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Book: Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Baggett
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Authors: Nancy Baggett
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few particles clinging to the bottom portion (or until the center registers 208° to 210°F on an instant-read thermometer). Bake for 5 minutes longer to be sure the centers are done. Let cool in the pans on a wire rack for 15 minutes. Turn out the loaves onto racks and cool thoroughly.
Serving and Storing
Cool thoroughly before slicing or storing. Best served toasted. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.
Everyday Oatmeal Honey-Raisin Bread
KS Quotient
Super Easy: Easily mixed, readily available ingredients. No hand-shaping.
This homey, fairly compact loaf looks unremarkable but makes excellent toast, and is also nice for snacking or making a slightly unusual but pleasing peanut butter sandwich. I think of it as a good everyday bread, because it can be mixed together quickly and calls for ingredients normally on hand. I also like the fact that the loaf is not overloaded with sugar and doesn't contain a lot of fat. Plus, the oats add not only body and flavor, but also fiber and nutrients. For a slightly more nutritious bread, I often incorporate whole wheat flour into the dough; see the end of the recipe. (Note that this variation will rise a little more slowly and will be slightly denser than the original.)
Because this dough includes cinnamon, which contains a yeast-inhibiting chemical, the recipe calls for slightly more yeast than normal.
Yield: 1 large loaf, 12 to 15 slices
2¾ cups (13.75 ounces) unbleached white bread flour, plus more as needed
1 cup old-fashioned rolled oats or quick-cooking (not instant) oats
1¼ teaspoons ground cinnamon
1½ teaspoons table salt
1¼ teaspoons instant, fast-rising, or bread machine yeast
½ cup clover honey or other mild honey
2 tablespoons corn oil or canola oil, plus extra for coating dough top and baking pan
1½ cups plus 1 tablespoon ice water, plus more if needed
1 cup dark raisins, rinsed under warm water, then drained well and patted dry
1 teaspoon ground cinnamon mixed with 1 tablespoon granulated sugar for garnish
First Rise In a large bowl, thoroughly stir together the flour, oats, cinnamon, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Thoroughly stir the mixture into the bowl with the flour, scraping down the sides and mixing to blend well. If the dough is stiff, stir in enough more ice water to soften it slightly; the dough should not be dry or overly stiff, as the oats draw up moisture. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Let rise at cool room temperature (about 70°F) for 12 to 18 hours.
Second Rise Stir the dough vigorously, adding in the raisins until evenly incorporated. Stir in enough more flour to yield a hard-to-stir consistency. Using an oiled rubber spatula, fold the dough in towards the center all the way around; this organizes the gluten for shaping the dough into a loaf. Invert the dough into a generously greased 9 x 5-inch loaf pan. Brush or spray the top with oil, then using an oiled rubber spatula or fingertips, smooth out the surface and press the dough evenly into the pan. Using a well-oiled serrated knife or kitchen shears, make a ½-inch-deep slash lengthwise down the loaf. Cover the pan with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods For a 1 ½- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue the rise until the dough extends ¼ inch above the pan rim. Sprinkle the cinnamon-sugar garnish over the top.
Baking Preliminaries 15 minutes
Serving and Storing
Cool thoroughly before slicing or storing. Best served toasted. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.
Everyday Oatmeal Honey-Raisin Bread
KS Quotient
Super Easy: Easily mixed, readily available ingredients. No hand-shaping.
This homey, fairly compact loaf looks unremarkable but makes excellent toast, and is also nice for snacking or making a slightly unusual but pleasing peanut butter sandwich. I think of it as a good everyday bread, because it can be mixed together quickly and calls for ingredients normally on hand. I also like the fact that the loaf is not overloaded with sugar and doesn't contain a lot of fat. Plus, the oats add not only body and flavor, but also fiber and nutrients. For a slightly more nutritious bread, I often incorporate whole wheat flour into the dough; see the end of the recipe. (Note that this variation will rise a little more slowly and will be slightly denser than the original.)
Because this dough includes cinnamon, which contains a yeast-inhibiting chemical, the recipe calls for slightly more yeast than normal.
Yield: 1 large loaf, 12 to 15 slices
2¾ cups (13.75 ounces) unbleached white bread flour, plus more as needed
1 cup old-fashioned rolled oats or quick-cooking (not instant) oats
1¼ teaspoons ground cinnamon
1½ teaspoons table salt
1¼ teaspoons instant, fast-rising, or bread machine yeast
½ cup clover honey or other mild honey
2 tablespoons corn oil or canola oil, plus extra for coating dough top and baking pan
1½ cups plus 1 tablespoon ice water, plus more if needed
1 cup dark raisins, rinsed under warm water, then drained well and patted dry
1 teaspoon ground cinnamon mixed with 1 tablespoon granulated sugar for garnish
First Rise In a large bowl, thoroughly stir together the flour, oats, cinnamon, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Thoroughly stir the mixture into the bowl with the flour, scraping down the sides and mixing to blend well. If the dough is stiff, stir in enough more ice water to soften it slightly; the dough should not be dry or overly stiff, as the oats draw up moisture. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Let rise at cool room temperature (about 70°F) for 12 to 18 hours.
Second Rise Stir the dough vigorously, adding in the raisins until evenly incorporated. Stir in enough more flour to yield a hard-to-stir consistency. Using an oiled rubber spatula, fold the dough in towards the center all the way around; this organizes the gluten for shaping the dough into a loaf. Invert the dough into a generously greased 9 x 5-inch loaf pan. Brush or spray the top with oil, then using an oiled rubber spatula or fingertips, smooth out the surface and press the dough evenly into the pan. Using a well-oiled serrated knife or kitchen shears, make a ½-inch-deep slash lengthwise down the loaf. Cover the pan with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods For a 1 ½- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue the rise until the dough extends ¼ inch above the pan rim. Sprinkle the cinnamon-sugar garnish over the top.
Baking Preliminaries 15 minutes
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