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athousanderrorsvia http://ift.tt/2DFNQpi:
My Mother's Peasant Bread: The Easiest No-Knead Bread You Will Ever Make:
copperbadge:
nazi-puncher-1918:
knitmeapony:
alchemyalice:
annleckie:
annleckie:
Not sure where I ran across this, but I can confirm that this is very easy to make and it’s delicious. I don’t have the right size pyrex bowls, I just do it all in one 2qt baking dish and it comes out fine. I also have a 9x13 inch dish that I intend to try, but haven’t yet.
Just to add a note–the recipe calls for 2 teaspoons of sugar to reactivate your dormant yeast–you don’t actually need that. With fresh(ish) yeast you can just do it with the hot water (for me, the hottest water out of the tap is just right), but to be absolutely sure, or if your yeast is oldish, you can use just a pinch of sugar, and it will do the trick. And you don’t need the sugar for the yeast to rise the bread, either–they can chew on the flour just fine. (Here the 20 year old would frown and remind me that “Yeast don’t chew, mom!”)
For a fun Science Experience you can do what I just did, which was: I took my jar of probably-expired yeast out of the fridge, put some in the hot water, didn’t see as much activity as I wanted after three or four minutes. Dropped a small pinch of sugar into the measuring cup and WHAM. YEAST BOILING UP FROM THE BOTTOM OF THE MEASURING CUP. It was kind of hilarious.
But you don’t need a whole two teaspoons, unless you like it that way.
This is a great recipe! I use an extra tsp. of salt, and instead of buttering the pyrex bowl, I just line it with parchment paper. That way, you can lift the bread out of the bowl instantly using the paper when it comes out of the oven.
i ADORE THIS RECIPE SO MUCH. I almost always put something sprinkled on top to bake in. Parma and garlic and a little salt, or black pepper and olive or even cinnamon and nutmeg and brown sugar. Just enough for a tasty crust.
@copperbadge
I’ve seen this recipe floating around and I like the neatness of baking it in the bowl. It’s essentially the same as the super-popular New York Times no-knead bread in formulation (I would imagine this one is much older) and that makes a pretty great bread, so I can imagine this would do very well indeed.
Bit of an awkward shape at the end, though. Tough to slice that :D
(Your picture was not posted)
My Mother's Peasant Bread: The Easiest No-Knead Bread You Will Ever Make:
copperbadge:
nazi-puncher-1918:
knitmeapony:
alchemyalice:
annleckie:
annleckie:
Not sure where I ran across this, but I can confirm that this is very easy to make and it’s delicious. I don’t have the right size pyrex bowls, I just do it all in one 2qt baking dish and it comes out fine. I also have a 9x13 inch dish that I intend to try, but haven’t yet.
Just to add a note–the recipe calls for 2 teaspoons of sugar to reactivate your dormant yeast–you don’t actually need that. With fresh(ish) yeast you can just do it with the hot water (for me, the hottest water out of the tap is just right), but to be absolutely sure, or if your yeast is oldish, you can use just a pinch of sugar, and it will do the trick. And you don’t need the sugar for the yeast to rise the bread, either–they can chew on the flour just fine. (Here the 20 year old would frown and remind me that “Yeast don’t chew, mom!”)
For a fun Science Experience you can do what I just did, which was: I took my jar of probably-expired yeast out of the fridge, put some in the hot water, didn’t see as much activity as I wanted after three or four minutes. Dropped a small pinch of sugar into the measuring cup and WHAM. YEAST BOILING UP FROM THE BOTTOM OF THE MEASURING CUP. It was kind of hilarious.
But you don’t need a whole two teaspoons, unless you like it that way.
This is a great recipe! I use an extra tsp. of salt, and instead of buttering the pyrex bowl, I just line it with parchment paper. That way, you can lift the bread out of the bowl instantly using the paper when it comes out of the oven.
i ADORE THIS RECIPE SO MUCH. I almost always put something sprinkled on top to bake in. Parma and garlic and a little salt, or black pepper and olive or even cinnamon and nutmeg and brown sugar. Just enough for a tasty crust.
@copperbadge
I’ve seen this recipe floating around and I like the neatness of baking it in the bowl. It’s essentially the same as the super-popular New York Times no-knead bread in formulation (I would imagine this one is much older) and that makes a pretty great bread, so I can imagine this would do very well indeed.
Bit of an awkward shape at the end, though. Tough to slice that :D
(Your picture was not posted)
