bread

[Guest guest]

Hi,

I make vegan breads in my breadmaker all the time. Today it was

whole wheat and barley bread.

I don't use a mix, I use or create recipes. Prep time is generally

under 5 minutes to toss everything into the mixer, plus automated mixing

and baking time. It's great!

I've found that I can always remove the egg in bread recipes although

it alters the taste. I replace honey with rice syrup, and replace

milk with soymilk.

Take care,

Amanda

 

 

 

Pam & Frank Mouton wrote:

 

Does

anybody know if there is a vegan mix for electric breadmakers available?

I would love to make my own bread but I just don't have the time to do

it the traditional way. Thanks. Pam.

contact owner: -owner

Mail list:

Delivered-mailing list

List-Un: -

no flaming arguing or denigration of others allowed

contact owner with complaints regarding posting/list

or anything else. Thank you.

please share/comment/inform and mostly enjoy this list

 

 

--

Amanda's Kitchen

Vegetarianism from a Canadian perspective

Webpage: http://www.colba.net/~ajstrong

Subscribe to the monthly newsletter: Amandas_Kitchen-

 

[Guest guest]

check the natural foods market, i am sure they make em, if you can't find one then you should prejar or tupperware all the ingredients in order, backwards, so you can just toss it in the bread machine and let it work it's magic....

 

-

Pam & Frank Mouton

Saturday, September 23, 2000 11:50 AM

Bread

 

 

Does anybody know if there is a vegan mix for electric breadmakers available? I would love to make my own bread but I just don't have the time to do it the traditional way.

 

Thanks.

 

Pam.contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list

[Guest guest]

hi all does anyone know if its possible to make organic nutty bread in one of those electric bread makers?

catherine

>"Peter"

> >

>Re: Re: Animal Alternative Foodstuffs >Sun, 13 Jul 2003 22:30:48 +0100 > >Hi Dave > > > why do they have to ruin all these great foods with dairy / > > egg products? that isn't rhetorical, seriously, does anyone have an > > answer? > >I don't have an answer, but the one that always baffles me is the addition of casein to some soy cheeses... I mean, what's the point of a soy cheese if it's not dairy free???? > >BB >Peter > > >--- >Outgoing mail is certified Virus Free. >Checked by AVG anti-virus system (http://www.grisoft.com). >Version: 6.0.493 / Virus Database: 292 - Release 25/06/03 Be creative - with MSN 8 you can use graphics and photos in your emails

[Guest guest]

Crystal,

I've found loaves of gluten-free bread on both

coasts. In Vermont at a store called " Healthy Living, "

they sell loaves (usually frozen) called " Food For

Life's Bhutanese Rice Bread. " In California, I've

found the same bread at Whole Foods Markets.

There is also a brown rice and a white rice

variety, though I think they may contain honey. (Don't

know if that matters or not).

The bread is pricey, though sooo worth it to

open the bag in the morning and pop it in the toaster

along with everyone else!

Hope you find it.

Mary

--- csac29 wrote:

 

>

> Is there an already made bread anyone uses that you

> can buy

>

>

> crystal

>

>

> [Non-text portions of this message have been

> removed]

>

>

>

>

>

 

 

 

 

 

 

 

 

[Guest guest]

Trader Joe's carries the Food For Life Brown Rice

Bread as well as their own brand of gluten free breads

and rolls. TJ's also publishes a listing of all their

GF foods (available both on the Internet and in print

at their stores).

 

Enjoy Life Foods makes GF " bagels " that aren't bad,

the aren't really bagels but their not bad.

 

Kinnikinnick, from Canada, makes some excellent

Italian style bread although it is harder to find in

stores.

 

Good Luck,

Tom

[Guest guest]

Thank you for this feedback. I did find the manual for the bread

machine, so now I understand more about the dough cycle. Is it pretty

typical to let bread rise twice before baking? How long do you let it

rise the second time? Can you usually tell when it's ready to bake?

 

I'm excited about being able to make my own bread. And, yes, I did

read about the timer function on my bread machine. What a great thing

to have!

 

Yummm, homemade, healthy, multi-grain bread. It just can't be beat!

