How to Make No Knead Artisan Bread in 5 min
Jeff Hertzberg & Zoe Francois, authors of Artisan Bread of Five Minutes a Day, show you how to make an artisan crusty loaf of bread - in just 5 mins!
How I make Refrigerator Dough
I forgot to add, please cover your dough with a lid, or plastic wrap when you put it in the refrigerator. Thx????
Hello everyone! Thanks for stopping by, today I'm going to show you how I make this easy no fuss refrigerator dough. To start I must say I got this recipe from one of my favorite YouTubers, Simply Sara, although I'm not sure where it originally came from. I must give credit where credit is due! Thank you Sara, even though you have no idea who I am, I've used this dough to feed my family, and impress Thanksgiving guests and it's all because of this easy recipe. This dough is ready to be used for everything, from gorgeous cinnamon rolls that will be coming out soon, to bread sticks that you could dip in my tasty and easy spaghetti sauce! I'm so excited to show you everything you can do with this easy no knead dough. Thanks for watching, don't forget to like, comment, and subscribe so you'll never miss out on any of my new videos.
Recipes with Resa
Refrigerator Dough
7 cups all purpose flour
3 cups hot water 100-110 degrees Fahrenheit
4 Tablespoons sugar
2 Tablespoons salt
2 Tablespoons flavorless oil
2 satchels of yeast
Equipment used in video:
Camera -Canon Sl3
Laptop-
Mic-
Measuring spoons-
Lights-
Lights-
Stove-
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THIS EASY BREAD DOUGH WILL LAST YOU 2 WEEKS IN THE FRIDGE! I'M NOT JOKING!
This easy soft delicious Focaccia is the perfect recipe to make with Refrigerator Dough. Make your own traditional, Pugliese or even grated cheese Italian focaccia. It's wonderful on its own, as a side dish or even as a snack.
REFRIGERATOR BREAD DOUGH:
INGREDIENTS:
6 ½ cups all purpose flour
1 tablespoon salt
1 ½ tablespoons active dry yeast
3 cups lukewarm water (100-105F / 40C)
REFRIGERATOR DOUGH FOCACCIA:
INGREDIENTS:
1 pound refrigerator dough
EXTRAS
2-3 tablespoons olive oil
1-2 tablespoons chopped fresh rosemary
½-1 teaspoon oregano (optional)
1-2 teaspoons rock salt
8-10 cherry or grape tomatoes (halved)
8-10 pitted olives (halved)
¼-½ cup grated firm mozzarella (gruyere or provolone)
ENJOY!
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No-Knead Bread (Overnight Version) The New York Times Recipe
Making no-knead bread. In this recipe video, we'll show you how to make homemade bread without kneading! This recipe will show you how to make homemade no-knead bread!
➡️ SUBSCRIBE to Dished!
Our favorite no-knead bread recipe is incredibly easy to make, perfectly crusty and golden on the outside, and soft and flavorful on the inside. Here’s how you make the ever-popular no-knead bread!
If you love this how-to-make no-knead bread Recipe from New York Times Jim Lahey and Adapted by Mark Bittman, let us know what you think in the comments below! #dished #bread #baking
Disclaimer: As an Amazon Associate I earn from qualifying purchases.
Equipment used in this video:
Camera:
Camera Lens:
Cooking Bowls:
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Mini Whisk:
Dutch Oven:
Pastry Brush:
Chef's Knife:
Food used in this video:
Flour:
Salt:
Yeast:
0:00 Preparing the dough
2:00 Baking the no-knead bread
2:31 Serving the no-knead bread
Ingredients for making no-knead bread:
3 1/4 cups (430g) bread flour
1 2/3 cups (390g) water
2 tsp salt
1/4 tsp yeast
Instructions for making homemade artisan bread:
- You’ll need 1 gram or 1/4 tsp of yeast, 12 grams or 2 tsp of kosher salt, 430 grams or 3 1/4 cups of bread flour, and 390g or 1 2/3 cup of warm water
- Add the yeast and the salt to the flour and mix, you could use all-purpose flour instead
- Finally, pour in the water then use your hands to gently bring the dough together, this is a high hydration dough so be prepared for it to get quick sticky
- Eventually, a smooth dough will form. At that point, cover with plastic wrap or a kitchen towel and let ferment for at least 12 hours. I’d recommend making the dough in the evening then when you wake up, the dough is fully fermented and nearly ready to bake
- After fermentation, you should notice that the dough has doubled in size and is covered with lots of bubbles all over the surface
- Using wet hands gently separate the dough from the edges of the bowl then grab about a quarter of the dough, pull it up, and fold it back into the center
- Rotate the bowl and continue like this several more times until all the dough has been separated from the bowl and folded into the center, that’s it, don’t knead the dough as you would with other breads
- When you’re done folding, pour the dough into the center of a large piece of parchment paper
- Next place a bowl large enough to completely cover the dough and leave about an inch of extra space all around it over the dough
- Let this sit at room temperature for another 2 hours
- After about 1 hour of resting, place a dutch oven with a lid into a 450-degree oven to preheat
- When the dough has doubled in size, carefully remove the bowl
- Lightly dust the top with flour then you can use a pastry brush to brush away the excess
- Use a sharp knife to cut a slit down the center of the loaf, this will help the steam to escape while it bakes
- Carefully pick up the parchment paper with the loaf still on it and transfer the whole thing to your now smoking hot dutch oven
- Place the lid on top then return to the oven for 30 minutes
- After 30 minutes remove the lid and you’ll notice a nearly fully formed loaf of bread
- Now return to the oven to get nicely browned for about 20 minutes
- When it’s done you can use the overhanging parchment paper to easily remove the bread from the pan
- The only minor downside to using parchment paper is that it does result in some little dents around the edges
- If that really bothers you, you can remove the payment paper before baking, just make sure you lightly flour the bottom of the dough first
- If you’ve got the time, this is seriously one of the best and easiest bread recipes I’ve ever had so you should give it a try!
➡️ If you recreate this homemade bread recipe please link and mention us in your video so we can find you and give you a shout-out!
This no-knead bread recipe is part of our essential recipes series:
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Easy No Knead Artisan Bread | Budget & Freezer Friendly
Easy Artisan Bread
3 C. Flour
1/4 tsp. Yeast
1 tsp. Salt
1-1/2 C. Warm Water
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5 FAST breads I make from my 5-minute bread dough!
I love keeping my 5-minute bread dough in the refrigerator for fresh-baked bread every night of the week. But sometimes I get tired of just plain bread. Here are five other ways I use my easy 5-minute bread dough to have dinner (or breakfast) on the table in a hurry!
Links:
5-Minute Bread Recipe:
All 5 Recipes from this video:
Timestamps:
0:00 - Intro
0:42 - No-Knead Bread Dough
1:52 - Herbed Flatbread
3:25 - Garlic Parmesan Bread Rolls
5:59 - Quick Dinner Rolls
6:56 - Jamrolls
10:16 - Rosemary & Sundried Tomato Artisan Mini-Loaf
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#5minutebread #easybread #nokneadbread #artisanbread