King Arthur No Knead Bread Recipe

Place the bread in a cold oven, and set the temperature to 450°F. Bake the bread for 50 minutes, then remove the lid and continue to bake for another 5 to 10 minutes, until it's deep brown in …

Rating: 4.6/5(86)
Total Time: 11 hrs 10 mins
Servings: 1
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Mix the dough ingredients in a large bowl to make a sticky dough.
3. Or beat in a stand mixer for 3 minutes., Cover with plastic wrap, and let rest at room temperature overnight, or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl., Turn the dough onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker, or 9" to 10" round lidded baking crock.
4. Our bread baking crock and bread pot are both good choices., Place the dough in the lightly greased pan, smooth-side up., Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger., Just before baking, spritz or brush the dough with water and sprinkle with about 1 tablespoon Everything topping over the dough.

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(If you're using a pain de mie pan, leave the lid off.) Reduce the oven temperature to 450°F and bake the bread for 45 minutes. Remove the cover of the baker and bake the bread for 10 to …

Rating: 4.8/5(408)
Total Time: 12 hrs 35 mins
Servings: 1
Calories: 160 per serving
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all the ingredients in a large mixing bowl, or a large (6-quart) food-safe plastic bucket., Mix and stir everything together to make a sticky, rough dough.
2. If you have a stand mixer, beat at medium speed with the paddle attachment for 30 to 60 seconds.
3. If you don't have a mixer, just stir with a big spoon or dough whisk until everything is combined., Leave the dough in the bucket or 6-quart bowl, cover it with the bucket’s lid or a piece of plastic wrap, and let it rise for 1 hour., Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour., Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour.
4. Then, place the bucket or bowl in the refrigerator, and let the dough rest for at least 8 hours (or up to 48 hours)., When you're ready to make bread, turn the dough out onto a well-floured work surface, and shape it into a rough ball.

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For great no-knead recipes using whole grains and healthy ingredients, check out Jeff Hertzberg and Zoë François' Healthy Bread in Five Minutes a Day. And, if you're someone who likes to "bake metric" - Jeff and Zoë's original best-seller, Artisan Bread in Five Minutes a Day , is now available in a British version, featuring metric measurements.

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Cover and let rest for 20 minutes. Preheat the oven to 375°F with a rack in the center. Lightly grease a 9” x 5” loaf pan. Working from the center outward, gently stretch one of the pieces of dough into an 8” x 11” rectangle. Spread half the filling over the rectangle, leaving 1” bare along one of the short sides.

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3 cups lukewarm water. 6½ to 7½ cups Unbleached All-Purpose Flour. 1 tablespoon kosher salt. 1½ tbsp. instant yeast. ¼ cup milk for brushing. Procedure. The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till

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Read the King Arthur Flour recipe for "No Knead" Bread discussion from the Chowhound Home Cooking, Bread food community. Join the discussion today.

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No-Knead Sandwich Bread. To make sandwich bread, multiply the recipe below by 1.5 and bake the bread in two buttered 8.5×4.5-inch loaf pans. Made with half all-purpose flour and half King Arthur Sprouted Wheat Flour, these seed-coated sandwich loaves (pictured above) have a soft and light crumb. I really like KAF’s sprouted wheat flour, which is made from white …

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3 cups lukewarm water. 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*. 1 tablespoon salt. 1 1/2 tablespoons instant or active dry yeast. * See "tips" below. 24 ounces lukewarm water. 2 pounds King Arthur Unbleached All-Purpose Flour*. 1/2 ounce salt. 1/2 ounce instant or active dry yeast.

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In November 2006, the food writer Mark Bittman published a bread recipe in the New York Times that shook the world of bread bakers. The recipe, originally created by Jim Lahey of the Sullivan Street Bakery in Manhattan, was a no-knead bread that promised what many thought to be impossible: A crusty bread that is made with only 4 ingredients (flour, …

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Feel free to substitute your favorite flour (even bread flour can be used in this no-knead recipe), but I’ve gotten the best taste out of King Arthur. This no-knead recipe doesn’t require a lot of equipment or ingredients, making it easy to put together the night before you want a …

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No Knead 100% Whole Wheat Bread from King Arthur Flour I tried a recipe for whole wheat bread last week in my bread machine, but it turned out not to taste that great. So this week I made some in the oven and tried a different recipe.

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King Arthur No Knead Whole Wheat Bread. the recipe reminds me vaguely of Ballymaloe Bread (from the Irish cooking school Ballymaloe). Ballymaloe bread uses molasses (or treacle across the pond) and is a one-rise in the pan bread, 100% WW, and just stirred with a …

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Find calories, carbs, and nutritional contents for King Arthur - No-Knead Crusty White Bread and over 2,000,000 other foods at MyFitnessPal

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No Knead Bread (Overnight Method) - Okonomi Kitchen tip okonomikitchen.com. Make it overnight or within 2 hours, both options included! Scale Ingredients Traditional Overnight Method 2 cup s + 3 tbsp (300g) bread flour 1 cup minus 1 tbsp (225ml) warm water (95°F/35°C) 1/4 (1 g) active dry yeast 1/2 tsp ( 3 g) salt 1/2 tsp ( 3 g) sugar Faster Method (2-2.5 hours) 2 cup s + 3 …

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No-Knead Harvest Bread The satisfying flavor of crackly-crusted artisan bread is made even better when it contains our custom blend of jewel-like dried fruits. This loaf is an ideal partner for your next cheese board. 3 ¼ cups (390g) King Arthur Unbleached Bread Flour 1 cup (113g) King Arthur 100% Whole Wheat Flour 2 teaspoons (12g) salt

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Frequently Asked Questions

What does king arthur flour need to make bread?

King Arthur Flour. Water. SAF yeast. Salt. That's all it takes to make the crackly-crusted, chewy, light-textured, DELICIOUS bread pictured above. Just stir up a bucket of dough, and stick it in the fridge. That's right, stir; no need to knead. Want some bread? Grab a handful of chilled dough, plop it onto a piece of parchment. Let it rise.

How to bake no knead bread?

Have 1 cup of hot water ready to go. When you're ready to bake, dust the loaves with flour. Then take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2” deep. The bread may deflate a bit. That's OK, it'll pick right up in the hot oven. 6. Bake your no-knead bread.

How long does it take to make artisan bread without kneading?

It takes just 5 minutes to put it together with no kneading! This no-knead artisan bread recipe will make 3 or 4 loaves of delicious rustic homemade bread! Start with tap water at about 100 degrees (body temperature), make sure the water is not too hot it will kill the yeast.

What is a no knead bread?

The recipe, originally created by Jim Lahey of the Sullivan Street Bakery in Manhattan, was a no-knead bread that promised what many thought to be impossible: A crusty bread that is made with only 4 ingredients (flour, yeast, salt, and water) baked in a dutch oven (heavy bottom cast iron skillet with a lid) without the need for kneading.

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