[Sca-cooks] No Knead Bread

[Susan Lin]

There's this book too:
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home
Baking

Also, check out kingarthurflour.com and check out their no-knead baguette
recipe as well.


On Tue, May 18, 2010 at 3:24 PM, Jane Merrilees <janemerrilees at yahoo.com>wrote:

> OOP but oh so good...
> >From my mom's 1948 Better Homes and Garden Cook Book...
>
> Quick method (no knead) Oatmeal Bread:
>
> 2 cups boiling water
> 1 cup quick cooking oatmeal ( not instant..and I use regular. I think back
> then people mostly ate steel cut or some other longer cooking type)
> 1/3 cup shorting (butter is best but you can use oil, I don't use crisco
> any more)
> 1/3 cup light molasses
> 4 teaspoons salt
> 2 cakes or 2 packages granular yeast ( 21/2 teaspoons... don't use rapid
> rise)
> 2 beaten eggs
> 51/2 cups flour ( I use unbleached now)
> Combine water, rolled oats, shorting, molasses and salt. Cool to lukewarm
> Add yeast, mix well. Blend in eggs. Add flour : mix unil dough is well
> blended. (This dough will be softer than a kneaded dough.) Place dough in a
> greased bowl and cover. Store in refridgerator or cold place at least 2
> hours or until needed. On a well-floured board shape dough in two loves:
> Place in greased 9 by 4 by 3-inch pans and cover. Let rise in warm place
> (80* to 85*) until doubled in bulk, about 2 hours. Bake in moderate oven
> (375*) 1 hour. (keep a close watch, it usually takes about 30 min...I always
> wondered if it was a typo!)
> This is the first bread I ever made...early 50's...I was just a
> babe...wink,wink...Mom had a Kitchen Aid way back then...and this bread
> could make it dance across the countertop if I wasn't careful...
> nothingsaysloving
> Jayn Elspeth
>
>
>
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