lightly browned. Serve warm.
Foccacia 1 pound (grapefruit size) Whole Grain Master Recipe or
100% Whole Wheat dough
1 T. olive oil plus additional for drizzling onion, thinly
sliced Pinch of coarse salt
tsp. dried rosemary (or 1 tsp. fresh) Freshly ground pepper
Preheat oven to 425 with an empty broiler tray on bottom rack.
Baking stone is not essential when using a cookie sheet. Saut
sliced onion in olive oil until softened but not browned; if you
brown them they will burn in
the oven. Set aside while prepping dough. Grease cookie sheet
with olive oil or line with parchment paper.
Dust surface of dough with flour. Cut off 1 pound piece. Dust
piece with more flour and shape into a ball.
Flatten it into a - inch thick round, using your hands and/or
rolling pin. Place the round onto prepared
cookie sheet. Use fingers to deeply dimple the surface of the
dough to hold olive oil. Scatter onion sparingly over surface of
dough, leaving inch border at the edge. Sprinkle with rosemary,
salt, freshly ground pepper.
Drizzle with a little olive oil. Allow to rest for 20 minutes.
Place cookie sheet on stone or on a middle rack.
Pour 1 cup of hot tap water into broiler tray and quickly close
the oven. Bake for 2025 minutes, until crust is medium brown. It
will not develop a crackling crust because of the olive oil. Cut
into wedges and serve warm.
Calzone Makes 1 medium calzone, serves 2-4
1 lb. dough 1 clove minced garlic 1-2 T. olive oil
c. fresh spinach leaves 1 egg 1 c. ricotta cheese
tsp. salt Black pepper to taste
Preheat oven to 450 with baking stone on middle shelf and empty
broiler pan on bottom shelf. Saut garlic in olive oil until
fragrant. Add spinach and saut until wilted. Drain and squeeze
spinach gently and discard any
liquid. Beat egg and blend with ricotta cheese, salt and pepper
in bowl. Mix spinach with cheese mixture. Dust
surface of dough with flour and cut off a 1 pound piece. Dust
piece with more flour and quickly shape into a
ball. Flatten dough with hands and rolling pin to about 1/8 in
thick round. Place onto floured pizza peel. Cover
half the dough round with the cheese/spinach mixture, leaving a
1 inch border at the edge. Using a pastry
brush, wet the border with water. Fold the bare side of the
dough over the cheese mixture and seal the border
by pinching closed with your fingers. Cut three slits in through
the top crust. No resting time is needed. Slide
onto hot stone. Pour 1 cup hot tap water into broiler pan and
quickly close the oven. Bake for about 25 minutes
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Pizza
1 pound (grapefruit size) Whole Grain Master Recipe or 100%
Whole Wheat dough
Sauce or Olive Oil Shredded Cheese Toppings
Cornmeal for pizza peel, parchment or olive oil for cookie
sheet
1. Thirty minutes before bake time, preheat oven with a baking
stone* to 500. Place baking stone near the bottom third of the
oven. You will not be using steam, so you do not need an empty pan
in the oven.
2. Prepare all toppings in advance. The key to a pizza that
slides right off the peel is to work quicklydont let the dough sit
on the peel any longer than necessary.
3. Dust the surface of the refrigerated dough with flour and cut
off a 1 to 1 pound piece. Dust the piece with more flour and
quickly shape into a ball (You dont need to be too careful about
shaping a perfect ball because wont be final shape anyway).
4. Flatten the dough with your hands and a rolling pin to
produce a 1/8 inch thick round, dust with flour to keep the dough
from sticking. You may need to let the partially rolled dough sit
for a few minutes to
relax to allow further rolling. Place the rolled out dough onto
a liberally flour or cornmeal-covered
pizza peel OR place the dough on a cookie sheet/pizza peel lined
with parchment paper OR you can also press the dough onto an oiled
cookie sheet and skip using the peel.
5. No resting is needed prior to baking. Add sauce or olive oil
and desired toppings. (Dont over do it with the toppings or the
crust will be soggy.)
6. Slide the pizza dough onto the stone (it may take a number of
back-and-forth shakes to dislodge the pizza.) or place cookie sheet
in the oven. Check for doneness in 8-10 minutes; at this time, turn
the pizza
around in the oven if one side is browning faster than the
other. It may take up to 5 more minutes.
7. Allow to cool slightly on a cooling rack to allow the cheese
to set.
*The baking stone is not essential when using a cookie
sheet.
Stromboli Makes 1 medium Stromboli Serve 1-2
Preheat oven to 450 with baking stone near middle of oven and
with broiler pan on an empty shelf. Dust dough with flour and cut
off a 1 lb. piece. Dust with more flour and shape into a ball.
