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- Herausgeber: S. Timothy
- Kategorie: Lebensstil
- Sprache: Englisch
Bread Baking for Beginners Recipes Guide Easy Cookbook : Baking with Kneaded Breads, No-Knead Breads
Recipes includes 15 kneaded bread recipes and 15 no-knead bread recipes with timing, servings, and nutritional info suitable for beginners and baking professionals. Beginner's Sourdough Bread, Super Easy Bread, No-knead Apple Cider Cheddar Bread and more
Lets start baking !
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Veröffentlichungsjahr: 2020
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S.Timothy
Table of contents
Content
Basic Homemade Bread
Super Easy Bread
Quick Bread
White Sandwich Bread
Soft Whole Wheat Bread
Brown Butter Sandwich Bread
Whole Wheat Milky Sandwich Bread
Jalapeno Cheddar Cheese Focaccia
Rosemary & Parmesan Focaccia
Beginner's Sourdough Bread
Garlic Parmesan Herb Bread
Garlic Onion Focaccia
Cinnamon Swirl Bread
Focaccia with Pear and Blue Cheese
Olive Cheese Bread
No-Knead Bread
No-Knead Skillet Focaccia
No-knead Garlic & Basil Focaccia
No-knead Cheddar Cheese Focaccia
No-Knead Rosemary Bread
No-Knead Apple Cider Cheddar Bread
No-Knead Ciabatta Bread
No-Knead Sun-dried Tomato Garlic Basil Bread
No-Knead Chocolate Bread
No-Knead Bloody Mary Bread
Garlic and Herb No-Knead Bread
No-Knead Dried Blueberries & Walnut Bread
No-Knead Fruit & Nut Bread
No-Knead Honey Oatmeal Bread
No-Knead Sunflower Seeds Bread
Copyright 2020 @ S.Timothy
License Notes
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting an misunderstanding any part of this Book.
Content
Basic Homemade Bread
Super Easy Bread
Quick Bread
White Sandwich Bread
Soft Whole Wheat Bread
Brown Butter Sandwich Bread
Whole Wheat Milky Sandwich Bread
Jalapeno Cheddar Cheese Focaccia
Rosemary & Parmesan Focaccia
Beginner's Sourdough Bread
Garlic Parmesan Herb Bread
Garlic Onion Focaccia
Cinnamon Swirl Bread
Focaccia with Pear and Blue Cheese
Olive Cheese Bread
No-Knead Bread
No-Knead Skillet Focaccia
No-knead Garlic & Basil Focaccia
No-knead Cheddar Cheese Focaccia
No-Knead Rosemary Bread
No-knead Apple Cider Cheddar Bread
No-Knead Ciabatta Bread
No-Knead Sun-dried Tomato Garlic Basil Bread
No-Knead Chocolate Bread
No-Knead Bloody Mary Bread
Garlic and Herb No-Knead Bread
No-Knead Dried Blueberries & Walnut Bread
No-Knead Fruit & Nut Bread
No-Knead Honey Oatmeal Bread
No-Knead Sunflower seeds bread
Basic Homemade Bread
Servings 2 loafs 16 slices / Pep time:2 hrs 20 mins/ Cook time:30 mins
1/4 ounce active dry yeast
2-1/4 cups warm water (110F)
3 tablespoons sugar plus 1/2 teaspoon sugar
1 tablespoon salt
2 tablespoons olive oil
6-1/4 to 6-3/4 cups All-Purpose Flour
Combine the 3 cups of flour 3 tbsp of sugar and salt in a bowl. In a bowl, add warm water and dissolve ½ tsp sugar and yeast in warm water and let it stand for a few minutes until bubbles form on the surface, stir in the olive oil.
Pour the bubbled yeast mixture into the flour mixture and mix until well combined.
Mix and add the remaining flour a little at a time until the mixture form into a dough. Place the dough onto the floured surface and knead until smooth and elastic for about 5-8 minutes.
Place the kneaded dough in a bowl and cover it with a wrap.
Let it rise in a warm place until doubled for about 1-1/2 to 2 hours.
Place the dough ball onto a lightly floured surface and divide it into half.
Shape the dough into a loaf and place in the greased 9x5-inches loaf pan.
Cover again with a plastic wrap and let it rise until double for about 1-2 hours.
Place the loaf pan n the preheated pan and bake at 375F(176C) for 30-35 minutes.
Enjoy the bread once cool on a wire rack.
Per serving:Calories:102/ Fat:1g/ Carbohydrate:20g/ Protein:3g
Super Easy Bread
Servings: 1 loaf (12 serves)/Prep time: 1 hr 50 mins/Cook time:45 mins
3/4 cup warm water
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1 1/2 tablespoons sugar
1/2 cup milk
1 tablespoon vegetable shortening
3 cups all-purpose flour
Add the warm water in a large bowl and stir in the yeast until dissolved.
Pour in the milk, salt and sugar and stir to well combined, mix in the shortenings.
Add 2 cups of the flour and whisk until well combined, mix in the remaining flour a little at a time until
Form into a dough. Place the dough onto the floured surface and knead until elastic and smooth for 8-10 minutes.
Place the kneaded dough in a bowl and cover it with a wrap.
Let it rise in a warm place until doubled for about 1-1/2 to 2 hours.
Place the dough ball onto a lightly floured surface and divide it into half.
