Crusty Homemade No Knead Artisan Bread

Crusty Homemade No Knead Artisan Bread
The recipe only has 4 ingredients and only takes 5 minutes of prep.It doesn’t require any kneading, and it’s touted s as “the easiest bread recipe in the world.” Delicious & Crusty on the outside; tender and soft on the inside. All I can add it’s the easiest and best bread recipe I have ever made.
Recipe type: Bread
Serves: 1 loaf
Prep time: 
Cook time: 
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  • 3 cups all-purpose, or bread flour
  • 1½ cups warm water
  • ¼ tsp yeast
  • 1½ tsp salt
  • 2 tbsp cornmeal (if using parchment paper)
  1. Mix dry ingredients until combined.
  2. Add warm water and mix until the flour mixture is absorbed by the water. The dough will be wet & sticky.
  3. Cover with plastic wrap and store at room-temp on the counter or a turned off oven for 12-24 hours
  4. ½ hours before you're ready to bake, gently pull the dough out of the bowl onto a well-floured surface, being careful not to puncture too many air bubbles.
  5. Gently with floured hands pull both the sides and fold onto the top.
  6. Turn seam down and tuck in the bottom to make a round shape.
  7. Place dough on top of cornmeal covered parchment paper cover (helps to prevent sticking). with a clean, floured kitchen towel for 30 minutes
  8. You can if you wish not to use parchment paper just let the dough sit on the floured surface for at least 30 minutes.
  9. Meanwhile, preheat the oven and Dutch Oven to 450 F, Let the Dutch Oven sit in the oven the entire 30 minutes.
  10. After dough has rested and the oven & Dutch Oven has preheated for 30 minutes, use a sharp knife to slash an X across the top of the dough. Transfer the parchment/dough into the Dutch Oven or if not using parchment paper spray the Dutch oven with cooking spray (to prevent sticking) and place the dough X side up into the Dutch Oven, cover and bake for 30 minutes.
  11. Remove lid after 30 minutes and bake an additional 5-15 minutes, or until bread is golden brown & registers 200 degrees on an instant-read thermometer.
  12. Immediately remove bread from the hot Dutch Oven and let cool on a wire rack for at least 30 minutes before slicing (otherwise it is too soft and will squish while cutting).
The consistency of this dough is wet. However, depending on the humidity in your situation, you may need a little more water or flour to help the dough come together. If your dough is unreasonably wet, add more flour. If there are lots of dried flour pockets, add a little more water. You may have to add up to ½ cup more water if I'm using bread flour as it is much denser and heavier than regular all-purpose.
Any flour containing wheat/grain particles will not rise as much. It will still be delicious

The recipe is also amazing for making eight slider-sized rolls

You’ve probably seen loaves like this at your local bakery, often referred to as a “boule.” The outside is crusty and chewy, while the inside is soft and tender. It’s perfect for serving alongside soup, with a creamy dip, or for making hearty sandwiches.

Why use a Dutch Oven?. For bread to develop that crusty crust as it bakes, it needs steam. Professional bakeries use ovens that release steam during the baking process to help create that signature crust. Home ovens don’t have steam injectors, so we have to improvise. By trapping the steam inside of a dutch oven as the bread bakes. Dutch ovens are like little mini-ovens that trap lots of heat and steam.
No Dutch Oven. This bread will still bake in any high rising baking pan or casserole dish, and turn out delicious. You’ll get a nice crust, but it just won’t be as crusty as if you used a Dutch Oven

Below is a video showing you how to make this bread.





What to do when someone gives you a 3 lb zucchini. Make this delicious light and moist zucchini bread which uses 1½ lbs of zucchini per loaf.
Serves: 1 loaf
  • 1 ½ pounds zucchini, shredded
  • 1 ¼ cups packed () brown sugar
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups () all-purpose flour
  • ½ cup () whole-wheat flour
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¾ cup walnuts, toasted and chopped (optional)
  • 1 tablespoon granulated sugar
  1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8½ by loaf pan.
  2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have ½ to ⅔ cup liquid). Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini.
  3. Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Pour batter into prepared pan and sprinkle with granulated sugar.
  4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve.
Use the large holes of a box grater to shred the zucchini. The test kitchen’s preferred loaf pan measures 8½ by ; if you use a 9 by loaf pan, start checking for doneness 5 minutes early.

Zucchini bread with walnuts and dried cherries
Add 1 tablespoon of cocoa powder instead of the ground cinnamon. ½ teaspoon ground cloves instead of the nutmeg and -3/4 cup of dried cherries, chopped
Zucchini bread with Pistachios and Orange
Add 1 teaspoon of grated orange zest. ½ teaspoon ground cardamom. And ¾ cup shelled pistachios, toasted and chopped

Baked goods are a great way to use up zucchini. Because of its high moisture content, zucchini produces a moist cake. However, if not used correctly, zucchini can leave baked goods extremely wet and gummy. By removing a majority of the juice from the zucchini, along with most other sources of moisture, and lowering the fat, the zucchini content was increased from to without sacrificing a properly moist and tender crumb.