Flatten dough with
rolling pin, then use hands to stretch dough into a 1/8 inch
thick round. Place round onto flour or cornmeal
covered pizza peel or parchment paper on cookie sheet. Cover
dough leaving 1 border with sauce (white sauce, pizza sauce, olive
oil and garlic, etc). Top with your choice of meats, vegetable and
cheese. Use pastry
brush to wet border with water. Roll up like cinnamon rolls.
Pinch edges to seal. Brush top crust with olive oil,
slash with sharp knife and sprinkle with parmesan cheese and
spices if desired. No resting is needed. Slide onto
hot stone. Pour 1 cup of hot water into the broiler pan and
close the oven. Bake for about 25 minutes, or until
golden brown.
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Stuffed Sandwich Loaf Makes one loaf
1 lb. Whole Grain Master Recipe or 100% Whole Wheat dough
Fillings: Meats, cheeses, veggies (Examples: Sauted mushrooms
& bell peppers with Chevre cheese, spinach
and turkey with feta, sauted cabbage with ham & Emmental
cheese, pepperoni with mozzarella, chopped and
oil packed sun-dried tomatoes with grated parmesan cheese)
Preheat oven with a baking stone on the middle rack. Dust
surface of dough with flour. Cut off 1 pound piece.
Dust with more flour and shape into a ball. With a rolling pin,
roll out dough into inch thick rectangle.
Spread/sprinkle dough with fillings. Leave a border around the
edges. Roll the dough into a log, starting at the
short end. At this point you have two ways to bake the loaf. 1)
Crimp the ends shut and tuck them under.
Place the log into a greased 8 x 4 inch nonstick loaf pan. Rest;
covered lightly with plastic wrap, for 90
minutes. Just before baking, paint the top of the loaf with
water. Bake for 50-60 minutes, until deeply browned
and firm in a 350 preheated oven. OR 2) Gently tuck the ends
under to form an oval loaf. Allow to rest, covered lightly with
plastic wrap, on a cornmeal covered pizza peel for 90 minutes.
Brush the top of the loaf
lightly with olive oil or water. Slide the loaf onto the hot
stone. Pour 1 cup hot water into broiler pan and close
the oven. Bake for 30-35 minutes or until deeply browned and
firm in a 450 preheated oven.
No Knead Whole Grain Enriched Bread Makes at least two 2-pound
loaves.
4 c whole wheat flour 3 c unbleached all-purpose flour 1 T.
yeast (2 pkg)
1 T. kosher salt c. vital wheat gluten 2 c lukewarm water
c. neutral-flavored oil c. honey 5 large eggs
Egg Wash (1 egg mixed with 1 T. water)
Whisk together dry ingredients. Combine liquid ingredients and
mix them with the dry ingredients. Follow
above directions for mixing, resting, and refrigerating. Use
dough over the next 5 days.
On baking day, grease an 8 x 4 inch nonstick loaf pan. Dust
dough with flour and cut off a 2-pound
(cantaloupe size) piece. Dust with more flour and follow above
directions for shaping. Place oval loaf into loaf
pan; your goal is to fill the pan about three-quarters full.
Cover loosely with plastic wrap. Allow loaf to rest for
1 -2 hours. Preheat oven to 350. Paint top crust with egg wash.
Place loaf on middle rack and bake for 40 45 minutes, or until deep
golden brown. Remove the bread from the pan and allow to cool
completely on rack
before slicing and eating.
No Knead 100 % Whole Wheat Enriched Bread Makes at least two
2-pound loaves.
7 c whole wheat flour 1 T. yeast (2 packets) 1 T. kosher
salt
c. vital wheat gluten 2 c lukewarm water c. vegetable oil
c. honey 5 large eggs
Egg Wash (1 egg mixed with 1 T. water)
Follow same instructions as for Whole Grain Enriched Bread. Use
dough over the next 5 days.
Rolls 1 pound (small cantaloupe) Whole Grain Enriched Dough or
100% Whole Wheat Enriched Dough
Grease a muffin pan. Dust surface of dough with flour. Cut off 1
pound piece. Dust with more flour and
shape into ball by stretching surface of the dough around to the
bottom. Divide into 12 equal portions (about 2
oz., the size of a golf ball). Shape each into a smooth ball as
shown above. Place balls in prepared muffin tin.
Allow to rest, loosely covered with plastic wrap, for 40-60
minutes. Preheat oven to 350 . Just before baking, use a pastry
brush to paint the tops with egg wash. Place pan directly on middle
rack. Bake for 20 minutes, or
until richly browned and firm. Remove from muffin tin and allow
to cool slightly on rack before eating.
