Budget Menu & Dirt Cheap Recipes General Recipes Soft American-Style White Bread recipe (No Knead Style)

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    • #269955

      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

    • #412666

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

    • #412679

      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?

    • #412688

      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

    • #412698
      Avatar for d_awalkermos
      Participant

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

    • #412700

      @TxLady 104317 wrote:

      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

    • #412702

      @mos 104372 wrote:

      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. 😉

    • #412711

      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

    • #412725

      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!

    • #413365

      @mos 104372 wrote:

      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.

    • #413444

      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

    • #413474

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

    • #413498

      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.

    • #413448

      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

    • #413489

      @galegehl 105662 wrote:

      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. :107:

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

      April

    • #414000

      I found a yahoo group that discusses only variations of the recipes in Artisan Bread in Five.

      Art-Bread-in-Five : Artisan Bread In Five Mintues Friends

    • #444095

      I plan on making all our bread from now on, this sounds do able. Thanks!

    • #444643

      You are my new hero…lol…next to Liss! I have been searching for an easy bread recipe with minimal work that can be adapted to my kidney diet! Thank you for sharing this with us.

      There is nothing like the smell of fresh bread baking to bring back my childhood memories!

    • #446273

      Been looking for a recipe just like this one, can’t wait to give it a try,,,,has anyone tried using milk instead of water???thanks for posting this recipe

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Budget Menu & Dirt Cheap Recipes General Recipes Soft American-Style White Bread recipe (No Knead Style)