Elizabeth is a Cancer, and loves bread, sushi, cocktails, and cats.
This blog is very old. She has another blog: One Hundred Eggs. Go there.
What a great resource for a bread newbie! I’m a cook, not a baker, (baking and I have a love/hate relationship). But I finally screwed up the courage to give the Almost No knead Bread a try. My kid s loved it! “BEST BREAD EVER!” Yes, they were shouting. =D But this ain’t sandwich material, so without the long kneading of regular bread dough, is there something I can do to help it get lighter, and have a softer crust–I’m going to need to see a periodontist to repair my shredded mouth!
I’ll be so greatful for some advice and guidance in this new endeavor!
Laura: Proud of you for your baking courage! That particular method will never make a very soft crust (though you can soften it slightly by rubbing the hot loaf with butter when you pull it out of the oven, and – after it’s cooled – storing it in plastic). If you’re looking for a more standard sandwich loaf, a different recipe will give you the best result. Having said that, there are nearly 200,000 Google results for “no-knead sandwich bread”. I haven’t personally tried any of them, but there’s only one way to know if one will work for you! Thanks for your comment, and happy baking!
To make a softer bread (though I doubt “sandwich bread” add three tablespoons (British Tbspn … so three teaspoons per tablespoon, not two), of chia seeds. First, hydrate the seeds in one of the cups of liquid. Takes about five minutes – or longer in cooler weather. Then blend this into the mix.
It lightens the bread (any bread), adds protein (so you can use old fashioned, low gluten flours rather than the modern hard wheats with their high gluten) and in some mixes you can also dispense with oils.
Thank you for this trustworthy fountain of bread knowledge. Also, thank you for measuring by weight.
only discovered this site to-day….
will try many of the breads, thanks!
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