No Knead Bread anywhere, anytime, anyplace. The best "to go" bread recipe

Right now I am traveling and have landed in Cedar Key Florida. I brought along with the two cats, Donna, and a ton of production gear, and of all things my starter. I figured I would try some bread recipes while on location for a while.

This no knead recipe is one that requires no special tools, flour, or yeast. The dutch oven that is so often used for baking this bread, is no where to be found. So I improvised. I found a cooking pot and aluminum foil and away I went.

You will need one pack of yeast, four cups of flour, and for this recipe I used one cup of proofed starter and a little over a cup of water. Through in three tabelspoons of extra Virgin olive oil and a teaspoon of sea salt. Mix everything up and fold on a flour surface into a ball.

 

Now do this in the morning so the dough can rise all day, at night place the dough covered in the fridge. In the morning punch down and let sit out all day to rise again. Bake in the afternoon.

Pre heat oven to 450 with the pot inside the oven. Be sure to use heavy duty pot holders so you won’t burn yourself. I also place a steam tray in the oven, it is just a pan with water in it. This keeps the oven humid and will help crust up the bread towards the end of baking.

Rise in a warm place

Use a steam bath,  tray with water in it.

 

Use foil for a lid. "Fake Dutch Oven"

Once oven is at temp, take out the pot and place the dough inside. I rubbed a little olive oil on the top of the dough then scored it twice, covered with foil, then placed in oven.

After thirty minutes, take off foil and bake another 15 minutes, then your done.

This is so simple and makes delicious bread. If you don’t have a sour dough starter I suggest starting one. I use mine every time I bake, the flavor is fantastic.

So when traveling you don’t need to take the pantry, just pick up some cheap flour, water, salt, yeast and a little olive oil and you are set to have some of the best bred in the world. It is hard to mess this recipe up!!

Chow and enjoy!

Jim Baugh

JBO TV

Author of HOOKED

Spicy Meat Ball Hoagie with Sourdough Honey Church Bread

 Sourdough Honey Church Bread

Yes this is always a favorite around the house and it is easy to make. Lets start with the bread because it is a little different from the recipes I have posted before. This is a simple and fast bread recipe that actually I make on Sundays while at Church. Don’t worry, it is ok to multitask on a Sunday.

An hour before you go to church on Sunday, in a mixer of food processor add five cups bread flour, one cup sourdough starter proofed the night before, three tbls honey, two tbls salt and a packet of dry yeast, proofed in warm water. Add to the mix a dash of olive oil and begin to mix on low, adding one to two cups warm water. Mix into a nice dough ball.

Knead for only a few minutes, then Autolyse for twenty to thirty minutes. Meaning just let the dough rest in the mixer. Then kneed in mixer again for a couple minutes, then roll out onto floured work area and kneed by hand for three minutes adding bench flour as needed.

Starter

Fold into a ball and place in a oiled bowl, cover, then go to Sunday service. (I like to spike my dough a bit by warming the oven, shutting off then putting the dough in the oven to rise. A cold kitchen is a slow way to raise dough)

When we get back from church I put the raised dough backed on the floured surface and hand roll out a couple of loaves on a sheet pan. Then coat the tops with a heavy egg wash which will make for a super crunchy brown crust. Then score the bread. I will turn on the oven to 550 and let the loaves raise again before baking, about 45 minutes. It takes a while to heat up the oven anyway.

Place a metal pan in oven, bottom rack and make sure you add two to three cups of water to the pan so you can give the bread a nice moist steam bath while baking, Put the loaves in the oven at 550 to spike the raise, then reset oven to 425 for thirty minutes. If you don’t have a visible element in your oven, you may need to bake a little longer.

Take bread out and let cool on bread racks. This is a fast way to do bread and is very easy to do. Makes a great Italian loaf for meatball subs, or anything really. For more detailed and additional bread tips refer to my previous bread post Baugh’s Baguettes http://jimsgalley.blogspot.com/2010/10/baughs-baguettes.html

MEATBALLS

Everybody has their own way of doing meatballs. I have used many times fresh meat that I have ground using my kitchenaid mixer. My fav is a mix of pork veal and beef and freshly ground and infused in the grinder with garlic oregano and parsley. But this is only when I have the time to do so. This recipe is for down and dirty quick Meatballs that are FANTASTIC!

Get some fresh ground pork and ground beef from your store. Equal amounts. Add to large bowl along with your fav amounts of garlic, parsley, fresh oregano, boxed Italian bread crumbs, onion powder, crushed red pepper, black pepper, basil and two eggs. Mix up roll out then pan fry in some olive oil. Don’t cook the meatballs all the way threw, just brown them very well in your cast iron skillet. Then drain and dump the balls into your Sunday gravy.

For making meatball subs, I do like fresh motz baked off on the sub. Topped off with some fresh basil leaves.

This is a fantastic recipe for meatball subs, and of course the basis for a lot f different Italian dishes with the leftovers.

Try my Sunday bread recipe, it is quick, easy, delicious, and you even get to go to church while baking!!!

Chow,

Jim Baugh























PS: We got a fun new post up on our HOOKED web site called, "Americana Found.....at a Hardware Store"
      CLICK HERE TO CHECK IT OUT