Shape the dough into a loaf and place in the greased 9x5-inches loaf pan.
Cover again with a plastic wrap and let it rise until double for about 1-2 hours.
Place the loaf pan n the preheated pan and bake at 375F(176C) for 30-35 minutes.
Enjoy the bread once cool on a wire rack.
Per servings:Calories:136/ Fat:2g / Carbs:26g/ Protein:4g
Quick Bread
Servings:1 loaf(10 slices)/ Prep time:20 mins/Cook:40 mins
4 ½ teaspoon dry yeast
1 tablespoon granulated sugar
1 1/2 cups water
3 1/2 cups bread flour
1 1/4 teaspoons salt
3/4 teaspoon balsamic vinegar
Pour the warm water in a large bowl and stir in the yeast until dissolved.
Stir in the vinegar, salt and sugar and mix to well combined, once the yeast bubbled, mix in the flour and knead until extremely elastic and smooth for 8-10 minutes.
Preheat the oven to 450F(232C) and place a Dutch oven or casserole dish in the oven.
Shape the dough into a ball and place it in an oiled heat-safe bowl. Put a wet kitchen towel
Then cover with a dry towel and microwave for 25 seconds on high, let it rest in the microwave
And again microwave for 25 seconds. Repeat the process once again then let the dough rest
And rise for 15 minutes.
Shape the dough and place in the preheated Dutch or casserole dish make some strokes on the
Top with a knife, cover and bake in the preheated oven for 25-30 minutes.
Remove the cover and bake again until golden brown for about 8-10 minutes.
Enjoy once cooled enough to slice.
Per serving:Calories: 149/ carbohydrates: 32.1g/ Fat: 0g/ Protein: 5.6g
White Sandwich Bread
Servings:2 loafs(16 serves)/Prep time: 8 hrs 15 mins/ Cooking time:45 mins
2 teaspoons active dry yeast
1 cup of warm water
1 cup milk
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 tablespoon salt
5 1/2 to 6 1/2 cups all-purpose flour, divided
Neutral-tasting oil, like avocado or canola oil
In a bowl, dissolve the yeast, salt and sugar in ¾ cup of warm water and let it stand for 5 minutes.
Pour in the remaining water, milk, melted butter and 4 ½ cups of the flour and combine with your hand or a dough hook until a shaggy dough is formed. Knead the dough with your hand or with a dough hook on
Medium speed, adding the remaining flour a little at a time until it is no longer sticky.
Place the dough in a greased bowl and cover with an oiled plastic wrap, let it rise for 1 hour in a warm place.
Place the dough onto a well-floured surface and divide into two portions.
Shape the dough into a tight ball and place in the greased loaf pan, let it rise for 30-45 minutes.
Preheat the oven to 375F(190C) and place the loaf pan in the preheated oven.
Back for 30-35 minutes, remove from the oven and check the doneness, it will be done
When the inner temperature reaches 190F.
Enjoy the bread once cooled on a wire rack.
Per serving:Calories: 253/Fat: 4g/Carbohydrates: 46g/ Protein: 6g
Soft Whole Wheat Bread
Servings:1 loaf(12 serves)/Prep time:1 hr 20 mins/ Cook time:40 mins
1 1/2 cups warm water
1 ½ teaspoon active dry yeast (1 packet)
1/4 cup honey
3 tablespoons unsalted butter, melted
3 3/4 cups whole wheat flour plus more for sprinkling
1/2 teaspoon kosher salt
Combine the warm water and yeast and let it rise for 5 minutes, stir in the honey, salt, and melted butter.
Mix in 2 cups of the four first and combine until moistened.
Combine with your hands or a dough hook on medium speed for 2-3 minutes.
Adding the remaining flour a little at a time and mix until the dough sticks to sides.
Put the dough in a greased bowl and cover with an oiled plastic wrap and place in a warm place to double in size for 45-60 minutes.
Punch down the bread dough and shape it tightly into a loaf, put in the greased loaf pan.
Cover with an oiled wrap and let it rise in a warm place for 35-45 minutes.
Preheat the oven to 375F(190C) and place the loaf pan in the preheated oven.
Back for 30-35 minutes, remove from the oven and check the doneness, it will be done
When the inner temperature reaches 190F.
Enjoy the bread once cooled on a wire rack.
Per serving:Calories:175/Fat 3g/ Carbohydrates 33g/ Protein 5g
Brown Butter Sandwich Bread
Servings: 1 loaf(10 serves)Prep Time: 1 hr 20 mins/ Cook time:45 mins
3 tbsp unsalted butter
1 cup milk
1/3 cup water
3 tbsp honey
2.25 teaspoon instant yeast
1 tsp rosemary
3 cups all-purpose flour plus more for sprinkling
2 tsp salt
Melt the butter in a heavy saucepan over medium heat until golden browned for about 3 minutes.
Pour in the cold water and stir to well combined, pour in the water and honey.
Stir in the yeast and let it sit for 10-15 minutes until bubbles form on the surface.
Add the flour in the bowl and mix with your hands or with the dough hook, combine the ingredients
With a spatula and mix with the machine on medium speed or with your hands until elastic and smooth
For 8-10 minutes. Put the dough in a greased bowl and cover with an oiled wrap in a warm place until
Double in size for 45-60 minutes. Put the dough onto a well-floured surface and punch it down.