 

Denise

 

, Sarah White

<breadbakingwoman> wrote:

> The way to do bread in the bread machine is definately

> to use the dough setting so it does its first rise in

> the machine, then take it out and shape it and let it

> rise again in the pan, on the baking sheet, or

> wherever it goes for baking. Because yes, the paddle

> gets baked into the bread and you lose a bit of crust

> that way, and it also tends to bake somewhat unevenly.

> I have a vertical bread machine, and it's just a

> strange shape for a loaf, too.

>

> Most machines have a timer setting, so you can set it

> to start mixing such that it'll just be finishing up

> when you get home from work, then all you have to do

> is shape, let rise again if needed and bake. It's not

> too much extra work and the results will be much

> better.

>

> Good luck, and yes, it does get easier.

>

> Sarah

 

>

>

>

[Guest guest]

I use the Bob's Red Mill bread mix (they have 'white' and a 'whole grain'

versions). I use the regular bread setting on the bread machine and bake it

as regular bread. It turns out very well and holds together nicely for

sandwiches. The recipe calls for the addition of milk, eggs, and vinegar.

I use soymilk, flax gel, and lemon juice instead. The flax gel bread

doesn't 'keep' quite as long as if eggs are used unless you store the loaf

in the fridge. I haven't found a commercial loaf of gluten free (already

made) bread yet that my husband will eat. . .

 

LaDonna

 

 

 

[Guest guest]

Thanks for the suggestions. I'd like to get away from mixes and find

a from scratch recipe that rises well and tastes good. Any

suggestions?

 

Jacqie

 

, " Gracious Hospitality "

<gracioushospitality wrote:

>

> I use the Bob's Red Mill bread mix (they have 'white' and a 'whole

grain'

> versions). I use the regular bread setting on the bread machine

and bake it

> as regular bread. It turns out very well and holds together nicely

for

> sandwiches. The recipe calls for the addition of milk, eggs, and

vinegar.

> I use soymilk, flax gel, and lemon juice instead. The flax gel

bread

> doesn't 'keep' quite as long as if eggs are used unless you store

the loaf

> in the fridge. I haven't found a commercial loaf of gluten free

(already

> made) bread yet that my husband will eat. . .

>

> LaDonna

>

>

>

[Guest guest]

Hi Pam,

 

I would like the recipe you have for the bread that your boys like.

Could you post it?

Thanks

On Behalf Of pdw

Friday, January 11, 2008 2:02 PM

Bread

 

 

So what is your favourite sandwich bread? My boys really like bread,

and the one that we like that is working for us right now has eggs in

it, which I would prefer not to use. It say right at the top that the

author of the recipe has tried to make it without eggs, and it doesn't

work.

 

We are corn-free as well. I have tried Tom's using arrowroot instead

of cornstarch, and it doesn't work. Tried another one with too much

garbanzo in it, tastes too beany. Rather than blindly trying a bunch

of different recipes that fail, I'd like to know what works for you.

A light bread, probably rice-based, that cuts and hold together well

for a few days.

 

Pam

 

 

 

 

 

 

[Guest guest]

Taken from Rachel's Recipe Box:

 

http://ourgaggleofgirls.com/recipes/2007/12/06/delicious-gluten-free-bread/

 

My comments in square brackets embedded below.

 

Pam

 

 

 

 

This recipe is gfcf, gluten free, dairy free, soy free, legume free,

nut free, vegetarian, and can be corn-free. It is not egg free, sadly.

I've had limited success using egg substitutes with this recipe - I

would only try it with rolls, as the egg protein holds together the

dough in a bread shape.

 

DO NOT skip the step of lining the pan with parchment paper or

Reynolds Release if you are not using a silicone pan! GF bread dough

is very sticky, and you'll end up with bread stuck to the bottom of

the pan no matter how well you grease it (unless you're using a

hamburger bun pan, in which case just greasing it is fine).

 

Ingredients

 

* 1 3/4 cup gf flour (amaranth, sorghum, and millet all work well

here) [i have made it with rice and millet, rice and garbanzo flour,

and rice and pea flour. Best so far was rice and garbanzo - 1 cup

rice, 3/4 cup garbanzo (chana) flour]

* 1 cup arrowroot, tapioca, or corn starch (potato starch tends to

make it fall) [i make with 1/2 cup arrowroot and 1/2 cup tapioca]

* 2 TBS sugar

* 2 1/2 tsp xanthan gum or guar gum [don't use with guar gum!]

