Tag Archives: Yeast

No Knead Artisan Bread and Baguettes

No Knead Artisan Bread and Baguettes

I discovered this wonderful recipe from a delightful food blog called www.whilehewasout.wordpress.com  There are great ideas and recipes in this blog so you need to check it out.   What caught my eyes was this artisan bread recipe because you don’t have to knead it and you can store it in the fridge until you need to bake it. It’s like bread for dummies.  Could it really be that easy?  So I decided to try out the recipe and make both bread and baguettes since I was getting ready to make some Bruchetta later as well.  The dough is so versatile you can make rolls, pizza, calzones, stomboli and a myriad of other bread type recipes.  If you let it rest in the refrigerator the flavors of the dough deepen and give it some delicious almost sourdough like qualities.

Stir everything with a wooden spoon

Mix until all the flour is incorporated, cover and let rise

Dough will double in size after 2 hours

If making loaves, shape into two round loaves (or whatever shape) and let it rise another 1 1/2 hours

If making Baguettes the recipe will make four

Bake the bread with a cup of water underneath to create a steaming effect

The last 5-10 minutes bake directly on the rack

Baking directly on the rack gives a nice even crust all the way around

The round loaves

Cool completely to room temperature before slicing

The recipe makes four baguettes

Here’s the Recipe:

No Knead Artisan Bread and Baguettes

6 1/2 cups of all-purpose flour

1 1/2 tablespoons of active dry yeast

1 1/2 tablespoons of kosher salt

3-4 tablespoons of olive oil (a little more or less won’t hurt, I like a bit more)

3 cups warm water

In a large bowl (about 5 – 6 quart size) add water, yeast, salt and olive oil.  Add all the flour and mix with a wooden spoon until incorporated.  Cover the bowl with a towel or plastic wrap and let it sit at room temperature for about 2 hours.  You can use this dough right after the two-hour rise time or stick it in the refrigerator for use later.  It can be stored for up to 2 weeks in the refrigerator (make sure it’s covered well but with a little venting).  When ready for use, dust dough lightly with flour, take out amount of dough that you want and shape it into any shape, place it on a cookie sheet or pan lightly dusted with corn meal, cover and let rise for 1 to 1 1/2 hours until double in size.  Right before putting the bread in the oven score it with a knife (this makes it look all fancy and professional).  Pre-heat oven to 440 degrees Fahrenheit or 230 degrees Celsius.  Place a small oven safe bowl or cup with warm water in the bottom rack and place the bread on the rack above it to bake.  Bake for 20 -25 minutes until it is a deep golden brown color.  Take the bread off the pan and place it directly on the rack and bake for another 5 -10 minutes to give it a nice even crust all around.  Cool completely to room temperature before cutting and serving.

Recipe courtesy of www.whilehewasout.wordpress.com

Caribbean Fry Bakes

Caribbean Fry Bakes

When I was first introduced to Fry Bakes while visiting my husband’s side of the family in Barbados, I couldn’t figure out why it was called “Fry” Bakes.  You either fry something or bake it, at least that is what I thought.  But this is the local name in pretty much any English-speaking Caribbean island.  They are also referred to simply as “Bakes”.  It’s an easy way to make bread without using an oven.  Usually it’s enjoyed right on the beach, cooked up fresh and hot and served with fresh fish Ceviche or salt fish stews or in Jamaica it’s served with Salt Fish and Achee (a small green, tart fruit).  It’s delicious, it’s portable and it’s simple to make.  I’ve learned that if I want to make the Caribbean side of my family happy, all I have to do is cook up some Fry Bakes and cut up some good quality aged English Cheddar and watch everyone go crazy eating it.  Enjoy!

Proof the yeast in a glass measuring cup

Make a well in the middle of the flour mixture and add oil and proofed yeast

Knead into a dough, cover and let it rest

Shape into dough balls

Roll out on a lightly floured surface

Fry the bakes in heated oil

Fry bakes and cheese

Caribbean Fry Bakes

Caribbean Fry Bakes

7 cups All-Purpose flour

2 tablespoons of Kosher Salt

1 tablespoon sugar

3 tablespoons of vegetable oil

2 1/4 tsp of active dry yeast

1 tsp baking powder

3 cups warm water

Vegetable oil for frying

In a glass measuring cup add sugar to one cup of warm water, stir and add in yeast and let it proof by bubbling and foaming.  In a large bowl, mix together flour salt and baking powder.  Make a well in the middle of the flour mixture and add oil and proofed yeast.  Mix in with your hands and slowly add in remaining two cups of water.  Knead until dough is soft and elastic.  Cover with plastic wrap and let rest for about 20-30 minutes.  Dough will rise during that time.  Make little dough balls, about 1 1/2 inch in diameter and roll out on a lightly floured surface  into about 3″ circles.  Heat oil in a small frying pan (medium heat) and gently place dough in oil and fry until golden brown.  Serve hot with sharp cheddar cheese slices (we love Dubliner or aged English Cheddar) or with fresh Ceviche. Makes about 35 fry bakes.

Artisan Style French Bread

Artisan Style French Bread

Did I mention that I love baking my own breads?  There’s something deeply satisfying about how the whole house smells when fresh bread is baking….and that first bite with a little fresh butter, it’s a thing of beauty.  Most people from Bangladesh, India or Pakistan don’t usually bake yeast breads.  Mostly because ovens are not a regular part of the average South Asian kitchen.  We have tandoori ovens and we make a lot of flat breads like Naan (recipe coming soon), Parathas, Rotis, Chapatis…  Yeast Breads are available at grocery stores but they tend to be the “wonder bread” variety.  Mass produced in factories and not the Artisan style.  It is always a wonder to most of my Bengali family that I can bake breads.  They talk about that like I’ve mastered rocket science.  Well, I do have those degrees in Chemistry and Nutrition, but really, baking bread is a no-brainer.  Try this recipe with me.  You’ll love it. And you can’t beat the taste or the price. The average cost of each loaf  is about 48 cents each.

