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!! NO BOILING WATER !! - 130° F MAX !! BEFORE ASKING QUESTIONS, PLEASE LOOK AT MY FAQs: 🤍 NO DUTCH OVEN? 🤍 3 cups bread flour or all purpose flour 1/4 teaspoon yeast 1 teaspoon salt 1 1/2 cups hot water (NOT OVER 130° F) about 2 Tablespoons extra flour for shaping !!! HOT WATER SHOULD NOT BE BOILING - NOT OVER 130° F. !!! FULL RECIPE: 🤍 NO DUTCH OVEN? 🤍 WANT IT EVEN FASTER? Make it in 2 HOURS with more yeast: 🤍 SHARE: 🤍 MORE VIDEOS: 🤍 ALL OF JENNY'S RECIPES: 🤍 MORE ON JENNY: 🤍 PINTEREST: 🤍 SUBSCRIBE: 🤍 © Copyright 2022 - Jenny Can Cook - Jenny Jones
This easy homemade Artisan Bread recipe only requires 4 simple ingredients to make! This crusty bread recipe will be the easiest yeast bread you’ll ever make. You don’t even need a mixer to make this bread with its thick, crispy crust and chewy crumb. It’s a forgiving recipe that comes out perfect every time and is excellent for beginners or pros who want a flavorful bread recipe. RECIPE: 🤍 PRE-ORDER MY BOOK! 🤍 🤍 🤍 🤍 SUBSCRIBE ►🤍 ADD ME ON: Tiktok: 🤍 Instagram: 🤍 Pinterest: 🤍 Website: 🤍 Amazon: 🤍 Facebook: 🤍
See below for all my equipment and other recipes from this video. Donate to No-Kid Hungry: 🤍 Other No-Knead Bread Resources: - My Newest No/Low-Knead Bread recipe from the New York Times (paywall): 🤍 - The original Jim Lahey No-Knead Bread recipe (paywall): 🤍 - My old No-Knead Bread video: 🤍 - My "Better No-Knead Bread" recipe from Serious Eats (2011): 🤍 - My "Almost No-Knead Bread" recipe from Cook's Illustrated (2007, paywall): 🤍 Equipment: - Large mixing bowls: 🤍 - Medium mixing bowls: 🤍 - Half sheet pans: 🤍 - OXO Kitchen scale (the updated version of the one I use in this video): 🤍
Today, I'm sharing How to Make No Knead Sandwich Bread. This is a No Knead Bread Recipe for making a Super Soft Homemade Bread. This is the perfect bread to make for transitioning from a processed foods kitchen to a Traditional Foods Kitchen. ⬇︎⬇︎Click Video Title or "Show More" for Additional Info⬇︎⬇︎ ❤️If you enjoy learning how to make TRADITIONAL "Nutrient Dense" FOODS, including BONE BROTH, FERMENTS, SOURDOUGH, AND MORE…click the SUBSCRIBE BUTTON above…and TAP THE BELL🔔…so you will be notified each time I upload a new video! THANKS! ➡️ 🤍 ➡️FOR THE PRINTABLE RECIPE plus FREE eGUIDE Visit: 🤍 ➡️Join our Traditional Foods Community. It's FREE! ➡️ 🤍 and receive a free Traditional Foods eGuide. ➡️WATCH RELATED VIDEOS: ▶️NO KNEAD BREAD SERIES: 🤍 ▶️SOURDOUGH BREAD SERIES: 🤍 ▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: 🤍 ▶️Visit ARTISAN BREAD with STEVE: 🤍 Some of my links below are affiliate links, which means if you make a purchase, I make a small commission at no extra cost to you. :-) ✳️MARY'S NEST AMAZON SHOP: ➡️Visit 🤍 and find everything you need to equip your TRADITIONAL FOODS KITCHEN for making Nutrient Dense Meals, including curated lists for Bone Broth Making Supplies and Much More! ✳️FAVORITE BREAD MAKING SUPPLIES: ➡️Baking Apron: 🤍 ➡️10-Piece Glass Bowl Set: 🤍 ➡️Danish Dough Whisk: 🤍 ➡️Wooden Scraping Spoon: 🤍 ➡️Plastic Bench Scrape: 🤍 ➡️Metal Bench Scrape: 🤍 ➡️Metal Loaf Pans: 🤍 ➡️Glass Loaf Pans: 🤍 ➡️Cast-Iron Dutch Oven: 🤍 ➡️SAF Instant Yeast: 🤍 ➡️SAF Premium Instant Yeast: 🤍 ➡️SAF Gold Instant Yeast: 🤍 ➡️Red Star Active Dry Yeast: 🤍 ➡️Fleischmann's Active Dry Yeast: 🤍 ➡️Bob's Red Mill GLUTEN FREE Active Dry Yeast: 🤍 ✳️RECOMMENDED READING: ➡️Nourishing Traditions: 🤍 ➡️Nourishing Broth: 🤍 ➡️Nourishing Fats: 🤍 ➡️Nourishing Diets: 🤍 ✳️15% OFF PROMO CODE FOR GRASS-FED BEEF BONES: ➡️Use this US Wellness Meats link: 🤍?affId=212406 and Promo Code MARYNEST for 15% off your order of regular-priced items. ✳️15% OFF PROMO CODE FOR MASONTOPS AND BREADSMART: ➡️Use the Amazon link 🤍 and promo code MARYSNST. ✳️60 DAY FREE TRIAL WITH PLAN TO EAT MEAL PLANNER: ➡️Use this Plan to Eat link 🤍 and start your FREE trial today! ✳️SPECIAL DISCOUNTS FOR MARY'S NEST VISITORS: ➡️Visit 🤍 to learn how to get DISCOUNTS on Beef Bones, Wild-Caught Fish, Sprouted Grains, Fermentation Equipment, Baking Supplies, Meal Planners, and more! ✳️VIDEO GEAR AND SERVICES: ➡️The video gear and services I use: 🤍 ❤️SOCIALIZE WITH ME: ➡️Facebook: 🤍 ➡️Facebook Private Group: 🤍 ➡️Instagram: 🤍 ➡️Pinterest: 🤍 ➡️Twitter: 🤍 📬EMAIL: 🤍 📬MAILING ADDRESS: Mary's Nest P.O. Box 342001 Austin, Texas 78734 ❤️THANKS FOR WATCHING!❤️ #MarysNest #NoKneadSandwichBread #NoKneadBread ▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
You will make dough today. You will bake bread tomorrow. Even on your very first try, it will be great. No-knead bread has been around for a long time, but because really popular in 2007 when Mark Bittman published Jim Lahey's recipe in the New York Times. The technique uses two distinct tricks to make bread-baking easier and better at home. The no-knead process involves mixing together the ingredients for a high-hydration dough, then letting them sit overnight, allowing the yeast and enzymes to do the work of kneading for you. The trick of baking it within a dutch oven is the more interesting part to me. It traps steam, allowing you to replicate the effects of a commercial bakery oven, giving you a thicker, crisper crust and better oven spring for superior hole structure. It's also dead simple to do. 🤍 PLEASE READ! The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job. My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food. If you would like to donate to our free meal fund, head to 🤍 where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week. If you would like to make a monthly recurring donation of any size, head to my Patreon account at 🤍 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country. Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: 🤍
