Best Cooks Illustrated Almost No Knead Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ALMOST NO-KNEAD BREAD 2.0



Almost No-Knead Bread 2.0 image

From Cook's Illustrated. This recipe is AMAZING, and sooo easy too! Time does not include Rising Time -- approximately 18 hours, and Cooling Time -- approximately 2 hours. Also makes wonderful whole wheat bread!

Provided by Galley Wench

Categories     Breads

Time 1h

Yield 1 Large Round Loaf

Number Of Ingredients 7

3 cups unbleached all-purpose flour, plus additional for dusting work surface (15 ounces) or 3 cups for whole wheat use 2 cups unbleached all-purpose flour and 1 cup whole wheat flour
1/4 teaspoon fast rise yeast
1 1/2 teaspoons sea salt
7 ounces room temperature water
3 ounces beer
1 tablespoon white vinegar
2 tablespoons honey

Steps:

  • Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
  • Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
  • Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
  • Transfer dough to lightly floured work surface and knead 10 to 15 times.
  • Shape dough into ball by pulling edges into middle.
  • Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
  • Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
  • About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
  • Carefully remove pot from oven and remove lid.
  • Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
  • Cover pot and place in oven.
  • Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
  • Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
  • Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Nutrition Facts : Calories 1537.1, Fat 3.7, SaturatedFat 0.6, Sodium 3506.2, Carbohydrate 324.4, Fiber 10.4, Sugar 35.6, Protein 39.7

ALMOST NO-KNEAD BREAD WITH OLIVES, ROSEMARY, AND PARMESAN



Almost No-Knead Bread With Olives, Rosemary, and Parmesan image

Another great version of Cook's Illustrated Almost No-Knead Bread. Makes an unbelievable loaf of bread! An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. Because of the high temperature required besure the pot (and lid) can handle the heat. You may have to improvise a new handle on the lid. I've also used my Romertofp clay baker and had wonderful results. This bread is so good, I'm tempted to invest in a La Cloche.

Provided by Galley Wench

Categories     Yeast Breads

Time 18h10m

Yield 1 round-loaf

Number Of Ingredients 11

3 cups unbleached all-purpose flour, plus additional for dusting work surface (15 ounces)
1/4 teaspoon fast rise yeast
1 1/2 teaspoons table salt
4 ounces finely grated parmesan cheese
1 tablespoon minced fresh rosemary
3/4 cup water, plus
2 tablespoons water, at room temperature
1/2 cup chopped green olives (pitted)
1/4 cup mild-flavored lager beer, plus
2 tablespoons mild-flavored lager beer
1 tablespoon white vinegar

Steps:

  • Whisk together flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, olives, beer, and vinegar.
  • Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (The dough will be very wet.).
  • Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
  • Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
  • Spray paper with nonstick cooking spray.
  • Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
  • Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
  • Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. (I've also retarded the rising by placing dough in the refrigerator for up to 12 hours.).
  • About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
  • Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
  • Carefully remove pot from oven and remove lid.
  • Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
  • Cover pot and place in oven.
  • Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
  • Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
  • Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Nutrition Facts : Calories 2136.5, Fat 46.6, SaturatedFat 21.6, Cholesterol 99.8, Sodium 6297.5, Carbohydrate 308.8, Fiber 12.8, Sugar 2.5, Protein 85.4

NO-KNEAD BREAD



No-Knead Bread image

Provided by Jim Lahey

Categories     Bread     Bake     Kid-Friendly     Small Plates

Yield One 10-inch round loaf; 1 1/4 pounds

Number Of Ingredients 7

3 cups (400 grams) bread flour
1 1/4 teaspoons (8 grams) table salt
1/4 teaspoon (1 gram) instant or other active dry yeast
1 1/3 cups (300 grams) cool water (55 to 65 degrees F)
Wheat bran, cornmeal, or additional flour, for dusting
Special equipment:
A 4 1/2- to 5 1/2-quart heavy pot

Steps:

  • 1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise-fermentation-is the key to flavor.
  • 2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
  • 3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
  • 4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 1/2-5 1/2 quart heavy pot in the center of the rack.
  • 5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution-the pot will be very hot.) Cover the pot and bake for 30 minutes.
  • 6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.

Related Topics