No Knead bread

Try this recipe. It is great if you like the chewy
great crusted big holes style bread like ciabatta and foccacia;
Two important things to remember.
Resist all temptation to add more flour--this dough is truly supposed to look like that!!--Truly no Knead--(you couldn't knead it if you wanted to)
Secondly the whole reason why this works is due to dropping this dough into a blazing hot cast iron pot or cloche and
quickly covering.

PS. I increased the salt to 2 teaspoons--more flavor

I also used a silpat and parchment instead of the towel be cause of the stickiness of the dough
I also used regular rice flour (not glutenous)for dusting instead of wheat bran (personal taste).

Lastly, if you like tender soft crumbed bread this is not the recipe for you.

Here is a really good site with videos and variations on the no knead recipe as well as how to make, maintain and store, even freeze your own starter.

Variations include Cranberry- Pecan, Seeded Sourdough, and Parmesan-Olive

http://www.breadtopia.com/no-knead-recipe-variations/

Happy baking
Susie

This is very cute and will put a smile on your face!
Just scroll down the page till the video.
http://www.breadtopia.com/

April 14, 2007
The Greatest Baking Video of All Time

Two interesting recipes one for a cinnamon raisin bread and another for a caraway beer bread both no knead--
I have not tried them but they look good.

Slow-Rise, No-Knead Cinnamon-Raisin Bread

The Washington Post, November 28, 2007

    * • Cuisine: American
    * • Course: Bread

Summary:

This bread involves far less muss and fuss than old-fashioned yeast breads and is flexible enough to fit into most schedules. The essential long, slow first rise (never skimp on the minimum 12 hours, or the second rise will take much longer than it should) can proceed completely unattended during the workday or night.

Because this method skips the traditional, slightly tricky step of combining the yeast with water of a specific temperature, it’s very reliable. Even those new to yeast baking can succeed on the first try. The loaf is attractive, homey and sweet, but not overly so. It’s great for breakfast or brunch and makes a fine gift. It’s best simply sliced and served warm.

It will keep at a cool room temperature for up to 3 days. Freeze for longer storage. Reheat, wrapped in foil in a low oven (or wrapped in paper toweling on low power in the microwave), before serving.

Note that because of the weight of the cinnamon and raisins in the dough, the second rise will take longer than for most other slow-rise yeast loaves.

Makes 1 large loaf (12 to 16 slices)

Ingredients:
For the first stage

    * • 3 1/4 cups (generous 1 pound) flour
    * • 1 1/4 teaspoons salt
    * • 1/8 teaspoon "rapid rise," "quick rise," "bread machine" or "instant" yeast
    * • 1 3/4 cups room-temperature water
    * • Corn oil or other flavorless vegetable oil for brushing dough top

For the second stage

    * • 4 1/2 tablespoons unsalted butter, melted
    * • 1/2 cup sugar
    * • 1 large egg, at room temperature
    * • 2/3 cup dark seedless raisins
    * • 2/3 cup (3 1/3 ounces) flour
    * • 6 1/2 tablespoons sugar combined with 1 1/2 tablespoons ground cinnamon

Directions:

For the first stage: Thoroughly combine the flour, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon. Add the water, stirring vigorously until evenly incorporated; the mixture may be stiff. Scrape down the sides of the bowl with a greased flexible spatula. Drizzle the dough top with about 1/2 teaspoon of oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough surface and up sides of the bowl. Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours

For the second stage: Use a fork to beat together 4 tablespoons of the melted butter and the sugar in a medium bowl until well blended. Beat in the egg and raisins until incorporated; let stand for 5 minutes. Vigorously stir the butter mixture into the dough until the dough deflates and the ingredients are evenly incorporated; the dough will seem rubbery. Vigorously stir the flour into the dough until thoroughly incorporated. Lightly stir in about 2/3 of the cinnamon-sugar mixture; streaks should remain. (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired. Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.)

Generously grease a very large loaf pan (9-by-5-inch or other 1 3/4- to 2-quart pan) or coat thoroughly with nonstick cooking oil spray. Turn out about a third of the dough into the pan. Smooth the surface with a greased flexible spatula. Sprinkle about half of the remaining cinnamon sugar mixture over the surface. Repeat with another third of the dough, then sprinkle with all but 1/2 tablespoon of the remaining cinnamon sugar. Add the remaining dough, then smooth the surface with a flexible spatula. Drizzle the remaining 1/2 tablespoon of melted butter over the top. Use a pastry brush or your fingertips to spread the butter over the surface until the surface is evenly coated and looks smooth. Sprinkle the remaining cinnamon-sugar over the top. Cover the pan with plastic wrap.

For a “regular” rise: Let rise at room temperature for 1 1/4 to 1 3/4 hours or until the dough nearly reaches the pan rim. (The time will vary considerably depending on the temperature of the room and the length of the first rise.) Remove the plastic wrap; let stand until the dough rises 1/4 inch above the rim.

For a “quick” rise: Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven. Microwave for 2 minutes, until the water almost boils. Put the loaf in the microwave oven as far from the water as possible. Let it rise 30 to 50 minutes or until the dough nearly reaches the pan rim. Gently remove the plastic. Continue the rise until the dough top is 1/4 inch above the rim.

