Tag: Bread

  • Easy Cooking Recipes of Homemade Ciabatta Bread

    Easy Cooking Recipes of Homemade Ciabatta Bread

    Easy Cooking Recipes of Homemade Ciabatta Bread by Jenny Jones

    Look what I made! It was just an experiment but it turned out to be amazing! Anyone can make no knead bread without a Dutch oven. The secret is to create steam inside the oven just like it’s created inside a Dutch oven. And it’s easy. Steam is what makes a crispy crust and it’s really easy. What you do is put a small pan in the oven before you preheat it and then when it’s hot, you put in the bread to bake and pour some hot water into the small pan and it bursts into steam right away and fills up the oven. Then you quickly close the oven door to keep the steam inside and after 30 minutes, you will have an amazing loaf of ciabatta bread with a soft interior full of lovely holes and a beautiful golden crispy crust.

    You can use a variety of pans to create the steam (do a Google search for ideas if you like) but I find that process is not easy on the pan. I prefer this disposable foil pan because it’s small and fits right next to the baking pan in my oven. But if it does not fit on the same rack as your baking pan, just place it on a rack below. You may have to remove a rack to make room but whether beside the bread or on a rack below, keep it off to the side and don’t put it directly under the bread. Either way, place the muffin pan close to the front for easy access. Here is how I place mine and how you can place it below if your oven is smaller.

    I pour about 3/4 cup of hot tap water into 3 or 4 of the muffin cups. It’s good to use an oven glove when you pour the hot water because it creates steam right away and be sure to close the oven door immediately so the steam can’t escape. You can re-use the muffin pan, although it will turn dark. So there it is. I hope my photos help and now everyone who does not have a Dutch oven will be able to make this fabulous no knead, easy, homemade crusty ciabatta bread.

    Click here for the recipe. – Jenny Jones

    Recipes of No Knead Ciabatta Bread

    No Dutch oven needed. Pouring hot water into a hot pan to create steam in the oven is what gives a crispy crust. Various oven-safe pans work but it’s hard on the pans so I use (& re-use) a disposable foil 6-cup muffin pan, placed near the bread. You can start this dough the night before by switching to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours. Aerate your flour before measuring! – Jenny Jones

    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 4 hours, 10 minutes
    • Makes: One loaf

    Ingredients:

    • 3 cups all-purpose or bread flour (360 gms)
    • 1/4 teaspoon yeast (active dry or instant)
    • 1 teaspoon salt
    • 1 1/2 cups hot water, not boiling (354 mL) – I use hot tap water – about 125-130° F (about 2 Tablespoons extra flour for shaping)

    Instructions:

    • Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
    • Cover with plastic wrap and let stand at room temperature for 3 hours.
    • After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough 12-inch loaf.
    • Place on a parchment paper-lined baking pan and cover with a towel. Let stand on counter top for 35 minutes.
    • Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for your pan – if not, place the tin on a lower rack. Preheat oven to 450° F.
    • After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour about 3/4 cup of hot tap water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.

    Easy Cooking Recipes of Homemade Ciabatta Bread

  • Recipes of No Knead or No Dutch Oven Bread

    Recipes of No Knead or No Dutch Oven Bread

    Recipes of No Knead or No Dutch Oven Bread by Jenny Jones

    In response to the many people who either do not have a Dutch oven or find it difficult to lift such a heavy pot, I decided to try making my no knead bread on a baking pan. Well guess what? It works. It makes a great loaf that’s soft inside with a beautiful golden crust. It’s not quite as crispy of a crust as the no Dutch oven bread or no knead bread method but it’s close. It’s important to find a way to create steam in the oven because steam is what makes a crispy crust. But even without steam, it still bakes up nicely but with a softer crust. Also read it; Easy Cooking Recipes of Angel Hair Casserole, Easy Cooking Recipes of Homemade Ciabatta Bread.