How to make a No Knead Milk Bread prepare overnight and bake in the morning. No machine needed and so easy to make. The result is so soft and fluffy, warm and buttery Milk Bread. This is my no fail and go to recipe for breakfast bread. Here's what you'll need: 1 cup warm milk (250ml) 1 egg 3 tbsp sugar (45g) 1 tsp salt (5g) 3 cups all purpose flour (375g) 2 tsp instant yeast (6g) 1/4 cup butter(55g) unsalted SPANISH: Esto es lo que necesitará: 1 taza de leche tibia (250 ml) 1 huevo 3 cucharadas de azúcar (45 g) 1 cucharadita de sal (5 g) 3 tazas de harina para todo uso (375 g) 2 cucharaditas de levadura instantánea (6 g) 1/4 taza de mantequilla (55 g) sin sal PORTUGUESE: 1 xícara de leite morno (250ml) 1 ovo 3 colheres de sopa de açúcar (45g) 1 colher de chá de sal (5g) 3 xícaras de farinha multiuso (375g) 2 colheres de chá de fermento instantâneo (6g) 1/4 xícara de manteiga (55g) sem sal Please note that 90 minutes proofing in room temp😊 My Dear Darlings, I appreciate you all so much. Thank you for showing love and support in everything I do and that I will work hard to give you the best and easy to make recipes. I hope you will enjoy this recipe. Please let me know and comment down below. Don't forget to subscribe and hit the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng 💙💙💙 Always choose love and kindness! All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited. Some of my best recipes here: Soft And Fluffy Condensed Milk Bread 🤍 Beautiful Garlic Bread: 🤍 Raisin Bread 🤍 Brioche Bread 🤍 Honeysoft Buns 🤍 Buttersoft Buns 🤍 Please subscribe here 🤍 My Son's YouTube channel 🤍 My brother's channel 🤍 FOLLOW ME ON: Facebook: 🤍 Instagram: 🤍 LIVE.LOVE.BAKE! Food for the soul: Psalms 34:18 The Lord is close to the brokenhearted and saves those who are crushed in spirit. #NoKnead #NoMachine #MilkBread #SavorEasy
Incredibly Easy❗ 2 Minutes to make a dough Without Kneading❕ Super Fluffy Milk buns 🍞Ingredients 230g/0.95cup Lukewarm milk 4g/0.5tbsp Instant yeast 38g/3tbsp Caster sugar 1pc/50g+- Egg 15g/1tbsp Cooking oil 350g/2.25cup Bread flour 3g/0.5tsp Salt Oven dish: 23x23cm Preheat the Oven at 175°C (350°F) bake for 22 minutes, cover foil for the last 8 minutes Qiong's Instagram：☞ 🤍 - 🧡Thanks for watching! Please leave a LIKE and SHARE this video SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos I would be very glad if you subscribe and turn on the notification bell 🧡 这个配方非常简单，而且非常的美味！ 🍞食材： 230g/0.95cup 温牛奶 4g/0.5tbsp 酵母 38g/3tbsp 糖 1pc/50g+- 鸡蛋 15g/1tbsp 食用油 350g/2.25cup 高筋面粉 3g/0.5tsp 盐 烤盘尺寸: 23x23cm * 烤箱预热175°C（350°F）烤22分钟, 最后8分钟盖锡纸 Qiong‘s Instagram：☞ 🤍 - 🧡谢谢您的观看！ 如果你喜欢我的视频，请你帮忙点赞或者订阅我的频道 -
No knead bread recipe ANYONE can make. Literally, we can ALL create this dough and enjoy fresh, quality bread at home WITHOUT THE MESS. Try my no knead bread recipe and create beautiful soft dough with the crispy crunch you all desire. 🌍Get the recipe on my website 🤍 #nokneadbread #artisanbread #nokneadbreadrecipe INGREDIENTS: 400g/14.10oz 00 flour OR All-purpose flour (Plus extra on the side) 3g/0.10oz fresh yeast OR ½ teaspoon dry yeast 1 tablespoon salt 300ml/1.26 cups water (lukewarm water) UTENSILS: Dutch Oven (If you don't have a dutch oven you can use a stainless steel Pot without plastic handles) Spatula OR Fork Large mixing bowl Chopping board METHOD: 1. No knead bread is very easy to make – start by adding a handful of flour to a large mixing bowl and all of the water. 2. Mix the flour and water together using a spatula, then break the yeast in the water with your hands and mix it through. 3. Once the yeast has melted, add another handful of flour and continue to mix. 4. Add a spoonful of salt and combine. 5. Continue to mix through until the flour has disappeared. Your no knead bread dough should be wet and sticky. 6. Cover the bowl tightly with plastic wrap and leave to rest (out of the fridge) for 6hr. Then in the fridge for 10-12hr. 7. Next, get the no knead bread dough from the fridge; remove it from the bowl, and place it onto a chopping board or kitchen bench. 8. Dust flour on top of the dough, then turn it over and add some to the bottom, rubbing it in. 9. As the dough will be stretched out, fold the dough over, about a ¼ of the way, then again 3 times until you have folded it completely. 10. Turn it around, and repeat the process, adding flour as you go. 11. Get a clean bowl, place a tea towel inside it, dust it with flour and put the no knead bread dough inside, adding a touch more flour on top. 12. Fold the tea towel over the top so the dough is covered and leave it to rest for 2hr. 13. After 1 hr, pre-heat your oven to 250°C / 482°F and place a cast iron/dutch oven pot inside, with the lid, so it warms up. 14. Once another hour is up, carefully remove the pot and place your dough inside. 15. Make two light slits just on the surface of the bread creating a cross. Put the lid on and the dutch oven back in the oven. 16. Bake the bread at a 230°C/446°F for 30 minutes. 17. Now, remove the lid from the dutch oven and leave the bread to cook for another 15-20 minutes or until it is golden and crispy. HOW TO SERVE: Wait at least 10 minutes for the bread to cool down….and enjoy it however you like. Drizzle some extra virgin olive oil and oregano on top while it’s still warm…and listen for the CRUNCH! E ora si mangia, Vincenzo’s Plate…Enjoy! = 📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) 🤍 📖Share it with your FOODIE friends on FACEBOOK 🍝Check out my website to get more recipes 🤍 🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) 🤍 📖LIKE Vincenzo’s Plate ON FACEBOOK 🤍 📷FOLLOW ME ON INSTAGRAM 🤍vincenzosplate 🤍 ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. = PASTA RECIPES: 🤍 PIZZA RECIPES: 🤍 NONNA’S RECIPES: 🤍 🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Here is how I make my weekend overnight no knead bread using dutch oven. The process, if managed well, is extremely simple and never fails. I bake this no knead bread every single weekend. It tastes like a great rustic bread from a fancy bakery. But it is better cuz you made it fresh by yourself, you know what you added = all wholesome ingredients (and very few of them). PRINTABLE RECIPE: 🤍 Ingredients - 3 cups bread flour (or all purpose flour) (400g) - ¼ tsp dry active yeast - 1 tsp sea salt - 1 and 5/8 cups water (300 g) Items used in video: *Some of the links in my video descriptions are affiliate links, which means at no extra cost to you, I will make a small commission if you click them and make a qualifying purchase. If you have a different purchase in mind, you can also use these store wide links below* 🤍 Nutritional Facts 22 servings per recipe ( 1 ounce serving) Calories per Serving: 67 Total fat: 0.3 g Total Carbohydrates: 13 g Protein: 2 g *This is only an approximation* 🔔 Subscribe for more great recipes 🤍 📢 If you enjoyed this video help others enjoy it by adding captions in your native language - 🤍 ✅ Recommended playlists: 🤍 Meals under 500 Calories 🤍 High Protein Meals 🤍 Breakfast Ideas 🤍 Desserts ✅ Let's connect: Facebook - 🤍FavFWord Pinterest - 🤍 Instagram - _myfavoritefword
