Thursday, April 5, 2012
No Knead . . .Bread
and you look over favorite recipes and plan your menu,
you may want to add this recipe to your list of "must haves!"
You can't go wrong!
Making bread can be so . . . .
Sometimes it can be finicky . . .
Sometimes it can be down-right frustrating!
This recipe, though, is neither!
I found this recipe on "Tasty Kitchen" and I've made it 3 or 4 times now and I've had the same success each time!
Sometimes I make loaves and sometimes I make Parker House rolls.
Once, I even made cinnamon rolls!
Matter of fact, since I've started making this, I've not bought bread at the store. I make 2 loaves a week, place in the freezer and remove them when we're in need to bread.
While this is a "no knead" bread, it is not a quick bread! You can make the dough, which goes very fast, but depending on the warmth of your kitchen, it will take several hours for the rising, then punch down, and rising again -- so plan accordingly, but you don't have to hover around the house all day to get your bread made!
No Knead Bread
3 cups Warm Water
2 TBSP Yeast
½ cups Sugar
½ cups Vegetable Oil
2 tsp Salt
6 cups To 7 Cups Flour
1 stick Butter
In a large mixing bowl dissolve yeast in warm water with 1/4 teaspoon sugar.
When the yeast has activated, add all other ingredients, except butter, and stir well with a wooden spoon or a stand mixer with a dough hook until all ingredients are incorporated. Avoid over mixing and do not knead the dough. Just stir it.
The dough is soft and will be somewhat sticky, not drier like other roll doughs that you may be used to using.
Cover bowl and let dough rise until doubled in bulk. Punch dough down and let it rest for a few minutes.
Melt the butter in a small bowl. Prepare a baking pan by greasing the pan with some of the melted butter or spray with Pam.
To shape a Parker House style roll, divide the dough in half and roll out one half of the dough on a well floured counter top until about 1/2-inch thick. Using a round biscuit cutter, cut out circles of dough. Stretch the dough just a little lengthwise and dip one half into melted butter. Fold dough over in half and place on the pan. Place the rolls close to each other in rows. Repeat with remaining half of dough. Work the left-over dough from the two dough halves together to finish making your rolls. You should be able to get 32 rolls on a large baking sheet (4 rolls across and 8 rolls down).
For loaves, divide the dough in half. Using 2 loaf pans, spray well with Pam and place the dough into the prepared pans. You can "shape" it, if that's your preference, or you can simply place it in the pan, stretching a bit to make sure the entire pan is covered with the dough.
Cover rolls or loaves and let rise again until almost doubled in size. Bake at 375ºF for 20 minutes or until the rolls are golden brown. Brush hot rolls with additional butter if desired.
Note: This dough can be kept in the refrigerator for at least a week and the dough just pulled off as you wish to use it to make cinnamon rolls, scones, pull-aparts, hot rolls or bread sticks during the week.