4 Ingredients! No knead bread! Everyone can make this homemade bread!
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#bread #breadrecipe #noknead
Ingredients:
1 + 1/2 cups warm water (370ml).
2 tbsp dry yeast (10g).
4 cups flour (500g).
1 tsp salt.
Cover with lid and Bake at 220°C / 428°F for 30 minutes. Then remove lid and bake another 15 to 20 minutes.
RUSTIC ROSEMARY GARLIC BREAD: Artisan Bread Anyone Can Make
I love a good artisan bread, and this Rustic Rosemary Garlic Bread has got to be one of my all-time favorites. You don't have to be an expert baker to make it, just follow along as I explain every step in this video. Read on for the recipe.
Rustic Rosemary Garlic Bread
2 1/2 cups of bread flour (you can substitute all purpose flour but allow for a longer rise time)
1 packet of active dry yeast (7 grams or 2 1/4 tsp.)
1 cup warm water (100-110º)
1 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. garlic powder
1-2 Tbsp. chopped fresh rosemary
3 Tbsp. olive oil
half to a full head of roasted garlic
*To roast garlic, chop off top of garlic head, drizzle olive oil onto garlic, season with salt, put top back on, wrap in aluminum foil and bake in oven at 400º for 40 minutes.
Proof yeast by mixing together dry active yeast and sugar in a small bowl. Add in warm water and stir briefly. Allow to stand for 10 minutes. Yeast should activate and become frothy on top, if not, your yeast has expired and will need to be replaced.
In larger, separate bowl, mix together dry ingredients: flour, salt, garlic powder, and chopped rosemary. Create a well in the middle of the bowl and set aside.
Add olive oil to small bowl with activated yeast and stir, then immediately pour into larger bowl with dry ingredients. Use a rubber spatula to combine dry and wet ingredients together, then switch to using your hands to press it all together. Dough will be tacky.
Sprinkle a light dusting of flour over clean dry surface. Transfer dough on top of flour. Add roasted garlic and work it into dough using your hands. Knead until garlic is evenly distributed and you can form dough into a ball.
Lightly grease the same large bowl you used earlier with olive oil and drop the dough ball into it. Cover with a kitchen towel or plastic wrap and let dough rise until it has doubled in size. This should take anywhere from 1 to 3 hours, depending on where you live and what kind of flour you used.
When dough has doubled in size, punch down, transfer and lightly to flat surface that has been dusted with flour, and knead lightly to form ball. Place an oversized sheet of parchment paper into a bowl so that the paper is larger than the bowl, drop dough ball into the parchment-lined bowl, (cut a slit on top if you'd like) cover with a kitchen towel, and let rise a second time for approximately 30-45 minutes.
Meantime, preheat the oven with an empty dutch oven in it at 425º. (If you don't have a dutch oven, preheat oven to 375º)
Once dough has risen a second time and dutch oven is preheated, remove lid with pot holder, then use the parchment paper as handles to carefully drop dough into the dutch oven without burning yourself. Put lid back on with pot holders and place in oven to bake for 30 minutes covered. After 30 minutes, remove lid and decide if you want to let it bake uncovered a few minutes longer to achieve desired level of golden brown. (Keep an eye on it, because it won't take long.)
When you take the bread out of the oven, use the parchment paper to take it out of the dutch oven and let bread cool before cutting into it. Enjoy!
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*All music in this video used with rights from Storyblocks.
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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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.
No-Knead No-Yeast Homemade Bread with Olive Oil & Herbs
EPISODE #396 - How to Make No-Knead No-Yeast Homemade Bread with Olive Oil & Herbs
FULL RECIPE HERE:
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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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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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The NO KNEAD BREAD you have to make! EASY Focaccia Recipe!
The more authentic focaccia recipes tend to be a sticky mess that is best left to the professionals but in this no knead method, copious amounts of olive oil and a lack of kneading provide you with surprisingly impressive and easy to handle loaf. Once you have the method down the dough can be transformed with a number of different toppings or even made into a deep-dish style pizza with some good passata and mozzarella.
You'll need:
(US Measurements)
For the dough:
1 x ¼ oz sachet dried yeast
1 tbsp honey
2 & ½ cups warm water
5 & ¼ cups plain flour
1 tbsp sea salt flakes
4 tbsp olive oil
For the garlic, basil rub:
4 garlic cloves, roughly chopped
2 tsp sea salt flakes
Large handful basil leaves
3 tbsp olive oil
(Metric Measurements)
For the dough:
1x 7g sachet dried yeast
1 tbsp honey
600ml warm water
650g plain flour
1 tbsp sea salt flakes
4 tbsp olive oil
For the garlic, basil rub:
4 garlic cloves, roughly chopped
2 tsp sea salt flakes
Large handful basil leaves
3 tbsp olive oil
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