No Knead Overnight Bread Recipe

Combine whole wheat and all-purpose flours, yeast, and salt in a large bowl. Stir in water using a wooden spoon until mixture forms a dough. Cover dough in bowl with plastic wrap; let stand at room temperature for 10 to 12 hours or overnight, or until doubled in size.

Rating: 5/5(2)
Calories: 110 per serving
Servings: 16

See Also: Overnight rise bread recipe Preview /  Show details

This No Knead Bread is my go-to bread recipe! It's ridiculously easy to make with just 5 basic ingredients. With a beautifully golden crust and soft and chewy crumb, it's perfect for toast, sandwiches, soups and more. Make it overnight or within 2 …

Rating: 5/5(9)
Total Time: 12 hrs 15 mins
Category: Bread
Calories: 182 per serving

See Also: Overnight artisan bread recipe Preview /  Show details

In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy, sticky, and quite loose. Cover bowl with plastic wrap. Let dough rest at …

Rating: 5/5(16)
Estimated Reading Time: 7 mins
1. In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy, sticky, and quite loose. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.
2. Dough will be dotted with bubbles and much looser/wetter than it was the day before. This is normal! Generously flour a work surface- I recommend parchment paper to make this process really simple, but you can also work on a cutting board or silicone mat and then transfer your dough to a piece of parchment before baking- and place dough on it; sprinkle it with a little more flour and very gently fold it over on itself once or twice. If your dough is super loose here, like so loose you can’t even form it into a ball, it’s more of a blob, you can generously flour so it doesn’t stick to your hands. Let rest about 30 minutes.
3. While dough is resting, preheat oven to 450 degrees. Put a covered 6- to 8-quart heavy covered pot (cast iron, enamel, ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Pick up parchment paper with dough (blow off excess flour sitting on parchment if you need to) and place directly in pot. Cover with lid and bake 35-40 minutes, then remove lid and bake another 10-15 minutes, until loaf is golden and browned.

See Also: Overnight bread recipes with yeast Preview /  Show details

Not with our easy, no-knead overnight basic bread recipe. This recipe is incredible. No kneading is needed. You just stir it together at the start of the week, then cover it and keep it in your fridge. You can have hot, fresh homemade loaves of bread coming out of the oven all week long. Better yet, this bread is so easy to make gourmet.

See Also: Recipe for overnight bread dough Preview /  Show details

Step 1 - In a mixing bowl, combine the two flours, salt and yeast, and stir to combine. Step 2 - Warm the water in a small sauce pan over medium …

Rating: 4.3/5(22)
Category: Breakfast
Servings: 1
Total Time: 45 mins

See Also: Easy overnight bread recipe Preview /  Show details

Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is …

Category: Bread Recipes
Total Time: 18 hrs 55 mins
1. Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
2. Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
3. Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.

See Also: Bread Recipes Preview /  Show details

4 Ingredients for Overnight Bread . This no knead artisan bread recipe is really simple to make. And the loaf reminds me of my homemade sourdough bread - gorgeous …

Rating: 5/5(1)
Category: Bread, Breakfast
Cuisine: Vegan
Total Time: 12 hrs 45 mins
1. In a large bowl or bread tub, mix together the flour, salt, and yeast.
2. Time to let the dough rest and do its thing.
3. The dough will be bigger and puffy now. Generously flour your work surface. Scrape the loose, sticky dough from the bowl.
4. Open the oven, using an oven mitt, remove the lid of the Dutch oven. Lift the edges of the parchment paper and place it together with the dough into the heated dutch oven (be careful NOT to touch the sides of the pan). Replace the lid.

See Also: Bread Recipes Preview /  Show details

Preparation. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. …

Rating: 5/5
Total Time: 21 hrs 30 mins
Category: Easy, Breads, Times Classics, Side Dish
1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water 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; 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.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) 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.
4. At least 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. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. 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.

See Also: Bread Recipes Preview /  Show details

Traditional overnight no knead bread (left) and faster 2-hour no knead bread (right). No Knead Bread Ingredients: The ingredients four base ingredients for these no

Rating: 4.8/5(114)
Total Time: 18 hrs 30 mins
1. Stir together the flour, salt and yeast in a large mixing bowl until combined. Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy, which is ok.)
2. Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 12 to 18 hours.
3. Transfer the dough to a well-floured surface. Fold the dough on top of itself — pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape — to form a round dough ball. (If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed.) Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top. Use your hands to shape the ball into an even circle. Lightly flour the top of the dough ball, then loosely cover it with plastic wrap or beeswrap to rest while the oven heats.
4. Place the Dutch oven inside of your oven*, then set oven to 450°F. Wait for 20-30 minutes for the oven to heat, while the dough continues to rest. (If the dough rises and spreads out more than you would like during this time, just use your hands to shape it into a tighter ball once more just before baking.)

