smells Like Stuffing No-Knead Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ran across this recipe a couple of years ago, and just found it again. It is so delicious, you can make a meal out of it and butter! (But, of course, I don't advise that!) I put the rising time in with the bake time! Ingredients:
2 cups all-purpose flour, divided |
1 cup whole wheat flour |
1 (1/4 ounce) envelope fast rising yeast |
1 tablespoon sugar |
2 tablespoons dried onion flakes |
1 tablespoon dried parsley |
3/4 teaspoon sage |
1/4 teaspoon thyme |
1/4 teaspoon marjoram |
1/8 teaspoon pepper |
1 pinch rosemary |
1 pinch oregano |
1 pinch ginger |
1 teaspoon salt |
1 1/4 cups water |
1 egg, beaten |
1/2 teaspoon celery seed |
1 teaspoon dried onion flakes |
Directions:
1. Make sure all spices & herbs are crumbled.
2. Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, dried onions, all spices and herbs and salt in a large bowl.
3. Heat water and butter until very warm (120F-130F). Stir into flour mixture.
4. Beat 2 minutes at medium speed, scraping bowl occasionally.
5. Stir in remaining all-purpose flour to make stiff batter.
6. Cover and let rest 10 minutes. Turn batter in greased 1 1/2-quart casserole. Smooth top of dough in casserole with floured hands. Cover.
7. Rise in warm, draft-free place until doubled in size, about 30 minutes. Brush beaten egg on loaf. Sprinkle with celery seed and dried onion.
8. Bake at 375F (350F if using glass casserole) for 35 minutes or until done. Remove from casserole and cool on rack.
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