18 rise knead bread Recipes

  • Almost No-Knead Bread
    unbleached all-purpose flour (15-oz), fast rise yeast and
    6 More
    unbleached all-purpose flour (15-oz), fast rise yeast, table salt, water , plus, water, at room temperature (7-oz), mild-flavored beer , plus, mild-flavored beer (3 oz), distilled white vinegar
    1 hour , 8 ingredients
  • Almost No-Knead Bread 2.0
    unbleached all-purpose flour , plus additional for dustin... and
    6 More
    unbleached all-purpose flour , plus additional for dusting work surface (15 oz) or 3 cups for whole wheat use 2 cups and 1 cup whole wheat flour, fast rise yeast, sea salt, room temperature water, beer, white vinegar, honey
    1 hour , 7 ingredients
  • Slow-Rise, No-Knead Light Wheat (Or White) Bread
    white bread flour, whole wheat flour, sugar, salt and
    5 More
    white bread flour, whole wheat flour, sugar, salt, fast rising yeast, unsalted butter, melted, water, room-temperature, unsalted butter, melted, whole wheat flour
    18 hour 15 min, 9 ingredients
  • Salt-Rising Bread
    potatoes, boiling-hot water, stone-ground cornmeal, sugar and
    7 More
    potatoes, boiling-hot water, stone-ground cornmeal, sugar, salt, warm milk (105-115 f), baking soda, all-purpose flour, all-purpose flour , plus additional for kneading, salt, vegetable shortening (preferably trans-fat free)
    30 hour 45 min, 11 ingredients
  • Homemade Baguettes
    you will need : makes 2 large baguettes or 4-5 smaller lo... and
    30 More
    you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .
    30 min, 31 ingredients
  • Pizza Dough for Calzones (Or Pizza )
    white bread flour, plus more and
    10 More
    white bread flour, plus more, white bread flour , for kneading, semolina flour (or more bread flour), whole wheat flour, yellow cornmeal , plus, yellow cornmeal, salt, quick-rising yeast (1 package), water, very warm, olive oil, vegetable oil cooking spray
    10 min, 11 ingredients
  •  smells Like Stuffing  No-Knead Bread smells Like Stuffing No-Knead Bread
    all-purpose flour, divided, whole wheat flour and
    16 More
    all-purpose flour, divided, whole wheat flour, fast rising yeast, sugar, dried onion flakes, dried parsley, sage, thyme, marjoram, pepper, rosemary, oregano, ginger, salt, water, egg, beaten, celery seed, dried onion flakes
    1 hour 15 min, 18 ingredients
  • Whole-Wheat Sandwich Bread(ATK) Whole-Wheat Sandwich Bread(ATK)
    bread flour (11 oz), warm water (100-110 degrees , 8 oz) and
    10 More
    bread flour (11 oz), warm water (100-110 degrees , 8 oz), instant yeast or 1/2 tsp fast rise yeast, whole wheat flour, plus extra for kneading (16 1/2 oz), wheat germ (see note ), whole milk (16 oz), honey, table salt, instant yeast or 2 tbsp fast rise yeast, unsalted butter, softened, vegetable oil, bread flour , for work surface
    43 min, 12 ingredients
  • Slow-Rise, No-Knead Cinnamon-Raisin Bread Slow-Rise, No-Knead Cinnamon-Raisin Bread
    white flour, salt, fast rising yeast and
    9 More
    white flour, salt, fast rising yeast, water, room-temperature, vegetable oil, unsalted butter, melted, white sugar, egg, room temperature, dark seedless raisins, white flour, sugar, ground cinnamon
    20 hour 30 min, 12 ingredients
  • Almost No-Knead Rye Bread Almost No-Knead Rye Bread
    unbleached all-purpose flour , plus additional for dustin... and
    9 More
    unbleached all-purpose flour , plus additional for dusting work surface (8 oz.), rye flour (7oz.), caraway seeds, fast rise yeast, table salt, water , plus, water, at room temperature, mild-flavored lager beer , plus, mild-flavored lager beer, white vinegar
    18 hour 10 min, 10 ingredients
  • Quick-Rise No-Knead Bread Quick-Rise No-Knead Bread
    flour (either wholemeal, ryemeal, white or combination) and
    5 More
    flour (either wholemeal, ryemeal, white or combination), dried yeast, honey, molasses, salt, warm water
    1 hour 15 min, 6 ingredients
  • No-Knead Whole Wheat Bread No-Knead Whole Wheat Bread
    quick-rise yeast, warm water (110o to 115o), honey and
    4 More
    quick-rise yeast, warm water (110o to 115o), honey, butter, melted, salt, king arthur premium 100% whole wheat flour, king arthur unbleached all-purpose flour
    45 min, 7 ingredients
  • No-knead Cheddar Cheese Bread No-knead Cheddar Cheese Bread
    yeast (instant or quick-rise) and
    6 More
    yeast (instant or quick-rise), kosher salt (or 2 tsp. table salt), lukewarm water (16 oz.) (about 100-115 degrees ), all-purpose flour, extra sharp orange cheddar cheese, (4 oz. diced, 4 oz. shredded ), x 9-inch glass loaf pans , 1 inverted on top of, other and 1 loaf pan to place the dough in with parchment paper after rising
    7 ingredients
  • 2 Ingredient No Knead Beer Bread 2 Ingredient No Knead Beer Bread
    self-rising flour (not cake flour) and
    1 More
    self-rising flour (not cake flour), beer , freshly opened, any temp
    55 min, 2 ingredients
  • Pumpkin Seed No-Knead Easy Bread 12-18 Hour Recipe Pumpkin Seed No-Knead Easy Bread 12-18 Hour Recipe
    all-purpose flour (not self-rising) and
    8 More
    all-purpose flour (not self-rising), white wheat flour (whole grain), salt, yeast (active or instant will work), raw pumpkin seeds, oat bran, honey, water , plus, water (approximately 85 f)
    1 hour 15 min, 9 ingredients
  • Lower Carb Pizza Dough (Two 14 Lower Carb Pizza Dough (Two 14
    warm water (no warmer than 115 degrees f), salt and
    8 More
    warm water (no warmer than 115 degrees f), salt, sugar (or equivalent amount substitute), extra virgin olive oil, garlic powder (optional), bread flour, fast rising yeast, vital wheat gluten, flour , for kneading, olive oil , for rising
    1 hour , 10 ingredients




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