How To make No Knead Herb Bread

THE EASIEST ARTISAN CHEESE BREAD FOR LESS THAN $1.00 | NO KNEAD BREAD PERFECT FOR BEGINNERS

An easy bread recipe using pantry staples. No kneading or overnight wait. Using a cast iron pan makes it crusty and yummy!

(this is the pan I have)
(this one is good too)

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Easy no knead bread ???????? | Jalapeño and cheddar artisan bread

Easy Jalapeño cheddar bread. No knead jalapeño cheddar bread. This is another bread recipe that anyone can make.

375g (3 cups) flour
12.5ml (2 ½ teaspoon) yeast
10ml (2 teaspoon) salt
120g (1 ½ cup) grated sharp cheddar
70g (½ cup) sliced pickled jalapeno peppers
360ml (1 ½ cup) warm water

Mix all ingredients. Let rise covered for 2 hours.
Shape into ball, let rise for about 45 minutes while oven is heating at 450F ( 230C)
Bake covered for 30 minutes
Remove the lid and bake for another 15 minutes.
Let cool before cutting.

Chapters:
00:00 Intro
00:05 Ingredients
00:39 Cover, let rise for 2 hours
00:43 First rise finished
00:48 Shaping dough
01:07 Second rise for 45 minutes
01:20 Bake covered for 30 minutes
01:37 Bake uncovered for another 15-20 minutes
01:49 Let cool before cutting

Thank you for watching!

Thank you in advance for liking, commenting or subscribing! ????????

If you are interested I have a no knead kalamata olives bread video:



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Cheesy Herb Artisan Bread cooked in a Dutch oven (2020)

How to do Cheesy Herb Artisan Bread in a Dutch oven. I did this one inside in the oven but you can do it outside using briquettes.
Wow! this is so easy and yummy. Goes well with Italian, Mexican, or any spicy dish.
Recipe below
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Also check out my website for a Dutch oven cooking Guide and Recipe book along with my favorite spices, sauces, and cookware that you can purchase.



Cheesy Herb Artisan Bread

12” Dutch oven
Ingredients:
1. 1 cup Grated Parmesan Cheese
2. 3 cups flour
3. 1 ½ t. instant yeast granules
4. 1 t. salt
5. 1 ½ t. sugar
6. 1 ½ cups warm water
7. ½ t. Oregano
8. ½ t. Basil
9. ½ t. Marjoram
10. ½ t. Thyme
11. 1 ½ T. Olive Oil
12. 2 T. melted butter
13. ¼ t. Garlic Salt

Directions:

In a large bowl combine flour, salt, yeast, sugar, Oregano, Thyme, Marjoram, and, Parmesan. Fold in the warm water and Olive oil. The dough will be sticky.
Let dough sit in a covered bowl for 1 ½ hours or until the dough is double in size.
Generously flour a clean surface and kneed the dough 4-5 times.
Line the Dutch oven with parchment paper. Place dough in Dutch oven and cover with a towel and let rise to double in size.
Preheat oven to 450 degrees. Put lid on Dutch oven and bake for 30 minutes. Take lid off and brush top with melted butter and sprinkle top with Garlic Salt. Bake for an additional 15 minutes.
Take out and let cool for a few minutes then cut and enjoy.

3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread

No Knead Bread Recipe - Easy Bread Recipe 2 ways!

PRE-ORDER MY COOKBOOK ❤ :

Detailed No Knead Bread Recipe:

Easy No Knead Bread:

- 1¼ cups (300g) lukewarm water + more as needed.
- 2½ tsp salt
- 2 tsp (7g) any dried yeast
- 3 cups (420g) all-purpose flour, plus more for dusting

If you are using the Zero Effort Method, only use 1 tsp of yeast.

If your dough seems dry, don't be afraid to add an extra 2-3 tbsp of water.
Every flour absorbs liquids differently. We are looking for a sticky soft dough (check
video for visuals).

Enjoy!

♥

Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical,
without the written permission of the copyright holder.


Chapters:

00:00 Intro
00:47 First Method to make Bread
02:15 Second Method to make Bread
04:12 Prep the Dutch Oven and shape the Bread
05:00 Bake the Breads
07:00 Let's compare the two breads
07:35 Ways to use this bread

Air Fryer Artisan Bread | Artisan Bread Recipe (No Knead No Dutch Oven)

Air Fryer Artisan Bread | Artisan Bread Recipe (No Knead No Dutch Oven)


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#artisanbread
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Homemade Artisan Bread Recipe:
1.5 cups bread flour
1/2 tsp active dry yeast
1/2 tsp salt
1 tsp sugar
1/2 cup + 2 tbsp water (warm)

Tip 1: Don't forget to brush or spray the top of the dough with water, doing this create steam and help achieved that crusty top.
Tip 2: Check bottom of the bread if it needs to be flipped and air fry for additional minutes.



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NOTE: I'm using a 32qt air fryer oven, if you are using a basket type it will cooked faster.

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Homemade Dutch Oven Bread

Customize & buy the Tasty Cookbook here:

Here is what you'll need!

Homemade Dutch Oven Bread
Makes 1 loaf

INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast


PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!


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