Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads Read online

  Serving and Storing The loaf slices best when cool, but the bread is good served warm or at room temperature. Cool completely before storing. To maintain the crisp crust, store draped with a clean kitchen towel; or to prevent the loaf from drying out, store airtight in plastic or foil. Store at room temperature for 2 to 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp the crust in a 375°F oven for a few minutes.

  Going with the Grain Bread Kit Mix Recipe

  KS Quotient

  Easy: Easy mix, few ingredients. Makes a great gift. No hand-shaping required.

  This recipe enables you to prepare an appealing jar of bread mix to give a friend, relative, or anyone on your gift list. (I like to make up an extra jar, so I can easily treat myself once in a while.) Even a novice baker can turn out this crusty, attractive loaf without muss or fuss and no ingredients other than water and a little vegetable oil. The big, rustic, versatile loaf has a mild yet addictive grain flavor and a light, springy, slightly holey crumb. It smells and tastes like an artisan bread, yet requires no artisan skills.

  The flavor comes from the subtle blending of four grains, including some brown rice flour, and three seeds, including flax seed. These ingredients are not likely to be on hand in your cupboard, but are usually stocked in the gluten-free baking sections of health food stores, as well as in some large supermarkets.

  Alternatively, prepare your own brown rice flour by grinding uncooked brown rice to a powder using a blender or clean coffee mill. (Measure out the ¼ cup after the flour is ground.) Regular long-grain brown rice will do, but if you can find it, brown basmati rice delivers the sweetest flavor. In a pinch, omit the flax seed from the recipe and add an extra 2 teaspoons each of the sesame and poppy seeds. The bread flavor will not be quite as irresistible, but will still be very good.

  Yield: 1 quart of mix, yielding 1 large loaf

  3 cups (15 ounces) unbleached white bread flour

  ¼ cup (1.25 ounces) whole wheat flour

  ¼ cup brown rice flour

  2 tablespoons rolled oats or quick-cooking (not instant) oats

  2½ tablespoons granulated sugar

  1½ teaspoons table salt

  1½ tablespoons each sesame seeds, poppy seeds, and flax seed, mixed together

  2 tablespoons cornmeal, preferably yellow

  1 packet instant, fast-rising, or bread machine yeast

  Set out a completely dry clear glass or transparent plastic 1-quart or 1-liter jar, along with its lid. Set out a square of heavy-duty aluminum foil to use as a funnel. (Or use a funnel, if you have one.)

  Place the white flour on the foil, then use the foil as a funnel to add the flour to the jar. Rap the jar on the counter to even and compact the layer. Thoroughly stir together the whole wheat flour, brown rice flour, oats, sugar, salt, and all but 1½ tablespoons of the seed mixture on the foil. Add to the jar; rap it again to even the layer. Put the remaining seeds and the cornmeal in a small plastic bag; close tightly. Push the bag and the yeast packet into the neck of the jar. If it will be shipped, push crumpled wax paper into any extra space at the top. Attach a sheet or card with the instructions for making the bread to the jar.

  Storage

  The unopened mix will keep for up to 1½ months unrefrigerated, 3 months refrigerated.

  Don't forget to give the following recipe along with your gift

  Going with the Grain Bread Recipe (Using Mix)

  Along with ice water and vegetable oil, this kit makes a crusty-topped artisan-style loaf with a slight crunch and light, enticing flavor and aroma of grain. Great for eating warm or cooled, slathered with butter, for toasting, and for making sandwiches.

  Yield: 1 large loaf, 12 to 14 slices

  1 teaspoon yeast (measured out from enclosed packet)

  Cornmeal-seed mixture for garnish (from the enclosed bag)

  1 jar Going with the Grain Mix

  Scant 2 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring), plus more if needed

  About 1½ tablespoons corn oil, canola oil, or other flavorless oil for coating pan and dough top

  First Rise Remove the yeast packet and cornmeal-seed package (used for garnish) from the jar. In a large bowl, thoroughly stir together the jar of mix and 1 teaspoon of the yeast. Vigorously stir the ice water into the dry mix, scraping down the bowl sides and stirring until completely blended. If the dough is too dry to mix, gradually stir in just enough more ice water to blend the mixture; the dough should be stiff. Brush the top with a little oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature (about 70°F) for 12 to 18 hours.

  Second Rise Generously oil a 9 by 5-inch loaf pan. Sprinkle half the cornmeal-seed mixture into the pan. Stir the dough briefly. With an oiled rubber spatula, scrape the dough in towards the center, working all the way around the bowl. Invert the dough into the pan. Brush the top lightly with oil, then smooth out and press into the pan with oiled fingertips. Brush the top generously with water, and immediately sprinkle the remaining cornmeal-seed mixture over the top. Cut a ½-inch-deep slash down the dough center using oiled kitchen shears or serrated knife. Cover the pan with nonstick spray—coated plastic wrap.