    For my ciabatta bread, which needs steam, I used a disposable foil 6-cup muffin pan, which you can place beside or just below the bread. But I also found a small 9 by 5-inch baking pan for $3.50 and a restaurant supply store and it works well too. It’s what I used for this loaf.

    It’s important to add the hot water right when you put in the bread and close the oven door right away. The steam is most effective right at the beginning. I use a metal measuring cup with a handle to pour the hot water. I hope my photos are helpful and that now, anyone without a Dutch oven can make this super easy, delicious, artisan bread.

    Click here for the recipe. – Jenny Jones

    Recipes of Cooking no Knead Bread

    For anyone without a no Dutch oven bread or finds them too heavy to lift, this recipe is for you. Aerate your flour before measuring! (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). – Jenny Jones

    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 4 hours, 10 minutes
    • Makes: One loaf

    Ingredients:

    • 3 cups bread flour – all purpose works too (360 gms)
    • 1/4 teaspoon yeast (active dry or instant)
    • 1 teaspoon salt
    • 1 1/2 cups hot water, not boiling (354 mL) – I use hot tap water – about 125-130° F (about 2-3 Tablespoons extra flour for shaping)

    Instructions:

    • Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
    • Cover with plastic wrap and let stand at room temperature for 3 hours.
    • After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
    • Place on a parchment paper-lined baking sheet and cover with a towel. Let stand on counter top for 35 minutes.
    • Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for the baking pan – if not place the small pan on a lower rack. Preheat oven to 450° F.
    • After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour about 3/4 cup of hot tap water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.
    • For a darker, crispier crust, remove loaf (with parchment) from pan and place directly on the oven rack (on the parchment paper). Bake for 10 more minutes.

    Recipes of No Knead or No Dutch Oven Bread by Jenny Jones

  • Whole Wheat (No Knead) Olive Bread

    Whole Wheat (No Knead) Olive Bread

    Whole Wheat (No Knead) Olive Bread by Jenny Jones

    Learn How to Cooking Olive Bread? Look what I made! I decided to experiment with my faster no-knead bread and make olive bread. I’ve been making the plain bread regularly with 100% whole wheat flour and for a softer loaf, I also make it with 2 cups of whole wheat and one cup of bread flour. I’ve had olive bread before and loved it. I had a jar of olives handy so I made this loaf yesterday with my 2/3 + 1/3 flour mixture and WOW! It’s moist and soft enough for sandwiches and so delicious. I even had it for breakfast. (the crispy crust is the best part!) Olive bread is a way to include heart-healthy olives in your diet. If you haven’t tried the no knead method for bread, it’s amazingly easy.

    I first posted my faster recipe for plain bread and then another recipe for my whole wheat version. Now I have this fabulous olive bread and I am posting the recipe here because it’s so simple. To make my no knead whole wheat olive bread, you would follow the method used in my whole wheat version but with the ingredients below:

    • 2 cups whole wheat flour
    • 1 cup bread or all purpose flour
    • 1/4 teaspoon yeast
    • 1/2 teaspoon salt (reduced from original version due to salt in the olives)
    • 3/4 cup chopped, patted dry kalamata olives
    • 1 1/2 cups of cool water

    I just posted the entire recipe in the Breads category so now you can just.

    Click Here for the recipe. – Jenny Jones

    Recipes of No Knead Greek Olive Bread

    This loaf works best with the overnight method, which uses cool water. Olives are salty so with this recipe, you don’t need as much salt as with other breads. Always aerate your flour before measuring. – Jenny Jones
     
    • Prep Time: 5 minutes
    • Cook Time: 40 minutes
    • Total Time: 13 hours 
    • Makes: One loaf 

    Ingredients:

    • 2 cups whole wheat flour
    • 1 cup bread flour or all purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon yeast (instant or active dry)
    • 3/4 cup chopped pitted kalamata olives, patted dry
    • 1 1/2 cups cool water
    • about 2 Tablespoons extra flour for shaping

    Instructions:

    1. Combine flours, salt, yeast, and olives in a large bowl. Stir in water until it’s well combined.
    2. Cover with plastic wrap and let stand at room temperature for 10 to 12 hours (even longer is fine).
    3. Dough will become puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10 – 12 times & shape into a rough ball.
    4. Place in a parchment-paper lined bowl and cover with a towel. Let stand on counter top for 2 hours.
    5. After 1 1/2 hours, place a 5-quart Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450.
    6. When oven reaches 450 (& dough has stood for 2 hours) carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
    7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.