Mark Bittman, a.k.a. The Minimalist, and Jim Lahey, the owner of Sullivan Street Bakery, share a recipe on how to make no-knead bread where the secret is letting the time do the work. Subscribe on YouTube: 🤍 - Want more from The New York Times? Watch more videos at: 🤍 Facebook: 🤍 Twitter: 🤍 Instagram: 🤍 Whether it's reporting on conflicts abroad and political divisions at home, or covering the latest style trends and scientific developments, New York Times video journalists provide a revealing and unforgettable view of the world. It's all the news that's fit to watch. On YouTube. No Knead Bread | Mark Bittman Recipe | The New York Times 🤍
📢Please watch the video until the end so you don't miss the details. 📢Subtitles of all languages are available in the video. Don't forget to activate the subtitles!! 📢If you like it, please click '‘like’', Don't forget to "Subscribe" to my channel for my new recipes and turn on the "Ring" (🔔) for notifications. Thanks for your support! 🤍 📢 Recipe (Ingredients)- 200ml (0.85 cup) Water 25g (2 tbsp) Sugar 3g (1 tsp) Yeast 300g (2 cups) Bread flour/Wheat flour 3g (1/2 tsp) Salt 20g (2 tbsp) Olive oil Mold size (450g) : 20.8x11.8x11cm 170°C (340°F) bake for about 25-30 minutes 📢 Important tips 1. Olive oil can be replaced with other cooking oil 2. According to your own oven and mold to change the baking temperature and time. - 🧡Thanks for watching! Please leave a LIKE and SHARE this video SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos I would be very glad if you subscribe and turn on the notification bell 🧡 I don't buy bread anymore! No knead, No eggs, No butter! The easiest and cheapest bread recipe
Homemade bread, what can sound better than that? Simple and easy recipe that anyone can make. This bread does not require any kneading and the end product is mind blowing. The flavor, the taste and the best sounding crunch... If you love good bread, this recipe is definitely for you. Ingredient: - 3 cups (400g) flour - 2 tsp of salt (11g) - 1 tsp active dry yeast (4g) - 1 1/2 cup of lukewarm water (350ml) Instructions: 1. To a bowl with lukewarm water (95-100F or about 36C) add yeast, mix well and let the yeast bloom for about 15 mins 2. In a separate bowl with flour, add salt and mix well. That is a great idea to sift your flour to prevent from big flour lumps 3. Once your yeast has bloomed, add flour to the yeast. By using the spatula carefully mix dry and wet ingredients together. 4. Cover it with a damp towel and let it rise for at least 2 hours 5. After 2 hours, transfer the dough into a floured parchment paper 6. Shape your dough into a ball or loaf 7. Cover with a damp towel and let it rest for 30 minutes 8. While your dough is resting, place your Dutch oven (I use 7qt) with a lid on in the oven and preheat to 450F (230C) with the Dutch oven inside 9. Once oven is preheated, carefully remove your Dutch oven out of the oven. 10. Holding the dough by the parchment paper, carefully place the dough into preheated Dutch oven. Cut excess parchment paper. Please be mindful, Dutch oven will be VERY hot. 11. Cover with a lid and bake in a preheated oven for 30 mins 12. After 30 mins, take the lid off and bake for another 15 mins or until golden crust 13. Take it off, let it rest for 20 mins 14. Enjoy with a salted butter or your favorite meal FOLLOW ME: Instagram 🤍instagram.com/juicingpeaches/ Facebook 🤍 YouTube 🤍 TikTok 🤍 Music by Laxcity - Soft Pillow (provided by MusicBed) #ArtisanBread #NoKneadBread
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required. Thank you for watching! If you'd like to show me some love and buy me a coffee, head here: 🤍 Will you be baking this bread? Don't forget to take pics and tag me on Instagram 🤍Brian_Lagerstrom VIDEOS YOU MIGHT ALSO LIKE: - EASY BAGUETTE: 🤍 - 5 TIPS FOR BETTER SOURDOUGH: 🤍 - SEEDED SOURDOUGH: 🤍 - NO KNEAD SOURDOUGH: 🤍 INGREDIENTS: TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape! ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle. PREFERMENT (POOLISH) 150g or ROUGHLY 1 C. AP FLOUR 150g or ROUGHLY 2/3C. WATER (ROOM TEMP) 1 small pinch YEAST - let the poolish ripen on counter 4-24 hours, preferably at least 16 DOUGH 280g or 1 1/4C.WATER (98F) 2g or 1/2 TSP YEAST ALL OF THE POOLISH 350g or 2 1/4 C. AP FLOUR 50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR 10g or roughly 1.5 TSP KOSHER SALT BAKING TIMES/ TEMPS METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam) METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color. METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color. MY GEAR 5.5 qt LE CREUSET DUTCH OVEN: 🤍 MY FAV STAINLESS STEEL MIXING BOWL: 🤍 PLASTIC DOUGH CARD: 🤍 MEASURING CUPS/SPOONS: 🤍 HALF SHEET PAN + RACK: 🤍 BOOS BLOCK CUTTING BOARD: 🤍 DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! #beginnerbread #easybreadrecipe #bread || MUSIC || EPIDEMIC SOUND. Free trial available at: 🤍 bensound.com –––––––––––
#bread #baking I made this recipe for anyone that is busy or a beginner in baking bread and does not want to take care of a sourdough starter. It uses all purpose flour and commercial yeast, so it can be done by anyone. You do need though a cast iron pan (aka Dutch oven), for optimal results. You can find the full recipe here: 🤍 Follow me on social media: Pinterest 🤍 Instagram 🤍 #InForTheFood #bread #baking
