No Rise Bread Recipe - Yahoo Recipe Search
Yummly
World’s Easiest Yeast Bread Recipe – Artisan, No Knead With Flour, Rapid Rise Yeast, Kosher Salt, Tap Water, Flour
Yummly
It was good but I let it rise a second time just looking at other recipes. I think that should be in there.
Epicurious
Here's my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It's an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. I suggest you try this before any of the variations in Chapter Three, to get the hang of it. Even if you've baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered pot, and you'll be handling the dough very little anyway. Don't feel too uptight about any of this. For example, I specify that the dough should rise at room temperature, about 72 degrees Fahrenheit. (In many of the recipes, I say to put the dough in a warm, draft-free spot—same thing.) But if that's not what you have at the moment, you'll be okay anyway. Just pay attention to the visual cues: At the end of the first rise, the dough is properly fermented when it has developed a darkened appearance and bubbles, and long, thread-like strands cling to the bowl when it's moved. After the second, briefer, rise, the loaf has risen sufficiently if it holds the impression of your fingertip when you poke it lightly, making an indentation about 1/4 inch deep. It should hold that impression. If it springs back, let it rise for another 15 minutes.
Epicurious
Here's my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It's an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. I suggest you try this before any of the variations in Chapter Three, to get the hang of it. Even if you've baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered pot, and you'll be handling the dough very little anyway. Don't feel too uptight about any of this. For example, I specify that the dough should rise at room temperature, about 72 degrees Fahrenheit. (In many of the recipes, I say to put the dough in a warm, draft-free spot—same thing.) But if that's not what you have at the moment, you'll be okay anyway. Just pay attention to the visual cues: At the end of the first rise, the dough is properly fermented when it has developed a darkened appearance and bubbles, and long, thread-like strands cling to the bowl when it's moved. After the second, briefer, rise, the loaf has risen sufficiently if it holds the impression of your fingertip when you poke it lightly, making an indentation about 1/4 inch deep. It should hold that impression. If it springs back, let it rise for another 15 minutes.
Food and Wine
Unlike a yeast bread, this famous Irish quick bread requires no long-rise. It's a perfect accompaniment to corned beef and cabbage or just smeared with Irish butter.Slideshow:More Bread and Biscuits Recipes
Yummly
_How can you not love banana bread?_ Banana bread is the ultimate multitasker: It makes good use of your overripe bananas. A low-sugar version with a little wheat germ thrown in and topped with jelly makes a perfect breakfast. Toasted with butter, it’s the ideal snack. Or mix in chocolate chips with a side of ice cream and it’s a scrumptious dessert. These tips will increase your appreciation of banana bread—and help you make the most out of this humble sweet treat. _Easy banana bread_ The easy banana bread recipe listed here below uses self-rising flour so that you can skip the baking soda and baking powder (though there's an easy substitute listed below for that, too). The vanilla extract and brown sugar help create a nuanced loaf that can be enjoyed for breakfast or in the afternoon with tea. _Is banana bread good for you?_ One slice, depending on the size, contains anywhere from 80 to 140 calories and three grams of fat—compare that to a slice of cheesecake, which can have as much as 400 calories and 18 grams of fat! Banana bread also provides up to five grams of fiber and six grams of protein. The mashed bananas keep it moist and sweet, replacing some of the oil and white sugar you'd otherwise need for a sweet quick bread like this one. _How ripe is ripe?_ We all know that you must use ripe bananas. But for best banana bread, though, your bananas should be not just ripe, but over-ripe—even black. You can let them sit on the counter until the skins are no longer “spotted” with brown but are completely brown. Then either refrigerate or freeze until you’re ready to go. Gooey and oozy make for moist, sweet and flavorful banana bread. _Do it quick_ No time to wait for your bananas to ripen on their own? Try this instant trick: Bake unpeeled bananas on a baking sheet in a 250-degree oven until soft, about 15-20 minutes. Let cool, peel, and, voila! You’re ready to bake up a storm. _Go nuts_ Yes, for many, chocolate chips are a staple of banana bread. But for purists, the sweetness of the chocolate may detract from the unadulterated banana taste. If you're in that camp, instead of chocolate chips try walnuts, which add a toasty nuttiness and crunch that is a perfect complement to the banana flavor. If you must add chocolate, fold chopped chocolate pieces into the batter along with the walnuts. A slice will tide you over for hours. If you use mini chocolate chips for this, they'll almost melt into the batter, giving an overall chocolate taste that many adore. _Stop the sinking_ When your batter is mixed properly, banana bread bakes with a slight crest in the center. But if your loaf falls, there may be several culprits. Excess moisture can cause the middle of your loaf to sink because the center of the bread is too moist and soft. If your bananas are extra mushy, the banana mixture will have a higher liquid content; to offset this, add a tablespoon of flour at a time into the mixing bowl to help reduce the moisture of the batter, just until it is thick, a little lumpy, and not watery. Your baking time should stay the same. _Beyond bananas_ So many bananas—so little time. Yes, you can add almond extract or ground cinnamon to liven up your BB. But why not get a little more adventurous? Using ingredients you probably already have, try these creative takes on traditional banana bread: • Make banana breakfast casserole, using leftover bread, evaporated milk, and maple syrup. • Add pureed avocado to the batter for extra creaminess. • Mix your banana bread batter with funfetti cake mix—woo hoo, party time! • Savor the ultimate delicious no-brainer—peanut butter banana bread! • Replace the butter with coconut oil and sprinkle the prepared loaf pan with coconut flakes before you pour batter in. • Pour the batter into greased muffin tins and make banana bread muffins. This will reduce cook time significantly: Start checking to see if they're done at 20 minutes.
Yummly
No-cook Salad With Tomatoes, Chickpeas And Rose Harissa With Harissa, Olive Oil, Lemon Juice, Fine Sea Salt, Chickpeas, Red Onion, Plum Tomatoes, Cucumber, Pitted Kalamata Olives, Coriander, Mint Leaves, Pitta Breads
Yummly
No-cook Salad With Tomatoes, Chickpeas And Rose Harissa With Harissa, Olive Oil, Lemon Juice, Fine Sea Salt, Chickpeas, Red Onion, Plum Tomatoes, Cucumber, Pitted Kalamata Olives, Coriander, Mint Leaves, Pitta Breads
Food.com
I discovered this recipe in my 1992 Southern Living Annual Recipe cookbook and thought this sounded good to fix with some vegetable soup. It's a NO-Knead bread that bakes in a Dutch Oven or Casserole dish! Very easy and very tasty! Prep time does not include the rise times (2 rising). Thanks to Velma McGregor of Gretna, Virginia for this tasty recipe!