    Whole Wheat (No Knead) Olive Bread by Masterchef Jenny

  • Masterchef Jenny: Recipe of Homemade Honey Wheat Bread

    Masterchef Jenny: Recipe of Homemade Honey Wheat Bread

    Recipe of Homemade Honey Wheat Bread by Jenny Jones 

    Learn How to make it Easy Honey Wheat Bread? Here’s another super easy, healthy bread recipe and it’s by popular demand. My first “simple whole wheat bread” has been hugely popular but a lot of people have asked if they can eliminate the egg or add honey. YES and YES. This easy honey wheat bread has no egg and it’s made with… you guessed it: honey. The interior is nice and soft and it tastes really good.

    Masterchef Jenny Recipe of Homemade Honey Wheat Bread

    It takes a little longer to make than my other whole wheat bread (the one with the egg) and it doesn’t rise quite as tall so if you want it taller or faster, try Simple Whole Wheat Bread. But if honey-wheat bread is your preference, this recipe only takes a few minutes longer. And it works with either honey or sugar, and any kind of vegetable oil you like. I mostly use extra light olive oil.

    Having a warm spot to rise your dough helps it grow faster and I’m lucky to have a warming drawer in my kitchen but I have some other ideas on where you can rise dough in This Blog. I hope the bread industry isn’t mad at me because so many people have said, “I don’t buy bread any more,” and that includes me. Between my no knead breads and whole wheat loaves, I always bake my own bread and I’m saving money… and spending it on spatulas! I hope you’ll try my honey wheat bread and somebody send me a picture!

    Click here for the recipe. – Jenny Jones

    How to make Easy Honey Wheat Bread?

    There’s only one rise with this simple and easy recipe for a healthy, soft whole wheat loaf. It works with either honey or sugar. Oil should be at room temperature and ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. – Jenny Jones

    Prep Time: 15 minutes

    Cook Time: 25 minutes

    Total Time: 1 hour, 45 minutes

    Makes: One loaf

    Start to Make Easy Honey Wheat Bread

    Ingredients:

    • 1 2/3 cups whole wheat flour
    • 1/3 cup all-purpose or bread flour
    • 2 teaspoons (1 packet / 7 grams) instant yeast (or active dry yeast)
    • 1 teaspoon salt
    • 1 cup 1% milk, heated to 120-130° F for instant yeast (or 110-120°F for active dry)
    • 3 Tablespoons oil (any vegetable oil or extra light olive oil)
    • 2 Tablespoons honey (or sugar)
    • about 1/4 cup additional all-purpose or bread flour

    Instructions:

    • Place flours, yeast & salt in a large mixing bowl.
    • Stir in milk, followed by oil and honey.
    • Beat on high for 2 minutes.
    • Add about 1/4 cup all-purpose or bread flour until dough forms a mass.
    • Place dough on floured surface and knead 50 turns.
    • Cover and let rest 10 minutes.
    • Shape into a loaf and place in greased 8 1/2 x 4 1/2-inch loaf pan.
    • Cover and let rise in a warm spot until it’s doubled in size, about one hour.
    • Preheat oven to 375° F & bake for 25 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.

    Easy Whole Wheat Bread – Ready in 90 Minutes

    Here are Video for Better help how to do make it. The technique for this bread is exactly like, Simple Whole Wheat Bread.