No Knead-No Hassle Artisan Bread

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  • claudiakendall98
    claudiakendall98 Posts: 242 Member
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    Bump
  • Dream52
    Dream52 Posts: 1 Member
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    Bump
  • ShinyFuture
    ShinyFuture Posts: 314 Member
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    In for fresh bread.
  • annabellep1
    annabellep1 Posts: 36 Member
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    I use my enamel-coated dutch oven, or a Pyrex casserole dish. I never use spray. It never sticks. It really is no-hassle! :D

    If you're worried, though, you can use some parchment paper.
  • annabellep1
    annabellep1 Posts: 36 Member
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    Thanks for the NYT article. I got the recipe last year from another blog. While it isn't new, it's still share-able. :-)

    It really doesn't store well, you're right about that. However, it DOES make very yummy breadcrumbs for use in meatloaf or as a topping for casseroles. This is especially true if you use some combination of savory flavored ingredients. I imagine it also makes yummy croutons, though I haven't tried that. I usually just slice whatever is left the second day, dry it out, crumb it in my food processor, and freeze it.
  • shargolf
    shargolf Posts: 12 Member
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    Can't wait to make this- any thing special I should do for high altitude ?
  • elephant_in_the_room
    elephant_in_the_room Posts: 145 Member
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    Can't wait to make this- any thing special I should do for high altitude ?

    Yes, do some experiments and share the result, stating the altitude you are making at it!
    I somehow have it in my head that yeast dough should rise faster in high altitutes, although I can't tell you where I got that from. Possibly the idea that higher altitude -> less air pressure -> gas expands more , and what is happening in a rising dough is gases being produced.

    Maybe you need only 12 hours of proofing?
  • 130annie
    130annie Posts: 339 Member
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    Thanks for this
  • kmorris246
    kmorris246 Posts: 312 Member
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    Bump! Sounds delish :-)
  • TripZeros
    TripZeros Posts: 144 Member
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    Wonderful, wonderful, wonderful!
    I made mine with whole garlic cloves, fresh basil from our garden and mozzarella cheese. Let it sit for a little over 24 hours, then baked it today as a side to some home made creamy tomato basil soup. It was a HIT :)
  • Labouffecestbon
    Labouffecestbon Posts: 182 Member
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    Bumpity bump
  • goldylocs37
    goldylocs37 Posts: 108 Member
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    bumping this! Sounds delish!
  • auntiebabs
    auntiebabs Posts: 1,754 Member
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    Bump
  • Dreajewkes
    Dreajewkes Posts: 73
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    Bump
  • Carol_Magee
    Carol_Magee Posts: 69 Member
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    More bumping :)
  • smesche
    smesche Posts: 234 Member
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    bump to save

    This x2
  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
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    thank u for this simple recipe. i hope to try it next week but sadly will be eating it alone since my hubby cant eat eat it since going paleo. i hate paleo. really really hate it.
  • WillLift4Tats
    WillLift4Tats Posts: 1,699 Member
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    bumping to save
  • ReneeDawalga5100
    ReneeDawalga5100 Posts: 177 Member
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    What does it mean when you guys bump?
  • TeaBea
    TeaBea Posts: 14,517 Member
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    What does it mean when you guys bump?

    "Bring Up My Post" .... basically it's like a marker, a response to the thread that puts it in your "recent posts" list.

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