MY COOKBOOK

MY COOKBOOK
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11.7.13

MY DAILY BREAD


I was on search for a type of bread the entire family could enjoy and not grow tired of. I didn’t want a labour-intensive bread. I tried several types and then I took another look at the no knead white bread I sometimes make. I tried several variations of it and then I settled on this one. The recipe makes a 1kg loaf, there is no kneading, and the rising time is minimal. Put it together the night before, set it to rise the next morning and in a little more than an hour you are slicing the most wonderful bread.
 
1-3/4 cups whole wheat bread flour
2-1/2 cups unbleached all purpose flour
1 Tbsp granulated quick-rise yeast
1-1/2 tsp salt
2 cups lukewarm water
parchment lined baking sheet
bread pan for water
 
• Combine the flours, yeast and the salt in a large bowl.
• Add the water and stir until the flour is just incorporated.
• Let the dough sit uncovered for 2 hours.
• Cover the bowl and refrigerate it overnight.
• Next day line a large baking sheet with parchment paper.
• Next plunk the dough down and quickly guide it into a loaf shape. Do not roll it with a rolling pin or tuck the ends under, not if you want a uniform texture; free from large air pockets.
• Place the shaped loaf on the prepared baking sheet.
• Set the timer for 20 minutes.
• After 20 minutes rest, sprinkle the top with a little flour.
• Slash the top 1/4” deep 4 times.
• Place an empty bread pan in the oven.
• Set the temperature to 450F and set the timer for 20 more minutes.
• Do not worry if your loaf does not raise much. The final raise takes place in the oven and it is substantial.
• After 20 minutes pour 1 cup of hot water into the bread pan.
• Take care not to scald yourself as the hot steam rises.
• Quickly slide the loaf into the oven.
• Bake for 25-30 minutes.
• Remove the loaf and cool it on a baking rack.
• Let the bread cool down before slicing.
• For thin slices the loaf should rest for a day.

Combine ingredients  
 
I left it on the counter one night. It didn't work. 
 
After two hours put it in the fridge
 
Next morning it looks like this 
 
Plunk it on the baking sheet 
 
Just before going in the oven
 
 Still warm, but you can cut a slice
 
 A sercli a legjobb
 
Nice bread 
 
Slices thinly the following day
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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