Monday, November 1, 2010


Ok the book I that inspired this whole experiment was called Mitten Strings from God. In this book is a "no knead" bread recipe that was awesome but I had borrowed the book from the library and forgot to write down the recipe. This month's Family Fun magazine had an almost identical recipe, I'm so excited!
We had a neighbor Fehry over to help, he was a great helper.

It took everyone to mix in the 7 cups of flour.

It makes beautiful dough but I think I should have let it rise a little longer than the 2 hours. We made 3 wreath loaves and have enough left over for 3 more!

This is my new favorite super easy standard bread recipe! Oh and we used Agave instead of honey.

One Dough, Four Recipes
2 cups lukewarm water
1-1/2 tablespoons (2 packets) granulated yeast
1-1/2 tablespoons coarse salt or 1 tablespoon table salt
3 large eggs, lightly beaten
1/2 cup honey
1/3 cup vegetable oil; melted, unsalted butter; or olive oil (see the tip below)
6 cups unbleached all-purpose flour
1 cup whole wheat flour
In a large bowl or lidded container, stir together the water, yeast, salt, eggs, honey, and oil or melted butter, then mix in the flours. If needed, the last bit of flour can be incorporated with wet hands.

Loosely cover the dough and let it rise at room temperature until it collapses on top, about 2 hours.

Use the dough immediately or refrigerate it in a lidded (not airtight) container and use it over the next five days. It can also be frozen in airtight containers or freezer bags for up to one month (we recommend freezing the dough in 1-pound portions for ease of use). Frozen dough can be shaped, rested, and baked after it has defrosted overnight in the refrigerator. To cut a recipe's worth of dough from the bulk batch, dust the surface of the dough with flour, then use kitchen shears or a knife to snip off what you need.
Tips: Vegetable oil has the most neutral flavor; butter adds flavor suitable for sweet and savory breads; and olive oil adds flavor suitable for savory breads.

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