Variation: For pull-apart rolls, place dough portions in greased
9 inch baking pan instead of muffin tin.
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Hamburger or Hot Dog Buns Makes 6 buns
1 lb. (small cantaloupe size) of Whole Grain Enriched Dough or
100% Whole Wheat Enriched Dough
Egg Wash (1 egg beaten with 1 T. water) or melted butter Sesame
Seeds (opt)
Dust surface of dough with flour and cut off 1 pound piece of
dough. Dust with more flour and quickly shape
into a ball by stretching the surface of the dough around to the
bottom. For hamburger buns, divide the ball into
6 equal portions (about the size of a plum or 4 oz.). Shape each
one into a smooth ball as you did above. Place
buns at least 2 apart on cookie sheets that have been greased or
lined with parchment paper. Press them so that they are slightly
flattened. Allow to rest, loosely covered with plastic wrap for
40-60 minutes.
For hot dog buns, divide into 6 equal portions (about the size
of a plum). Shape each one into a smooth ball.
Stretch each ball into a 6 inch long rope. Allow to rest as
above.
To bake: Preheat oven to 350. Just before baking, use a pastry
brush to paint the tops of the buns with egg wash or melted butter,
and sprinkle with sesame seeds if desired. Bake for about 20
minutes, until richly
browned and firm. Allow buns to cool on a rack before slicing
and eating.
Apple Strudel Bread Makes one 2-pound loaf
1 lb 100% Whole Wheat or Whole Grain Enriched Dough 2 med
apples, chopped
c raisins c. finely chopped walnuts c. raw sugar
tsp. cinnamon Egg Wash (1 egg mixed with 1 T. water)
Cinnamon-sugar (1 T. raw sugar mixed with tsp. cinnamon)
Preheat oven to 350, with rack in center of oven. Combine
apples, raisins, nuts, sugar and cinnamon in a bowl. Toss well and
set aside. Grease 8 x 4 nonstick loaf pan. Dust surface of dough
with flour and cut off 1
pound piece of dough. Dust with more flour and quickly shape
into a ball. With rolling pin, roll out dough into
a 1/8 inch thick rectangle. Spread apple mixture over the dough.
Roll the dough into a log, starting at the short
end. Place log in the loaf pan and allow the loaf to rest,
loosely covered with plastic wrap, for 90 minutes. Just
before baking, use a pastry brush to paint the top crust with
egg wash and then sprinkle with cinnamon-sugar.
Bake 50-60 minutes, until deeply browned and firm.
Variations: Try other fruit, nut, spice combinations for the
filling. Craisins or other dried and chopped fruits,
orange zest, lemon zest, almonds, pecans, chocolate chips or
shavings, lemon curd or chocolate ganache.
Honey Caramel Sticky Nut Buns makes 812 buns
1 lb 100% Whole Wheat or Whole Grain Enriched Dough
Topping and filling: c. honey c. brown sugar
t. cinnamon t. nutmeg c. unsalted butter, softened
t. orange zest c. finely chopped nuts 1 c. raisins
Cream together all ingredients except the nuts and raisins.
Spread half the mixture evenly in bottom of a 9 cake pan. Set
aside. Dust surface of dough with flour and cut off a 1 lb piece.
Dust with more flour and
quickly shape into a ball. With a rolling pin, roll out the
dough into a 1/8 thick rectangle. Spread remaining honey-caramel
filling evenly over the dough. Sprinkle on the nuts and raisins.
Roll the dough into a log,
starting at the long end.. Pinch the seam closed. With very
sharp knife or kitchen shears, cut into 8-12 equal
pieces and arrange over the caramel covered pan, with the
swirled edge visible to you. Cover loosely with
plastic wrap and allow to rest for 1 hour. Bake in preheated 350
oven on the center rack. Bake for about 30 minutes, until golden
brown and well set in center. Run a knife around the edge of the
pan to release the buns
while theyre still hot, then invert onto a serving dish
immediately. If you let it set too long the buns will stick to the
pan and be difficult to unmold.
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Cinnamon Rolls Carita Reis
1 pkg dry yeast (1 T) 1 c. warm water c. granulated sugar 1 t.
salt 2 T. butter, soft 1 egg 3 -3 c. flour 2 T + c. butter c. sugar
2 t. cinnamon 1 c. brown sugar 3 T. light corn syrup 1 c. heavy
cream
In mixing bowl, dissolve yeast and sugar in warm water Let stand
for 5 minutes. Then add: salt, 2 T. soft butter, egg and 2 c.
flour. Beat until smooth. Work in remaining flour until dough is
easy to handle. Place greased side up in greased bowl. Cover
tightly. Refrigerate overnight our up to 3 days. Grease
9x13pan.
