Soft American-Style White Bread recipe (No Knead Style)- General Recipes

I received the book today and lookie what I found. I have not tried this recipe out but their master recipe is great. Soft American-Style White Bread recipe (No Knead Style) From: Artisan Bread in Five Minutes a Day Makes 3 1 1/2 lb loaves. This recipe is easily doubled or halved. 3

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  1. #1
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    Default Soft American-Style White Bread recipe (No Knead Style)


    I received the book today and lookie what I found. I have not tried this recipe out but their master recipe is great.


    Soft American-Style White Bread recipe (No Knead Style)

    From: Artisan Bread in Five Minutes a Day

    Makes 3 1 1/2 lb loaves. This recipe is easily doubled or halved.

    3 cups lukewarm water
    1 1/2 Tbsp granulated yeast (2 packets)
    1 1/2 Tbsp Kosher salt
    2 Tbsp sugar
    1/2 cup (1 stick) unsalted butter, melted, plus additional for brushing the top crust
    7 cups unbleached all purpose flour
    Neutral tasting oil or softened butter for greasing baking pan

    1. Mixing and Storing Dough. Mix the yeast, salt, sugar, and melted butter with the warm water in a five quart bowl or a lidded non-airtight food container.

    2. Mix in the flour without kneading using a spoon, 14 cup capacity food processor with dough attachment, a heavy duty stand mixer with dough hook. If you are not using a machine, you may need to use wet hands to incorporate the last bits of flour.


    3. Cover, not air-tight, and allow to rest at room temp until the dough rises and collapses (or flattens on the top), approximately 2 hours.

    4. The dough can be used immediately after the initial rise with only a 40 minute rise in the pan, though it is easier to handle when cold. Refrigerate the remaining dough in a lidded (not air-tight) container and use over the next 7 days.

    5. On baking day, lightly grease a 9x4x3 non-stick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 lb (cantaloupe sized) piece. Dust the piece with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball in a quarter turn as you go. Elongate the ball into an oval.

    6. Drop the dough into the prepared pan. You want to fill the pan slightly more than half-full.

    7. Allow the dough to rest for 1 hour and 40 minutes (or just 40 minutes if using fresh unrefrigerated dough). Dust the loaf with flour and slash the top, using the tip of a sharp knife. Brush the top surface with melted butter.

    8. Twenty minutes before baking time, preheat the oven to 350 degrees. If not using a stone in the oven, 5 minutes is adequate. A baking stone is not essential when using a loaf pan.

    9. Bake the bread near the center of the oven for 45 minutes or until golden brown.

    10. Allow to cool completely before slicing, or it will be nearly impossible to achieve reasonable sandwich slices.

    Source: Artisan Bread in Five Minutes a Day by Jeff Hertzsberg & Zoe Francois
    Last edited by d_awalker; 02-02-2009 at 11:34 PM. Reason: I accidentally omitted the salt in the original recipe.

  2. The Following 14 Users Say Thank You to d_awalker For This Useful Post:


  3. #2
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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    Thank you, thank you! I have looked and looked for this type of recipe! You are an angel!

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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    I just got the base recipe from the site. Does anyone have any ideas on how to store the dough? I don't have a resealable plastic container like it suggested. Do you think that gallon freezer bags would work?

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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    Plastic ziploc bags will not work. You do not need a plastic, resealable container. You need a large container with something acting as a top so the gases can escape from the dough and so that the air will be kept away from it so that a hard film will not form on the top.

    I have used an extra large plastic bowl with two sheets of oiled plastic wrap over the top. Since I also make double batches, I now use the plastic top of a cake container with the oiled plastic wrap over the top. It works perfectly.


    April

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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    this looks pretty good, girlfriend! let us know the results, pleee-zz-e...

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    Smile Re: Soft American-Style White Bread recipe (No Knead Style)


    Quote Originally Posted by TxLady View Post
    Thank you, thank you! I have looked and looked for this type of recipe! You are an angel!

    LOL! I am certainly no angel but you are more than welcome! If someone had not shared the "master" recipe with my weeks ago, I never would have bought the book to share the recipe with you

    All of the sharing just comes full circle.


    April

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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    Quote Originally Posted by mos View Post
    this looks pretty good, girlfriend! let us know the results, pleee-zz-e...
    I still have a ton of my other dough in the fridge. I may make just enough for one loaf in order to test it out. When I get around to it, I will definitely report my results.

    Of course, it may not measure up to your standards, Mos.

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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    i went to you tube (think that's the name) they have lots of these posted including other cooks showing you how to make.. well everything ...geesh who'd a thunk it

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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    They have great ideas on their site as well. I have seen pretzels, english muffins, and many others on this site: Artisan Bread in Five Minutes a Day

    I posted the Artisan Bread in five minutes a day recipe on this site a few days ago. You can use that recipe for many of the ideas located on their site. Enjoy!

  11. #10
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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    Quote Originally Posted by mos View Post
    this looks pretty good, girlfriend! let us know the results, pleee-zz-e...

    I mixed up the dough 3 days ago and have allowed it to age in the refrigerator. Today is the day for baking! I will let you know how it turns out. I am expected delicious results.

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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    Here's my review of the results:

    I cooked a loaf from my batch of dough today. Even though I messed up royally (had the oven set at 425 instead of 350) and accidentally compressed the bread, this bread turned out wonderfully. It is soft in the middle and the crust is softer than the crust made with the normal dough. The boys and hubby like this sandwich bread the best, hands down.


    April

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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    Thank you, I've been looking for plain bread recipes for a while

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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    You are welcome. It's so easy! Just make sure if you have the bread dough in the fridge, that you give it proper rise time. I usually let mine double in size.

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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    One question.... how much salt? I can't see the amount, yet in the first step it tells me to mix the yeast, salt and sugar. thanks for your help. gayle

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    Default Re: Soft American-Style White Bread recipe (No Knead Style)


    Quote Originally Posted by galegehl View Post
    One question.... how much salt? I can't see the amount, yet in the first step it tells me to mix the yeast, salt and sugar. thanks for your help. gayle
    I am so sorry. I accidentally omitted the 1 1/2 tbsp of salt from the recipe.

    I have corrected my mistake. Thanks for pointing it out.


    April

 

 
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