How to make Zucchini Bread Video


Keto Bread ( Low Carb, Gluten Free & Paleo friendly)

Keto Bread ( Low Carb, Gluten Free & Paleo friendly)
Craving bread but need to cut your carbohydrates down this bread is for you only 6 g of carbs in half a loaf. Easiest. Bread. Ever
Serves: 4 bread muffins
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  • 3 large eggs
  • ⅓ cup (75 g) ground almonds
  • 1½ tsp baking powder
  • 2 Tbsp. of butter
  1. , add the ingredients to a bowl and whisk until smooth and aerated. Pour into a greased loaf tin or muffin tin for bread muffins ( makes 4) and bake in the oven for 20 minutes at 400 F
1 slice (just one slice!) of bread from a leading brand has 18 g of carbohydrates. Half a loaf of keto bread has just 6 g! A lack of carbs and a lot of egg means that this bread will not have that dry, crusty consistency like a regular loaf, in fact it’s more like a savory cake. If you want to crisp it up put slices under the grill to toast.

What is Keto: It’s short for Ketosis which is basically a process that forces your body to switch to burning fat as a primary energy source. It’s how we all used to operate before humans started processing grains and eating a carbohydrate heavy diet, long sciencey gist of it: by cutting out carbs you can turn yourself back into a super-efficient fat-burning caveman!

Want to go Keto?
-You must consume less than 20 g carbohydrate each day.
-You cannot eat grains, legumes, starches, milk, fruit, yogurt… anything starchy or sugary is a no go.
-You mustn't be afraid to eat fat! If you deprive your body of a major energy source like carbs you must replace it with another (nuts, fish, oils, butter, peanut butter, avocado etc.) otherwise you’re just starving your body…
Nutrition Information
Serving size: 1 bread muffin Calories: 152 Fat: 13.5 g Saturated fat: 5.1 g Trans fat: 0 g Carbohydrates: 2.9 g Sugar: .6 g Sodium: 95 mg Fiber: 1 g Protein: 6.5 Cholesterol: 155 mg


The best way to freeze and thaw baguette


 Love a baguette and want to ensure you have one on hand.  Freeze it and here’s how to ensure it tastes like it was just taken out of the oven

You’ll recognize a good baguette by its signature deep-golden crust, and it’s chewy, soft interior. For all its perfection when it comes to texture, it does have one major flaw: it’s really only at its best if enjoyed on the day it’s made and purchased. If you’re lucky — and not a purist! — You may get another half day out of it, but that’s really the most you’ll ever get out of a fresh baguette.

To freeze your baguette, cut it in half crosswise and tightly wrap in aluminum foil.The fresher the baguette the better the results so if you can score a warm-from-the-oven baguette from the store, do so! To thaw, preheat your oven to 450F. Once its reached that temperature, turn your oven off, and bake the unwrapped bread in the oven until it is thawed, which takes about 12 minutes (depending on the size of your bread).



Cheddar Bacon Beer Bread

Cheddar Bacon Beer Bread
Cheese and Bacon what could be better and what a bonus it’s in a bread. This bread is quick (ready before the oven has finished preheating). So easy to made uses beer instead of yeast.
  • 3 cups all-purpose flour (363 grams)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1¼ cup shredded cheese (I used a tex mex mixture)
  • 1 12 ounce bottle of beer (can is fine too)
  • 4 slices of bacon, cooked and chopped or ¼ c real bacon
  • 2 tablespoons butter, melted
  1. Preheat oven to 350°.
  2. Prepare a 9"x5" bread pan by greasing with butter. Set aside.
  3. In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about ¾ of cheese and full beer into the well. Stir mixture with a spoon until combined. Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter.
  4. Bake for 30 minutes. Remove from oven and drizzle remaining butter over the top. Bake for an additional 15-30 minutes or until browned on top and loaf thumps when you tap the top.
  5. Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack.


4-Hour Baguette

4-Hour Baguette
You can make baguettes at home -- in 4 hours, from nothing but your own equipment -- and they'll disappear faster than your favorite bakery
Serves: 3 baguettes
  • 1 ½ cup (12 ounces) tap water, heated to 115° F
  • 1 teaspoon (1/8 ounce) active dry yeast
  • 3 ¼ cups (14⅔ ounces) all-purpose flour
  • 4 teaspoons (3/8 ounces) Diamond Crystal kosher salt
  • Canola oil, for greasing bowl
  • ½ cup ice cubes
  1. Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt, then transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl, cover bowl with plastic wrap, and place bowl in a cold oven or microwave. Let dough rest until doubled in size, about 45 minutes.
  2. Transfer dough to a lightly floured work surface, and shape into an 8-inch x 6-inch rectangle. Fold the 8-inch sides toward the middle, then fold the shorter sides toward the center, like a T-shirt. Return dough, seam side down, to the bowl. Cover with plastic again, and return to oven. Let sit until doubled in size, about 1 hour.
  3. Remove bowl with dough from oven, and place a cast–iron skillet on the bottom rack of oven; position another rack above skillet, and place a baking stone or upside down or rimless sheet pan on it.
  4. Heat oven to 475° F. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14-inch rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until it doubles in size, about 50 minutes.
  5. Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor, knife, bread lame, or scissors, slash the top of each baguette at a 30–degree angle in four spots; each slash should be about 4 inches long. Pull out the oven rack with the stone or baking sheet on it and, using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone or pan. Place ice cubes in skillet (this produces steam that lets the loaves rise fully before a crust forms). Bake the baguettes until darkly browned and crisp, 20 to 30 minutes; cool before serving.
You can make a really good baguette -- in 4 hours, from nothing. It will have a resilient, toffee-colored crust and a honeycombed middle that huffs hot, yeasty air when you tear into it. The smell of it baking will simultaneously make you feel hungry, safe, and accomplished. It will taste like home and like Paris.

