KosherEye
<<< o >>> Kosher Food Blogger’s Conference and KosherFeast <<< o >>> Rosh Hashanah Stars - 2014/5775 <<< o >>> Introducing Herzog “Variations” <<< o >>> Sifted <<< o >>> Braciole. . . My Way <<< o >>> The Jewish Year by Artist Carly Q <<< o >>> KosherFeast 2014 <<< o >>> Rosh Hashanah Wine Picks <<< o >>> WÜSTHOF - A Cut Above <<< o >>> DIY Professional Baker's Grease <<< o >>>
Bookmark and Share
No Knead Bread PDF Print E-mail

KosherEye.com

nokneadbread1
                                           Photo: Lynn Teichman

by Lynn Teichman
Runner Up Winn
er
Red Star PLATINUM Yeast Sampling/Baking Competition

We are delighted to share the Runner Up winning recipe (one of two Runner Up winning recipe selections) from the Red Star PLATINUM Yeast Sampling/Baking Competition, No Knead Bread. A perfect bread to make! Mix it before you go to sleep...bake it anytime the following day! It always, ALWAYS turns out PERFECT! *Read Lynn's comments on her experience on baking with Red Star PLATINUM Yeast below.

Ingredients:

2  cups white flour
1  1/2 cups whole wheat flour
1/2 teaspoon Red Star PLATINUM yeast
2 tablespoons flax seed meal
1/2 teaspoon brown sugar
2 teaspoons olive oil
1 3/4 cups water
1 teaspoon dried rosemary (or your favorite spice) sesame, anise, nigella seeds

Directions:

Step 1:
In a large bowl,  combine dry ingredients. Stir in water and olive oil (I add olive oil for the flavor and scent).  Dough will be wet and sticky. Cover with plastic wrap. Let the dough rest at room temperature for 12 to 24 hours.

nokneadbread4
                               Photo: Lynn Teichman

Step 2:
Turn dough out on lightly floured counter or workspace. Fold dough over on itself one or two times. Cover dough lightly with plastic wrap and let rest for 15 minutes.

I shape the dough one of two ways. Use flour to keep it from sticking to your hands and surfaces, or wet your hands. Either way will work. Work quickly and shape dough into a ball. Dust a tea towel with either flour, cornmeal or sesame seeds (or any combinations). Place dough seam side down onto the towel, dust it again to prevent sticking. Cover with another towel and let the dough rise for about 2 hours. It should have doubled in volume.

nokneadbread6
                                Photo: Lynn Teichman

About a half hour before the dough has completed rising, heat oven to 450 degrees. Place a medium sized (4 quart), heavy cast iron pot in the oven with the lid on. Preheat the pot for 30 minutes. When dough is ready (BE CAREFUL –  POT AND LID ARE VERY HOT).  Take out the pot and carefully hold the dough with your hands under the towel and flip it into the hot pot (the seam side will now be up). Do not worry if it doesn't look perfect. If you like, put seeds on the dough. I add sesame, anise and nigella seed (nigella – sometimes called kalonji, black cumin or black onion.)

Cover and bake with lid on for 30 minutes; remove the lid and bake about 15–20 minutes more, the loaf should now be beautifully browned and inviting.

Individual Loaves:
Follow above steps 1 & 2 .

Cut the dough into 2 or 3 loaves. Shape the dough with wet hands by making a ball shape and pulling the dough towards the outside, tucking it under. Do this a few times, shaping it into an oval–like shape. The dough will be sticky and wet, but with wet hands, it forms a loaf quite easily. Let dough rise for about an hour or until doubled.

About a half hour before dough has completed rising, heat oven to 450 degrees. Place a pan of water in the bottom of the oven, filling it with water about 1/2 – 3/4 full. The water creates steam, giving the bread an incredible hard and tasty crust.

nokneadbread2
                        Photo: Lynn Teichman

You may find that your bread dough has flattened. The secret to a beautiful shaped loaf is to fold the dough (before baking) back into itself. Use a wet plastic bowl scrapper to do the trick. Place it under the loaf and lift it, folding it back on to the top of the loaf. This makes a higher and perfectly shaped loaf.

nokneadbread3
                       Photo:  Lynn Teichman

Spray the dough with water and sprinkle with seeds...sesame, anise and nigella.

Be careful putting the pan into the oven. With the water in the oven, a great amount of steam is produced. Bake for about 30–35 minutes (for three loaves). The crust will be hard and beautifully browned. Let it cool and enjoy!

nokneadbread5
                                        Photo:  Lynn Teichman

Notes:

Yield: 1 large loaf or 3 individual loaves

nokneadbread7Lynn's Comments on baking with Red Star PLATINUM Yeast:
This is my first time using Red Star PLATINUM Yeast. What amazed me was how quickly my dough started to "bubble" without first proofing the yeast! As soon as I added water to my dry ingredients, the PLATINUM yeast came alive. If you were in my kitchen the smell was incredible and the taste? Perfection!
                       



                            Photo:: Lynn Teichman

Add a comment
 
<< Start < Prev 11 12 13 14 15 16 17 18 19 20 Next > End >>

Page 13 of 49
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3