No-knead bread - Articles and Posts from Slashfood

Posts with tag No-knead bread

Feast Your Eyes: Little bacon sandwich

Posted Oct 27th 2008 8:00AM by Marisa McClellan
Filed under: Feast Your Eyes

The no-knead bread recipe has gone around and around the internet. People have taken it and made it their own in numerous ways. James Starmer has taken the no-knead bread and turned it into a batch of rolls (using a steam baking technique to get that nice, glossy crust). He smeared some with honey and turned on into that adorable bacon bun you see above. Delicious!

Thanks James, for adding this tasty little nibble to the Slashfood Flickr pool.

When you don't have the right flour for no-knead rye bread

Posted Jun 27th 2008 1:01PM by Monika Bartyzel
Filed under: Artisan Foods, Bread

As soon as I heard about Artisan Bread in Five Minutes a Day, I had to have it. I love bread. It's my most important food group, and I'd go into a never-ending fit of withdrawal without it. In the past, I used my bread machine, but it just didn't produce loaves as tasty as the artisan variety, and that damned whirring noise right next to my desk was quite annoying.

This week, I attempted to make the rye bread recipe. I'd recently bought a whole slew of different grains and flours, so I didn't check my ingredients first. The one thing I didn't have: rye flour. Since I already had my little yeasties going crazy in the lukewarm water, I decided to find a substitute. I used multigrain flour, and hoped for the best.

Oh, it's so very worth it. It's got the soft chewyness of a white bread, the tasty grains from multigrain, and that added caraway kick. It baffles me why caraway seeds have been relegated only to the dark and tasty halls of rye bread. Next time you run out of rye flour, or are in the mood for something different, try it out.

Feast Your Eyes: Nearly no-knead bread with olives, rosemary and parmesan

Posted Jun 27th 2008 8:00AM by Marisa McClellan
Filed under: Feast Your Eyes

olive, rosemary and parmesan no-knead bread

I look at the no-knead bread recipe, created by Jim Lahey of the Sullivan Street Bakery and printed by the New York Times in the fall of 2006, as one of those recipes that will be with us for all time to come. People went crazy for it when it first came out and folks all over the world continue play with it, innovating new ways to make beautiful, flavorful, bakery-quality bread in their very own ovens. In January, Cook's Illustrated devoted an entire issue to no-knead bread, doing their level best to make an already-good recipe even better.

Today's image, from Timothy Gerdes, is a loaf of nearly no-knead bread with olives, rosemary and parmesan made from the Cook's Illustrated version of the recipe. Looks delicious Timothy, thanks for adding it to the Slashfood Flickr pool.

No-knead bread, once again

Posted Dec 6th 2007 11:16AM by Marisa McClellan
Filed under: Grains, Recipes, Baking, Newspapers, On the Blogs

This last Monday night, just before I went to bed, I had an urge to start a batch of No-Knead bread. No-Knead bread has been on my mind a lot lately, mostly because somehow Lifehacker came across my post about it on my personal blog from last January and linked to it, making it the most hit-upon post in the history of that blog. So the recipe has been on my mind. I stirred up a batch that night, using yeast I had bought over the weekend, and went to bed.

The next afternoon, after about 14 hours of bubbling, my dough was nice and bubbly. I turned it out on to a board, folded it over on itself a couple of times and let it hang for another couple of hours. I preheated my pot (I used an oval cast iron pot that belonged to my grandmother. It's just a tiny bit small for the job, but creates a really nice shape) and when the two hours were up, I tossed my bread into the pot, put the lid on and slide it into the oven.

It's been about eight months since I last made this bread and I forgot how gorgeous it gets. I literally gasped when I took the lid off to brown up the top, because it was so perfect. So, I want to remind you all, once again, that you really should be making this bread. It's easy, it's tasty and it gives you a sense of satisfaction in the kitchen that is often hard-won. Oh, and if you need more convincing, Megan at Not Martha made it this week as well, incorporating tips from Cooks Illustrated into her batch.

Remember the No-Knead Bread

Posted Sep 13th 2007 8:01AM by Marisa McClellan
Filed under: Grains, Recipes, Baking, Newspapers, On the Blogs, Real Kitchens

a pot with a baked loaf of no-knead bread

Like most of the foodie world, I was totally entranced by the No-Knead Bread recipe that got posted in the New York Times Dining and Wine section last fall (although I didn't get around to making it until January). I baked the bread in a variety of pots, with different types and combinations of flours and played around with the length of the fermenting time. It was the first time in my life I felt totally comfortable baking bread.

But then the weather started getting nice and I promptly forgot about this terrific recipe. However, thanks to Jaden (and her Steamy Kitchen) I am once again reminded about the No-Knead Bread. She posted a little photo essay of her son making the dough all by himself and it is totally sweet and endearing. And the bread comes out golden, with that perfectly browned crust.

Food Porn: Cinnamon Bun Bread

Posted Dec 19th 2006 1:27PM by Nicole Weston
Filed under: Breakfast, Snacks, Food Porn, Baking, On the Blogs, Comfort Food

The Cinnamon Bun Bread that Alison, from The Flour Room, recently made is the perfect recipe for anyone who loves cinnamon buns but doesn't have the time or the inclination to make a whole batch of yeasted rolls. The recipe is from Fin Arthur Flour and does use yeast in the recipe, but it is no more difficult than a quickbread. The batter is mixed up, stands at room temperature for about an hour while the yeast works and gives the bread some lightness, opening up the crumb of the bread to prevent it from becoming too dense, and is then poured into a loaf pan for baking. A bit of baking powder helps the bread rise even more, making this a pretty foolproof option, even for the yeast-phobic bakers out there.

This loaf has a cinnamon sugar topping and cinnamon chips swirled throughout. Cinnamon chips are available at many grocery stores, but alternative options for this loaf include adding in chocolate chips or doubling (or tripling) the topping recipe, dividing the batter in half, and adding a layer of cinnamon sugar mixture to the center of the loaf.

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Feast Your Eyes: Little bacon sandwich

When you don't have the right flour for no-knead rye bread

Feast Your Eyes: Nearly no-knead bread with olives, rosemary and parmesan

No-knead bread, once again

Remember the No-Knead Bread

Food Porn: Cinnamon Bun Bread

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