104 bread no knead Recipes

bread flour, more, bread flour , for dusting, instant yeast, salt, cornmeal or wheat bran, as needed

bread flour, brown rice flour, wheat flour, rye flour, flax seeds, salt, yeast

all-purpose flour or 3 cups bread flour, more for dusting, instant yeast, salt, water, cornmeal or wheat bran, as needed

unbleached bread flour, dry yeast, salt, warm water, flour , for dusting and shaping in addition to the 1 kilo

bread flour, table salt, instant yeast, cool water , at 55f to 65f

whole wheat flour , 5 oz, white bread flour , 11 oz, salt, purified water, sourdough starter (proofed), wheat bran

all-purpose or bread flour, more for dusting, instant yeast or 1/2 tsp regular (optional), sourdough starter, salt, bottled water, cornmeal or wheat bran as needed.

whole wheat flour, unbleached all-purpose flour, granulated yeast, kosher salt (or to taste), vital wheat gluten, lukewarm water (note -- you can add a tsp of dried herbs to the water for herb-flavored breads.), cornmeal or parchment paper, sesame , flaxseed, caraway, raw sunflower, poppy and (optional) or anise (optional)

bread flour, salt, sourdough starter, room-temperature water

bread flour, instant yeast, red wine vinegar, salt, warm water

sponge, pkt active dry yeast, warm water, warm milk ( or buttermilk ), bread flour, egg beaten, margarine or other shortening softened, sugar, all purpose flour, baking powder, nutmeg, cinnamon, salt, soft raisins, icing, powdered sugar, softened butter or margarine, vanilla or almond extract, few tsp milk

refrigerated bread dough (no-knead flatbreads - master recipe (pizza, naan, focaccia), grapefruit size piece), pizza sauce, mozzarella cheese, shredded, pepperoni, sliced (to taste), parmesan cheese, grated, barbecue sauce, diced chicken breast, cooked, mozzarella cheese, shredded, fontina cheese, shredded, pickeled jalapeno pepper (to taste), cilantro, chopped (to taste), pizza sauce, pineapple tidbits, drained, mozzarella cheese, shredded, deli ham, sliced

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)

all-purpose flour or 3 cups bread flour, more for dusting, instant yeast, salt, cornmeal or wheat bran, as needed

cornmeal, water, butter, good quality molasses, instant yeast, bread flour, whole wheat flour, salt, water

bread flour, more for dusting, instant yeast granules, sugar, salt, warm tap water, olive oil or any combination of flavor infused oils, any dried seasonings, herbs or rubs (optional)

bread flour (i like harvest king ), wheat flour, instant yeast, kosher salt (or 1 tsp table salt), warm water

unbleached bread flour, instant yeast, kosher salt , fine texture, water, liquid honey, vegetable oil, eggs