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No-Knead Bread Recipe

No-Knead Bread Recipe
Related:  Rustling up Breads, Rolls, Muffins, an' Flapjacks

No Knead English Muffin Bread I haven’t baked any bread in a long time, mostly because I don’t eat bread very often lately. I do love to bake, though, so when I came across this recipe for No Knead English Muffin Bread on KitchenParade.com, I knew I had to make it, even if just for fun. If you’re a bread person and eat it often, making your own bread can be a huge money saver. An artisan loaf at the store will run you between $3-$4, but you can make it at home for less than a dollar. If you’re intimidated by baking bread, a “no knead” recipe like this is perfect to get you started and a little more comfortable with the bread making process. What makes this bread “English Muffin” bread? No Knead English Muffin Bread Total Cost: $0.71 Cost Per Serving: $0.06 per slice (about 12 per loaf) Serves: 12 slices Ingredients 2¼ cups flour (plus some for dusting) $0.38 2 tsp (or one ¼ oz. packet) instant yeast $0.19 1 Tbsp sugar $0.03 ¾ tsp salt $0.03 1 cup warm water $0.00 2 Tbsp cornmeal $0.08 Instructions Step by Step Photos

A Genius No-Knead Challah (That Tastes Just as Good on Day 3) Every week, Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A better, easier, smarter homemade challah (L'shana tovah!). By now we know that no-knead doughs—as dubious as they might sound—aren't an oxymoron or a lie. This is all because there's more than one way to build the strands of gluten that bread needs to trap air bubbles and form beautiful honeycombed networks of delicious carbohydrates and air: The first way is by agitating and working the dough (traditionally: kneading); the second is simply with time. In this genius challah recipe from Stir author and Sweet Amandine blogger Jessica Fechtor, the agitation comes in the form of a fold: a straightforward move (like the thing you did to all your socks last laundry day), which you'll do just five times, over long, inactive stretches. Sticky folds early in the process (top) vs. smooth, elastic folds toward the end (bottom). Jessica Fechtor's Five-Fold Challah Makes two loaves

How to Make No-Knead Sandwich Bread It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Carey Nershi from Reclaiming Provincial shares a recipe for no-knead sandwich bread that takes minimal prep time and makes enough to keep extra dough on hand. Your lunch just got an upgrade. Learning how to make bread from scratch is an empowering thing. I have learned that some of the best loaves are the simple, all-purpose ones. As my days grew busier and busier, this recipe's minimal hands-on time became ideal. More: Once you make your first loaf, pack up a PB&J with homemade Concord Grape Jelly. This recipe is a bit of a meeting-in-the-middle between the Artisan Bread in 5 and Jim Lahey techniques. No-knead doughs are usually shaped into round, rustic loaves, but they can easily be turned into fantastic sandwich bread. No-Knead Sandwich Bread Makes 2 loaves Combine flours, yeast, and salt in a large bowl. Preheat your oven to 450° F.

Sweet Potato Cornbread OMG. Y’all. Stop everything. This is important. I knew I loved cornbread, but I didn’t know I could love it this much. I decided to add some sweet potato mash to my Everyday Cornbread, plus a couple spices and sour cream for richness and… WOAH. This recipe is kind a hybrid between my Everyday Cornbread and these amazing Sweet Potato Cornbread Muffins from the New York Times. This cornbread is big, fluffy, and absolutely drool-worthy. Sweet Potato Cornbread Total Cost: $4.00 Cost Per Serving: $0.50 Serves: 8 Ingredients 1 medium sweet potato (about 1 lb.) $1.56 1.5 cups yellow cornmeal $0.36 1 cup all-purpose flour $0.13 ½ cup sugar $0.40 1 Tbsp baking powder $0.12 1 tsp salt $0.05 ½ tsp cinnamon $0.05 ½ tsp nutmeg $0.05 2 large eggs $0.52 ½ cup sour cream $0.47 ¾ cup milk $0.23 2 Tbsp canola or vegetable oil $0.04 ½ Tbsp canola or vegetable oil for the skillet $0.02 Instructions Peel the sweet potato and cut it into one-inch cubes. Start with a sweet potato that is about one pound. Yes.

Cheddar and Jalapeño Skillet Cornbread You know how they say owners start to resemble their dogs—as evidenced here—I think the same thing may be happening to me, but with the food I eat. Spicy and sweet…Yep, that’s me. Crispy on the outside but soft on the inside…Sure, I’ll admit to that. Just like the food I like to eat, I’m a contradiction in terms. I’ve become a spicy-sweet, crispy on the outside but soft on the inside, better-with-butter humanoid version of…cornbread. So does this mean I need to turn my bed into a cast iron skillet? Skilletized My mother in law, Pat, is a master at Southern cooking. But Pat paid attention. The other night Pat made this cornbread recipe for us. But Pat takes it all in stride. About the Recipe The base of this cornbread is the simple part, and is basically the classic recipe from the side of the box of cornmeal. Basic cornbread is doctored up with jalapeño and green onion are added for spice and spunk with a splash of creamed corn added for moisture. Cheddar and Jalapeño Skillet Cornbread

One-Skillet Dark and Stormy Banana Bread I’m getting to know my new kitchen space. New oven (it’s a KitchenAid… it’s amazing), new light, new muscle memory from cracked eggshell to sink, new drawers for the whisks and spatulas to live and which dang drawer is it!? You know the drill. Change and newness. When I’m getting to know a new kitchen I like to make a supremely familiar recipe. Something that I barely need a recipe to pull together. It’s banana bread. A few years ago I made Brown Butter Banana Bread when I first moved to the French Quarter. We start with neglected (and respected) bananas, a heavy skillet, and butter to brown. Two things you should know. 1. I used Muscovado Sugar for this bread. Since we’re using a super dark brown sugar, and since I have a hunk of fresh ginger sitting in my fruit bowl staring me in the face, I thought it might be fun to play with a Dark and Stormy concept. Browned butter meets very dark brown sugar. After the butter and sugar are whisked together, the mixture will still be greasy. See?

