Friday, September 9, 2011

No Knead 5 minute Bread Recipes and Aggression Cookies


The easiest bread you will ever make!

The most versatile dough on the web!



This dough is the most popular everywhere on the web! You can find hundreds of posts on this 5 minute bread and it's no wonder the bread is fabulous! Everyone that hasn't tried this bread before will marvel at the results. There was only one other recipe in my life that was easier than this one and we will talk about that later in this post.
This dough makes at least 3 loaves of bread, 3 pan pizzas and even some left over for tomorrow with my crew. Tonight we decided on 2 pizzas, 1 bread with sesame seeds on top and tomorrow we will finish it up the rest of the dough. This dough that will last in the refrigerator for 14 days.

Spinach, Slices of Tomato, Feta Cheese and Mozzarella
Drizzled with Olive Oil and Minced Garlic On Top
  The recipe reminded me of my first easiest oatmeal cookie I ever made, they are related in a way because they take no time at all and anyone can do this! That first cookie I made was in a class called home economics, at age 13 and they were called aggression cookies.
 Now many years later we have a easy delicious bread everyone can make with hundreds of uses.  Pizza and a dough that can literally be transformed into anything you want!
The only thing missing is your imagination... so lets get it going.  I am making two personal pan pizza's and a round loaf of sesame seeded bread.

My recipe was adapted from hundreds on the web see listed below:

My version of 5 minute Artisian Bread :
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 sea salt
1 1/2  tablespoons sugar
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, salt and sugar 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 Kitchen Aid mixer and cheated for 10 seconds (lazy), 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. I am so spoiled!

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 and put in a cake pan. 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 in any 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 in hot oven adding a pan 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 if you can before drowning in creamy butter!

Margarita Pizza just a little sauce,  sliced tomato and fresh basil, olive oil, garlic and mozzarella

 For the pizza, I just stretched them into greased round or square pans for personal pan pizza. Then just add your favorite toppings, bake as directed above till browned.  Here are some other recipes around the web! If you are not on the list, then I didn't find you in search engines. Do you have a post you would like added?  Send it to me in email or comments,  I would gladly add you here to this list.

Steamy Kitchen's         Artisian Bread with Zoe        Erin Cooks                         The Food of Love
Amatuer Gourmet        The Sisters Cafe                    My Baking Addiction          The Young Baker
Rocket Bread              Family To Go                         Sleepless Foodie                
Foodess                       Simple Bites                          Smitten Kitchen
Makes and Takes        FormerChef                            My Mans Belly
Better with Butter       Chicken in the road                Ravenous Couple
The Italian Dish          In Good Taste                        Suzie the foodie
 
 
Oh, so you wanted to know what the recipe for aggression cookies are... made by hand no mixers here, and you have to roll them by hand too (smile) fun for the kids and they love them!

My first cookie at age 12 in grade school... wow I feel so old no I am old!
3 cups brown sugar

3 cups butter
6 cups oatmeal
3 cups flour, all-purpose
1 tablespoon baking soda
cinnamon sugar mixture
 optional : 2 cups raisins,  chocolate chips, butterscotch chips or a mixture of both

Directions
Put the ingredients in large bowl. By hand you need to mix these together by squeezing, kneading,  until it is completely blended. Roll into small balls about 1 to 1 1/2 inches in size.

Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar and cinnamon, then pound the cookies flat.
Bake at 350 degrees for about 10 to 12 minutes.

Hope you enjoyed this post leave a comment share your experiences and have some fun with this bread!
Thanks for reading!

35 comments:

Greg said...

I love this bread, about the only bread that I make any more. The cookies sound good too.

Angela FRS said...

I definitely *knead* to try this bread :) Love the cookie name...

Joy said...

The breads look great.

Curt said...

I love fresh bread hot out of the oven.

Parsley Sage said...

Alright, you've sold me. I am NOT a baker. It is not pretty when I try to bake. But, I can't go wrong with this recipe, right? Buzzed and bookmarked :)

Lyndsey said...

I have tried the 5 minute no-knead bread before and mine didn't look like yours. Yours is beautiful...and the pizza is my favorite. Maybe I'll have to try it again!

Pretend Chef said...

The bread looks so delicious. Nothing beats homemade bread and the smell of the house while it bakes. I would love to give this recipe a try.

Stephen said...

