Monday, January 10, 2011

No KNEAD Artisan Daily Bread

It's true everything you read about this bread, easy, delicious and quit impressive. I have to say you must eat this fresh, it's not the same quality the next day! So whip up a batch, try it out, you won't be dissappointed... bread is my weakness. I  rather eat a whole loaf of piping hot bread over any dessert!

Freshly made everyday, so simple you won't believe it!



Hard crusted delicious bread my biggest weakness. Absolutely love homemade bread..


This is ready to be slit, with a sharp razor blade, with the parchment paper underneath, just slide on a cookie sheet and bake at 430 till crunchy looking and well browned. Don't worry if its flat it will puff up. If you like sesame seeds, this is the time to add them, they will stick very well to this sticky dough.



A one-or two-week supply of dough can be made in advance and stored in the refrigerator. Measuring and mixing the dough takes less than 15 minutes. NO KNEAD!! You can cut a chunk of dough off everyday straight from the fridge, shape, rest on the counter for around 45 minutes and bake it. So convenient you will want to bake a fresh loaf everyday! The wetter the better the dough is, offers less resistance to yeast’s expanding carbon dioxide bubbles.



Anyone can make this bread...I really was amazed how fast and easy it was , and tasted fabulous!



Just a little patience of waiting for the bread to make its magic!


Makes four 1 pound loaves.
3 cups lukewarm water should feel like warm to your wrist, not hot
1 1/2 tablespoons granulated fast acting yeast (2 packets)
1 1/2 tablespoons regular salt,  kosher or seasalt
6 1/2 cups sifted all purpose white flour
Extra flour for your hands while molding the dough
Sesame Seeds toasted optional
You need a bowl to mix in with a cover to store it in as well.
Make sure the water is luke warm to the touch, this is very important to the rising method.
Add yeast and salt to the water in a 5 quart bowl or a plastic container with a lid.

Mix in the flour there is no kneading necessary. I put all ingredients in my KitchenAid mixer, see the dough hook used above,  let it mix it for just about 10 seconds and then put it in the plastic container and covered it. If your doing this by hand, using a large 5 quart bowl and spoon just mix till everything is uniformly combined well. The dough should be wet and loose.
Allow to rise. Cover with a lid (not airtight). I used a cheap dollar store version that just has a loosely fitting cover. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours. If you choose to rise longer its fine. I refrigerate the dough overnight (or rise at least 3 hours) before trying to shape a loaf. The dough will keep for up to 14 days in the refrigerator, I use it fresh every night. This bread is best eaten the same day, it drys out quickly.

On a floured surface shape your dough the easiest was to shape as shown like an oval. The top of the dough should be smooth.. Place the dough onto a cookie sheet lined with parchment paper, parchment is my best friend in cooking anything, so easy to use and won't stick, it's really a must have with this recipe. Let the loaf rise for about 60 minutes uncovered.  If it doesn't look like it has risen much, don't worry it will rise in the oven. Preheat oven for at least 20 minutes at 450 degrees. You can also cook on a baking stone which will give you a crisper crust. Baking stones can be found online at Amazon or department store. Dust the top of your loaf with a little flour and slash the top with a razor blade. You need a very sharp knife if you don't have a razor blade. Bake adding a cup of water inside your oven in an oven proof pan or glass dish. Slide the bread (including the parchment paper) I sprinkle the whole sheet with the toasted sesame seeds, on your sheet or right onto the hot baking stone. The water creates the necessary steam to make a nice crisp crust on the bread. Bake at 430 F for about 25 - 30 minutes. Cool a few minutes. Slather with butter and enjoy!

If you have extra dough it can be stored up to 14 days in the refrigerator Every day your bread dough will improve in flavor. Here is a page of great basic instructions from Zoe plus she has a fabulous video on how to's. Her recipes are fantastic. 

35 comments:

Cookin' Canuck said...

I absolutely love Zoe Francois' books and her bread-making method. It really couldn't be easier and it produces amazing loaves of bread. Great post!

Bridgett said...

I can almost smell it from here. I agree, freshly baked bread is always the best the first day and straight out of the oven is even better. This looks delicious.