In small saucepan, heat: c. butter, brown sugar and corn syrup
until heated and smooth. Pour into bottom of 9x13 pan.
Roll out dough into 15x9 rectangle. Spread with 2 T. melted
butter.
Mix cinnamon and sugar and sprinkle evenly over melted butter.
Roll up from long side into roll.
Slice into 1 rolls. Place in 9x13pan on top of caramel, 5 rows
down, 3 rows across.
Let raise for 1 hours, until they reach top of pan. Pour cream
evenly over rolls and bake at 375 for 30 minutes. Let cool for 5
minutes. Put cookie sheet with sides over top over roll pan and
flip over.
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Artisan White Bread Master Recipe
6 1/2 c. of unbleached flour 3 c. of lukewarm water 1 Tbs.
salt
1 Tbs. dry yeast (1 packets)
In a bowl mix all ingredients to form a ball. Place in a
Tupperware type container with twice the volume of the
dough ball. Let rise 2 hours at room temperature. Can be used at
this point or stored in refrigerator. 1-14 days.
To make a loaf cut off a grapefruit size piece, this will be a 1
lb. loaf. This recipe will make 4 -1 lb. loaves. If
using without refrigerating, set on Pizza peel dusted with
cornmeal, and shape into ball, cover with a clean
towel, and let rise about 40 minutes, till about double in size.
If using refrigerated dough, shape into a ball, set
on a pizza peel on plenty of corn meal, cover with a dry towel,
set in a warm place and let rise about 2 hours or
until about double in size and fully warmed. Place on baking
stone in a preheated oven at 450 on middle shelf.
Place an old pan on bottom shelf. After bread is placed on
stone, add 2 c. of water to pan. Bake for about 40
minutes or until golden brown. Turn bread about half way through
to avoid dark areas. You may cover partially
with foil during last 15 minutes if it is getting too dark.
Check internal temperature with a quick read
thermometer. It should read 195 to 200 degrees. It will sound
hollow when tapped with finger. Let cool on rack
at least one hour before slicing.
HINT: Can substitute unbleached flour with whole wheat. If using
all whole wheat add 2 to 3 tbs. of dough
enhancer.
No-Knead Pita
Use Artisan White Bread Master Recipe: Preheat oven to 500 with
stone on middle shelf. Cut off orange
size pieces. Coat with flour. Roll out with rolling pin to 1/8
inch round. Make as many as you will need.
Sprinkle Pizza Peel with flour, place dough on peel and slide
onto stone. Bake 5 to 7 minutes till lightly
browned and puffed up. Remove and cool on rack. Can be frozen
for future use.
Crusty White Sandwich Loaf
1 pounds (cantaloupe-size) dough from No-Knead Artisan Bread
Master Recipe
Vegetable oil or Crisco for greasing pan
Dust the surface of the refrigerated dough with flour and cut
off a 1 pound piece. Dust with more flour and
quickly shape into a ball. Lightly grease a 9x4x3 inch nonstick
loaf pan with oil. Shape the dough into an oval
and place it into the prepared pan. It should be slightly more
than half full. Allow the dough to rest for 1 hour
and 40 minutes (or just 40 minutes if youre using fresh,
unrefrigerated dough). Dust with flour and slash the top crust with
the tip of a serrated bread knife. Place oven rack in center of
oven. Twenty minutes before
baking time, preheat the oven to 450, with an empty pan on any
other shelf. A baking stone is not essential when using a loaf pan.
Place the loaf on the rack near the center of the oven. Pour 1 cup
of hot tap water into
the empty pan and quickly close the oven door. Bake for about 35
minutes, or until brown and firm. Remove
the loaf from the pan and allow to cool completely before
slicing.
Honey Whole Wheat No-knead Bread
1 c. lukewarm water 1 c. lukewarm milk 1 T. yeast
1 T. + 1 t. salt c. honey 5 T. oil,
6 2/3 c. whole wheat flour
Mix the yeast, salt, honey, and oil with the milk and water in a
5-quart bowl, or a lidded but not airtight food
container. Mix the remaining dry ingredients with a spoon. Cover
and allow to rest at room temperature about 2
hours. Can be refrigerated at this point for future use. Oil a
9x4x3-inch nonstick loaf pan. With wet hands scoop
out a cantaloupe-size handful of dough (1 lbs.) Shape and put
into loaf pan, should be more than full.