How to make the fluffiest and the lightest Milk Bread at home without machine. I hope you like watching and baking along with me. Here's what you'll need: 1 cup warm milk (250ml) 1 large egg (room temp) 1/4 cup sugar (50g) 3 cups all purpose flour (375g) 2 and 1/4 tsp instant yeast (7g) 1 tsp salt (5g) 1/4 cup unsalted butter (55g) melted Eggwash: 1 egg + 2 tbsp milk I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng 💙💙💙 Always choose love and kindness! Some of best recipes here: Soft And Fluffy Condensed Milk Bread 🤍 Beautiful Garlic Bread: 🤍 Raisin Bread 🤍 Brioche Bread 🤍 Honeysoft Buns 🤍 Buttersoft Buns 🤍 Please subscribe here 🤍 My Son's YouTube channel 🤍 My brother's channel 🤍 FOLLOW ME ON: Facebook: 🤍 Instagram: 🤍 All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited. LIVE.LOVE.BAKE! Food for the soul: Hebrews 12:14 Make every effort to live in peace with everyone and to be holy, without holiness no one will see the Lord. #NoKneadBread #MilkBread #NoKneadMilkBread #SavorEasy
#shorts #nokneadbread #noknead How to make easy no knead bread / sourdough! (: This is the dutch oven i use: 🤍 Any dutch oven with a lid works beautifully! Ingredients: 430g bread flour (3.5cups) 390g water (1.5c + 2tbs) 12g salt (2tsp) 1/4tsp yeast Use high gluten (bread flour) for best results and that chewy crumb! Method: - Mix everything together until there is no more visible flour - Cover with a damp towel or plastic wrap. - Ferment at room temperature for 12-18+hours (this loaf was 16hr) - After the time, wet your hands and stretch and fold in all the sides. - Move to parchment paper, seam side down. (this makes putting the bread in easier) - Proof for 2 hours (i use the same bowl to cover it) - Preheat your oven with your cast iron or dutch oven for 1 hour (450F) - Dust the of your loaf with a little flour and cut straight down the middle. - You can use a scissor for this part too. This lets the steam escape in a controlled manner. - Transfer your bread into your pan carefully. - Bake Covered for 30 minutes. - Take the lid off and bake uncovered for 25-30minutes more. - Let it cool on a wire rack. Boom Bbby!!!! Nice job!! The key to the crust is to bake it longer than you think. Your oven is going to be dark so the bread will look darker than it actually is. I usually go the full 30minutes. For a funky sour flavor, let your dough cold ferment in the fridge for 3+ days. (after the initial 12-18hrs). The wait is worth it!! TikTok: 🤍 Instagram: 🤍 My Equipment (: Camera: 🤍 Tweezers: 🤍 Chef Knife: 🤍 Sushi knife: 🤍 Cast Iron Pan: 🤍 #nokneadsourdough #sourdoughrecipe #tiktokfood #kitchenhacks #stepbystep #easyrecipes #quickrecipes #funrecipes #foodhack #foodhacks #cookwithme #easytofollow #cooking #viral #foodporn #viralfood #viralfoods #chef #tiktokrecipes
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How to Make Faster No Knead Bread with this Beginner Crusty Artisan Bread Recipe that can be made with 4 ingredients in only 2 hours and requires no overnight rise! ⬇︎⬇︎⬇︎⬇︎⬇︎Click Video Title or "Show More" for Additional Info⬇︎⬇︎⬇︎⬇︎⬇︎ ❤️If you enjoy learning how to make TRADITIONAL "Nutrient Dense" FOODS, including BONE BROTH, FERMENTS, SOURDOUGH, AND MORE…click the SUBSCRIBE BUTTON above…and TAP THE BELL🔔…so you will be notified each time I upload a new video! THANKS! ➡️ 🤍 ➡️FOR THE PRINTABLE RECIPE plus FREE eGUIDE Visit: 🤍 ➡️Join our Traditional Foods Community. It's FREE! ➡️ 🤍 Receive a free eGuide and periodic emails about Traditional "Nutrient Dense" Foods, including printable recipes and more! ➡️WATCH RELATED VIDEOS: ▶️HOW TO MAKE HOMEMADE BREAD SERIES: 🤍 ▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: 🤍 ▶️ARTISAN BREAD WITH STEV: 🤍 Some of my links below are affiliate links, which means if you make a purchase, I make a small commission at no extra cost to you. :-) ✳️MARY'S NEST AMAZON SHOP: ➡️Visit 🤍 and find everything you need to equip your TRADITIONAL FOODS KITCHEN for making Nutrient Dense Meals, including curated lists for Bone Broth Making Supplies and Much More! ✳️FAVORITE BREAD MAKING SUPPLIES: ➡️Baking Apron: 🤍 ➡️10-Piece Glass Bowl Set: 🤍 ➡️Danish Dough Whisk: 🤍 ➡️BreadSmart Plastic Handle Danish Dough Whisk and Kit: 🤍 ➡️Wooden Scraping Spoon: 🤍 ➡️Plastic Bench Scrape: 🤍 ➡️Metal Bench Scrape: 🤍 ➡️Cast-Iron Dutch Oven: 🤍 ➡️SAF Instant Yeast: 🤍 ➡️SAF Premium Instant Yeast: 🤍 ➡️SAF Gold Instant Yeast: 🤍 ➡️Red Star Active Dry Yeast: 🤍 ➡️Fleischmann's Active Dry Yeast: 🤍 ➡️Bob's Red Mill GLUTEN FREE Active Dry Yeast: 🤍 ✳️RECOMMENDED READING: ➡️Nourishing Traditions: 🤍 ➡️Nourishing Broth: 🤍 ➡️Nourishing Fats: 🤍 ➡️Nourishing Diets: 🤍 ✳️15% OFF PROMO CODE FOR GRASS-FED BEEF BONES: ➡️Use this US Wellness Meats link: 🤍?affId=212406 and Promo Code MARYNEST for 15% off your order of regular-priced items. ✳️15% OFF PROMO CODE FOR MASONTOPS AND BREADSMART: ➡️Use the Amazon link 🤍 and promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products. ✳️SPECIAL DISCOUNTS FOR MARY'S NEST VISITORS: ➡️Visit 🤍 to learn how to get DISCOUNTS on Beef Bones, Wild-Caught Fish, Sprouted Grains, and more! ✳️VIDEO GEAR AND SERVICES: ➡️The video gear and services I use: 🤍 ❤️SOCIALIZE WITH ME: ➡️Facebook: 🤍 ➡️Facebook Private Group: 🤍 ➡️Instagram: 🤍 ➡️Pinterest: 🤍 ➡️Twitter: 🤍 📬EMAIL: 🤍 📬MAILING ADDRESS: Mary's Nest P.O. Box 342001 Austin, Texas 78734 ➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shows How to Make a Faster No Knead Bread with this Beginner Crusty Artisan Bread Recipe. ❤️THANKS FOR WATCHING!