Sandra said...

Oh dear, this bread looks wonderful! I am the same way, I rather eat homemade, hot bread over any dessert..:))

Kathy Gori said...

Great job Claudia! I started baking this last year and it's really a wonderful way to go. It also keeps really well in the freezer where it can be turned into an amazing pizza or flatbread.

Indonesian In Turkey said...

your bread looks tempting Claudia ! and it's on my making list also..thx for sharing it.. worthed to try ! ^_^

Pegasuslegend said...

Dara: thanks! I loves breads found this one in the Chicago Tribune. Loved it will have to check out Zoe never heard of her..thank you
Bridgett: You are so right the smell is awesome thanks!
Sandra:A girl after my own heart!
Kathy: thanks for that tip, I remember seeing yours and it looked wonderful, I finally got brave enought to try it out it was so easy! I will make this often! It doesnt fry well no pizza fritte too hard of a crust.. I will try the pita sometime.

Pegasuslegend said...

Thanks Indonesian in turkey!

valerioscialla said...

Beautiful claudia, very nice bread!!!

Lizzy said...

Claudia, I printed off this recipe eons ago...but still haven't attempted to bake it. I think I finally will! THANKS for the push :)

Belinda said...

Fantastic! I'm going to have to share with my little sister who is on a new bread-making kick!

Tania said...

To make bread at home is simply fantastic! It looks very soft, great job!

Claudia said...

I love this bread - I do Jim Sullivan's original no-knead all winter long. The hardest thing is the patience! Yours is tantalizing me. Time to make the dough.

Swathi said...

No knead bread is easy to make them.But i secretly love the feeling to kneading the dough. This loaf looks awesome.

Brindusa said...

What a good idea! I make this type of bread, but I never kept the dough in refrigerator. Next time I will do so.

Annie said...

I love bread so much that I could eat it instead of dinner and sometimes do ;) This looks so easy to make with just a few ingredients! Looks so tasty!

Greg said...

I love homemade bread, so much better than store bought. This loaf looks fantastic.

Torviewtoronto said...

bread looks delicious looks wonderful

5 Star Foodie said...

The bread looks gorgeous, sounds wonderful freshly baked!

Diethood.com said...

amazing loaf! I want some! :) Thank you for the tip on refrigerating the dough .. I will start doing that.

Reeni said...

I love the idea of having all that dough at your beck and call! Nothing compares to homemade bread! So delicious.

Evan B said...

I love the idea of just breaking off pieces of dough to have fresh bread every day for a couple of weeks.. this sounds delicious!

Lisa {Authentic Suburban Gourmet } said...

Love the idea of no kneading. Almost sounds like the miracle bread. Now this is a must try. Happy New Year!

Angela FRS said...

Must try this--it looks amazing.

alison said...

looks so good!

TiffKey said...

But kneading helps me vent stress! I suppose I'll make this bread when alls good! :D

scarlettabakes said...

I love this bread - straightforward and simple, yet it looks absolutely delicious!

Thanks for sharing!

Wilde in the Kitchen said...

I love it that you can make it ahead of time! I've been hearing so much about this no-knead bread that I'll have to give it a try!

briarrose said...

Homemade bread is a great weakness to have. ;) This looks so tasty.

Cajun Chef Ryan said...

My kind of bread, no need to knead!

Would love a warm slice of this with some melted butter spread on top!

Joanne said...

Delicious! No problem eating it the same day. With the lovely smell of fresh baked bread in the house, who could resist.

FOODESSA said...

No kneading for aromatic fresh bread...a pure delight and magic for my tummy ;o)

I have yet to make my own bread...and can't wait until I finally break through to the other side ;o)

Thanks for sharing,
Claudia

Skylar Wolfe said...

Looks delicious, and I love the no-knead!

LookyTasty said...

Bread looks great! The no knead recipe is surprisingly simple and easy.

Magic of Spice said...

This bread looks amazing, warm slices with a bit of oil and pepper...I may dream of this :)

Belinda said...

You are so brilliant for having this ready at the word, 'go!' The crust looks magical.