Here's a Picture Summary of the Above Recipe
1) Stir together yeast and warm water. 10 minutes later, stir in flour.

2) Let that hang out for 20 minutes to hydrate.Now add salt and knead for about 10 minutes, till it's smooth and springy.

3)Plop it in a greased bowl, seal it with plastic, and park it in a cold oven (or microwave) for about 45 minutes. Its girth will double.
4) Fold it like a T-shirt, then put it back. Within an hour, it will double again.

5) Now roll it into three baguette-like tubes.

Southern-Style Skillet Cornbread


Southern-Style Skillet Cornbread
Unlike sweet and cakey Northern versions that are better suited to the dessert table, Southern cornbread recipes contain neither sugar nor flour, making them savory enough to join the main course.
  • • 2¼ cups cornmeal
  • • 2 cups buttermilk
  • • ¼ cup vegetable oil
  • • 4 tablespoons unsalted butter, cut into pieces
  • • 1 teaspoon baking powder
  • • 1 teaspoon baking soda
  • • ¾ teaspoon salt
  • • 2 large eggs
  1. Adjust oven racks to lower-middle and middle positions and heat oven to 450 degrees. Heat oven safe skillet on middle rack for 10 minutes. Bake cornmeal on rimmed baking sheet set on lower-middle rack until fragrant and color begins to deepen, about 5 minutes. Transfer hot cornmeal to large bowl and whisk in buttermilk; set aside.
  2. Add oil to hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove skillet from oven and add butter, carefully swirling pan until butter is melted. Pour all but 1 tablespoon oil mixture into cornmeal mixture, leaving remaining fat in pan. Whisk baking powder, baking soda, salt, and eggs into cornmeal mixture.
  3. Pour cornmeal mixture into hot skillet and bake until top begins to crack and sides are golden brown, 12 to 16 minutes. Let cool in pan 5 minutes, then turn out onto wire rack. Serve.
While any oven safe skillet will work here, our first choice (for both tradition and function) is a cast-iron skillet. Avoid coarsely ground cornmeal, as it will make the corn bread gritty.

Finely ground Quaker cornmeal gave the cornbread the right texture, and dry-toasting the cornmeal in the oven for five minutes intensified the corn flavor. Buttermilk added a sharp tang that worked well with the corn. When it came to fat selection, a combination of butter (for flavor) and vegetable oil (which can withstand high heat without burning)



Cornbread Muffins or Bread

Cornbread Muffins or Bread
I so love cornbread. This recipe is for muffins but if you bake it in a shallow pan it can be used for cornbread
Cook time: 
Total time: 
  • 1 ¼ cups flour
  • ¾ cup cornmeal
  • ¼ cup sugar (use Splenda if you wish)
  • ½ tsp. salt
  • 2 tsp. melted butter
  • 5 tsp. Baking powder
  • 1 cup milk
  • 1 beaten egg
  1. Mix and sift dry ingredients. Add the liquid. Stir only enough to mix. Bake in muffin pans 400° F for 20 minutes.


Going Bananas Banana Bread


Going Bananas Banana Bread
This Banana Bread is so moist it doesn't even need butter.
Prep time: 
Cook time: 
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  • 1½ cups Sugar
  • 3 Eggs
  • ¾ Cup Oil
  • 2 Cups Flour
  • 2 tsps. Baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 2 cups mashed bananas (about 6)
  • 1 cup raisins
  1. Set oven at 350° F. Grease and flour a Bundt pan or two 8” x 4” x 3” loaf pans. Beat sugar and eggs until creamy. Mix in oil. Sift Flour, Baking soda, salt, cinnamon, and allspice. Add to creamed mixture. Mix in Bananas and raisins. Pour into Bundt Pan and bake for 1 Hour or until done. (Test with a toothpick, it should come out dry.) Turn out of pan when cool.
Use 2 fairly big bowls one to mix flour in and later mash bananas in. Don’t need to sift mixing in bowl works. Use electric mixer to mash bananas. Mix up eggs and sugar then oil. Pour mixed flour and spices into bowl with eggs mix together. Mash up banana’s in flour bowl and then add to eggs and flour mixture. Pans spray with Pam and shake blending flour shake to cover shake out excess.



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