For baking: Position an oven rack in the middle third of the oven; preheat to 400 degrees. Gently transfer the pan to the oven; jarring can cause deflating. Bake for 35 to 45 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger. (If the top begins to brown too rapidly, cover with aluminum foil for the last 15 to 20 minutes of baking.) Transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen. Transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.

Recipe Source:

From cookbook author and expert baker Nancy Baggett.

189 calories, 2g fat, 1g saturated fat, 16mg cholesterol, 188mg sodium, 40g carbohydrates, 1g dietary fiber, 4g protein.
Tested by Emily Messner for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.
© 2007 The Washington Post Company
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Slow-Rise, No-Knead Rustic Caraway-Beer Bread

The Washington Post, November 28, 2007

   

Summary:

Excellent served along with many cheeses, smoked meats and hearty stews, this full-bodied but not heavy bread tastes much like traditional rye breads containing caraway seeds. However, because rye flour can be hard to find, whole-wheat flour may be used in its place; most people won’t detect the substitution. They are not likely to notice the beer in the recipe, either. It simply adds a little extra yeasty, malty aroma and gives the bread flavor more depth. If you have a coarse crystal salt on hand, it makes a nice garnish for the loaf top, but the bread is fine without it, too.

To quickly “flatten” the beer, stir or whisk it until the head subsides.

The bread will keep at room temperature for 48 hours. To retain the crisp crust, store it in a paper bag; for a softer crust, store in a resealable plastic food storage bag. Freeze for longer storage.

Makes 1 large loaf (12 to 16 slices)

Ingredients:
For the first stage

    * • 3 cups (15 ounces) flour, preferably unbleached
    * • 1 cup (5 ounces) whole-wheat flour or rye flour
    * • 1 1/2 tablespoons caraway seeds
    * • 1 tablespoon unsweetened cocoa powder, preferably Dutch-process, sifted after measuring
    * • 1 1/2 teaspoons salt (use a generous 1 1/2 teaspoon if omitting the crystal salt garnish)
    * • 1/4 teaspoon "rapid rise," "quick rise," "bread machine" or "instant" yeast
    * • 2 tablespoons corn oil or canola oil, plus more for coating the dough top
    * • 12 ounces beer, flat and at room temperature
    * • 2 1/2 tablespoons molasses stirred into 2/3 cup room-temperature water

For the second stage

    * • About 1/2 teaspoon corn oil for coating the dough top
    * • 1/2 teaspoon caraway seeds, for garnish
    * • 1/4 teaspoon coarse salt (optional)

Directions:

For the first stage: Thoroughly combine the flours, caraway seeds, cocoa powder, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon. Add the oil, beer and molasses-water mixture, vigorously stirring until very well blended and all bits of flour have been fully incorporated. The mixture may seem stiff at first; just keep stirring. Use a greased flexible spatula to scrape down the sides of the bowl. Drizzle the dough top with about 1/2 teaspoon oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough surface. Tightly cover the bowl with plastic wrap. Set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.

For the second stage: Generously coat a 2-quart or slightly larger souffle dish or deep-sided, flat-bottom ovenproof casserole (or similar-size heavy, all-metal saucepan) with nonstick cooking oil spray. (If necessary, check the volume by filling the container with water and measuring it.) Turn out the dough into the dish. Drizzle about 1/2 teaspoon oil over the top. Spread it out with a pastry brush or fingertips to completely coat the dough surface. Sprinkle the loaf top with the caraway seeds, pressing them down slightly with the fingertips. Sprinkle the coarse salt, if using. Using a sharp paring knife, cut a deep X in the center top of the loaf. Tightly cover the bowl with plastic wrap.

For a “regular” rise: Let stand at room temperature for 1 1/2 to 2 hours or until the dough has doubled in bulk. (The time will vary considerably depending on the temperature of the room and the length of the first rise.) If the dough nears the plastic, remove the plastic.

For a “quick” rise: Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven. Microwave for 2 minutes, until the water almost boils. Put the loaf in the microwave oven as far from the water as possible. Let rise for 1 to 1 1/2 hours or until the dough has doubled in bulk. If the dough nears the plastic, remove the plastic.

For baking: Position an oven rack in the middle third of the oven; preheat to 425 degrees. Gently transfer the pan to the oven; jarring can cause deflating. Bake on the middle rack for 30 to 40 minutes or until the loaf is well-browned on top and sounds hollow when thumped. Remove to a wire rack; let cool for several minutes. Run a knife around the loaf to loosen, then remove from the pan. Let cool thoroughly on a wire rack before cutting or storing in an airtight container. Cut the loaf crosswise or into wedges, as desired.

Recipe Source:

From cookbook author and baking expert Nancy Baggett.

149 calories, 2g fat, n/a saturated fat, n/a cholesterol, 221mg sodium, 27g carbohydrates, 2g dietary fiber, 4g protein.
Tested by Emily Messner for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.
© 2007 The Washington Post Company