* 2 tsp yeast

* 1 cup water (110 degrees)

* 1 1/4 t salt

* 2 t apple cider vinegar

* 2 T olive oil [i use canola]

* 3 eggs

* parchment paper or Reynolds Release foil

 

Whip together the 3 eggs in your stand mixer.

While they are whipping, combine the dry ingredients in a bowl, and

whisk together. [i've been afraid of whipping too long because it

takes me a while to measure out and combine the dry ingredients, but

it has always worked. I also let the yeast proof - combine it with

the hot water - while the eggs whip]

 

Add the rest of the wet ingredients to the eggs, mix together. Slowly

add the dry ingredients, beating together on low. " Knead " for 4

minutes. The dough will be very wet, almost like cake batter.

 

Line a 9×5 (or so) bread pan with parchment or Reynolds Release (or

grease your hamburger pan). Use a spatula to fill the bread pan with

the dough/batter.

 

[if made with guar gum, the batter will overflow the pans when rising

and baking, it also changes the taste and texture.]

 

Let rise in a warm place for 1 hour.

 

Bake at 350 for 30-45 minutes, until golden brown. Remove from pan and

cool (it cuts much better cooled if you can wait that long).

 

[Has always been done at 30 minutes. Small dinner buns about 17

minutes. Pizza crust 15 minutes.]

 

If you are going to save the bread, slice it once it is cooled, then

place a piece of wax paper between the slices and freeze. Toast it

straight from the freezer to warm it up.

 

[This recipe has never made it to the freezer. I double it and slice

it thin, but is always eaten in about 3 days.]

 

 

 

 

On Jan 11, 2008 9:11 PM, Shelly Eades <sgeades wrote:

Hi Pam,

>

> I would like the recipe you have for the bread that your boys like.

> Could you post it?

> Thanks

>

>

>

>

> On Behalf Of pdw

> Friday, January 11, 2008 2:02 PM

>

> Bread

>

> So what is your favourite sandwich bread? My boys really like bread,

> and the one that we like that is working for us right now has eggs in

> it, which I would prefer not to use. It say right at the top that the

> author of the recipe has tried to make it without eggs, and it doesn't

> work.

>

> We are corn-free as well. I have tried Tom's using arrowroot instead

> of cornstarch, and it doesn't work. Tried another one with too much

> garbanzo in it, tastes too beany. Rather than blindly trying a bunch

> of different recipes that fail, I'd like to know what works for you.

> A light bread, probably rice-based, that cuts and hold together well

> for a few days.

>

> Pam

>

>

[Guest guest]

Kathi

 

Is it something they could bake on premises so that it's fresh, or do

they want pre-baked and pre-cut?

 

BL

 

On Jan 16, 2008 9:27 AM, Kathi <kkibbel wrote:

 

> Hi everyone,

> I live in Dallas Texas and we have a wonderful vegan resturant coming

> over here from Ft. Worth called Spiral Dinner. I have been in touch

> with them and have suggested they include gluten free breads as an

> option for their yummy sandwiches. I do not eat bread now since I

> cannot find one I like.

> Can anyone tell me where they can get a thick tasty bread to use. I

> know Whole Foods sells gf bread but it is ok and not thick enough for

> a sandwich like they make. They use a nice sourdough.

> They do make gf cakes so I don't know if they are willing to do bread

> also.

> But any suggestions would great.

[Guest guest]

Tim,

Almost all sourdough breads are made with no oil but read the

ingredients before you buy, or ask the baker. They normally only

contain flour, yeast, water and salt. And thats a good way to start

making bread at home. I'm sure someone will be along any minute with

a recipe for you.

Good luck!

Russ

 

, Timothy Snider

<whitelighter1968 wrote:

>

> Hello group...

>  

> Does anyone make their own bread?   If so do you have recipes?   If

not... where do you purchase bread without oils from?