Proof the yeast by adding a tsp of sugar into warm tap water and letting it bubble and foam

Add melted butter, salt, about half the flour and use a hand mixer to blend it in.

Knead dough with the heel of your hand to work in the rest of the flour.

Roll into a smooth ball and put in a lightly oiled bowl. Turn the dough over so that the top is covered in oil as well.

Let it double in size (about 1 hour)

Sprinkle pans with a little corn meal

Divide dough in half and shape into 10 inch logs

Make about four cuts on top of dough and cover and let rise again.

Bake bread at 450 degrees Fahrenheit for about 20 minutes then brush with egg white and water mixture and put it back in the oven for 10 minutes

Let it cool a little and serve warm.

Here’s the recipe:

Artisan Style French Bread

2 packages of  active dry yeast (about 4 1/2 tsp)

2 1/2 cups of warm water

1 tsp sugar

6-7 cups of all purpose flour (depends on humidity, but I usually end up using the whole 7 cups)

1 tablespoon of salt

1 tablespoon melted butter

4 tsp corn meal

1 egg white

1 tsp cold water

In a large 6 quart bowl mix warm tap water with sugar and mix well.  Add yeast and let it foam and bubble up (about 2-3 minutes).  Add salt, butter and about 4 cups of flour to yeast and mix with an electric hand mixer.  When dough is soft and sticky, begin adding the rest of the flour by hand.  Take out of the pan and knead dough lightly until it becomes nice and smooth and elastic, should take about 5 minutes.  Form the dough into a nice smooth ball.  Wash out the original pan and lightly oil it with a little oil and put the dough ball in the bowl, turning it once to coat the top with oil.  Cover with plastic wrap and let it double in size.  Takes 45 minutes to 1 hour.  Gently punch dough down and divide evenly.  Shape into approximately 10″ logs.  Sprinkle two parchment or Silpat covered cookie sheets with 2 tsp of corn meal each.  Place dough on each cookie sheet and cut four slits on the top.  Cover and let rise again for about another 45 minutes until double in size.  Place in pre-heated 450 degree Fahrenheit  oven and bake for 20 minutes.  Take out bread and brush with egg white and water mixture (this makes it brown, glossy and amazing looking) and place back in the oven for another 10 minutes.  Let cool on a cooling rack for about 6-8 minutes before serving.

Dill Onion Bread

Dill Onion Bread

There’s nothing quite like the smell of freshly baked bread.  I love making my own bread for several reasons;  I like to eat bread and there’s nothing quite like taking out your frustrations on a piece of dough.  Bread is pretty forgiving and can take a good beating…er..kneading.  This particular bread is one of my favorites.  It has onion, dill, cottage cheese, all the flavors that makes it a great bread to eat toasted, by itself or in any type of sandwich.  This bread can elevate any sandwich into a gourmet delight (except maybe peanut butter and jelly).  This is not an original recipe of mine.  I don’t remember where I got this recipe, but I’ve made this bread for about 20 plus years.

If you’ve never made bread before, don’t worry, this is the perfect recipe to try for the first time!

Ingredients at a glance.

Proofing yeast:  This is a great way to find out if your yeast is working.  Add sugar, yeast and warm water and let it sit for about 5-7 minutes until you see it begin to foam.  That’s when you know a good reaction is taking place and it will leaven your bread correctly.

After kneading all the ingredients together, place in a greased bowl (I use a vegetable oil spray) and cover with plastic wrap to rise.

Dough should double in size within 50-60 minutes.

Lightly punch down the dough and shape into a ball and place in a sprayed (or greased) round baking dish and cover to let it rise again. About 30 minutes.

Dough will double again in size.  Place in a preheated 350 degree oven to bake for about 30-33 minutes (depending on your oven).

Take out of oven and let it cool on a wire rack for 10-15 minutes before cutting and enjoying.

There’s nothing quite like freshly baked bread!

Here’s the recipe:

Dill Onion Bread

2 1/2 cups All-Purpose Flour

2 Tablespoon Sugar

1/4 cup warm water (hot tap water will do – about 165 degrees)

1 package of quick rising yeast (2 1/4 tsp if using a bulk package)

2 Tablespoons softened butter

1 egg

1 cup cottage cheese, at room temperature

1/4 tsp baking soda

1 tsp kosher salt

2 tsp Dill Seeds

1 Tablespoon dried onion flakes

Proof yeast in a glass cup or bowl with warm water and sugar, set aside for 2-3 minutes and allow to bubble and foam.

In a separate large bowl add flour, salt, baking soda, dill seeds and dried onions and stir together.  Add cottage cheese, butter and egg and mix well with a wooden spoon.  Add proofed yeast to flour mixture and use your hands to begin kneading dough.  Don’t pull on the dough but press in with the heel of your hands until all the flour is incorporated and a dough forms.  Put a few teaspoons of oil on top of dough and spread it all around and flip dough over in the bowl so the whole dough is lightly coated with oil.  Cover with plastic wrap and let rise in a draft free area until doubled in size, about 50-60 minutes.  Punch dough down gently and shape into a nice, round ball and place into a greased round casserole dish and cover with plastic wrap.  Let rise another 30 minutes or so, until doubled in size and bake in a preheated 350 degree oven for about 30-33 minutes, until golden brown.  Take out of pan and let rest on cooling rack for 10-15 minutes before cutting and serving (otherwise bread get crushed when being cut).  Enjoy it warm or toasted later!