See Also: Bread Recipes Preview /  Show details

Expert tips: sugar: There is a lot of no-knead bread recipes out there, most of them using only 3 ingredients: flour, yeast and water.While these …

Rating: 5/5(8)
Total Time: 45 mins
Category: Bread
Calories: 275 per serving
1. In a large mixing bowl, stir together flour, sugar, salt and yeast. Add water and stir just until incorporated. Do not overmix. The dough will be shaggy.
2. Cover the bowl with plastic wrap and let sit on the counter, at room temperature for 8 to 24 hours. The dough will rise and have lots of air bubbles.
3. The next day, lightly flour a piece of parchment paper. Place dough onto paper. With floured hands, shape into a ball. Cover with plastic wrap.
4. Preheat oven to 450 degrees F. Adjust rack to lower position. Place Dutch oven inside. Preheat for 30 minutes.

See Also: Bread Recipes Preview /  Show details

In a large bowl, combine flour, salt and yeast. Create a well in the center; add water. Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes. Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.

Rating: 5/5(53)
Category: Appetizer
Servings: 8
Estimated Reading Time: 3 mins

See Also: Bread Recipes Preview /  Show details

My Easy Overnight No Knead Bread Recipe was born! My method is a slightly altered version of the Girl vs Dough recipe. I am a huge fan of the Girl vs Dough and I found her recipe the easiest yet most flavourful yield. The best part? No bread machine or kneading is required! This is literally the easiest bread recipe you will ever make.

See Also: Bread Recipes Preview /  Show details

White No Knead Overnight Bread Makes 1 loaf This easy white bread recipe uses time to develop and mature the bread dough and is ideal for leaving overnight. The same method …

Rating: 5/5(1)
1. Put the flour, yeast, and salt into a large bowl and blend them together well.
2. Pour in the water and stir until everything looks craggy and lumpy.
3. Add the oil and stir into a dough.
4. Cover the bowl with a large upturned bowl or large saucepan and leave overnight (12-18 hours).

See Also: Bread Recipes Preview /  Show details

(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(404)
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.

See Also: Bread Recipes Preview /  Show details

Overnight No Knead Bread with commercial yeast Jump to Recipe Jump to Video Print Recipe This is a recipe for absolute beginners, and/or for people that don’t want to get into the trouble of making and then feeding a sourdough starter, and rather prefer using commercial yeast.

Rating: 5/5(5)
Category: Bread

See Also: Bread Recipes Preview /  Show details

In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds.

Rating: 4.3/5(19)
Author: Molly Yeh
Servings: 6
Category: Side-Dish

See Also: Bread Recipes Preview /  Show details

Recipe Tips. You CAN knead this no knead bread recipe, but it will change the texture so that it’s more like “sandwich bread” rather than crusty, artisan bread. This recipe

Rating: 4.8/5(47)
Total Time: 9 hrs
Category: Bread
Calories: 115 per serving
1. Combine flour, salt, and yeast in a large mixing bowl and stir to combine.
2. Add water and mix well. The dough will be hard to stir and shaggy, not smooth like traditional bread dough.
3. Cover with a towel and let rise overnight, 8 to 18 hours. The sticky dough will bubble and rise.
4. When you’re ready to make bread, flour your hands and your working surface and turn the dough out. Without kneading the dough, gently form it into a ball. Cover with a towel and allow to rest for one hour.**

See Also: Bread Recipes Preview /  Show details

Please leave your comments here:

Related Topics

New Popular Recipes

Frequently Asked Questions

How to make quick and easy no knead bread?

Key Steps for No-Knead Bread

  • Make a wet shaggy dough. This bread can be mixed entirely by hand — just don’t expect a bouncy ball of bread dough. ...
  • Give it a long rise. A long rise is required for no-knead bread (although you can try our no-knead bread in a hurry in a pinch) with most recipes calling ...
  • Shape on parchment paper into a tight ball. ...
  • Bake in a Dutch oven. ...

How to make the easiest no knead challah bread?

Making the Dough (25 minutes + 2 hours proving)

  • Warm the water to 115 F.
  • Place the bread flour in a large mixing bowl and add the salt and yeast on opposite sides of the bowl, stirring in each one with your finger. ...
  • Gradually add the warm water as you mix on low speed with the paddle attachment of a stand mixer (or by hand), trickling in a little at a time to ...

More items...

How do you make bread without a bread machine?

  • Dissolve yeast with sugar in warm water (110-115 degrees)
  • Mix vegetable oil and salt together
  • Add the yeast mixture to the oil mixture
  • Add 4 cups bread flour to the yeast mixture and stir until mixed well
  • Put the dough on the counter and dust with bread flour
  • Knead the bread flour into the dough

More items...

What is the best homemade bread recipe?

How To Make the best homemade bread you will ever eat

  1. Add yeast water and mix well,add tempered water as needed to get a slightly wet though. a stand mixer with dough hook works great for this.
  2. Cover and let rise until double, approximately 30 minutes.
  3. Turn out on floured board and knee for about five minutes until Dough begins to gets Stiff. ...
  4. Place small pan of water in the lowest part of your oven. ...

More items...

Most Popular Search