>

> Thanks,

>  

> Timothy

>

>

> " The brick walls are there for a reason. The brick walls are not

there to keep us out; the brick walls are there to give us a chance

to show how badly we want something. " Randy Pausch

>

[Guest guest]

Timothy Snider wrote:

 

> Does anyone make their own bread? If so do you have recipes? If

> not... where do you purchase bread without oils from?

 

I make almost all the bread we eat, but I'm able to find a lot of

oil-free breads at our market. Remember that whole-wheat flour has some

natural fat in it, so rather than looking for zero grams of fat per

serving, read the ingredients and reject the breads with oil, butter,

lecithin, etc.

 

Here are a few of the recipes I use. I mostly use my bread machine to do

the kneading, but I bake in the oven for 35 minutes at 350F. (For the

bread machine, just put the ingredients in the machine in the order they

recommend. If you use a mixer or your hands, just mix all the stuff

together and knead the heck out of it.

 

My regular bread uses 300 grams water or soymilk, 500 grams bread flour,

30 grams sugar, 9 grams salt, and 6 grams of yeast, but that's because I

prefer being able to put the bread-machine pan on the scale and just

adding things, rather than using measuring cups and spoons. Here are

some other options:

 

1) Dark rye bread

 

1 1/2 c. whole rye flour

2 c. bread flour

1 1/4 c. water

1 t. cocoa

2 T caraway seeds

1 t. salt

2 T molasses

1 1/2 T gluten

1 1/2 t. yeast

 

2) Light rye bread

 

1 1/4 c. water

1 1/2 c. rye flour

2 c. bread flour

2 T sugar

1 t. salt

1 1/2 T gluten

1 1/2 t. yeast

2 T caraway seeds

 

3) Anadama bread

I looked up some versions of anadama bread, found a vegan version on

fatfree.com, and adapted it to what I had on hand. So far, it's the best

bread I've made in my new bread machine. It didn't *look* like bread

dough, it didn't *rise* like bread dough, but the loaf that resulted was

gorgeous and tasty, and stonebender and I ate most of a loaf yesterday.

I made more for tonight's party, along with an Ethiopian stew. They both

went over really well.

 

Here's how I did it:

 

Place wet ingredients in breadmaker (or do it in the order your bread

machine says to):

 

1 1/2 cups water

1/3 cup molasses

 

Add dry ingredients:

 

1 2/3 cups all-purpose flour

1 Tablespoon gluten

1 1/2 cups white whole-wheat flour

1/3 cup yellow cornmeal

1 1/2 teaspoons salt

 

Put 2 1/4 tsp. yeast into a depression in the top of the dry

ingredients. Run machine on basic setting.

 

4) No-knead bread

 

 

Recipe: No-Knead Bread

 

Adapted from Jim Lahey, Sullivan Street Bakery

 

3 cups all-purpose or bread flour, more for dusting

1/4 teaspoon instant yeast (I use non-instant yeast and it works fine)

1 1/4 teaspoons salt

Cornmeal or wheat bran as needed.

 

1 In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water,

and stir until blended; dough will be shaggy and sticky. Cover bowl

with plastic wrap. Let dough rest at least 12 hours, preferably about

18, at warm room temperature, about 70 degrees. (I've gone as long as 24

hours in a cool room)

 

2 Dough is ready when its surface is dotted with bubbles. Lightly

flour a work surface and place dough on it; sprinkle it with a little

more flour and fold it over on itself once or twice. Cover loosely with

plastic wrap and let rest about 15 minutes.

 

3 Using just enough flour to keep dough from sticking to work surface

or to your fingers, gently and quickly shape dough into a ball.

Generously coat a cotton towel (not terry cloth) with flour, wheat bran

or cornmeal; put dough seam side down on towel and dust with more

flour, bran or cornmeal. Cover with another cotton towel and let rise

for about 2 hours. When it is ready, dough will be more than double in

size and will not readily spring back when poked with a finger.

 

4 At least a half-hour before dough is ready, heat oven to 450

degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,

Pyrex or ceramic) in oven as it heats. When dough is ready, carefully

remove pot from oven. Slide your hand under towel and turn dough over

into pot, seam side up; it may look like a mess, but that is O.K. Shake

pan once or twice if dough is unevenly distributed; it will straighten

out as it bakes. Cover with lid and bake 30 minutes, then remove lid

and bake another 15 to 30 minutes, until loaf is beautifully browned.

