Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads (8 page)

KS Quotient

Super Easy: A minimum of fuss-free, easily mixed ingredients. No hand-shaping.

5½ cups (27.5 ounces) unbleached all-purpose white flour or unbleached white bread flour, plus more as needed

1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, plus 4 tablespoons for garnish

3 tablespoons granulated sugar

Scant 2¾ teaspoons table salt

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

¼ cup clover honey or light (mild) molasses

¼ cup corn oil or other flavorless vegetable oil, plus extra for coating dough top and baking pans

2¼ cups plus 2 tablespoons ice water, plus more if needed

First Rise
In a very large bowl, thoroughly stir together the flour, oats, sugar, salt, and yeast. In a medium bowl or measuring cup, thoroughly whisk the honey (or molasses) and oil into the water. Thoroughly stir the water mixture into the larger bowl, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more water to blend the ingredients; don't over-moisten, as the dough should be stiff. Brush or spray the top with oil. Cover the bowl with plastic wrap. For best flavor or convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir once during the rise.

Second Rise
Vigorously stir the dough. If necessary, stir in enough more flour to yield a hard-to-stir consistency. Generously oil two 8½ x 4½-inch loaf pans. Sprinkle a tablespoon of oats in each; tip the pans back and forth to spread the oats over the bottom and sides. Use well oiled kitchen shears or a serrated knife to cut the dough into 2 equal portions. Put the portions in the pans. Brush or spray the tops with oil. Press and smooth the dough evenly into the pans with an oiled rubber spatula or fingertips. Sprinkle a tablespoon of oats over each loaf; press down to imbed. Make a ½-inch-deep slash lengthwise down the center of each loaf using oiled kitchen shears or a serrated knife. Tightly cover the pans with nonstick spray—coated plastic wrap.

Let Rise Using Any of These Methods
For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough extends ½ inch above the pan rims.

Baking Preliminaries
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F.

Baking
Bake on the lower rack for 50 to 60 minutes, until the tops are well browned. Cover the tops with foil. Then bake for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 208° to 210°F on an instant-read thermometer). Bake for 5 minutes longer to be sure the centers are done. Let cool in the pans on a wire rack for 15 minutes. Turn out the loaves onto racks and cool thoroughly.

Serving and Storing

Cool thoroughly before slicing or storing. Best served toasted. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

KS Quotient

Super Easy: Easily mixed, readily available ingredients. No hand-shaping.

2¾ cups (13.75 ounces) unbleached white bread flour, plus more as needed

1 cup old-fashioned rolled oats or quick-cooking (not instant) oats

1¼ teaspoons ground cinnamon

1½ teaspoons table salt

1¼ teaspoons instant, fast-rising, or bread machine yeast

½ cup clover honey or other mild honey

2 tablespoons corn oil or canola oil, plus extra for coating dough top and baking pan

1½ cups plus 1 tablespoon ice water, plus more if needed

1 cup dark raisins, rinsed under warm water, then drained well and patted dry

1 teaspoon ground cinnamon mixed with 1 tablespoon granulated sugar for garnish

First Rise
In a large bowl, thoroughly stir together the flour, oats, cinnamon, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Thoroughly stir the mixture into the bowl with the flour, scraping down the sides and mixing to blend well. If the dough is stiff, stir in enough more ice water to soften it slightly; the dough should not be dry or overly stiff, as the oats draw up moisture. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Let rise at cool room temperature (about 70°F) for 12 to 18 hours.

Second Rise
Stir the dough vigorously, adding in the raisins until evenly incorporated. Stir in enough more flour to yield a hard-to-stir consistency. Using an oiled rubber spatula, fold the dough in towards the center all the way around; this organizes the gluten for shaping the dough into a loaf. Invert the dough into a generously greased 9 x 5-inch loaf pan. Brush or spray the top with oil, then using an oiled rubber spatula or fingertips, smooth out the surface and press the dough evenly into the pan. Using a well-oiled serrated knife or kitchen shears, make a ½-inch-deep slash lengthwise down the loaf. Cover the pan with nonstick spray—coated plastic wrap.

Let Rise Using Any of These Methods
For a 1 ½- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue the rise until the dough extends ¼ inch above the pan rim. Sprinkle the cinnamon-sugar garnish over the top.

Baking Preliminaries
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F.

Baking
Bake on the lower rack for 35 to 40 minutes, or until the loaf is well browned. Cover with foil, and continue baking for another 30 to 40 minutes more. Begin testing occasionally with a skewer inserted in the thickest part, until it comes out with slightly moist particles clinging to the end (or until the center registers 208° to 210°F on an instant-read thermometer). Bake for 5 to 10 minutes longer to ensure the center is baked through. Cool on a wire rack for 15 minutes. Turn the loaf out onto a rack; cool thoroughly.

Tip

If you are in a hurry to get the loaf in the oven, after the cup of hot water initially placed in the microwave cools, replace it with more boiling water halfway through to keep the interior a very "yeast-friendly" 80-plus°F for the entire rising period.

Serving and Storing

Serve cool, or toasted; the bread doesn't slice well until completely cooled. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 3 days. May be frozen, airtight, for up to 2 months.

Variation

Oat—Whole Wheat Honey-Raisin Bread

Instead of 2¾ cups white bread flour, use 1¾ cups white bread flour (plus more if needed) and 1 cup whole wheat flour.