I have been baking at least 2 times a week every since the weather started getting cooler. I revisited a recipe I had for French bread. The recipe is NOT authentic French bread, so I’m just going to call it a recipe for baguettes.
If you plan on baking at home, you should carefully select your bread baking tools. The baking tools and equipment you select will have an effect on how the finished product turns out. Don't believe me? Try baking biscuits on a baking sheet from the dollar store and let me know how that works out for you.
Watch me make this simple zucchini bread during a Facebook live video!
Beginner bread baker? This free workshop is for you.
I am very excited to host my first online workshop this Friday! It's all about bread baking and everything you need to get started.
If you have always wanted to try bread baking at home, but have been scared to try, then this is the workshop for you.
Bread baking and working with yeast can be very intimidating, especially if you don’t have someone who has been there & done that, coaching you through the process.
The webinar will give all the info you need to get started. Here’s what you will learn:
*What you need to know to start baking awesome bread(the easy way).
*What basic tools & simple ingredients you need.
*How to make an easy, no-knead dinner roll dough.
*The easy 6 step process for making homemade bread!
Plus a live Q & A!
This online workshop is for you if…
- You’ve never made homemade bread before
- You have made bread before, but it didn’t turn out the way you wanted
- You are afraid of working with yeast
- You think you need a bunch of expensive equipment to bake bread at home
- You want to impress your friends and family with homemade bread
Be sure to sign up even if you can’t attend live because I will send out a replay. If you have any questions save them for the live Q&A session on Friday!
This online workshop is FREE and you can watch from the comfort of your own home so click here to grab your spot!
See you at the workshop,
My quest for a no knead white bread recipe started with a book I stumbled upon. Artisan Bread in Five was the first book I read on bread baking. The concept intrigued me and since I wasn't interested in wasting precious minutes kneading dough, I gave it a shot. I was hooked from the first loaf. I've read dozens of books, websites and magazines dedicated to the art bread baking since then.
I've also baked several loaves and have even gotten into sourdoughs, which are a whole different slightly unpredictable animal. If bread is like crack, I guess Artisan bread in 5 was my gateway drug.
This no knead bread recipe gives you lots of bang for your buck. Minimal hands on time and three loaves to show for your trouble. Its a little different that most no knead bread recipes out there since it uses eggs to enrich the dough.
The dough is basic white, so you can feel free to add some nuts, dried fruit, or sprinkle with a little cinnamon sugar for variety. Make all loaves the same way, or give each one its own special flair. Whatever you choose, it will turn out great. This recipe is no fail.
No Knead White Bread Recipe
1 1/2 cups milk
1/2 cup shortening
1/4 cup sugar
2 Tbsp salt
1 1/2 cups water
3 Tbsp yeast
9 cups all purpose flour
Scald the milk in the microwave for about 1 minute. Add the shortening, sugar and salt. Blend them together until the shortening has melted. Add the water to cool the milk to lukewarm. Sprinkle the yeast on top and stir to dissolve. Blend in the eggs.
Place the flour in a large bowl and add the liquid/yeast mixture. Stir to combine. This dough will be wet and sticky, which is a characteristic of most no-knead bread doughs. Don't be tempted to add any additional flour. Trust the dough.
After the dough is well mixed, cover and let it rise for at least an hour. You can also refrigerate the dough and let it rise at least two hours. A refrigerated dough is a bit easier to handle once you get to the shaping stage.
Separate your dough into three equal portions and shape into loaves. Place in loaf pans and let rise until double in bulk, one to two hours.
Bake the loaves in a 375°F oven for 45 minutes.