  Let Rise Using Either of These Methods For a 2- to 4-hour regular rise, let stand at warm (74° to 75°F) room temperature; or, for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic, remove it and continue the rise until the dough extends ½ inch above the pan rim.

  Baking Preliminaries 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450°F. Set the broiler pan on the oven floor.

  Baking Reduce the heat to 425°F. Add a cup of water to the broiler pan, being careful of splattering and steam; don't refill if it boils dry. Bake on the lower rack for 35 to 45 minutes, or until the loaf is nicely browned. Cover the top with foil and continue baking for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204° to 207°F on an instant-read thermometer). Bake for 5 minutes more to ensure the center is fully done. Remove the loaf to the rack and cool completely.

  Serving and Storing The loaf slices best when cool, but is good served warm or at room temperature. Cool completely before storing. To maintain the crisp crust, store wrapped in a clean kitchen towel. Or store airtight in a plastic bag or wrapped in foil; this will prevent the loaf from drying out, but will cause the crust to soften. Store at room temperature for 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp in a 375°F oven for a few minutes, if desired.

  Chapter 8: Toppings, Sauces, Glazes, Drizzles, and Finishing Touches

  Here are the extras and additions to the breads in Kneadlessly Simple—the sauces, glazes, drizzles, and other toppings used throughout the book. They can add a little something extra—even give breads a professional look—yet are quick and easy to make.

  Cornstarch Glaze

  KS Quotient

  Super-Easy: Minimal ingredients, easy preparation. Can be made ahead.

  A light coating of cornstarch glaze is a simple way to give a crust a shiny, lacquered look. While still wet, the glaze also provides a tacky surface great for capturing and holding seeds or other garnishes sprinkled over the top. It is a good substitute for an egg glaze when breads will be eaten by vegans or those allergic to egg products, or when you're out of eggs.

  Yield: Enough to glaze 2 or 3 loaves

  2 teaspoons cornstarch

  Scant 2/3 cup cold water, divided

  1 pinch salt

  In a small saucepan, whisk together the cornstarch and about half the water until the cornstarch is smooth. Stir in the remaining water and the salt. Bring the mixture to a boil over
medium heat, whisking constantly. Reduce the heat until the mixture simmers gently and continue cooking, whisking occasionally, until it thickens slightly and becomes translucent, about 2 minutes. Let cool to room temperature before using; the glaze will thicken as it stands. Use immediately, brushing it lightly but evenly over the loaf top using a pastry brush (or dabbing it on with a paper towel). Or cover and refrigerate for up to 1 week. Let warm to room temperature, then, if necessary, thin with a little warm water before using.

  Transparent Powdered Sugar Glaze

  KS Quotient

  Super-Easy: A simple, versatile finish for many sweet breads.

  This thin glaze is a nice, subtle finishing touch, adding a light sheen, seductive flavor, and hint of sweetness. It gradually disappears into the dough, infusing the interior with flavor and moistness. Taking a cue from pastry chefs, I sometimes top this glaze with the Powdered Sugar—Lemon Drizzle; the two go together very well. The basic recipe can be tailored to enhance different breads by changing the particular brandy or other type of spirits used. As a general rule, kirsch pairs particularly well with cherry and cranberry; Calvados with apple; and orange juice with citrus and spice breads.

  Yield: Enough to lightly glaze1 large loaf

  ½ cup powdered sugar, sifted after measuring if lumpy

  3 tablespoons kirsch, Calvados, peach schnapps, apricot brandy, or orange juice

  1 tablespoon water

  1/8 teaspoon almond extract, or ¼ teaspoon vanilla extract, or 4 to 5 drops Fiori di Sicilia (Flowers of Sicily) extract, or ¼ teaspoon finely grated lemon zest

  In a small saucepan, whisk together the sugar and spirits (or juice) until smooth. Stir in the water. Bring the mixture just to a full boil over medium heat. Remove from the heat. Stir in the extract (or zest). Immediately brush the glaze evenly over slightly warm bread or coffeecake using a pastry brush (or dab on with a damp paper towel).

  Powdered Sugar-Lemon Drizzle

  KS Quotient

  Super-Easy: Few ingredients. Easy preparation.

  For a touch of sweetness and a quick, light icing that sets up and stays firm, use this recipe. The bit of lemon juice keeps it from being too sweet. The recipe makes enough for attractively drizzling back and forth, but can be doubled if you wish to completely cover the top and sides of a large coffeecake.

  Yield: Enough to accent 1 large coffeecake, loaf, or recipe of buns or pastries

  1 cup powdered sugar, sifted after measuring if lumpy, plus more if needed

  1½ teaspoons fresh lemon juice

  2 teaspoons water, plus more if needed

  3 to 4 drops vanilla, almond, or lemon extract

  In a small bowl, stir together the powdered sugar, lemon juice, water, and extract until blended and smooth. The glaze should be fluid enough to drizzle, so adjust the consistency by adding a little more powdered sugar or water if necessary. Immediately drizzle the glaze over the cooled loaf top. For a Bundt-style coffeecake or other tall loaf, let the icing drip attractively down the sides. The glaze will set up firm in about an hour.

