Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads (9 page)
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Authors: Nancy Baggett
Tags: #Cooking
KS Quotient
Easy: Easily assembled ingredients and easy preparation. No hand-shaping.
Enriched with both granola and milk, this large, slightly sweet loaf is great for breakfast on the go. It's also good for toasting and makes a fine French toast or brunch bread. The loaf has a handsome, nubby-crusty top and light crumb accented with pleasing little patches and bursts of granola flavor. It always receives compliments and is a favorite with my family and friends.
Almost any purchased or homemade granola you like will do for this recipe; I'm partial to honey-oat with almonds. Whatever your choice, if it's coarse and chunky, crush it into fine (1/8-inch) bits before using. The easiest way is to put it into a sturdy plastic bag and either squeeze and press it with your hands, or, if it's hard and crunchy, go over it with a rolling pin (or a wine bottle if that's handier!).
Yield: 1 large loaf, 12 to 14 slices
3 cups (15 ounces) unbleached all-purpose white flour, plus more as needed
3 tablespoons granulated sugar, plus 1 tablespoon for garnish
1¼ teaspoons table salt
¾ teaspoon instant, fast-rising, or bread machine yeast
1¼ cups plus 2 tablespoons ice water, plus more if needed
3 tablespoons corn oil, canola oil or other flavorless vegetable oil, plus more for dough top and pan
1 1/3 cups plain, raisin, honey-oat, mixed fruit and nut, or other fine-textured granola, plus 4 tablespoons for garnish
1/3 cup top-quality instant nonfat powdered milk (don't use a generic brand)
First Rise
In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk together the water and oil. Vigorously stir the mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be stiff. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise
Vigorously stir the dough, gradually sprinkling over the 1 1/3 cups granola and the milk powder; continue stirring until evenly distributed throughout the dough. Very generously oil a 9 x 5-inch loaf pan. Sprinkle with 2 tablespoons of the granola and tip the pan back and forth to distribute it over the bottom and sides. Turn out the dough into the pan. Brush or spray the loaf top with oil. Using an oiled rubber spatula or your fingertips, smooth and press the dough evenly into the pan. Sprinkle the top with the remaining 2 tablespoons granola, pressing down lightly. Cover the bowl with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods
For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough extends ¼ inch above the pan rim.
Baking Preliminaries
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F. Sprinkle the loaf with the 1 tablespoon sugar.
Baking
Bake on the lower rack for 40 to 50 minutes, until the top is nicely browned. Cover with foil and continue baking for 25 to 30 minutes, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 205° to 208°F on an instant-read thermometer). When the loaf seems done, bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly.
Serving and StoringThe loaf slices best when cool, but tastes good warm. Cool completely before storing airtight in plastic or foil. It will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.
KS Quotient
Super Easy: A minimum of fuss-free, easily mixed ingredients. No hand-shaping.
Nothing could be simpler than these highly "toastable" breakfast or brunch loaves. They are crispy on the outside, light and airy inside, and, as the name suggests, have a flavor reminiscent of English muffins. But, in contrast to English muffins, these are quite economical and easily slip in and out of the toaster slots! (For a raisin-wheat variation, see the end of the recipe.)
Yield: 2 medium loaves, about 12 slices each
5 cups (25 ounces) unbleached all-purpose white flour, plus more as needed
1 tablespoon granulated sugar
2 teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
2½ tablespoons corn oil or other flavorless vegetable oil, plus extra for coating dough top and baking pans
2 2/3 cups ice water, plus more if needed
1/3 cup top-quality instant nonfat powdered milk (don't use a generic brand)
About 2 tablespoons cornmeal for coating pans (substitute flour if unavailable)
First Rise
In a very large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk together the oil and ice water. Vigorously stir the ice-water mixture into the dry ingredients, scraping down the bowl sides completely and mixing until the dough is thoroughly blended. If it is too dry to mix together, gradually stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be fairly stiff. If necessary, stir in more flour to stiffen it. Brush or spray the dough top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir once during the rise.
Second Rise
Vigorously stir the powdered milk into the dough. Then vigorously stir in enough more flour to yield a very stiff dough. Generously grease two 8 ½ x 4½-inch loaf pans. Sprinkle them with the cornmeal, then tip the pans back and forth to coat evenly. Using well-oiled kitchen shears or a serrated knife, cut the dough in half and place the portions in the pans. Brush or spray the tops with oil, then using an oiled rubber spatula or fingertips, smooth out the surface and press the dough evenly into the pans. Tightly cover the pans with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods
For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough just reaches the pan rims.
Baking Preliminaries
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 400°F. Spritz or brush the loaf tops with water.
Baking
Reduce the oven temperature to 375°F. Bake on the lower rack for 30 to 40 minutes, or until the tops are well browned. Cover the loaves with foil and continue baking for 10 to 20 minutes, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the centers register 208° to 210°F on an instant-read thermometer). Then bake for 5 to10 minutes longer to ensure the centers are baked through. Cool in the pans on a wire rack for 10 to 15 minutes. Remove the loaves to the rack. Cool thoroughly.
Serving and StoringCool thoroughly before slicing or storing. Serve toasted. Store in plastic or aluminum foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.
Use 4 cups white flour and 1 cup whole wheat flour. Increase the sugar to 3½ tablespoons. Add ¾ cup dark raisins when the powdered milk is incorporated.