Shape the dough into a loaf and place it in the greased 8x8 inch square pan.
Cover with a wrap and let it rise for 25-30 minutes.
Preheated the oven to 350F(176C), and Place a baking sheet with boiling water in the lowest shelf of the preheated oven.
Place the loaf pan in the baking sheet and bake for 45-50 minutes until the inner temperature reaches
190F to 200F. Enjoy the bread once cooled on a wire rack.
Per serving:Calories: 219/Carbohydrates: 39g/ Protein: 5g/ Fat: 4g
Whole Wheat Milky Sandwich Bread
Servings: 2 loaves(16 serves)/Prep time:1 hr 15 mins/ Cook time:45 mins
1 1/4 cups warm water
2 teaspoons active dry yeast
1 cup milk
1/4 cup honey
2 tablespoons canola or avocado oil
2 3/4 cups all-purpose flour, plus extra for sprinkling
2 3/4 cups whole wheat flour
1 tablespoon salt
Combine the warm water and yeast and let it rise for 5 minutes, stir in the honey, salt, and oil.
Mix in 2 cups of the four first and combine until moistened.
Combine with your hands or a dough hook on medium speed for 2-3 minutes.
Adding the remaining whole wheat and all-purpose flour a little at a time and mix until the dough sticks to sides. Put the shaggy dough onto a well-floured surface and knead until elastic and smooth.
Put the dough in a greased bowl and cover with an oiled plastic wrap and place it in a warm place to double in size for 45-60 minutes.
Punch down the bread dough and shape it tightly into a loaf, put it in the greased loaf pan.
Cover with an oiled wrap and let it rise in a warm place for 35-45 minutes.
Make some slashes on the top of the loaves with a sharp knife.
Preheat the oven to 425F(218C) and place the loaf pan in the preheated oven.
Back for 30-35 minutes, remove from the oven and check the doneness, it will be done
When the inner temperature reaches 190F.
Enjoy the bread once cooled on a wire rack.
Per serving: Calories: 191/Carbohydrates: 34.6g/ Protein: 5.4g/ Fat: 2.7g
Jalapeno Cheddar Cheese Focaccia
Servings:10/Prep time:4 hrs 15 mins/ Cook time:25 mins
2 1/4 teaspoons active dry yeast
1 3/4 cups warm water
3 1/2 cups white flour
1/2 cup whole wheat flour
2 teaspoons salt
4 tablespoons olive oil, divided
2 fresh jalapeno pepper, sliced
¼ cup cheddar cheese
Several pinches of sea salt
In a bowl combine the water and yeast and let it sit for a few minutes until foamy for 4-5 minutes.
Add flour and salt in the mixture and mix with your hands or with an electric mixer until well combined.
Add 2 tbsp of oil and mix until a rough dough ball form.
Place the dough in an oiled bowl and turn to coat on both sides and cover with a plastic wrap.
Place the dough in a warm place until double in size for about 3-4 hours.
Oil a skillet with 1 tbsp of oil and punch down the bough into the skillet to reach the edges and bottom.
Cover with a plastic wrap or a wet kitchen towel and let it rest to slightly rise for 30-45 minutes.
Preheat the oven to 450F(232C) and arrange a rack in the middle of the oven.
Make some indentations on the surface of the dough with your fingers, pour the remaining 1 tbsp of
Oil on the top, top with sliced jalapeno, grated cheddar cheese, and salt.
Bake in the preheated oven until golden browned for about 20-25 minutes.
Slice once cooled for 10-15 minutes, bake again if the crust gets soft.
Per serving: Calories: 242/Carbohydrates: 38.1g/ Protein: 6.5g/ Fat: 7g
Rosemary & Parmesan Focaccia
Servings:10/Prep time:4 hrs 15 mins/ Cook time:25 mins
2 1/4 teaspoons active dry yeast
1 3/4 cups warm water
3 1/2 cups white flour
1/2 cup whole wheat flour
2 teaspoons salt
4 tablespoons olive oil, divided
2 tbsp fresh rosemary
¼ cup parmesan cheese, shredded
Several pinches of sea salt
In a bowl combine the water and yeast and let it sit for a few minutes until foamy for 4-5 minutes.
Add flour and salt in the mixture and mix with your hands or with an electric mixer until well combined.
Add 2 tbsp of oil and mix until a rough dough ball form.
Place the dough in an oiled bowl and turn to coat on both sides and cover with a plastic wrap.
Place the dough in a warm place until double in size for about 3-4 hours.
Oil a loaf pan with 1 tbsp of oil and punch down the bough into the skillet to reach the edges and bottom.
Cover with a plastic wrap or a wet kitchen towel and let it rest to slightly rise for 30-45 minutes.
Preheat the oven to 450F(232C) and arrange a rack in the middle of the oven.
Make some indentations on the surface of the dough with your fingers, pour the remaining 1 tbsp of
Oil on the top, top with shredded parmesan, dried rosemary, and salt.
Bake in the preheated oven until golden browned for about 20-25 minutes.
Slice once cooled for 10-15 minutes, bake again if the crust gets soft.