❤️ #MarysNest #NoKneadBread #FastNoKneadBread ▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link: 🤍 *RECIPE* 2 cups (474mL) water, divided in two 2 teaspoons (10g) salt (based on the Morton Kosher I use) 1/8 teaspoon dry yeast (two small pinches) bread flour (you'll need maybe 5-6 cups, 500-600g, but this recipe is not based on firm quantities) a little whole wheat flour, if you want (I like to replace maybe a tenth of the white bread flour with whole wheat — I just eyeball it) The night before you want to bake, mix a poolish by combining half of the water (1 cup, 237mL) with the yeast and enough flour to get a thick batter / pudding consistency. I think a wooden spoon is the best utensil to use for this, but whatever spoon you use, use something rigid. You can just leave the spoon in the poolish overnight. Cover the poolish and let it ferment 8-24 hours. About four hours before you want to bake, uncover the poolish and mix in the remaining cup (237mL) of water, salt, and as much flour as you can stir in with a spoon (no hand kneading). Again, you can leave the spoon in there. Cover and let rise/hydrate for about an hour. Check it again and see if you can stir in a little more flour now that the previous addition has hydrated. When you're done, you can get rid of the spoon. Cover and let rise/hydrate for another hour. These next steps I do in the bowl, just to keep the mess contained, FYI. Sprinkle the dough with a little flour to keep it from sticking to you. Grab one side of it and pull it out until just before it's going to tear, then fold it back in on itself. Rotate the dough 90 degrees and repeat until you've done this four total times. Position the dough so that the seems are on the bottom and the smooth surface is on top. Cover and let rest for about 20 minutes. Do the whole folding and stretching procedure again, rest 20 minutes, and then do it a third time. The following instructions are for baking this with a dutch oven. If you're using a baking sheet with a heat-safe metal bowl, skip to that part now. Get a sheet of parchment paper, crumple it up into a ball, un-crumple it and stuff it down into the bottom of your dutch oven. Transfer in the dough, smooth-side up. Cover the dutch oven (but not with the lid). Put the lid in your oven and get it heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up. When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Put the dutch oven over a burner on your stove, turn the heat on high, and cove it with the hot lid from the oven. When the side of the dutch oven feel hot (it should just take a couple minutes), transfer the whole situation to your oven and let bake for a half hour undisturbed, so as to not let any steam escape. Carefully remove the hot lid, reduce the heat to 450ºF/230ºC and let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing. The following instructions are for doing this with a baking sheet and a heat-safe metal bowl. Line a baking sheet with parchment paper. After you've done the whole folding thing three times, position the dough on the baking sheet, smooth-side up. Cover it with a heat-safe metal bowl that's big enough to not touch the dough as it rises and/or bakes. Get your oven heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up. When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Move the whole pan/bowl rig into the oven and let bake for a half hour undisturbed, so as to not let any steam escape. Carefully remove the hot hot bowl. If your oven has a convection fan, turn it on. If not, just crank your oven to its highest temperature, if it can go any higher. Let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.
You guys!!! This Homemade No-Knead Bread Loaf is the easiest bread recipe you will be ever making!! In this No Knead Bread recipe all you need to do is mix, proof, transfer to baking pan and bake – it is that simple! Proofing the dough in the Instant Pot is a great hack to efficiently and quickly get your bread from the oven to table!! This no knead bread recipe is the need of the hour!! A easy bread recipe perfect for beginners, home bakers and even professional bakers. Here is the link to the printable recipe: 🤍 _ Related Recipe: 1. Old version of this easy no knead bread recipe: 🤍 2. Popular Bread recipes: 🤍 _ My Favourite Recipes: 1. Gulab Jamun Cake: 🤍 2. Pita Bread Recipe: 🤍 Products that I loved using in this video: 1. Kitchen Scale: 🤍 2. Cooking Spray: 🤍 3. Baking Pan: 🤍 4. Bread Container: 🤍 5. Bread Pan: 🤍 _ I hope you enjoyed this video on No Knead Bread Recipe IF you did Connect with me on Facebook: 🤍 Pinterest: 🤍 Instagram: 🤍 Send me an email to spicesandflavors🤍gmail.com for business enquiries. I will see you soon with another recipe Easy Lemon by Kevin MacLeod is licensed under a Creative Commons Attribution license (🤍 Source: 🤍 Artist: 🤍
5 Minutes Ready! Quick and Easy flatbread made with Batter! No Kneading! No Oven * Ingredients 300g (2 cups) All purpose flour 5g (1 tsp) Salt 5g (1 tsp) Suagr 480ml (2 cups) Water 15g (1 tbsp) Cooking oil * Important tips 1. Total of 2 cups of water, both warm and cold water, need to be added in 2-3 times, so that the batter can be mixed very quickly. 2. Make sure to keep pressing the edges of the flatbread with a spatula, so it can puff up. 3. Heat on medium-low heat, close to medium heat, if you want to make big bubbles later turn the heat to medium heat 4. Cover with a sheet when done, and when all done the inside of the flatbread is also very soft Instagram：☞ 🤍 Facebook：🤍 - 🧡Thanks for watching! Please leave a LIKE and SHARE this video SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos I would be very glad if you subscribe and turn on the notification bell 🧡
Today is another cold winter day on the homestead and perfect for some hot soup and homemade bread. Today we are showing you how to make this amazing crunchy no knead bread. You won't believe how simple it is! Recipe: 3 Cups Flour (Bread or All Purpose) 1/4 Tsp. Yeast 1 Tsp. Salt 1 1/2 - 1 3/4 Cup Water #nokneadbread #easybread #dutchovenbread To see the products we use and recommend from Amazon visit our Amazon Store at: 🤍 Etsy Shop 🤍 If you would like to support the homestead AND receive exclusive videos, blog posts and discounts for our Etsy shop consider supporting us on Patreon. 