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One Dish No-Knead Bread

For years I've sworn that I am going to get over my fear/hate relationship with yeast, and every year, it still hangs on.    A few weeks back I made the Angel Biscuits and those went fairly well, and I thought, now's the time for bread.  Several other Taste of Home Community Cooks shared their reviews of this recipe, and that boosted my confidence even more.

Here's the thing, bread can't be rushed, you can't force it to rise.  I chose to make this on a day where I had nowhere to be and could give it as much time as it needed.  It wasn't the warmest of days, so I preheated the oven, propped open the door and then proofed it above it.  First rise went swimmingly.  I punched the dough down and moved it to the baking dish for the second rise, but I wasn't happy with the appearance.   I could tell it was going to make a bumpy rough loaf, which my guys can turn their noses up at.   I removed the dough and shaped it into a loose ball like this.   Just folded the edges over to pull the top smooth.   I definitely wouldn't classify it as "kneading".

2nd rise went great too (woo hoo!) and I popped it into the oven to bake. It definitely needed the foil cover, and I used a probe thermometer with the temp alert set.  After the loaf was baked, I brushed the top with melted butter, and then loosely covered it back up with the foil.

Most no-knead breads are dense and lumpy, and this one wasn't.   It had a great texture that was perfect for eating as is, and was also great toasted.    Next time I will definitely double the recipe and make them in 9x5 loaf pans.  This didn't last the day, all 3 of us are serious suckers for homemade bread.  Thanks so much to Heather C for this fantastic recipe and helping me get one step closer to conquering yeast!

* Exported from MasterCook *

                      One-Dish No-Knead Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 teaspoon  active dry yeast
  1 1/2 cups  warm water (110° to 115°)
  2 3/4 cups  all-purpose flour
  2 tablespoons  sugar
  2 tablespoons  olive oil
  1 1/2 teaspoons  salt

In a large bowl, dissolve yeast in warm water. Stir in remaining ingredients to form a wet dough. Cover; let rise in a warm place until doubled, about 1 hour.

Stir down dough; transfer to a greased 2-1/2-qt. baking dish. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 425°.

Bake 20 minutes. Reduce oven setting to 350°. Bake until top is golden brown and a thermometer reads 210°, about 20 minutes. (Cover loosely with foil if top browns too quickly.)

Remove bread from baking dish to a wire rack. Serve warm. Yield: 12 servings.

Source:   ""


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