This sounds like something wrth trying. Thanks for the tip

Tina said...

I love the fact that you can have this bread dough in reserved just to bake when you get the craving to have it. The bread does look delicious. Also thanks for bringing out the cookie recipe. Great post.

Shia said...

So much yummy stuff in this post! I love the idea that there is easy bread to make out there. I think I might have to try to make some now =)

♥ Shia

M.J. said...

I definitely will bookmark this..I think I am going to be baking some bread soon!!!Thanks

Joanne said...

Two perfect recipes for good homemade favorites on a busy weekend. Love the artisan bread and the cookies? - those would win anyone over.

Belinda @zomppa said...

Beautiful. Gotta say, those aggression cookies look fun (not to mention, the name is just cool).

Erin said...

I love this bread! I need ot make another batch of dough!

Dzoli said...

I have to admit ..I have seen recepie before and as I bake bread almost everyday for me and my parents I certainly should try it..it looks amazing for 5 minutes work;)

Stephanie @ Eat. Drink. Love. said...

Love the name of the aggression cookies, lol! That bread looks fantastic! Nothing beats homemade bread warm out of the oven and that amazing smell that fills your home!

unikorna said...

I am sorry I am off topic but I saw the photo of your mom and your message to her and it made me a bit emotional. I actually called my mom to hear her voice. I wanted to say it is a beautiful tribute to her. Kisses.

Jennifer said...

I thought I would like to see the aggression cookies, but your bread post was fascinating. Thanks for sharing.

Mumsfilibaba said...

They look great. I love to bake bread but it is not always easy

Torviewtoronto said...

fabulously done bread Claudia
regards

ARLENE said...

I have to agree with you, Claudia, that this recipe is the easiest I've ever used for bread. Although I love to knead, this quick "payoff" is irresistible. Here's the post I did on this no knead bread.



http://arlene-thefoodoflove.blogspot.com/2008/07/no-knead-bread.html

Vicki Bensinger said...

Well this looks very sime and I'm sure the results are great. I love pizza and Friday evenings always seem lime the best time to have it especially with fall in the air. Tonight though with it chilly and rainy I made chili. It was just what I needed.

Becky said...

Two wonderful recipes in one wonderful post. I like them both equally well. I have to try this bread, even if it's half whole wheat, half regular flour. the pizzas look yummy. I might have to make the /aggression cookies, when I'm having a bad day:)

Michelle said...

That bread looks ridiculously delicious. Ridiculous.

Claudia said...

I want it all - I do the no-knead bread all winter - so what's five minutes among friends? My, it look incredible. The cookies are just plain fun.

Kimberly (Unrivaledkitch) said...

Fresh bread is amazing. This looks great. once it cools down for good here i'll have to get cracking with the bread recipes. lovely pizza!

Catherine said...

Dear Claudia, The bread and the pizza all look wonderful!!! Delicious! I would love to break a piece right off. Blessings, Catherine xo

Ann said...

What a versatile bread! I love it! Everything you made with it looks amazing!

Lizzy said...

Hooray!!! A Top 9 Post!!!! Love the bread, the pizza, the cookies!!! Triple yum, Claudia~

Free Spirit Eater said...

Claudia I love this post! Congratulations on making top 9! You have some great recipes here, thanks for sharing, as always love your site =]

Priscilla - She's Cookin' said...

Congrats on the Top 9 with that beautiful looking loaf! I've been making my own pizza dough, so I like that this recipe can serve as both! Love the sugar/cinnamon topping for the cookies - and the cute name :)

Priscilla - She's Cookin' said...

P.S. I'd like too add my Whole Wheat Raisin Bread to your list - my young baker made it and the blog post won the judges award at the OC Fair :)

http://shescookin.com/2011/03/22/the-young-baker-strikes-again/

Becky said...

Congrats on the Top 9 today!!!

elisabeth@foodandthrift said...

OMG-Claudia, this bread is incredible. I'm coming over to your house! I'll believe it as I see it, but then again, I have to see the real progress, and help you eat it...ha, ha, and you're only 3hrs away from me!
Love each and every yummy bread and pizza, and the yummy cookies.

I was not on the computer yesterday...and according to Becky your were on Top 9...sorry I missed it; Congratulations, well deserved:DDD

Magic of Spice said...

Lol, love the name of these cookies...and the bread does sound fantastic,obviously popular as well.