Per serving: Calories: 240/Carbohydrates: 38g/ Protein: 6g/ Fat: 6.6g
Beginner's Sourdough Bread
Servings:12/Prep time:11 hrs 10 mins/ Cook time:45 mins
1/4 cup sourdough starter (active)
1 1/3 cups + 1 tablespoon water
2 teaspoons fine sea salt
4 cups bread flour (unbleached) or all-purpose flour
For the starter: Combine ¼ cup starter, ¾ cup water and ¾ cup flour in a clean jar and let it rise until doubled in a warm place for 6-8 hours.
In a mixing bowl, pour 1 ¼ cup water and ½ cup starter and stir to combine well.
Mix in the flour and salt and combine with a spatula or use your hands until form a shaggy dough ball.
Cover the dough with a plastic wrap and let it rest for 1 hour.
Use your hands and stretch the dough from one side and fold it, turn the bowl and stretch and fold the dough ball until turned into a full circle. Let it rest for 20-30 minutes, then repeat the stretching process.
Cover the dough with a plastic wrap or lid and let the dough rest for 8-10 hours in a warm place until doubled in size.
Put the dough onto a well-floured surface and coat the dough top with flour.
Shape the dough into A tight ball and place onto a parchment paper and then into an oiled bowl with parchment paper, cover and let it rest for 25-30 minutes.
Score the dough top with a sharp knife and place the dough in the preheated dutch oven.
Bake in the preheated oven at 450F(232C) for 20 minutes cover, uncover and back again for 20-30 minutes until golden browned and when the inner temperature reaches 210F(99C).
Per serving:Calories: 154/ Carbohydrates: 31g/Protein: 5g/ Fat: 1g
Garlic Parmesan Herb Bread
Servings:1 loaf(8 serves)/Prep time: 1 hr 35 mins/Cook time: 20 mins
1 tablespoon instant dry yeast
1 tablespoon sugar
1 cup of warm water
1 teaspoon salt
1 tbsp Italian seasoning
3 cloves minced garlic
2 to 2 1/2 cups all-purpose flour
1/3 cup grated parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
In a mixing bowl, pour water and stir in the yeast, sugar, salt, garlic and Italian seasoning, let it sit for a few minutes. Mix in 2 cups of the flour and parmesan cheese, stir to well combined.
Add the remaining flour a little at a time and mix to incorporate, knead until elastic and smooth for
About 8-10 minutes.
Place the dough in an oiled bowl and turn to coat on both sides and cover with a plastic wrap.
Place in a warm place until double in size for about 3-4 hours.
Grease a baking pan with oil or cooking spray, set aside.
Put the dough onto a well-floured surface and shape into a tight ball, place in the prepared baking pan
And let it sit again for 20-25 minutes.
Bake in the preheated oven at 375F(190C) for 30-35 minutes until golden browned.
Per serving:Calories: 215/ Carbohydrates: 33g/ Protein: 6g/ Fat: 7g
Garlic Onion Focaccia
Servings:10/Prep time:4 hrs 15 mins/ Cook time:25 mins
2 1/4 teaspoons active dry yeast
1 3/4 cups warm water
3 1/2 cups white flour
1/2 cup whole wheat flour
2 teaspoons salt
4 tablespoons olive oil, divided
Several pinches of sea salt
1 tsp fennel seeds
½ tsp celery seeds
½ ripe tomato, sliced
½ red onion, sliced
1 garlic cloves, minced
In a bowl combine the water and yeast and let it sit for a few minutes until foamy for 4-5 minutes.
Add flour and salt in the mixture and mix with your hands or with an electric mixer until well combined.
Add 2 tbsp of oil, fennel seeds, and celery seeds and mix until a rough dough ball form.
Place the dough in an oiled bowl and turn to coat on both sides and cover with a plastic wrap.
Place in a warm place until double in size for about 3-4 hours.
Oil a loaf pan with 1 tbsp of oil and punch down the bough into the skillet to reach the edges and bottom.
Cover with a plastic wrap or a wet kitchen towel and let it rest to slightly rise for 30-45 minutes.
Preheat the oven to 450F(232C) and arrange a rack in the middle of the oven.
Make some indentations on the surface of the dough with your fingers, pour the remaining 1 tbsp of
Oil on the top, top the bread with sliced tomato, onion, garlic, and salt.
Bake in the preheated oven until golden browned for about 20-25 minutes.
Slice once cooled for 10-15 minutes, bake again if the crust gets soft.
Per serving: Calories: 233/Carbohydrates: 38.5g/ Protein: 5.5g/ Fat: 6g
Cinnamon Swirl Bread
Servings: 2 loaves(16 serves)/ Prep time:1 hr 25 mins/ Cook time:30 mins
1 ½ teaspoon active dry yeast
1/3 cup warm water
1 cup warm whole milk
1 cup sugar, divided
2 large eggs, room temperature
6 tablespoons butter, softened
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
2 tablespoons ground cinnamon
In a bowl, stir together the water and yeat and let it sit for 5 minutes, once the yeast mixture became bubbly and foamy, pour in the milk, ½ cup sugar, egg, butter salt and whisk to well combined.
Mix in 3 cups of the flour and beat with an electric mixer or with your hands until incorporated.
Adding the remaining flour and mix until a soft dough forms.
Place the dough onto a floured surface and knead until elastic and smooth for 10-15 minutes.
Place the dough in an oiled bowl and turn to coat on both sides and cover with a plastic wrap.
