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R&R: No Knead Harvest Bread. OMG! A Must Try Recipe!
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OMG, This is the perfect recipe for all the yeast challenged people on the BB. It is marvelous and so darn easy!!! No mixer required and no kneading! I mixed this up last night and baked it this morning. We've already eaten half the loaf! I've already mixed up two more batches of this too. I'm going to split the dough in half and bake each half in a covered pyrex casserole to give to my step-daughter and one for her mom, so she can take it back home tomorrow. My SDD is an adult and lives in a different city from her mom, that is why the two smaller loaves.
I did bake this at a lower temperature, about 395ºF. because the covered bowl I was using could only take temperatures of up to 400ºF. and that worked out fine. I baked it as the recipe described for the same amount of time. I can't imagine what it would have been like at 55ºF. higher for the same baking time.
I used 3/4 cup chopped apricots and 1/2 cup dried cranberries instead of the white raisins and higher amount of cranberries. I also omitted the nuts from the inside and sprinkled sliced almonds on top of half the loaf because my children don't like nuts. I loved the flavor the almonds gave. The bread isn't super sweet as it has no added sugar, just the sweetness from the dried fruit and that is plenty.
If you are yeast challenged you have to try this! If you are a professional bread baker you also have to try this.
I just can't stop raving about this bread! Tria, thank you for this exceptional recipe!
chefly
No-Knead Harvest Bread
Plan ahead for this easy bread—an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a long stoneware baker.
o 3 1/4 cups King Arthur Unbleached All-Purpose Flour
o 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
o 2 teaspoons salt(1-1/2 tsp.)
o 1/2 teaspoon instant yeast
o 1 3/4 cups cool water
o 3/4 cup dried cranberries (1/2 cup)
o 1/2 cup golden raisins (3/4 cup chopped apricots)
o 1 cup coarsely chopped walnuts (omitted, but sprinkled top of dough with sliced almonds)
Directions
1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out 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.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with a finger. Just before baking, make several slashes to allow for expansion.
7) Place the bread in the cold oven. Set the oven temperature to 450°F.(actual temp of my oven was 395º. F.)
8) Bake the bread for 45 minutes (yes), then remove the lid and continue to bake for another 5 to 10 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing
R&R: No Knead Harvest Bread. OMG! A Must Try Recipe!
Reply Contact
OMG, This is the perfect recipe for all the yeast challenged people on the BB. It is marvelous and so darn easy!!! No mixer required and no kneading! I mixed this up last night and baked it this morning. We've already eaten half the loaf! I've already mixed up two more batches of this too. I'm going to split the dough in half and bake each half in a covered pyrex casserole to give to my step-daughter and one for her mom, so she can take it back home tomorrow. My SDD is an adult and lives in a different city from her mom, that is why the two smaller loaves.
I did bake this at a lower temperature, about 395ºF. because the covered bowl I was using could only take temperatures of up to 400ºF. and that worked out fine. I baked it as the recipe described for the same amount of time. I can't imagine what it would have been like at 55ºF. higher for the same baking time.
I used 3/4 cup chopped apricots and 1/2 cup dried cranberries instead of the white raisins and higher amount of cranberries. I also omitted the nuts from the inside and sprinkled sliced almonds on top of half the loaf because my children don't like nuts. I loved the flavor the almonds gave. The bread isn't super sweet as it has no added sugar, just the sweetness from the dried fruit and that is plenty.
If you are yeast challenged you have to try this! If you are a professional bread baker you also have to try this.
I just can't stop raving about this bread! Tria, thank you for this exceptional recipe!
chefly
No-Knead Harvest Bread
Plan ahead for this easy bread—an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a long stoneware baker.
o 3 1/4 cups King Arthur Unbleached All-Purpose Flour
o 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
o 2 teaspoons salt(1-1/2 tsp.)
o 1/2 teaspoon instant yeast
o 1 3/4 cups cool water
o 3/4 cup dried cranberries (1/2 cup)
o 1/2 cup golden raisins (3/4 cup chopped apricots)
o 1 cup coarsely chopped walnuts (omitted, but sprinkled top of dough with sliced almonds)
Directions
1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out 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.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with a finger. Just before baking, make several slashes to allow for expansion.
7) Place the bread in the cold oven. Set the oven temperature to 450°F.(actual temp of my oven was 395º. F.)
8) Bake the bread for 45 minutes (yes), then remove the lid and continue to bake for another 5 to 10 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing
Nommie
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