Read Online Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Baggett - Free Book Online Page B

before baking time, place a rack in the lower third of the oven; preheat to 375°F.

Baking Bake on the lower rack for 35 to 40 minutes, or until the loaf is well browned. Cover with foil, and continue baking for another 30 to 40 minutes more. Begin testing occasionally with a skewer inserted in the thickest part, until it comes out with slightly moist particles clinging to the end (or until the center registers 208° to 210°F on an instant-read thermometer). Bake for 5 to 10 minutes longer to ensure the center is baked through. Cool on a wire rack for 15 minutes. Turn the loaf out onto a rack; cool thoroughly.

    Tip

    If you are in a hurry to get the loaf in the oven, after the cup of hot water initially placed in the microwave cools, replace it with more boiling water halfway through to keep the interior a very "yeast-friendly" 80-plus°F for the entire rising period.

    Serving and Storing

    Serve cool, or toasted; the bread doesn't slice well until completely cooled. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 3 days. May be frozen, airtight, for up to 2 months.

    Variation
    Oat—Whole Wheat Honey-Raisin Bread
    Instead of 2¾ cups white bread flour, use 1¾ cups white bread flour (plus more if needed) and 1 cup whole wheat flour.

Great Granola Breakfast Bread
    KS Quotient

    Easy: Easily assembled ingredients and easy preparation. No hand-shaping.

    Enriched with both granola and milk, this large, slightly sweet loaf is great for breakfast on the go. It's also good for toasting and makes a fine French toast or brunch bread. The loaf has a handsome, nubby-crusty top and light crumb accented with pleasing little patches and bursts of granola flavor. It always receives compliments and is a favorite with my family and friends.

    Almost any purchased or homemade granola you like will do for this recipe; I'm partial to honey-oat with almonds. Whatever your choice, if it's coarse and chunky, crush it into fine (1/8-inch) bits before using. The easiest way is to put it into a sturdy plastic bag and either squeeze and press it with your hands, or, if it's hard and crunchy, go over it with a rolling pin (or a wine bottle if that's handier!).
    Yield: 1 large loaf, 12 to 14 slices

3 cups (15 ounces) unbleached all-purpose white flour, plus more as needed

3 tablespoons granulated sugar, plus 1 tablespoon for garnish

1¼ teaspoons table salt

¾ teaspoon instant, fast-rising, or bread machine yeast

1¼ cups plus 2 tablespoons ice water, plus more if needed

3 tablespoons corn oil, canola oil or other flavorless vegetable oil, plus more for dough top and pan

1 1/3 cups plain, raisin, honey-oat, mixed fruit and nut, or other fine-textured granola, plus 4 tablespoons for garnish

1/3 cup top-quality instant nonfat powdered milk (don't use a generic brand)

First Rise In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk together the water and oil. Vigorously stir the mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be stiff. 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. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise Vigorously stir the dough, gradually sprinkling over the 1 1/3 cups granola and the milk powder; continue stirring until evenly distributed throughout the dough. Very generously oil a 9 x 5-inch loaf pan. Sprinkle with 2 tablespoons of the granola and tip the pan back and forth to distribute it over the bottom and sides. Turn out the dough into the pan. Brush or spray the loaf top with oil. Using an oiled rubber spatula or your fingertips, smooth and