Combine the cinnamon and the remaining sugar, divide the dough into half and roll out into a rectangle
Shape. Sprinkle the cinnamon and sugar mixture onto both rolled out doughs and roll them up into jelly-roll style, put on the prepared baking sheet, seam side down.
Cover the pan and let it rest again in a warm place for 1 ½ hour.
Bake in the preheated oven at 350F(176C) until golden browned or when an inserted skewer comes
Out clean for about 30-35 minutes, enjoy once cooled on a wire rack.
Per serving: Calories: 254/Carbohydrates: 43.4g/ Protein: 5g/ Fat: 5.6g
Focaccia with Pear and Blue Cheese
Servings:10/Prep time:4 hrs 15 mins/ Cook time:25 mins
2 1/4 teaspoons active dry yeast
1 3/4 cups warm water
3 1/2 cups white flour
1/2 cup whole wheat flour
2 teaspoons salt
4 tablespoons olive oil, divided
Several pinches of sea salt
1 large Bosc pear, cored and sliced
1/2 cup crumbled blue cheese
In a bowl combine the water and yeast and let it sit for a few minutes until foamy for 4-5 minutes.
Add flour and salt in the mixture and mix with your hands or with an electric mixer until well combined.
Add 2 tbsp of oil, fennel seeds and celery seeds and mix until a rough dough ball form.
Place the dough in an oiled bowl and turn to coat on both sides and cover with a plastic wrap.
Place in a warm place until double in size for about 3-4 hours.
Oil a loaf pan with 1 tbsp of oil and punch down the bough into the skillet to reach the edges and bottom.
Cover with a plastic wrap or a wet kitchen towel and let it rest to slightly rise for 30-45 minutes.
Preheat the oven to 450F(232C) and arrange a rack in the middle of the oven.
Make some indentations on the surface of the dough with your fingers, pour the remaining 1 tbsp of
Oil on the top, top the bread with sliced pear, crumbled blue cheese, and salt.
Bake in the preheated oven until golden browned for about 20-25 minutes.
Slice once cooled for 10-15 minutes, bake again if the crust gets soft.
Per serving: Calories: 289/Carbohydrates: 47.8g/ Protein: 6.9g/ Fat: 7.5g
Olive Cheese Bread
Servings:1 loaf(8 serves)/Prep time:12 hrs 15 mins/ Cook time:25 mins
3 cups bread flour, plus more for dusting
1 teaspoon fine sea salt
3/4 teaspoon active dry yeast
½ cup cheddar cheese
1 1/2 cups pitted, sliced green olives
1 1/2 cups cool water, plus more as needed
In a mixing bowl, combine flour, salt, and yeast until incorporated.
Mix in the grated cheese and sliced olives and pour in the water, stir with a spatula or your hands
Until well combined.
Cover tightly with a plastic wrap and let it sit in a warm place until doubled in size for about 10-12 hours.
Put the dough onto a floured surface and knead for a few times, roll the dough out into a rectangle.
Roll up the dough and place in the prepared loaf pan, bake in the preheated oven at 375F(190C)
Until golden browned, it should sound hollow when you will tap it, for about 40-45 minutes.
Per serving: Calories: 258/Carbohydrates: 35.4g/ Protein: 10.1g/ Fat: 7.2g
No-Knead Bread
Servings:1 loaf(8 slices)/Prep time: 8 hrs 10 mins/ Cook time:45 mins
3 cups all-purpose flour plus more for sprinkling
2 teaspoons salt
1 teaspoon active dry yeast
1 1/2 cups lukewarm water
Mix the flour, salt, and yeast in a bowl and pour the water a little at a time and mix until a shaggy dough forms. Cover the bowl tightly with a plastic wrap and let it rise in a warm place for 8-10 hours.
Place the dough onto a well-floured moveable flour.
Shape the dough into a tight, round ball with floured hands.
Place the dough in a bowl, cover with a towel and let it rest for about 1 hour.
Preheat the oven to 450F(232C) and place a Dutch oven or baking dish in the oven to heat.
Place the dough ball in the preheated Dutch oven or baking dish and drizzle over the olive oil.
Cover the dish and back for 25-30 minutes, remove the cover and again bake for 10-15 minutes until
The inner temperature reaches 210F.
Enjoy the bread once cooled on a wire rack.
Per serving: Calories: 167/Carbohydrates: 34.1g/ Protein: 4.5g/ Fat: 0.8g
No-Knead Skillet Focaccia
Servings:10/Prep time:4 hrs 15 mins/ Cook time:25 mins
1 teaspoon dry instant yeast
3/4 cup lukewarm water
2 cups all-purpose flour
1/2 teaspoon salt
4 tbsp of olive oil
2 teaspoons fresh rosemary leaves, chopped
1/4 teaspoon flaky sea salt
In a bowl combine the water and yeast and let it sit for a few minutes until foamy for 4-5 minutes.
Add flour and salt in the mixture and mix with your hands or with an electric mixer until well combined.
Add 2 tbsp of oil and mix until a rough dough ball form.
Place the dough in an oiled bowl and turn to coat on both sides and cover with a plastic wrap.
Place the dough in a warm place until double in size for about 3-4 hours.
Oil a skillet with 1 tbsp of oil and punch down the bough into the skillet to reach the edges and bottom.
Cover with a plastic wrap or a wet kitchen towel and let it rest to slightly rise for 30-45 minutes.
Preheat the oven to 450F(232C) and arrange a rack in the middle of the oven.
