Comments on: bread without a timetable

By: James

James — Thu, 24 Nov 2011 11:31:50 +0000

Even easier no timetable bread.
1) If using, activate dry yeast. I find 1 teaspoon sugar in ~2 fl oz of boiling water, topped up with~4 fl oz cold water, then adding ~1teaspoon yeast works well. Leave to activate for time it takes you to drink tea/coffee made withs made boiling of kettle.

2) In a large bowl, place about 1lb- 1.5 lb bread flour( white, brown, mixture, rye, etc. They all work), add a generous teaspoon of salt and~ 1 oz/2 teaspoons fat or oil ( butter, vegetable shorting, olive oil, vegetable oil.

3) Mix yeast and flour. Try to bring together into a dough ball, add more water/flour if clearly too wet/dry.
Turn out onto a clean floured surface, knead for between ~6-15 minutes ( will depend on flour mix and technique) or until texture changes.

4) Stick back in bowl, cover with airtight cover. Ignore for ~2 hours or longer. Depends on temperature.

5) If dough ready too soon, and you’re about, Add a splash more flour and knock back by kneading for 20 seconds. Return to bowl

6) Turn on oven, shape dough to whatever you want and bake at ~ 360 degrees for as long as it takes. Pizza will be 8-10 minutes, a loaf could be 45…

7) Add a bit more flour to any left over dough, return to bowl, and save for tomorrow- one batch of dough can be stretched over 2-3 days quite happily like this.

N.B The teaspoon is the only half way critical measurement here, all the others are approximate and can be done by eye or feel.

By: Rita

Rita — Wed, 28 Sep 2011 14:13:00 +0000

Is it possible to just *just* water for this recipe. I’m going on a NO dairy diet (and no soy milk or rice milk either) and want to be able to make this forgiving recipe. :)

By: Joan

Joan — Wed, 17 Aug 2011 22:04:32 +0000

Can you tell me if I can do this with white bread? Can I do this with any kind–like rye, pumpernickel, add-ins like herbs, cheese, etc.? My bread machine just broke and I’d love to make my own, but I”m not very brave about experimenting. (I have enough failures following recipes.)

By: Rachel

Rachel — Fri, 15 Jul 2011 14:26:23 +0000

Have you ever made semolina bread? That’s a real fun one to make and very tasty too!

By: Vidya

Vidya — Tue, 05 Jul 2011 03:13:23 +0000

I love this recipe, Deb. I rarely pay attention to specifics when cooking…it’s so bothersome, I just go with my intuition, it sometimes leads me astray but…whatever. As long as it’s edible. I’ve got this dough mixed up and rising right now. I’ll deal with it when I want to. No-knead bread is next! I’ve been so reluctant to try it since I actually like kneading. I think it’s the best part of the bread-baking process. I would just feel empty looking at a piece of homemade bread knowing that I hadn’t kneaded it. May have to give it a go anyway, I’m rather curious about this slow-rise business.

By: Shawna D.

Shawna D. — Sat, 02 Jul 2011 06:29:08 +0000

Attention those without wheat germ, bran, or whatever: not necessary. Just popped this out of my oven at 11:30pm with none of that fancy stuff except whole wheat flour and it’s delicious.

By: Line

Line — Sun, 12 Jun 2011 21:09:29 +0000

Simply wonderful! Bookmarked a few days ago, tried today with more white than wheat flour: it was perfect and sooooo easy!
Thanks for sharing!

By: MissJubilee

MissJubilee — Sun, 03 Apr 2011 10:02:49 +0000

Yum. This was a great bread, nice and moist in the middle but not gummy (ie, it actually got done without drying out!) Thanks for sharing the recipe!

What I really need is a bread that can be made quickly, because once I’m finished browsing through all your old bread posts with their lovely photos, I don’t have all day to make it anymore! :) But this one fit into my day well yesterday despite being started at 1pm…

I also doubled it, to get two loaves, and despite the many compliments it received at fellowship this morning, I still had a whole loaf left to bring home for myself – yay! nom, nom

By: AmyLynn

AmyLynn — Mon, 08 Nov 2010 23:51:11 +0000

Deb. You’re my hero.

By: Kathryn

Kathryn — Mon, 08 Nov 2010 16:47:48 +0000

Five Stars! I like to make bread often and this was just so easy. It is very soft inside with a nice crisp shell that is not too hard. I might try it all whole wheat next time to see how it does. I will be sure there is butter in the house next time I make it!