I'm a bit behind in my digests but I thought I'd add my 2 cents worth about
no knead bread. To make a proper no knead bread you have to start with
instant yeast. This comes under several brand names, Fermipan used to be
one. It's the same sort of yeast used in commercial breads. You can
substitute it in any of the traditional recipes measure for measure.
For white bread.
1/3 (75ml) melted margarine or oil.
2 cups (500ml) hot tap water
1 cup (250ml) milk
1/3 cup (75ml) sugar
1 egg (large)
3 tablespoons yeast
8 cups (2 L) white flour
2 tap (10ml) salt
1/3 (125ml) white flour for sprinkling
Melt margarine and set aside. In a large bowl add the hot tap water and milk
from the fridge, mixture should be luke warm. Add the sugar and the egg.
sprinkle yeast over all. Mix with wire whisk until smooth. Add 3 cups
(750ml) of the flour. Stir briskly with a wooden spoon until all mixed in.
Gradually add the last 1/2 cup of flour with your hands, pressing flour into
dough and turning dough over until the flour is worked in. On rainy days
you may need to add more flour.
Cover and let rise in a warm place for 30 minutes. Sprinkle dough with 1/4
cup (60ml) flour.
Punch dough down making sure any sticky parts get sprinkled with flour.
Place on on floured surface. No kneading required. Flatten out with hands
until 1 inch (2.5cm) thick. divide into four equal parts. Oil 4 9x5 inch
pans (......blah blah (shape how you normally would). cover and let rise
until doubled. Bake in 450 F (200C) 25-30 minutes.
I have similar recipes for other types of bread if anyone is interested.
Sharon on overcaste Vancouver Island.
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