Cool on a rack.

 

Yield: One 1-pound loaf.

 

 

5) THE UNIVERSAL ABM RECIPE

 

1 -1/4 C water

1 TSP salt

1-1/2 TBS sugar

3 C bread flour

1 1/2 TSP yeast

 

 

1/2 C " character " ( from the list )

Add this with the water;

 

corn meal, instant oatmeal, bisquick,

crushed whole-grain breakfast cereal,

Grape Nuts cereal, shredded wheat,

rye flour, whole-wheat flour, wheat germ, etc.

( I've tried buttermilk pancake mix too )

 

Then, an optional " flavor " ( scant teaspoon to start )

italian seasoning, coriander, smoked onion flakes,

sesame or poppy seeds, rosemary, raisins, etc.

 

Then, bake bread !

[Guest guest]

Hi Timothy

I have baked my own bread in the past, but don't right now , in a tiny

apartment kitchenette.

The best bread we have found, nutritionally, taste-wise and fat -free

is the Ezekiel 4:9 bread , sold at Trader Joes Markets.

I think I posted some FF flatbread recipes a month ago... Will go look

and post a link back

clear skies!

lc carol

 

Timothy Snider wrote:

 

 

 

 

 

 

 

Hello group...

 

Does anyone make their own bread? If so do you have

recipes? If not... where do you purchase bread without oils from?

 

Thanks,

 

Timothy

 

 

"The brick walls are there for a reason. The

brick walls are not there to keep us out; the brick walls are there to

give us a chance to show how badly we want something."

Randy Pausch

[Guest guest]

I make bread all the time. I rarely use a recipe but my standby is:

 

start the yeast in about 1/2c warm water with a pinch of sweetener

 

Meanwhile:

 

In a mixer, mix about

2c whole wheat (pref stone ground) flour

1/4c gluten or xantham gum

1/2c wheat germ

1/2t salt

Add:

about 2c warm water

1/3c sweetener (I used agave nectar last time - yummy)

1/4c oil (I use canola or peanut)

 

Mix well, add the yeast. With the mixer going (or by hand if you

don't have a strong mixer) add about 5 more cups of flour, which can

be a mixture of ground flax seed, corn meal, other kinds of flours.

Sometimes I throw in about 1/2c seeds of some kind. Mix in the mixer

or on the board until it 'comes alive' under your touch. Even if you

use a mixer it is good to turn it out onto a board and kneed it for a bit.

 

Divide the dough in half. Form a loaf. Put each in loaf pans that

have been oiled - also helps to add parchment paper. I use glass laof

pans. Set aside covered with seran or a damp non-terry cloth in a

warm spot of your kitchen or in the oven if you have one that has a

bread proofing setting (our house is so cold this year that I have to

use that). Let rise for about 45 min or until double.

 

Bake in preheated oven set at 375 for about 45min or until it sounds

hollow when tapped. Cool for at least 20min or so before slicing

(that's the hardest part but the slicing will be much better if you do

this).

 

Sometimes I do this recipe savory style with olive oil and rosemary.

Sometimes I use peanut butter instead of oil. One you get those

proportions figured out you can substitute to taste and try all

different kinds..Yummy!

 

Enjoy -

 

 

, Timothy Snider

<whitelighter1968 wrote:

>

> Hello group...

>  

> Does anyone make their own bread?   If so do you have recipes?   If

not... where do you purchase bread without oils from?

>

> Thanks,

>  

> Timothy

>

>

> " The brick walls are there for a reason. The brick walls are not

there to keep us out; the brick walls are there to give us a chance to

show how badly we want something. " Randy Pausch

>

[Guest guest]

Thanks ya'all for the ideas...

 

I do eat the Ezekial bread... it's really good for sliced bread. I was looking for some fresh bread to enjoy with my soups though.

 

thanks for the recipes.

