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!
Post a Comment