  Glossy Chocolate Drizzle

  KS Quotient

  Easy: Modest list of ingredients. Easy preparation.

  As its name suggests, this glaze has a beautiful sheen and looks wonderfully appetizing. Drizzle over any coffeecake or sweet bread that can benefit from a pleasantly chocolaty accent.

  Yield: Enough to accent 1 large coffeecake

  ½ cup powdered sugar, plus more if needed

  1½ tablespoons good-quality unsweetened cocoa powder

  3 tablespoons hot water or fresh hot coffee

  1 tablespoon light corn syrup

  1 ounce (about 3 ½ tablespoons) finely chopped unsweetened chocolate or ultra-bittersweet chocolate

  Sift the powdered sugar and cocoa powder into a small, heavy saucepan. Stir in the water and corn syrup and bring to a boil over medium heat, stirring constantly. Boil for 1 minute; immediately remove from the heat. Place the chocolate in a small, deep bowl and pour the cocoa mixture over it; don't stir. Let the mixture stand for 3 to 4 minutes, until the heat melts the chocolate. Stir until completely smooth, then let cool to warm; it will gradually thicken and develop a drizzling consistency as it stands.

  If it stiffens too much, thoroughly stir in a little warm water. Drizzle the warm mixture decoratively over the coffeecake or bread. Then let stand until completely cooled. The glaze will set up glossy and will firm up in about an hour.

  Chocolate Ganache Glaze

  KS Quotient

  Easy: Easy preparation. Adds a gourmet touch.

  Use this glaze when you want a big, bold chocolate presence, not just a decorative squiggle here and there. Be sure to choose a good-quality chocolate with a flavor and degree of sweetness you like, as it will predominate and no sugar is added. (Sugar sometimes makes the consistency gritty. To add a touch of sweetness, incorporate a little honey.) Don't use an ultra-bittersweet chocolate or one with a cacao percentage over 70 percent; these can be difficult to blend in and may stiffen too much when cool. Don't substitute chocolate morsels either, or the glaze may not stiffen enough or have a bold chocolate flavor.

  Yield: Enough to fully glaze1 large coffeecake

  1 cup (6 ounces) coarsely chopped top-quality semisweet or bittersweet chocolate (not ultra-bittersweet or any chocolate with over 70 percent cacao)

  ¼ cup heavy (whipping) cream

  2 teaspoons light corn syrup

  1/8 teaspoon vanilla extract

  1 tablespoon clover honey or other mild honey, optional

  In a small, deep bowl, microwave the chocolate on 50 percent power for 1 minute. Stir well, then microwave for 1 minute longer on 50 percent power. Microwave the cream in another bowl or measuring cup on high power for about 1 minute, or until it comes to a boil and just begins to bubble up the sides. Immediately pour it over the chocolate, but do not stir. Let the mixture stand for 3 minutes so the chocolate can further melt from the heat.

  Vigorously stir until the chocolate and cream blend together and are completely smooth. Stir in the corn syrup and vanilla until evenly incorporated. Set the glaze aside until cooled and thickened to spreading consistency, usually 15 to 20 minutes; if it thickens too much to spread easily, thin it with a teaspoon or two of warm water. Spread over the top and sides of a bread or coffeecake with a long-bladed spatula or spreader. The glaze will firm up as it stands.

  Caramel Sticky Bun Sauce

  KS Quotient

  Easy: Modest list of ingredients. Easy preparation; make ahead, if desired.

  Easy, but amazing, the combination of brown and granulated sugar, dark corn syrup, and heavy cream makes a very gooey, rich-tasting caramel sauce for sticky buns. And for convenience, it can be made well ahead and refrigerated until needed.

  Yield: Enough for 12 large sticky buns

  1/3 cup granulated sugar

  1/3 cup packed light brown sugar

  1/3 cup dark corn syrup

  ½ cup heavy (whipping) cream

  1/8 teaspoon salt

  ½ teaspoon vanilla extract

  In a heavy 2-quart saucepan or pot, thoroughly stir together the granulated and brown sugars, corn syrup, cream, and salt. Bring to a boil over medium-high heat, stirring constantly. Adjust the heat so the mixture boils briskly. Carefully wipe any sugar from the pan sides using a pastry brush dipped in warm water (or use a damp paper towel). Briskly boil, gently stirring and scraping the pan bottom, for 3 minutes. Immediately remove the pan from the heat. Gently stir in the vanilla just until evenly incorporated. Set aside until cool and slightly thickened before using. Or, cover and refrigerate for up to 1 week. Bring back to room temperature before using; thin with a teaspoon of warm water if very thick.