Whole Grain Oat Rolls With these Whole Grain Oat Rolls, healthy bread doesn’t have to taste bad! Anyone can make these surprisingly light, beautiful, and tasty dinner rolls. Step-by-step video below! As a total carboholic I would take the bread over the main course entree any day. It’s a dangerous preference. I first love these rolls because they’re beautiful. P.S. – I love serving these rolls with a flavored butter than can stand up to the flavor profile of the nutty whole grain goodness. Recipe Rundown Taste: Slightly nutty and earthy without being overwhelming. White whole wheat flour works best here because you get all the nutrition of whole wheat without all the dense texture and intense wheat flavor. Yield: 9 rolls Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 2 hours 10 minutes Ingredients: 1 large egg Old fashioned oats, for sprinkling Directions: In a small saucepan combine the butter, milk, and water. Remove the dough to a well-oiled bowl, turning to coat completely in oil. To make ahead: To thaw:

pumpkin spice muffins The warming spices of autumn make baking a dream; little permeates the kitchen so thoroughly as the wafting aroma of cinnamon, ginger, nutmeg, and cloves. Those seasonings combine to lend these pumpkin spice muffins a distinct fall essence. With a soft and tender crumb, the muffins remind me of pumpkin coffee cake (albeit in individual form). There’s almost too much brown sugar streusel to muffin batter, a ratio I like to think is pretty perfect. Sweetly spiced, it’s easy to see why these muffins are irresistible. Pumpkin Spice Muffins Ingredients Streusel Topping 1/4 cup light brown sugar 1/3 cup rolled oats 3 Tbsp flour 1/8 tsp cinnamon 2 Tbsp unsalted butter, melted Muffins Instructions Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. Nutrition Information Calories: 225 Carbohydrates: 38 You May Also Like... carrot cake muffins April 2, 2015 pumpkin pie bars It's hard to believe that Thanksgiving is one week away!

Recipes from The Nest Ingredients: 6 tbsp/85 g unsalted butter, cubed, at room temperature 2 tbsp sugar 1 1/2 tsp kosher salt 3 eggs 3/4 cup/100 g all-purpose flour 3/4 cup/120 g cornmeal 6 tbsp/40 g rye flour 1 1/2 tbsp baking powder 1/2 cup + 1 tbsp/135 ml canola oil 3 tbsp + 2 tsp/55 ml maple syrup 1 cup + 2 tbsp/175 ml buttermilk 1/2 cup/70 g diced Cheddar (cut into 1-in/2.5-cm cubes), plus 1/4 cup/30 g grated Cheddar 6 tbsp/40 g grated Parmesan 11 slices cooked bacon, coarsely chopped, plus 1 1/2 tbsp bacon fat, cooled 1/4 cup/10 g fresh chives, parsley, or a combo, finely chopped Chopped rosemary for garnishing Directions: 1. Position a rack near the top of your oven and preheat to 400°F/ 200°C. 2. 3. 4. 5. Excerpted from Huckleberry by Zoe Nathan.

Ham and Cheese Scones Easy peasy ham and cheddar scones perfect for any time of day – perfect as breakfast, snack-time, appetizer or with a bowl of soup! I have always been on the sweeter side of breakfast – waffles, pancakes, cinnamon rolls, donuts – you name it. But I’ll always make an exception for these savory scones. With chunks of crisp ham, cheddar cheese and chives, this is one breakfast item worth waking up for. And with that buttery, flaky, melt-in-your mouth goodness, it’s absolute perfection. It’s so easy to whip up too – it’s easier than muffins, and you don’t even need a mixer. The only thing you really need is butter. And then your morning is complete. Easy peasy ham and cheddar scones perfect for any time of day - perfect as breakfast, snack-time, appetizer or with a bowl of soup! Ingredients Instructions Preheat oven to 425 degrees F. Notes *Diced pancetta or bacon crumbles can be substituted.

Everyday Cornbread Cornbread isn’t really anything special, but its role in this month’s September Challenge is important, so I wanted to share it with you. Planning out menus on a strict budget is a lot like planning individual recipes on a budget. You have your elements that are flavorful and a little pricey, and you have your elements that are inexpensive and bulky or filling. Combining the two helps keep costs low, while providing satisfying flavor and belly filling volume. This week my “flavorful pricey” item was the Mexican Lentil Stew (yes, it’s super inexpensive, but when you’re talking about a $4.50/day budget, $1.33 per serving is suddenly pretty pricey). I love this recipe because it uses only pantry staples, it takes minutes to prepare, and it can be paired with just about any meal. Everyday Cornbread Total Cost: $1.51 Cost Per Serving: $0.19 Serves: 8 Ingredients Instructions Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate or 8×8 inch casserole dish with non-stick spray.

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