🤍 Also check out our Etsy Store for handmade items from the homestead: 🤍 Our new rabbit cookbook can be found here: Printed Copy: 🤍 Amazon Kindle Version: 🤍 Connect with Us! We'd Love to get to know you! Website: 🤍LivingTraditionsHomestead.com Facebook: 🤍facebook.com/livingtraditionshomestead Instagram: instagram.com/living_traditions Email Us info🤍livingtraditionshomestead.com Send Snail Mail to: Living Traditions Homestead PO Box 323 Ava, MO 65608 About Living Traditions Homestead Living Traditions Homestead is all about living a simple and sustainable way of life. We believe the world has gotten too “busy” and that people are missing out on many of the true blessings this world has to offer. We started as a small urban homestead in Gilbert, AZ and after the city grew up around us, decided it was time leave corporate America and take a big leap of faith by moving our family to the Missouri Ozarks. We put out 5 new videos every week! Tuesday through Saturday. We hope you will become part of our homestead family by subscribing to our channel and watching as we transition from city dwellers to full time homesteaders! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Enjoying homemade bread doesn't mean slaving away in the kitchen for hours. With my tried and true SIMPLE dough recipe, you'll have two delicious loaves of crusty and chewy artisan bread on your table with just 5 minutes of work. What's even better, this dough will store perfectly in the refrigerator for up to 14 days, so make this dough up ahead of time and have a hot fresh loaf of bread on the table in about an hour! No dutch oven? No problem! Though I tend to use my dutch oven for this recipe, I have a special trick that will still yield a nice crust with that perfectly crunchy chew. Watch as I make this simple recipe, then visit my blog for the full recipe: 🤍 For the cinnamon roll recipe visit this video 🤍 Get my full Homemade Bread and Baking Course (includes how to turn this dough into cinnamon rolls, pizza crust, Hamburger buns and more): 🤍 Check out my other baked goodies here: Chocolate Caramel Cinnamon Rolls: 🤍 Best Beginner Sourdough Sandwich Bread: 🤍 Honey Whole Wheat Bread: 🤍 Tips for Better Bread Baking: 🤍 No Knead Bread in a Jar! Give this bread as a gift, here's how: 🤍 Shop this Video (by using the following affiliate links I may receive compensation for your purchases, however, prices remain the same for you, THANKS!): "Mason Jar Addict" tee, or check out my other teeshirt and sweatshirt designs and colors here: 🤍 HandMade Recipe Book: 🤍 Danish Dough Whisk: 🤍 Bread Lame: 🤍 Grain Mill: 🤍 (this link gets you 5% off and FREE shipping, no coupon code needed and the discount is applied when you click checkout) Lodge Cast Iron Dutch Oven: 🤍 Enameled Dutch Oven: 🤍 Listen in to the top #10 rated Pioneering Today Podcast for Home & Garden for Simple Modern Homesteading Tips 🤍 My Books: Everything Worth Preserving 🤍 The Family Garden Planner 🤍 The Family Garden Plan 🤍 Hand Made 100+ From Scratch Recipes 🤍 The Made-from-Scratch Life 🤍 Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others. Click any of the below links for FREE resources and training to help you on your homestead! Homemade Sourdough Starter Series 🤍 How to Pressure Can Series 🤍 Beginners Home Canning Safety 🤍 For raising, cooking, and preserving your own food come hang out with on Instagram 🤍 and Facebook 🤍 #bread #artisan #nokneadbread #artisanbread #easybreadrecipe
New and improved "Introduction to No-Knead Bread"... shorter with improved technique. Thanks - Steve Website: If you liked this video you will find it (and others like it) on my YouTube channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources. Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.
This video demonstrates the "traditional" method for making no-knead bread. I think you'll enjoy it. Thanks - Steve Website: If you liked this video you will find it (and others like it) on my YouTube channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources. Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.
How To Make No-Knead Fluffy Soft Bread Recipe [ASMR] ふんわり食パン（こねる必要なし） の作り方 [Eating sound] My new channel for Cat Vlog: 🤍 Instagram: 🤍 Facebook: 🤍 ●● Recipe (レシピ): - 200ml Milk (牛乳) - 45g Sugar (グラニュー糖) - 3g Instant dry yeast (ドライイースト ) - 1 Egg (卵) - 25g Cooking oil/ Butter (サラダ油/ 無塩バター) - 300g Bread flour (強力粉) - 3g Salt (塩) - Wait for 15 minutes (15分待つ) - Rise for 1 hour (1時間発酵させる) - Mold size 25cm (ケーキ型) - Rise for 40 minutes (40分間発酵させる) - Bake at 180℃ for 20 minutes (180℃ - 20分焼く) #ASMR #OhNino #NinosHome #Bread All the recipes and dishes I have made are referenced and learned on the internet, youtube, google... I'm not the first to make them, not the first to create a certain dish. . I just change the ingredients to make the dish suit my taste. And I just hope my video has an easy way to communicate so that you can successfully make the dishes that you like. If anything bothers you, I sincerely apologize. And the last thing I am not a professional chef. I'm just a normal person, thank you. Trans: 1. 슈퍼 부드러운 빵 (반죽이 필요하지 않아 너무 쉽습니다) 2. [KO CẦN NHỒI] Bánh Mì Sữa siêu mềm mại cực dễ nà 3. Roti super lembut (tidak perlu diuleni, jadi mudah) 4. ขนมปังนุ่มมาก (ไม่ต้องนวดเลย ง่ายมาก) 5. 超軟麵包（不需要揉，很簡單） 6. सुपर सॉफ्ट ब्रेड (गूंदने की जरूरत नहीं है, इतना आसान) 7. خبز ناعم للغاية (لا يحتاج إلى عجن ، سهل جدًا) 8. Çok yumuşak ekmek (yoğurma gerektirmez, çok kolay)
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An introduction to how to make bread at home. 5 ingredients (that's including the water!) Jill shows how to make an easy recipe for no knead bread, from your hands, and to the oven in no time at all. Great for the beginning baker. Interested in baking a NO Knead Whole Wheat Bread? Check out this recipe: (It includes hazelnuts and rosemary which can be left out if preferred) 🤍 More Bread Recipes can be found at my QUICK BREADS, YEASTED BREADS, AND MUFFINS PLAYLIST: 🤍 RECIPE NO KNEAD BREAD: 13 oz. very warm water 1 1/2 teaspoons salt 1 1/2 teaspoons dry yeast (packages of dry yeast hold 2 1/4 to 2 1/2 teaspoons) 2 teaspoons oil (of choice) or can be omitted 3 1/2 cups white flour (preferably bread flour but all purpose flour works too) Mix water, yeast, salt and oil in bowl. Mix thoroughly until yeast and salt are dissolved. Let rest for 5 minutes to activate yeast. Add flour and mix until combined. Mix until flour is totally moistened from water. Cover and proof in a warm location for 1 1/2 hours or until approximately doubled in size. Begin preheating oven to 400 degrees