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  1. #1
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    Default No - knead bread

    I love the crust on these almost as good as the ones I had growing up LOL. I lived in France as a kid (US AF) and remember the crusts, and having to eat slowly or you would literally cut the top of your mouth

    Has anyone tried this without a cover? just in reg pans?

    I tried it in 2 different sized glass pyrex covered bowls/pots, for the recipe I use it definately needs the smaller one

    I wanted a LOAF not ball. I don't know about your house but the ball style:
    gets eaten faster
    doesn't make as nice sandwiches (cause of size issues)

    What didn't work for loaf style:
    I have tried 2 smaller roasting pans (granite ware stuff) .. too big unless I double the recipe and its still sorta roundy and the ends are thin .. one (the larger) is actually sorta a double wall one it would probably work better if double recipe

    loaf pan with cover - the top was darn near burned cause it touched the dough.

    The other night I had one of those weird brain farts in the middle of the night .. what about using my loaf pan inside another pan?


    Well I thought it might work .. Well it won't fit in the 2 smaller roasters and have clearance for the top of the loaf pan.. Bert says what about that one (looking way up at the ceiling - top of pot rack - turkey roaster) the loaf pan fits inside .. I made it last night .. I have loaf style, of course it didn't last long

    the problem: only enough room for one loaf of bread which seems like a huge waste of energy

    Ria

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  3. #2
    Deal GURU
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    What recipe are you using?

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  5. #3
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    Default

    NO KNEAD ONE LOAF
    1 1/2 C water
    1/4 t yeast
    3 C flour (any kind, any combo (Wheat, White, AP, Etc)
    eliminated salt

    dump in the large potato salad plastic tub use silicon spatula to mix it up, stick on coverClick image for larger version. 

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    raise in large potato salad plastic tub (amish potato salad think from WM) 12-18 hrs (NOTE no extra dishes )

    somewhere during that time I might toss in italian seasoning, or cinnamon/pumpkin pie spice

    cloth covered cookie sheet with oatmeal or flour, or sesame seeds or whatever .. You may want to make up strusle mix, or garlic and cheese, or what ever I toss it into the dough with a quick flip/flop sorta knead quick.. let the dough rise 2-4 hours with damp cloth

    About 1/2 and hour or so before you are ready to cook preheat cooking pot with lid at 450 for about 30 mins .. quickly pull out the pot, flip in the bread and stick back in stove for about 25 -30 mins or so with lid .. then pull lid and cook another 15-25 mins

    you are supposed to let it cool for 1 hour - it has never made it one hour at my house

    Ria

    Can Stock Photo Inc. / VadimPetrov

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  7. #4
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    Sounds like fun! Kids worked hard today so I'll let 'em have some fun doing this tonight and bake it tomorrow.

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  9. #5
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    if you have anything that you might use for making a pizza you can add to the dough

    Olives, mushrooms, pepperoni (I precooked it a bit cause of grease), cheese, roasted peppers, etc ..

    Then when its cooked slather on pizza sauce (cook it down so its thick)

    Ria

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  11. #6
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    girlfriend, go to the breakfast forum and search for my 2-ingredient no knead bread it makes the best toast EVER (which is why I posted it in that forum).

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  13. #7
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    for those that wondered what mos has for recipe - its at:
    http://www.budget101.com/breakfast-i...ead-bread.html

    Ria

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  15. #8
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    Default Re: No - knead bread

    I have a oval casserole dish, would that work for this bread? It looks so good, I can't wait to try it.

    Shannon

 

 
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