How To Make Easy No-Knead Quick Rise Bread
No-Knead Bread has become wildly popular during the last few years thanks in a large part to Jim Leahy of the Sullivan Street Bakery in New York and Mark Bittman of the New York Times. The book Artisan Bread in 5 Minutes Per Day has also added a huge degree of popularity. Video Links to both of these sources can be found at the end of this article.
Both of these versions are easy to make and produce great results. And they both call for a first or initial raising period of many hours, up to overnight and beyond. The long raising period is called for to maximize flavor and fermentation.
But some people including myself often just don't want to wait that long to eat some good bread!
This is where my recipe can help. (The main difference in recipes is: 1. More Yeast, and 2. The shorter wait!) Note: The longer raising periods do produce a better taste. However, with the shorter Billy's Bread version, many tasters can tell no difference. Plus if you make a double batch, one can make a loaf immediately, and still refrigerate the remaining dough for the best of both worlds.
Billy's Fast Raising No-Knead Bread Recipe
3 cups All Purpose or Bread flour
1½ cups water
1 Package Rapid-Rise yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
cornmeal (for dusting)
Equipment: Medium mixing bowls
Baking Pan or Pizza Stone
Wooden Spoon, Regular Spoon or Spatula
Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a spoon or spatula for 30 seconds to 1 minute until all the white flour disappears. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 1 hour at room temperature (approx. 65-72°F). The dough will be very wet and sticky.
Using liberal amounts of flour on your hands and work surface, remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Cover the dough with a cotton towel and let rise 1 hour at room temperature, until more than doubled in size.
Place a small, oven-safe pot of water inside the oven as it preheats and during the baking process to provide steam.
Preheat oven to 425° F. Bake 30 minutes uncovered, until the loaf is nicely browned or until it reaches an internal temperature of 190-200 Degrees F.
Let the loaf cool for 30 minutes before eating.
Be sure to check out these two videos mentioned above.
Enjoy! Please leave a comment.
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