Allow the dough to rest 1 hour and 40 minutes. If it was
refrigerated bring to room temperature first. Lightly
flour top and slash with knife. Twenty minutes before baking
time, preheat oven to 350. May also bake as a
round loaf on a baking stone, just shape into ball, and follow
directions. Place on center rack. Bake 50 to 60
minutes or until golden brown and firm. Cool completely before
slicing.
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Deli-Style Rye
4 loaves
3 c. lukewarm water (105) 1 T. yeast 1 T. yeast
1 T. caraway seeds 2 c. rye flour 4 c. unbleached flour
Cornmeal for peel
Mix the yeast, salt and caraway seeds with the water in a large
container. Mix in rest of ingredients with a spoon
until all flour is incorporated. (may need to use wet hands for
last of flour). Cover (not airtight) and allow to rest
at room temperature for about 2 hours, until doubled. Now either
store in refrigerated up to 14 days or make
bread. Pinch off grapefruit sized ball and dust with flour.
Quickly tuck ends of top under, to form ball. Place on
cornmeal dusted pizza peal or parchment paper. Make 3 cuts in
top of bread. Cover with towel and let rise in
warm place until doubled (30 min.-3 hours depending on
temperature of dough). Preheat oven and pizza stone
and water pan (on bottom shelf) or Dutch oven to 450 for at
least 20 minutes. Paint or spray loaf with water
just before putting in oven. If using pizza stone; after putting
bread in oven pour 2 c. hot water in water pan (to
make steam). Bake about 30 min. Cool before slicing.
Olive Oil Bread/Focaccia/Pizza Dough
4 loaves
2 c. lukewarm water 1 T. yeast 1 t. salt
1 T. sugar c/ extra virgin olive oil 6 c. unbleached flour
Mix the water, oil, yeast, salt and sugar in 5 qt. container.
Mix in the flour without kneading, using a spoon or
hand just until flour is incorporated. Cover, not airtight, and
allow to rest 2 hours, until doubled. Form into
loaves or refrigerate dough up to 12 days. When making bread
loaves, form as Master Recipe.
Pizza: Preheat oven and pizza stone to 500 for 20 minutes.
Quickly stretch and flatten dough with hands or
rolling pin on floured board, place on cornmeal dusted peel, let
rest. Bake 8 minutes, then top with
sauce/tomatoes, spices, toppings and cheese. Bake 8-10 minutes
more.
Focaccia: Preheat oven and water pan to 425 (no stone). Grease
cookie sheet with olive oil or line with
parchment paper. Break off grapefruit sized dough, dust with
flour and shape into ball. Flatten ball to -3/4 round or square.
Spread with olive oil, Top with c. sauted onion slices; t. rosemary
leaves and c.
parmesan cheese and salt and pepper to taste. Let rise for 30
minutes. Put on cookie sheet w/cornmeal. Put in
oven; pour 1 c water in water pan. Bake for 25 minutes.
SLOW RISE RECIPES Artisan Bread No-Knead
3 c. unbleached or bread flour tsp. instant yeast 1 tsp.
salt
1 1/2 c. + 2 T. of room temp. water Cornmeal or wheat bran as
needed
In a large bowl combine flour, yeast, and salt. Add water, and
stir just until blended; dough will be wet and
sticky. Cover bowl with plastic wrap. Let dough sit at room
temperature, about 70 for 12-18 hours. Dough is ready when its
surface is full of bubbles. Lightly flour a work surface and place
dough on it; sprinkle it with a
little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15
minutes. Using just enough flour to keep dough from sticking to
work surface or your fingers, gently and
quickly shape dough into a ball. Generously coat a cotton towel
(not terry cloth) or pizza peel with flour, wheat
bran or cornmeal; put dough seam side down on towel and dust
with more flour, bran or cornmeal. Cover with
another cotton towel and let rise for about 2 hours. When it is
ready, dough will be more than double in size and
will not readily spring back when poked with a finger. At least
a half-hour before dough is ready; heat oven to
450. Put a 6 to 8 quart heavy covered pot (cast iron, enamel,
Pyrex or ceramic) in oven as it heats. When dough
is ready, carefully remove pot from oven. Slide your hand under
towel and turn dough over into pot. Seam side
up; it may look like a mess, but that is O.K. Shake pan once or
twice if dough is unevenly distributed; it will
straighten out as it bakes. Cover with lid and bake 30 minute,
then remove lid and bake another 15 to 30
minutes, until loaf is beautifully browned. Cool.
HINT: You may use a baking stone instead of pot. Place dough on
a pizza peel coated with corn meal, before
letting it rise, and slide onto a stone, heated to 450. Bake
about 40 min., turn once.