F. Gently deflate the dough by moving it around the bowl and folding dough over on itself until it's deflated. Prepare baking pan with a spray of oil. "Roll" the dough into the pan. Settle it into the pan with a spatula/spoon (see video). Cover and allow to rise again until the dough fills the pan and it has risen to almost the top of the baking pan. (About 30 minutes.) Bake at 400 degrees for approximately 40 minutes. Turn out onto cooling rack. Try to control your urge to cut into it for about 30 minutes, allowing the bread to cool down. Makes one loaf. HERE'S THE SPATULA I USED TODAY: Tovolo Spatula: 🤍 Thanks for watching! To help support my channel: Here is a link to my Amazon "Favorites Shop" so you can shop for items I love or items I use on my channel: 🤍 If you use my Amazon affiliate link posted above, each time you order one of my Amazon shop items, or shop Amazon, and make a purchase, I receive a small commission. This helps support the channel. ✅ SUBSCRIBE & never miss a video! 🔔 HIT that BELL to receive a notification when I upload new videos! 👍 THUMBS UP my video if you enjoyed watching, please! Email: jll4today52🤍gmail.com Facebook: 🤍 #nokneadbread #breadrecipes #beginningbaking
INGREDIENTS: 2 1/2 cups (320 grams) bread flour or all-purpose flour 1/4 teaspoon (1 gram) instant or dry active yeast 1 teaspoon salt 1 1/4 cups hot tap water (up to 130° F) FULL RECIPE: 🤍 TV host Jenny Jones shows how to make easy crusty rolls with no kneading and almost no work. Want no knead bread but don't have a Dutch oven? Make these easy rolls. SHARE: 🤍 MORE VIDEOS: 🤍 ALL OF JENNY'S RECIPES: 🤍 MORE ON JENNY: 🤍 PINTEREST: 🤍 SUBSCRIBE: 🤍 © Copyright 2022 - Jenny Can Cook - Jenny Jones
An outstanding basic no kneed sourdough bread recipe that produces amazing results consistently. This is a “bare bones” recipe to help new bakers understand the process and get to grips with their first loaf without worrying about too much technique. DON'T MISS: MY VISION FOR THE UNCHAINED COACHING COMMUNITY: 🤍 FULL RECIPE: 🤍 MOST COMMON QUESTIONS ABOUT MY NO KNEAD VIDEO: 🤍 GET THE SOURDOUGH CALCULATOR: 🤍 WIRE MONKEY LAMES: 🤍 SOURDOUGH STARTER: 🤍 EQUIPMENT: Check out the Wire Monkey lames - 🤍 Risdon & Risdon Apron: 5% discount code - Explore22 🤍?sca_ref=1744428.3cJv5PEF34 My Komo Flour Mill - 5% discount with Checkout code: culinaryex5 🤍 Bread basket: 🤍 Bench scraper: 🤍 KD-8000 dough scales: 🤍 Precision scales: 🤍 Bread tins: 🤍 Challenger bread pan: 🤍 As an Amazon Associate I earn from qualifying purchases. IMPORTANT NOTE: You need to use flour with a high protein content to achieve the same results. I am using a non-speciality all-purpose flour with a protein content of 13.2% The protein content is very important as it contributes to building the gluten in the bread. You will not have the same result if you use a low protein flour such as 10% or 11%. For this recipe, I would not use flour with a protein content under 12.5%, but would ideally suggest flour in the region of 13% You can normally find the protein listed on the side of the bag in the nutritional details If you use flour with a lower protein content then you will probably find the dough is very wet and sticky and will not develop the gluten network required to hold the shape. There is no kneading as time will build the gluten network. There is also no reason to keep folding this dough. The final hydration is 71% and makes for very manageable bread dough. Please note that depending on the flour you use the “stickiness” may vary. My kitchen temp was in the region of 16-18c. My starter is fed at a ratio of 1:1:1 (Starter / water / flour) and therefore remains at 100% hydration making future recipe calculation easy. The flour is divided into 75% white flour and 25% wholewheat flour. Again, if you have any questions let me know in the comments. My banneton size: 25cm across the top length, 15cm across the top width, and 8cm deep. This was advertised as 500g banneton but for my use, I find 750g works best. My recipe works out to 762g which fits perfectly! Scheduling You can use the fridge to put the “brakes” on your baking schedule. For example, you could mix your dough at 17.00 and complete through to the end of the bulk ferment before going to bed at 23.00. In this case, you could cover your dough well, I normally use a plastic supermarket bag, and then pop it in the fridge overnight. The next day you would let the dough come back to room temperature and the shape and place it in the proofing basket. You can also refrigerate the dough while it is in the proofing basket and hold it overnight. Just remember that you will need to flour your basket very well as the dough may have more of a tendency to stick. You can bake your dough directly from the fridge with excellent results. There is no need to let it come back to room temperature.
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough! Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing! PRINT RECIPE: ttps://🤍recipetineats.com/easy-yeast-bread-recipe-no-knead/
This video demonstrates how to make no-knead multigrain bread in a “poor man’s Dutch oven” (PMDO) and long covered baker (LCB). Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with a spoon)… no-kneading (Mother Nature will do the kneading for me)… It doesn’t get any easier than this. Thanks – Steve If you liked this video you will find it (and others like it) at 🤍 a website dedicated to providing quick & easy access to no-knead bread resources. Cookbooks (with a brief description) are listed on my website 🤍 and Amazon.com.
No-Knead Bread recipe: 🤍 NYT Cooking video producer Scott Loitsch is trying new things right now — like filming videos on his phone and baking his first-ever loaf of bread. Let us know what else you want to see Scott try (sourdough bread, for those of us who can’t find yeast?) in the comments. #StayHome bake #WithMe VISIT NYT COOKING: 🤍 SUBSCRIBE to NYT COOKING: 🤍 A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: 🤍 INSTAGRAM: 🤍 FACEBOOK: 🤍 TWITTER: 🤍 PINTEREST: 🤍 About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).
