Monday, February 20, 2012

Confessions of a Mediocre Cook: More Adventures with Bread

After trying my hand at the rustic bread in a crock project, I decided to give no-knead bread a try. I came upon the recipes by chance, while messing around on the web. I've now twice tried the light wheat recipe from No-Knead Bread and have been really pleased. The only change I made is that I used my Red Steel Beauty for all the mixing and stirring.

The mixed dough, ready to rise.

The risen dough, after 12 hours.

Tiny Girl helped stretch the dough into its rectangle.

One perfect loaf.

This recipe is quite delicious. Himself said, "It's better than store bread." This is high praise, coming from a guy who's not a bread lover. The girls and I think it's fab.

I'd like to try sprinkling the dough rectangle with cinnamon and sugar for a sweet treat. Dreamy!


  1. I did it but mine failed... but i will try it again. The flavor is there, it did not raised like yours, the crust was crunchy, maybe it's my dry yeast, I got normal, there was a different stronger one... I don't know, maybe i also over stretched it too.

    I want to try it until i get a loaf as pretty and tasty as yours.

  2. Silvia, I'm sorry! I am certainly no baking goddess, but here's what I do: I use bread machine rapid rise yeast because that's what I have. I also use the optional honey. I set the bowl in my microwave for warmth (I don't turn the microwave ON, of course!) and let the dough rise for 14 or 15 hours. (I make the dough after supper and let it rise overnight.) After I put it in the pan, I let it rise longer than suggested as well.

    The second time I made it, I let it rise too long and ended up with an overflow! I simply dumped the dough out, stretched it into another rectangle and let it rise again. It still turned out great.

    It's a forgiving dough, so I don't think you handled it too much while making your rectangle. My guess is the rise time. Let it rise quite a bit longer in a warm place and see what happens.


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