Make some indentations on the surface of the dough with your fingers, pour the remaining 1 tbsp of
Oil on the top and sprinkle with chopped rosemary and salt.
Bake in the preheated oven until golden browned for 20-25 minutes.
Slice once cooled for 10-15 minutes, bake again if the crust gets soft.
Per serving: Calories: 145/Carbohydrates: 19.7g/ Protein: 2.4g/ Fat: 5.8g
No-knead Garlic & Basil Focaccia
Servings:10/Prep time:4 hrs 15 mins/ Cook time:25 mins
2 1/4 teaspoons active dry yeast
1 3/4 cups warm water
3 1/2 cups white flour
1/2 cup whole wheat flour
2 teaspoons salt
4 tablespoons olive oil, divided
1 teaspoon dried basil
1 head of roasted garlic
Several pinches of sea salt
In a bowl combine the water and yeast and let it sit for a few minutes until foamy for 4-5 minutes.
Add flour and salt in the mixture and mix with your hands or with an electric mixer until well combined.
Add 2 tbsp of oil and mix until a rough dough ball form.
Place the dough in an oiled bowl and turn to coat on both sides and cover with a plastic wrap.
Place the dough in a warm place until double in size for about 3-4 hours.
Oil a skillet with 1 tbsp of oil and punch down the bough into the skillet to reach the edges and bottom.
Cover with a plastic wrap or a wet kitchen towel and let it rest to slightly rise for 30-45 minutes.
Preheat the oven to 450F(232C) and arrange a rack in the middle of the oven.
Make some indentations on the surface of the dough with your fingers, pour the remaining 1 tbsp of
Oil on the top and sprinkle with dried basil, roasted garlic, and salt.
Bake in the preheated oven until golden browned for about 20-25 minutes.
Slice once cooled for 10-15 minutes, bake again if the crust gets soft.
Per serving: Calories: 241/Carbohydrates: 39.5g/ Protein: 5.6g/ Fat: 6.5g
No-knead Cheddar Cheese Focaccia
Servings:10/Prep time:4 hrs 15 mins/ Cook time:25 mins
2 1/4 teaspoons active dry yeast
1 3/4 cups warm water
3 1/2 cups white flour
1/2 cup whole wheat flour
2 teaspoons salt
4 tablespoons olive oil, divided
¼ cup sharp cheddar cheese
Several pinches of sea salt
In a bowl combine the water and yeast and let it sit for a few minutes until foamy for 4-5 minutes.
Add flour and salt in the mixture and mix with your hands or with an electric mixer until well combined.
Add 2 tbsp of oil and mix until a rough dough ball form.
Place the dough in an oiled bowl and turn to coat on both sides and cover with a plastic wrap.
Place the dough in a warm place until double in size for about 3-4 hours.
Oil a skillet with 1 tbsp of oil and punch down the bough into the skillet to reach the edges and bottom.
Cover with a plastic wrap or a wet kitchen towel and let it rest to slightly rise for 30-45 minutes.
Preheat the oven to 450F(232C) and arrange a rack in the middle of the oven.
Make some indentations on the surface of the dough with your fingers, pour the remaining 1 tbsp of
Oil on the top and sprinkle with grated cheddar cheese and salt.
Bake in the preheated oven until golden browned for about 20-25 minutes.
Slice once cooled for 10-15 minutes, bake again if the crust gets soft.
Per serving: Calories: 240/Carbohydrates: 37.7g/ Protein: 6g/ Fat: 6.8g
No-Knead Rosemary Bread
Servings:10/Prep time:4 hrs 15 mins/ Cook time:25 mins
3 cups all-purpose flour
2 tablespoon finely chopped fresh rosemary
3 large garlic cloves, minced
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon active yeast
1 1/2 cups water, at room temperature
Combine the flour, rosemary, garlic, salt, pepper, and active yeast in a mixing bowl.
Pour the water over the mixed ingredients and combine with a spatula or use your hands until a sticky dough forms for about 20-30 seconds.
Cover tightly with an oiled plastic wrap and let it sit in a warm place for 12-14 hours.
Lightly oil a dutch oven with oil or cooking spray and place in the oven to preheat.
Shape the dough into ball and place in the preheated dutch oven and bake at 450F(232C) for 20 minutes
Cover then uncover and bake again until golden browned for 20-25 minutes.
Enjoy warm with your favourite topping.
Per serving: Calories: 134/Carbohydrates: 26.9g/ Protein: 3.7g/ Fat: 0.6g
No-Knead Apple Cider Cheddar Bread
Servings: 1 loaf(10 serves)/ Prep time:10 mins/Cook time:60 mins
2 and ½ cups all-purpose flour
½ cup whole wheat flour
1 tablespoon white sugar
1 tablespoon baking powder
1 teaspoon coarse salt
1 large apple, peeled and grated
¾ cup sharp cheddar cheese, cubed or grated
1 ½ cups hard apple cider
4 tablespoons unsalted butter, melted
Combine flour, sugar, baking powder, salt together in a bowl until well combined.
Mix in the grated apple and cheese and stir together with other ingredients.
Pour in the cider and gently mix until all the ingredients moistened and incorporated.
Add the bread mixture into a greased and floured pan and bake at 350F(176C) until golden browned or an inserted wire comes out clean for 50-55 minutes, enjoy it.