Easy No Knead Dutch Oven Bread / Soft Walnut Cranberry Bread! Baking in a Dutch oven traps steam inside. So soft and delicious with walnuts, cranberries & raisins! Please like and subscribe! Thank you so much for watching!❤️ #dutchovenbread #nokneadbread #walnutcranberrybread #dutchoven #무반죽더치오븐빵 #무반죽빵 #호두크렌베리빵 Easy No Knead Dutch Oven Bread / Soft Walnut Cranberry Bread recipe video link: 🤍 부드러운 더치오븐빵 / 손반죽 없이 만드는 더치보븐빵 / 호두 크렌베리빵! 수분 증발을 막아주는 더치오븐/무쇠오븐에 구워서 촉촉하고 부드러운 빵입니다. 호두 크렌베리 건포도 곁들인 맛있는 빵입니다! 구독 좋아요 눌러주세요! 영상 봐주셔서 감사합니다!❤️
In simple terms mixing is the even distribution of ingredients throughout the dough. But of course, it is more complicated than just that. The mechanical action of mixing develops the gluten network inside the dough. How does gluten work? Gluten is created as soon as flour is mixed with water. Flour contains two proteins that work together to create gluten – glutenin and gliadin. Glutenin helps develop dough structure and elasticity. Gliadin gives dough the ability to be stretchy (extensibility). It is the balance between the two proteins that allows the dough to be stretchy without tearing and elastic without stretching too far. 📖 Read more ➡️ 🤍 How to knead dough by hand ➡️ 🤍 How to convert recipes to mixer ➡️ 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🍞 Share your bread pictures here ⤵️ 🤍 #Bread #Baking #ChainBaker
Click for the detailed recipe 🤍 Hey lovelies, I'm sharing one of my to-go bread recipes today - No knead Sandwich bread. It's one of the easiest bread you'll ever make. It requires very little effort, it's beginner-friendly, it requires six simple ingredients and it comes together in less than 2 hours. So soft, so fluffy, so good! Enjoy!! No knead Sandwich Bread Ingredients: 5 cups bread Flour 1/4 cup Sugar 1 Tsp Salt 1-1/2 Tbsp Yeast 2-1/2 Cups Milk 4 Tbsp butter 1 Egg for egg wash (optional) Click for the detailed recipe 🤍 LET’S CONNECT! You can find me on Facebook, Instagram, and Twitter, … I love keeping in touch with all of you 🙂 If you make this recipe, I’d love to see pictures of your creations on Instagram 🤍cheflolaskitchen Facebook. 🤍cheflolaskitchen -~-~~-~~~-~~-~- Latest Video: "Super Crispy Baked Potato Wedges" 🤍 -~-~~-~~~-~~-~-
No Knead Bread WRITTEN RECIPE : 🤍 Dutch oven used in the video:🤍 Baking tray used in the video:🤍 This Fast and Easy No knead bread Recipe Dutch oven / without dutch oven will help you make Crusty,Rustic Artisan Bread in 5 simple steps. The video will show you how to make this no knead bread using a Dutch oven and without a Dutch oven. This No knead bread will be slightly chewy,so flavorful and perfect texture.The crust is crunchy and the crumb is soft,tender and airy. We will need some flour,sugar,salt,yeast and water to make this easy bread dough. And here are the five simple steps for making this No Knead Bread 1.Prepare the bread dough 2.First Proofing 3.Shaping the bread dough 4.Second Proofing 5.Bake the bread. Troubleshooting tips and answers to some of your questions regarding no knead bread in the detailed blog post: 🤍 Hope you will make this no knead crusty bread at home. Hope you enjoy the bread as much as we did :) Happy Baking!! You might like these videos : Absolutely Delicious No Knead Focaccia Bread :🤍 Family favorite :No knead Honey Oatmeal bread :🤍 Easiest Soft ,No knead Bread in Loaf pan:🤍 Fluffiest Dinner rolls : Quick and easy recipe:🤍
Please see 🤍 This is a no knead bread. Using 3cups of bread flour, 1/4 tsp of yeast, 11/4 tsp of salt and 11/2 cups of water. Put everything into a big bowl mixing it together. Let it rest in the room temperature for about 12 hours. Pour the dough on the well flour working top and shape the dough. Using a clean towel put some wholemeal flour on it, and place the dough on the towel. Put some wholemeal flour on the dough, cover it with the towel. Let dough rest and rise for 1 to 1 and half hours. Preheated the oven to 225C together with the vision ware pot and lid. When the oven is ready . Put some wholemeal flour in the pot and place the bread dough into the pot with the lid on it. Bake for 30mins. Remove the lid after half an hour. Bake another 15mins or till is done.
#NoKneadWholeWheatBread #NoFail, #nomachine, #supereasyanddelicious #breadRecipe #recipes #cooking #easybreakfastrecipesmalayalam #breakfastideas #breadrecipes #breadrolls Hope you Enjoyed this video😘 Please Don't Forget to Subscribe. Breakfast recipes : 🤍 Overripe banana recipes : 🤍 Fish Recipes : 🤍 Snack recipes : 🤍 Kitchen tips and tricks : 🤍 Pickle recipes : 🤍 Halwa recipes : 🤍 Snack recipes : 🤍 🔗 STAY CONNECTED » Instagram: 🤍 » Facebook:🤍 *
No knead sourdough bread once sounded like an oxymoron to me. As a former professional baker, I held sourdough and especially the Tartine Country Loaf on a pedestal that included a lot of steps and a beautiful end-product and that's the way it should be...or should it? I broke a few rules and turned the Tartine Country Loaf recipe into a no knead sourdough loaf and...well...it's still sourdough and it's still really good. Check it out to see the process and the end result. This is a loaf that I'll definitely continue making. CHALLENGER BREAD PAN: 🤍 *edit: the Challenger is 21lbs (not 9 as mentioned in the video) Enjoy this content and want to show support? Consider buying me a "coffee" here: 🤍 📸INSTAGRAM: 🤍 NO KNEAD TARTINE COUNTRY SOURDOUGH for the starter build 50g RIPE SOURDOUGH STARTER 50g ROOM TEMP WATER (78F) 25g AP FLOUR (I always recommend King Arthur in the U.S.) 25g WHOLE WHEAT FLOUR for the final mix 100g 8-10 hour old Ripe starter from feeding above 680g WATER (86F) 900g AP FLOUR 100g WHOLE WHEAT FLOUR 18g SALT (this is slightly less than tartine recipe because we cut out a little water and starter) GOOD LUCK! FOR THE ENGLISH MUFFINS The above formula will make 2 roughly 1 kilo dough balls, you can take one of those balls after the preshape and rest period and cut into 4-6 pcs and roll into balls like hamburger bun. Then add a shallow layer or coarse cornmeal down on 1/4 Sheet tray and lay muffins down, flip them over and make sure both sides are generously coated with cornmeal. Proof 90 minutes then fry in a generous amount fo oil, maybe about 1/8" deep in the pan. Flip and add 3 TBSP butter and baste the muffins and fry on second side for 3-4 minutes. Finish in 350 degree oven for 5-6 more minutes. FOR THE PIZZA After the dough balls are preshaped and rested you can cut one of them into tow halves and roll into a tight ball with a closed seem on bottom and flip into a well oiled small bowl and throw into fridge. Let ferment in fridge fro 6-24 hours. Pull out 1 hour prior to making pizza. These two dough balls will make 2-12" pizzas, bake in as hot of an oven as you can get on a very well preheated pizza stone. If you have further questions please dont hesitate to comment. MY GEAR TARTINE BREAD BOOK: 🤍 MY FAV STAINLESS BOWL: 🤍 BOOS BLOCK CUTTING BOARD: 🤍 ESCALI DIGITAL SCALE: 🤍 CHALLENGER BREAD LAME: 🤍 OVAL PROOFING BASKET (FOR BATERD): 🤍 8" ROUND PROOFING BASKET (FOR BOULE): 🤍 STAINLESS BENCH SCRAPER: 🤍 INSTANT READ THERMOMETER: 🤍 DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! CHAPTERS: 0:00 Intro / No Knead Gluten Development 1:07 How I Changed the Original Recipe 2:10 Feeding the No Knead Starter 3:00 Mixing the Final Dough 4:03 Preshaping 5:16 Uh, wait. You can make english muffs and pizza with this dough? 5:49 Final Shaping + Proof and Rise 6:59 Challenger Bread Pan + Preheating 7:53 TTB: Time To Bake 9:20 Cutting, Crumb, and Final Thoughts #noknead #nokneadsourdough #nokneadrecipe #nokneadtartine || MUSIC || –––––––––––––––––––––––––––––– bensound.com ––––––––––––––––––––––––––––––