 

Timothy

"The brick walls are there for a reason. The brick walls are not there to keep us out; the brick walls are there to give us a chance to show how badly we want something." Randy Pausch--- On Sun, 10/5/08, C. Widger <edgegardener wrote:

C. Widger <edgegardenerRe: Bread Date: Sunday, October 5, 2008, 4:56 PM

 

 

Hi TimothyI have baked my own bread in the past, but don't right now , in a tiny apartment kitchenette.The best bread we have found, nutritionally, taste-wise and fat -free is the Ezekiel 4:9 bread , sold at Trader Joes Markets.I think I posted some FF flatbread recipes a month ago... Will go look and post a link backclear skies!lc carolTimothy Snider wrote:

 

 

 

 

 

 

Hello group...

 

Does anyone make their own bread? If so do you have recipes? If not... where do you purchase bread without oils from?Thanks,

 

Timothy

"The brick walls are there for a reason. The brick walls are not there to keep us out; the brick walls are there to give us a chance to show how badly we want something." Randy Pausch

[Guest guest]

I regularly make bread for my family. There are some great how-to videos with recipes (most with no oils) at breadtopia.com

 

Namasté

Sue

[Guest guest]

I have a batch of bread in the oven as we " speak " . Here's the recipe:

 

1.5 cups water

3 3/4 cups whole wheat flour (I grind my own, btw)

1/4 cup vital wheat gluten (or white flour)

1/2-1 teaspoon salt (I like 1t)

3 teaspoons yeast (NOT rapid yeast)

2-3 tablespoons honey or molasses

 

I mix mine in my bread machine. I set it on the dough setting and it

mixes and kneads for about 30minutes. There are some rest times in the

cycle, ymmv. Then I put it in 2 smallish bread pans or one large and

allow to rise for 30 minutes. Then I set my oven for 350 degrees and

when the oven is preheated, I pop them in for 30-40 minutes.

Therefore, the rise time is around 35 minutes.

Yummy and easy.

If you don't have a bread machine, use a stand mixer or some prefer to

knead by hand. Either way is great. Just be sure to give it a good

long knead time to develop the gluten.

 

, Timothy Snider

<whitelighter1968 wrote:

>

> Hello group...

>

> Does anyone make their own bread? If so do you have recipes? If

not... where do you purchase bread without oils from?

>

> Thanks,

>

> Timothy

[Guest guest]

Forgot to mention...you may need to add more flour. It all depends on

the grind. When I grind my flour more coarsely, I need to add more

flour. This recipe is a good starting place. And also, water makes a

difference too.

My kids like this bread with cinnamon and some raisins. I make balls

and bake it in muffin tins. You can also add garlic for a savory bread

or roll. It 's very flexible.

Polly

, " stankuviene " wrote:

>

> I have a batch of bread in the oven as we " speak " . Here's the recipe:

>

> 1.5 cups water

> 3 3/4 cups whole wheat flour (I grind my own, btw)

> 1/4 cup vital wheat gluten (or white flour)

> 1/2-1 teaspoon salt (I like 1t)

> 3 teaspoons yeast (NOT rapid yeast)

> 2-3 tablespoons honey or molasses

>

> I mix mine in my bread machine. I set it on the dough setting and it

> mixes and kneads for about 30minutes. There are some rest times in the

> cycle, ymmv. Then I put it in 2 smallish bread pans or one large and

> allow to rise for 30 minutes. Then I set my oven for 350 degrees and

> when the oven is preheated, I pop them in for 30-40 minutes.

> Therefore, the rise time is around 35 minutes.

> Yummy and easy.

> If you don't have a bread machine, use a stand mixer or some prefer to

> knead by hand. Either way is great. Just be sure to give it a good

> long knead time to develop the gluten.

>

> , Timothy Snider

> <whitelighter1968@> wrote:

> >

> > Hello group...

> >

> > Does anyone make their own bread? If so do you have recipes? If

> not... where do you purchase bread without oils from?

> >

> > Thanks,

> >

> > Timothy

>

[Guest guest]

I started using this recipe last year, but stopped when it got too hot to bake here. Now I've pulled it out again to use.

 

This is an incredible method of making bread! No kneading, you can make exactly the size of loaf you want, and keep the rest in the frige. Matter of fact, keeping it in the frige for a week or so gives it a more sourdough like flavor.

 

I haven't bothered with the broiler pan and water for steaming.