Per serving: Calories: 277/Carbohydrates: 40.9g/ Protein: 7.7g/ Fat: 8.4g
No-Knead Ciabatta Bread
Servings:1 loaf(8 serves)/Prep time:8 hrs 10 mins/ Cooking time:35 mins
3 3/4 cups of flour plus more for dusting
1 1/4 cup water at room temperature
1 tablespoon of olive oil
1 tablespoon of dry yeast
2 teaspoons of salt
In a large bowl, combine flour, water, and oil until all ingredients are moistened, add the salt.
Scrape down the sides of the bowl and mix and knead until elastic and smooth.
Place the dough in a greased bowl and let it rest for 20-25 minutes, then stretch with wet hands and fold.
Let it sit in a warm place until double in size for about 10-12 hours.
Put the dough into a prepared baking pan and shape it with floured hands, make some dimples on the top of the bread. Preheat the oven to 395F(200C) and arrange a baking sheet with water in the oven.
Place the bread tray onto the baking sheet in the oven and bake until golden browned for 35-45 minutes.
Per serving: Calories: 244/Carbohydrates: 44.9g/ Protein: 13.9g/ Fat: 2.4g
No-Knead Sun-dried Tomato Garlic Basil Bread
Servings:1 loaf(8 serves)/ Prep time: 3 hrs 20 mins/ Cook time: 30 mins
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon white sugar
2 1/4 teaspoons active dry yeast
1 1/4 cups warm water
1 tablespoon olive oil
1/2 cup chopped dry-pack sun-dried tomatoes
1 tablespoon dried basil
2 cloves garlic, roasted
Combine 2 cups flour, salt, sugar, and yeast. Pour in the warm water and olive oil; mix with a wooden spoon or with your hands until well combined. Adding the remaining 1 cup flour a little at a time and mix until the dough holds together and no longer sticky.
Cover the bowl with a plastic wrap and place it in a warm place until doubled in size for about 8-10 hours.
Oil and dust a baking sheet with cornmeal.
Put the dough onto a floured surface and mix in dried tomatoes, roasted garlic, and basil.
Shape the dough into a tight loaf and place in the prepared loaf pan, let it rest for 25-30 minutes.
Bake in the preheated oven at 350F(176C) until golden browned for 30-35 minutes.
Per serving:calories:275/ Fat: 3.1g / carbohydrates:53.4 g/ Protein:7.9 g
No-Knead Chocolate Bread
Servings:1 loaf(10 serves)/Prep time: 10 hrs 10 mins/ Cook time:50 mins
2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon active dry yeast
1 1/2 teaspoons sea salt
3 tablespoons brown sugar
1/2 cup cocoa powder
1/2 cup chocolate chips
1 1/2 cup room temperature water
a few tablespoons extra flour for shaping the loaf
In a bowl, combine all-purpose flour, whole wheat flour, salt, and brown sugar until well incorporated.
Pour in the water and stir to combine, add the chocolate chips mix until a thick, rough dough forms.
Stir in the cocoa powder and combine until incorporated, do not over mix.
Place the dough in an oiled bowl and turn to coat on both sides and cover with a plastic wrap.
Place the dough in a warm place until doubled in size for about 10-12 minutes.
Puch down the dough onto a floured surface and shape into a tight ball, place the dough ball
In the prepared bread pan, cover the pan and let it rest again in a warm place for 1 ½ hour.
Bake in the preheated oven at 425F(218C) until golden browned or when an inserted skewer comes out clean for about 30-35 minutes cover, then uncover and bake again for 10 minutes. Enjoy once cooled on a wire rack.
Per serving:Calories: 235/ carbohydrates: 37.9g/ Fat: 4.8g/ Protein: 14.9g
No-Knead Bloody Mary Bread
Servings: 1 loaf(10 serves)/Prep time:12 hr 20 mins/Cook time:40 mins
4 cups all-purpose flour
1/2 cup whole wheat
2 ¼ cups water
2 1/2 teaspoons Kosher salt
3/8 teaspoon dried yeast
Pinch celery seeds powder
In a mixing bowl, stir flours, water, salt, yeast and celery seeds powder together until incorporated.
Cover the bowl with a lid or a plastic wrap and let it rest in a warm place until double in size and bubbly for about 10-12 hours.
Push down the dough using a spatula until form into a ball.
Place the dough ball onto a floured kitchen towel, cover the dough with the cloth and let it rise for 45-60 minutes.
Place a dutch oven in the oven and preheat it at 425F(232C), place the dough ball in the preheated
Dutch oven and bake for 30 minutes with the lid on, then uncover and bake again for another 10 minutes.
Per serving:Calories: 178/ Fat: 1g/ carbohydrates: 37g/ protein: 6g
Garlic and Herb No-Knead Bread
Servings: 1 loaf(8 slices/Prep time: 8 hrs 10 mins/Cook time:45 mins
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon active dry yeast
1 1/2 cups warm water
2 large head garlic
1 tbsp Italian seasoning
2 tablespoons olive oil
Mix the flour, salt, and yeast in a bowl and pour the water a little at a time and mix until a shaggy dough forms. Cover the bowl tightly with a plastic wrap and let it rise in a warm place for 8-10 hours.
Remove the top of the garlic head to expose the cloves, cover with aluminium foil and bake in the preheated oven at 400F(200C) until tender for about 25-30 minutes.
