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no knead bread?

13 years ago

anyone ever try using milk as the liquid in that recipe?

I am thinking it would make better toast....and unless someone can tell me they tried and something didn't work, I'll give it a go next time I need to make more of that dough.

Linda c

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Comments (2)

grainlady_ks
13 years ago
Linda-

There is a Buttermilk Bread recipe in "Artisan Bread in 5 Minutes a Day" that may work for you. -Grainlady

Makes three 1-1/2-pound loaves and the recipe can easily be doubled or halved.

2 c. lukewarm water
1 c. buttermilk
1-1/2 T. granulated yeast (1 and 1/2 packets)
1-1/2 T. salt
1-1/2 T. sugar
6-1/2 c. unbleached all-purpose flour
Butter or neutral-tasting oil for greasing the pan.

1. Mixing and storing the dough: Mix the yeast, salt, and sugar with the water and buttermilk in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix in the flour without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with a dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2-hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 7 days.

5. On baking day, lightly grease a 9x4x3-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1-1/2 pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into an oval.

6. Drop the dough into the prepared pan. You want to fill the pan slightly more than half-full.

7. Allow the dough to rest for 1-hour and 40-minutes (or just 40-minutes if you are using fresh, unrefrigerated dough). Dust the loaf with flour and slash the top, using the tip of a sharp knife. Brush the top surface with melted butter.

8. Twenty minutes before baking time, preheat the oven to 350-degrees F. If you're not using a stone in the oven, 5-minutes is adequate. A baking stone is not essential when using a loaf pan.

9. Bake the bread near the center of the oven for about 45-minutes, or until golden brown.
1. Remove from the pan. Allow to cool completely before slicing, or it will be nearly impossible to achieve reasonable sandwich slices.
mustangs81
13 years ago
Grainlady, thanks for pointing this out as today is "Artisan Bread in 5 Minutes a Day" making day and I have buttermilk. I'm eager to try it.
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