 

There is a great bread-making site along with a mailing list for those interested. The people on the list are always pretty nice and helpful if you have a question. Sometimes the traffic is a little slow, so it might be a couple of days between mailings:

 

http://www.bread-bakers.com

 

Simple Crusty Bread Adapted from "Artisan Bread in Five Minutes a Day," by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007) Time: About 45 minutes plus about 3 hours' resting and rising

1 1/2 tablespoons yeast 1 1/2 tablespoons kosher salt 6 1/2 cups unbleached, all-purpose flour, more for dusting dough Cornmeal.

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes. 4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves. Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

 

 

[Guest guest]

Oh dear, I can vouch that this is a delicious bread. Last winter I had

a batch " brewing " most every day. It was torture having to wait for it

to rise. Very, Very good.

Polly

 

, Momcat <Momcat55 wrote:

>

> I started using this recipe last year, but stopped when it got too

hot to

> bake here. Now I've pulled it out again to use.

>

> This is an incredible method of making bread! No kneading, you can make

> exactly the size of loaf you want, and keep the rest in the frige.

Matter of

> fact, keeping it in the frige for a week or so gives it a more sourdough

> like flavor.

>

> I haven't bothered with the broiler pan and water for steaming.

>

> There is a great bread-making site along with a mailing list for those

> interested. The people on the list are always pretty nice and

helpful if you

> have a question. Sometimes the traffic is a little slow, so it might

be a

> couple of days between mailings:

>

> http://www.bread-bakers.com

>

> Simple Crusty Bread

>

> Adapted from " Artisan Bread in Five Minutes a Day, " by Jeff

Hertzberg and

> Zoë François (Thomas Dunne Books, 2007)

>

> Time: About 45 minutes plus about 3 hours' resting and rising

>

> 1 1/2 tablespoons yeast

>

> 1 1/2 tablespoons kosher salt

>

> 6 1/2 cups unbleached, all-purpose flour, more for dusting dough

>

> Cornmeal.

>

>

> 1. In a large bowl or plastic container, mix yeast and salt into 3 cups

> lukewarm water (about 100 degrees). Stir in flour, mixing until

there are no

> dry patches. Dough will be quite loose. Cover, but not with an

airtight lid.

> Let dough rise at room temperature 2 hours (or up to 5 hours).

>

> 2. Bake at this point or refrigerate, covered, for as long as two weeks.

> When ready to bake, sprinkle a little flour on dough and cut off a

> grapefruit-size piece with serrated knife. Turn dough in hands to

lightly

> stretch surface, creating a rounded top and a lumpy bottom. Put dough on

> pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with

> remaining dough or refrigerate it.

>

> 3. Place broiler pan on bottom of oven. Place baking stone on middle

rack

> and turn oven to 450 degrees; heat stone at that temperature for 20

minutes.

>

>

> 4. Dust dough with flour, slash top with serrated or very sharp

knife three

> times. Slide onto stone. Pour one cup hot water into broiler pan and

shut

> oven quickly to trap steam. Bake until well browned, about 30

minutes. Cool

> completely.

>

> Yield: 4 loaves.

>

> Variation: If not using stone, stretch rounded dough into oval and

place in

> a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra

hour if

> refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on

middle

> rack.

>

[Guest guest]

does this make a sourdough type bread? i am an absolute fanatic for

sourdough bread...esp the heartier multigrain types...

and have wanted to make sourdough at home for a long time but always

get put off because it seems like i would mess it up somehow.

also, does anyone out there have a sourdough starter recipe that is

easy/no fail? LOL or is this it?

thank you

sanQ

[Guest guest]

sanq.higgins wrote:

> does this make a sourdough type bread? i am an absolute fanatic for

> sourdough bread...esp the heartier multigrain types... and have

> wanted to make sourdough at home for a long time but always get put

> off because it seems like i would mess it up somehow. also, does

> anyone out there have a sourdough starter recipe that is easy/no

> fail? LOL or is this it? thank you

 

What I do, but it's not technically sourdough, is leave a cup of the

no-knead bread in the bowl and make the next batch right on top of that,

without adding more yeast. It works out really well, and it eliminates

one of the more expensive parts of bread-baking. I'm always looking for

cheaper ways to make wholesome foods. :-)

 

Serene

[Guest guest]

hello,

 

sourdough! the more sour it is the better..