Fresh Miracle No Knead Bread


Miracle No Knead Bread Inspirational Miracle No Knead Bread





INGREDIENTS






  • 3 cups all purpose flour

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon instant yeast

  • 1 1/2 cups room temperature water

















INSTRUCTIONS






  1. DOUGH PREP: In a large mixing bowl, whisk the flour, salt,
    and yeast together until mixed. Stir in the water until a chunky, thick dough
    forms. If it needs a little more water, add a few more tablespoons, just enough
    to get it barely wet throughout. It’s gonna look scrappy and weird and you’re
    going to question me on whether or not this will work, but it will. Cover the
    mixing bowl with plastic wrap and let it rest for 12-18 hours at room
    temperature. Overnight is ideal here, kids.

  2. PREP FOR BAKING: When you’re ready to bake, preheat the oven
    to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar)
    in the oven for about 30 minutes to heat. At this point, the dough should be
    big and puffy and pretty loose, with little bubbles in it. Gently scrape the
    dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it
    into a ball with flour on the outside, set on a piece of parchment, and cover
    with plastic while your pan heats up.

  3. BAKE: Remove the plastic from the dough. Lift the dough and
    parchment together into the pan so the parchment lines the bottom of the hot
    pan (be careful not to touch the pan since it’s very hot). Bake, covered, for
    30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior
    nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss
    you.














This article and recipe adapted from this site








Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more