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The Climbing Club :: View topic - No-Knead Bread
The Climbing Club
http://students.washington.edu/climb/forum/

No-Knead Bread
http://students.washington.edu/climb/forum/viewtopic.php?f=41&t=4066
Page 1 of 1

Author:  Ethan Welty [ Mon Jan 28, 2008 4:25 pm ]
Post subject:  No-Knead Bread

No-Knead Bread

YIELDS: One 1-1/2 pound loaf
TIME: About 1½ hours plus 14-20 hours rising

INGREDIENTS
3 CUPS all-purpose or bread flour, more for dusting
1/4 TSP instant yeast
1-1/2 TSP salt
1-1/3 CUPS water
1/3 CUP sunflower or olive oil

DIRECTIONS
1. In a large bowl combine flour, yeast and salt. Add the water and oil, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Loosely cover with cotton towel and let rise for 2 hours.

3. A half-hour before dough is ready, heat oven to 450 degrees. 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 and place the dough inside, seam side up, using the towel to transport it to the overn if necessary. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

EXTENSIONS
Yeast - I usually kick start the yeast by putting them in a small dish with warm tap water and feeding them some sugar before mixing them in.

Extras - You can add more ingredients to the bread by mixing them in with the flour, or coating the outside of the dough before baking. Sunflower seeds, cornmeal, rock salt, walnuts, roasted garlic cloves, sun dried tomatoes, artichoke hearts, pesto, rosemary, etc. Make sure to use less oil if you are adding oily ingredients.

Herbal Infusions - For more success with rosemary and other herbs, boil them in the water for 5 minutes, turn off heat and cover for 5 minutes. Let cool and add water if too much boiled off.

Purple Walnut Bread - Something in walnuts reacts with the dough and slowly makes it turn purple. Achieving a fully colored loaf is difficult. It seems to work best with wetter dough and a long sitting time. Your best bet is to let the dough - without yeast - sit for 18 hours, then mix in yeast and wait another 18 hours.

----
Adapted and expanded from the no-knead bread recipe published in the .

Author:  Ian Derrington [ Wed Mar 05, 2008 12:39 pm ]
Post subject: 

sweet extensions to this recipe. I found you can change the flours (rye, whole wheat, etc...) also to make denser loafs that are better for packing. Make sure you have a good dutch oven for the best results!

Author:  Ethan Welty [ Thu Mar 27, 2008 10:16 am ]
Post subject: 

Fig Bread

Credit for this extension goes to Joan Richoz, a family friend from Whistler, BC, a great cook who has taken this bread recipe to new heights. The fig bread is the no-knead recipe, with:

2 CUPS whole wheat flour
1 CUP spelt flour
2 TBS crushed anise seed
1 CUP chopped figs

I tried it last night and it is divine.

Author:  Ian Derrington [ Mon Mar 31, 2008 8:08 pm ]
Post subject:  Honey Cranberry Orange bread

Honey-Orange bread
2 cp bread or all purpose flour
1 cp wheat flour
~1/2 tsp yeast
3/4 tsp salt
2 med orange's zest (~2 tbsp)
3/4-1 cp chopped craisins

1 3/8 cp warm h20
1/4 cp honey

Mix ingredients in bowl. Make sure dough is shaggy and sticky (might add ~1 tbsp more h20). Cover with seran wrap. Wait ~10 hrs with dough sitting in ~65 deg tremp. Turn on oven, with dutch oven or equivalent inside to 450 degrees. When preheated put some whole oats on the bottom of the dutch oven, to prevent sticking. Push some oats on the top of the bread as well and put in the oven. Bake 30 minutes covered. 10-15 minutes uncovered. If you want crispy crust don't pack it away for ~2 hrs.

Author:  Ian Derrington [ Mon Mar 31, 2008 8:13 pm ]
Post subject:  Maple Strawberry bread

2 cp bread or all purpose flour
1 cp wheat flour
~1/2 tsp yeast
3/4 tsp salt
1 cp chopped dried strawberries

1 3/8 cp warm h20
1/4 cp maple syrup.

Same preparation as honey-cranberry orange bread. Push the strawberries ending up on the outside of the dough to the inside, or they get a little carmalized. My fav dessert or peanut-butter sandwich bread (no jelly needed!).

Author:  Ian Derrington [ Mon Mar 31, 2008 8:16 pm ]
Post subject:  Hearty nut-bread

3 cp wheat flour
~1/2 tsp yeast
3/4 tsp salt
3/4 cp pumpkin seeds/pepitas (unsalted!)
3/4 cp sunflower seeds (unsalted!)
1 large tsp sugar

1 5/8 cp warm h20

For this one I let it sit a little bit longer, maybe 18 hrs. Before baking I cover the outside with oats and crystal salt. Otherwise it is the same as my other recipes. It is nice and dense...

Author:  Michelle H [ Tue Apr 15, 2008 5:22 pm ]
Post subject: 


Author:  Ian Derrington [ Sun Apr 20, 2008 8:35 am ]
Post subject:  No Knead white-chocolate cherry bread.


Author:  Ian Derrington [ Thu May 22, 2008 9:36 am ]
Post subject:  Sesame Sunflower Bread

So this is with the larger batch size
Base: 2 cp White, 2cp wheat flour, ~1tsp yeast, ~1tsp salt , 2 cups H20
Additional Ingredients: ~3 tsp toasted sesame seeds, ground with mortar and pestle. 1/8 cp sesame oil. ~1/2+ cup sunflower seeds

Mix ingredients in bowl. Cover with seranwrap. Let sit 24-48 hours compressing it down once or twice. Bake @ 450 degrees covered, for 30 min, and uncovered for 7 min. Cool before storing.

Author:  Jackie Allen [ Tue Oct 14, 2008 3:24 pm ]
Post subject: 

Breadmaster Ian: you should post that chocolate cherry bread you brought to Mazama!

Author:  Ian Derrington [ Thu Oct 16, 2008 3:04 pm ]
Post subject: 

no worries Jackie, it will be up shortly!

Author:  Ian Derrington [ Thu Oct 16, 2008 11:17 pm ]
Post subject:  Cherry Chocolate Bread

Ok: here it goes. Keep in mind these are just the ingredients I had in my cupboard...

Wisk together thoroughly:
2 cp wheat flour
1 cp all purpose white
1 cp bread flour
~1/3 cp cocoa powder
1/2 tsp salt
1/2-1 tsp yeast
1/2 cp white chocolate chips (more = better)
1 cp chopped dried cherries (more = better)
1/2 cp chopped walnuts (more = better)

Add:
1/4-1/2cp honey or mild-flavor molasses
1 7/8 cp water
Mix. Add 1 tbsp wateruntil all the dough is sticky and shaggy (and there is no dry-flour bits).

Cover with seran-wrap for ~8-16 hrs.
Preheat oven to 455 deg with a dutch-oven or equivalent (pot with lid that you don't plan on cooking on the stove with) inside.
Sprinkle flour on dutch oven, add the dough.
Cook 45 minutes Covered, and 5 minutes uncovered, or until you can stick a utensil into the center and no dough comes out.

You can make it into a delicious mountain meal by adding 1/2 cp whey or soy protein powder and a little bit more water...

If you make it, you must share... or at least let me know that it turned out well.

Author:  Jackie Allen [ Mon Oct 20, 2008 7:24 pm ]
Post subject: 

Thanks! I'm going to make it this weekend!

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