Traditional Maine Brown Bread
Jim Amaral of Borealis Breads was in our kitchen baking a Maine classic, Brown Bread with Maine grains. For more than twenty-five years, Borealis Breads has been a vibrant and lasting part of Maine’s dynamic food scene. Relying on locally sourced ingredients and grains grown and processed right here in Maine, Borealis owner Jim Amaral was a pioneer in the local food movement and helped lead the way in Maine’s wheat and grain renaissance.
Here's the recipe he used for these two breads:
Be sure to check out Jim’s cookbook, Borealis Breads, available for sale at Now You’re Cooking.
No Knead Bread | Bread Recipe | The New York Times
Mark Bittman, a.k.a. The Minimalist, and Jim Lahey, the owner of Sullivan Street Bakery, share a recipe on how to make no-knead bread where the secret is letting the time do the work.
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No Knead Bread | Mark Bittman Recipe | The New York Times
Easy No-Knead Bread Recipe | Bake #WithMe | NYT Cooking
No-Knead Bread recipe:
NYT Cooking video producer Scott Loitsch is trying new things right now — like filming videos on his phone and baking his first-ever loaf of bread.
Let us know what else you want to see Scott try (sourdough bread, for those of us who can’t find yeast?) in the comments.
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Faster No Knead Bread - So Easy ANYONE can make (but NO BOILING WATER!!)
!! NO BOILING WATER !! - 130° F MAX !!
**BEFORE ASKING QUESTIONS, PLEASE LOOK AT MY FAQs:**
NO DUTCH OVEN?
3 cups bread flour or all purpose flour
1/4 teaspoon yeast
1 teaspoon salt
1 1/2 cups hot water (NOT OVER 130° F)
about 2 Tablespoons extra flour for shaping
!!! HOT WATER SHOULD NOT BE BOILING - NOT OVER 130° F. !!!
FULL RECIPE:
NO DUTCH OVEN?
WANT IT EVEN FASTER? Make it in 2 HOURS with more yeast:
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© Copyright 2022 - Jenny Can Cook - Jenny Jones
How I shape No-Knead bread for baking in a cast iron pot.
Recorded on March 23, 2013 using a Flip Video camcorder.
Jim Lahey’s Crusty No-Knead Bread
Special Halloween-themed video...Hope you enjoy the video and how-to!
Be sure to keep watching until the end for a surprise. :)
This video is about how to make Jim Lahey's No-Knead Bread, courtesy of the NY Times.
Ingredients:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed
Directions:
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
4. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
5. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
6. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Music: bensound.com