Bread; it’s what brings our family together when the fresh baked smells are filling the air on a Sunday afternoon. It’s what completes our meal.
Bread baking can be quite the task, but it doesn’t have to be and that’s where Kneadlessly Simple comes in. It’s a tasty cookbook of no-knead bread recipes; recipes that are broken down play by play for you with tons of helpful tips to insure that your bread comes out perfectly. I love this book. I love all the helpful hints, flour & bowl tips, how to store bread, explanation of ingredients—basically all the details. Details, that will make all the difference on whether or not your bread will win the blue ribbon in competition or your family’s tastebuds.
I wanted to pick a bread recipe from the cookbook to share with you and boy was it hard to choose. There were so many delicious looking breads but ultimately, I decided on Rosemary Focaccia with Coarse Salt. It was simple indeed but packed with flavor! I hope you enjoy it as much as we did.
For more kneadless bread recipes, ACH Foods and Fleischmann’s have created an eight-recipe book, The Bread Breakthrough. This compact cookbook introduces you to the simplicity of baking delicious no-knead yeast breads – on your schedule. You can purchase it for only $1 buck, check it out at breadbreakthrough.com.
INGREDIENTS
- 2 3/4 cups (13.75 ounces) unbleached all-purpose white flour, plus more as needed
- 2 tablespoons fresh rosemary needles (remove the stems), chopped fairly fine
- 3/4 teaspoon table salt
- 1 teaspoon instant, fast-rising, or bread machine yeast
- 1 1/3 cups plus 1/2 teaspoon ice water, plus more as needed
- 2 tablespoons olive oil, divided, plus more as needed
- 3/4 teaspoon sea salt or other coarse crystal salt
DIRECTIONS
FIRST RISE: In a large bowl, thoroughly stir together the flour, rosemary, table salt, and yeast. Vigorously stir in the water, scraping down the bowl and mixing until the dough is thoroughly blended. Vigorously stir in 1 tablespoon of the olive oil. If the mixture is too dry to blend together, stir in just enough more ice water to facilitate mixing, but don’t over-moisten, as the dough should be slightly stiff. If too wet, stir in enough more flour to firm it slightly. Evenly brush the top lightly with oil. Cover the bowl with plastic wrap. Let rise at cool room temperature for 12 to 18 hours.
SECOND RISE: Brush a 15 × 10 × 1-inch (or similar) baking pan with olive oil, then line the pan with baking parchment. Brush the parchment with olive oil. Using a well-oiled rubber spatula, turn the dough out onto the pan; try not to deflate it any more than necessary. Drizzle the dough with 1 tablespoon of olive oil. With well-oiled hands, lightly pat and press out the dough until it is evenly thick and extends to within 1 inch of the edges all around. Tent the pan with nonstick spray–coated plastic wrap.
LET RISE USING EITHER OF THESE METHODS: For a 2 H- to 3H-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough has almost doubled from the deflated size. (If the pan has a 1-inch rim, the dough should be G inch below it.) Just before baking, with oiled fingertips, make deep indentations, or dimples, all over the dough. Sprinkle evenly with coarse salt.
BAKING PRELIMINARIES: 20 minutes before baking time, place a rack in lowest position in the oven; preheat to 500ºF. Place the broiler pan on the oven floor.
BAKING: Reduce the temperature to 475ºF. Add a cup of ice water to the broiler pan, being careful of splattering and steam. Bake on the lowest rack for 20 to 30 minutes, until golden brown, turning the pan from front to back for even browning about halfway through. Bake for 5 to 10 minutes more (or until the center registers 209º to 212ºF on an instant-read thermometer) to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Cool and cut.
If you would like to win a copy of the Kneadlessly Simple Cookbook, leave a comment here on this post telling me your favorite kind of bread and/or share a bread recipe! You may enter once a day per person.
Giveaway ends on Nov. 22nd.
Disclosure: Post is sponsored by ACH Foods, however, my opinion of the product remains authentic as always.
About A Cowboy's Wife
Ohhh – that bread looks yummy! I love bread. I think my favorite is actually beer bread – my mom used to make it when I was little and the smell of it is just fantastic! Mmmm, fresh out of the oven with butter…. I’m drooling here now.
this recipe looks sooo good!
my favorite bread is honey oat wheat bread
That bread looks great! My favorite bread is similar and I don’t have a name for it (we call it first bread), it’s like a mix between focaccia and pizza dough; airy but a bit more substantial. My husband loves the cold weather when I start to make the “first bread” so called because it’s the first bread I ever made for him.
My favorite bread is the sweet Hawaiian bread (or rolls). It is sooo yummy and I could eat a whole loaf of it!!
Mmm going to have to try this bread.
My fav bread is Tomato Cheese bread… it is a great winter bread and goes splendidly with all kinds of soups(which we eat alot of in the wintertime)
Its easy to make in the bread machine
2 c Flour; bread
2 tb Sugar
1 tb Milk; dry
1 tb Butter
1 ts Salt
2 tb Sun-dried tomatoes; chopped
1 c Mozzarella; shredded
2 tb Dried onion
1 tb Basil
1 c Water
2 ts Yeast; active dry
Add ingredients in proper order for your B/M. Bake on white bread setting, medium crust. NOTE: Watch the doughball carefully and add flour or water as needed to make a smooth ball.
This looks delicious Lori! I love just regular hot rolls. Remember how awful the school cafeteria food was but they had the best hot rolls. I’m not very good at making bread but I would love to learn.
pumpkin bread is great
My favorite bread was anything a Bosnian baker made in hisHearth oven.7 Grains, Rye allhearty and grain filled. But alas this baker went out of business when the economy took a dive. I would love this cookbook , I have had an urger to bake my own bread lately and the no kneading sounds like a good start.
I love the Italian crust bread. I would love to know how to bake bread. This type of bread just warm and with a little pad of butter–YUM
One of my favorite breads is naan, and I found a delicious recipe through a blogger’s site (now I cannot recall where) that I still enjoy using today:
1 1/2 cups milk, heated to no more than 90 degrees
1 t yeast
1 t sugar
(dissolve yeast and sugar into warm milk, and let sit for 10 minutes)
To all of this, add 3 1/2 cups of flour and 1/2 t of salt.
Knead into a ball (I just throw it in the mixer with the dough hook for a few minutes). Then cover in the bowl with a damp cloth for about 2 hours or until doubled in size.
Separate into about 10 balls, and roll thinly. Brush water on one side of the naan, and, either in a heated cast iron skillet or on a griddle (I use a flat griddle), place the naan water side down.
Immediately brush the other side of the naan with water as it cooks, and flip after a few minutes (you’ll see bubbles begin to form in the dough).
It just takes a few minutes altogether. When I’m done, I generously brush each naan with butter and leave them to warm in the oven while I finish cooking each piece.
Very moist and chewy!
I love Ciabatta bread…….and quick breads such as pumpkin and lemon…..
Does pizza dough count as a bread??? Thanks for the giveaway.
s.mickelson at gmail dot com
I like all kinds of bread. Let’s get some buttermilk and make Irish Soda Bread. That rosemary bread looks fantastic.
I love any kind of cheesy bread!
dmkayes@gmail.com
You couldn’t have picked a better recipe to share – focaccia bread is one of my absolute favorites….with dinner, for sandwiches or just for a snack. Thanks so much! Would love to have this cookbook.
oatmeal rolls
I like wheat bread, especially if it includes cheese.
I like wheat bread, especially if it includes cheese.
i love homemade yeast rolls mverno@roadunner.com
My favorite bread is any that can be eaten with butter …so just about any bread!!