Once the garlic roasted, let it cool completely then squeeze it out from the skin.
Place the dough onto a well-floured moveable flour, add the Italian seasoning and roasted garlic and fold
The dough to incorporate the seasoning and garlic. Shape the dough into a tight, round ball with floured hands. Place the dough in a bowl, cover with a towel and let it rest for about 1 hour.
Preheat the oven to 450F(232C) and place a Dutch oven or baking dish in the oven to heat.
Place the dough ball in the preheated Dutch oven or baking dish and drizzle over the olive oil.
Cover the dish and back for 25-30 minutes, remove the cover and again bake for 10-15 minutes until the inner temperature reaches 210F.
Enjoy the bread once cooled on a wire rack.
Per serving:Calories: 180/ carbohydrates: 30g/ Fat: 4.5g/ Protein: 4.2g
No-Knead Dried Blueberries & Walnut Bread
Servings:1 loaf(10 serves)/Prep time:12 hrs 10 mins/Cook time:45 mins
3 Cups flour
½ teaspoon dry active yeast
2 teaspoon salt
1⅝ cups Water
¼ cup Blueberries, dried
¼ cup Walnut pieces
In a mixing bowl, combine flour, yeast, and salt until incorporated.
Add dried blueberries and walnut and mix again, pour in the water and stir with a spatula or mix
With your hands until well combined, the dough will be sticky and shaggy.
Cover with a plastic wrap and place it in a warm place until doubled in size for about 10-12 hours.
Preheat the oven to 450F(232C) and place a Dutch oven or baking dish in the oven to heat.
Place the dough ball in the preheated Dutch oven.
Cover the dish and back for 25-30 minutes, remove the cover and again bake for 10-15 minutes until the inner temperature reaches 210F.
Enjoy the bread once cooled on a wire rack.
Per serving:Calories: 139/ carbohydrates: 29.2g/ Fat: 0.4g/ protein: 3.9g
No-Knead Fruit & Nut Bread
Servings:1 loaf(10 serves)/Prep time:12 hrs 10 mins/Cook time:45 mins
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour plus more for dusting
1/2 cup diced pecans
1/2 cup raisins
3 Tablespoons sugar
1 teaspoon salt
1/4 teaspoon yeast
1 1/2 cups warm water
In a mixing bowl, stir flours, pecans, raisins, sugar, salt and yeast together until well combined.
With your hands until well combined, the dough will be sticky and shaggy.
Cover with a plastic wrap and place it in a warm place until doubled in size for about 10-12 hours.
Preheat the oven to 450F(232C) and place a Dutch oven or baking dish in the oven to heat.
Place the dough ball in the preheated Dutch oven.
Cover the dish and back for 25-30 minutes, remove the lid and bake again for 10-15 minutes until the inner temperature reaches 210F.
Enjoy the bread once cooled on a wire rack.
Per serving:Calories: 235/ carbohydrates: 45.4g/ Fat: 3.5g/ protein: 5.2g
No-Knead Honey Oatmeal Bread
Servings:2 loaf(16 serves)/Prep time:12 hrs 10 mins/Cook time:45 mins
2 cups water, divided
1 cup rolled oats
1/3 cup butter, softened
1/3 cup honey
1 tablespoon salt
1 tbsp active dry yeast
1 large egg, room temperature
5 cups all-purpose flour
In a mixing bowl, pour 1 cup of hot water and mix in the oats, butter, honey, and salt, let it sit for
A few minutes. Stir together the egg, yeast and the oat mixture in a large mixing bowl until incorporated.
Mix in 2 cups of the flour and combine with a spatula or with your hands until moistened and smooth.
Stir in the remaining flour a little at a time until a soft, sticky dough forms.
Put it in a greased bowl and cover with an oiled plastic wrap, place in a warm place until
Doubled in size for about 1 hour.
Punch down the dough onto a floured surface, divide and shape into tight balls.
Put the dough balls in the prepared bread pans and bake in the preheated oven at 375F(190C) until golden browned for 40-45 minutes.
Enjoy once cooled on a wire rack for 10-15 minutes.
Per serving:Calories: 216/ carbohydrates: 36.7g/ Fat:5.1g/ protein: 4.8g
No-Knead Sunflower Seeds Bread
Servings:2 loaf(16 serves)/Prep time:12 hrs 10 mins/Cook time:45 mins
2 cups whole wheat flour
2 cups all-purpose flour
2 tsp salt
1 tsp active dry yeast
1 tbsp honey
2 1/4 cup water
1/3 cup sunflower seeds
1/3 cup flax seeds
In a mixing bowl, combine flours, salt, yeast, honey, sunflower, and flax seeds until incorporated.
Pour in the water and mix well with a spatula or your hand until moistened and smooth.
Cover with a plastic wrap and place it in a warm place until doubled in size for about 10-12 hours.
Preheat the oven to 450F(232C) and place a Dutch oven or baking dish in the oven to preheat.
Divide and shape the dough into balls and place in the preheated dutch oven.
Cover the dish and back for 25-30 minutes, remove the lid and bake again for 10-15 minutes until the inner temperature reaches 210F.
Enjoy the bread once cooled on a wire rack.
Per serving:Calories: 133/ carbohydrates: 23.4g/ Fat:2g/ protein: 4.1g
