Jacques Pepin’s No-knead Bread

Sun, Jan 4 • 4

2½ cups lukewarm water
a couple teaspoons salt
1 teaspoon yeast
4 cup  flour

Combine in a non-stick pot, stir with a spatula until gooey dough forms. Put on lid, and proof at room temp for 60-90 minutes. Stir the dough to break the first rise. Put on lid, and refrigerate overnight for 10-14 hours. Bake in a preheated oven at 425 degrees for 40 minutes. Remove and allow to cool and deflate, and remove from pan.

If you want to watch him demonstrate the recipe,
Keep reading…

Cooks Illustrated Almost No-Knead Bread

Fri, Mar 7 • 0

Although you need a login to see their video about the process (or go to iTunes), you can now see the recipe for their modified No-Knead bread recipe (2.0) for free.

4-hour Survival Bread

Sat, Jan 12 • 0

breadMy mom typed this up on a couple of index cards and gave it to me when I was going off to college. She told me that even if I couldn’t afford to make anything else, I could always make this. And it really is economical. For the cost of one loaf of bread, these ingredients will make 3 loaves. If you make this with stone-ground flour and whole milk, it really is nutritious. And you can make it, start to finish, in 4 hours. If you have the time, decrease the yeast by half, and let the dough rise overnight, and you’ll be rewarded with a better tasting loaf, but make no mistake — this is not like those artisanal loaves of bread. It’s about as basic as it comes.
Keep reading…

Cooks Illustrated, No-Knead Bread 2.0, Revisited

Sun, Jan 6 • 0


If you have iTunes, you can view a video by Cook’s Illustrated about the making of, and the science behind, their No-Knead Bread 2.0 technique for free. And someone over on the R.U. Serious? blog seems to be less concerned with copyrights than I am, and they’ve published the full recipe, helpful graphics and all.

What’s the Aversion to Kneading?

Thu, Dec 27 • 0

bread image (pd. corbis)Well, I tried the modified “no-knead” bread recipe in the most recent Cook’s Illustrated (subscription required), and I guess it was ok. It’s not completely no-knead, but it’s pretty close. It calls for just 15 seconds of kneading the dough in on itself, just to distribute the long protein chains, or some such. The kneading is required because, unlike the infamous no-knead recipe that Mark Bittman wrote about in the New York Times last summer, this one calls for much less liquid, so the dough isn’t a sticky, gloopy mess, but since there isn’t as much liquid, the proteins can’t form quite the way they do in the original recipe, hence the 15 second knead.

But what I don’t get is why everyone is so averse to kneading dough? I mean, it seems to run right in the face of the whole “slow food” ethos, doesn’t it? Making bread is all about the kneading. It’s all about getting in there, with the yeasty smells, and giving it a little elbow grease. Granted, the no-knead recipe isn’t fast — it takes upwards of 16 hours to make, but I sort of think this follows the letter of the law of “slow food,” while not really obeying the spirit of it. I mean, no-knead bread dough is like playing baseball without a bat. It’s like dancing without moving your feet. It’s like swimming without the water, for pete’s sake. Sure, kneading dough is a little messy. Sure, you need a little clean counter space, and Lord knows how tricky that is to manage…

Next, they’ll be pushing the next food craze: food that doesn’t require chewing.

I mean, I guess the idea is appealing. Heck, I did try the recipe, after all. But I’m thinking that if you’re the type of person who will only make bread that you don’t have to knead, it’s probably better than nothing. Still, just go out and buy a loaf at Whole Foods instead.

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