Flavored breads the easy way: Instant gratification

DSC_5221

So, what do we have here?

Looks like quite a nice lineup. Moving from left to right, I see slices of dark pumpernickel, 12-grain, herb and garlic, and olive bread.

All of which started out as a plain and simple flour-water-yeast-salt no-knead dough. And, with the addition of one simple ingredient each, put on their fancy clothes to become not-so-plain, flavored artisan breads.

What up with that?

photo 1

Let’s start with No-Knead Crusty White Bread dough.

Here it is, fully risen and ready to go into the fridge, where it’ll live for up to 7 days, ready to be shaped into the loaves of your choice.

IMG_1888

And here’s what’s going to turn this plain dough into something special: our artisan bread flavors, including herb and garlic; pumpernickel; 12-grain, and olive.

flavor1

Scoop about 1/4 of the dough out of the bucket; your generous handful of dough will weigh about 14 to 15 ounces.

Knead 1/3 cup of the flavor of your choice into the dough, either by hand, or using a mixer.

You’ll find the dry flavors won’t want to join the dough right away. But keep kneading, pulling the dough apart to expose its moist interior as you do so; it won’t be long before the two get together.

Shape the dough into a round or oval loaf.

flavor2

I used the entire bucket of dough to make four loaves, one of each flavor; pictured above are herb and garlic, and 12-grain. On the left, just shaped; at right, after an hour’s rise. And on the bottom, after 30 minutes in a 425°F oven, joined by their friends pumpernickel, and olive.

DSC_5226B

Voilà! Who knew nutty/seeded 12-grain; dark, aromatic pumpernickel; flavorful herb and garlic, or crusty olive bread could be just this easy?

Interested? Follow the recipe directions for No-Knead Crusty White Bread, adding the artisan bread flavor of your choice.

Did I mention instant gratification?

 

 

 

 

 

 

PJ Hamel
About

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...

comments

  1. Mary

    Can this bread recipe be made with the white whole wheat flour??

    Yes, you can replace up to half of the flour with whole wheat without too much of a problem. Just make sure to add about 2-3 tsp of extra water per cup of whole wheat.-Jon

    Reply
  2. waikikirie

    I know what is going into my next order. They all look so good. YUM

    Great to hear it! I hope you enjoy them as much as we do.-Jon

    Reply
  3. Shirley Secrease

    I am gluten free by doctor’s orders. I used to make your no knead bread all the time and it was SO GOOD!! Is there any way to make a gluten free no knead bread? I miss it soooo much!

    Unfortunately no, no-knead style breads really rely upon gluten for both texture and structure. However, you can certainly make quite a few different types of gluten free bread! Check our gluten free recipe section for some ideas.-Jon

    Reply
  4. Silvia

    Made one, used KA Vermont cheese powder with fresh grated Parmegan cheese. Came out tasting really good.

    Mmm, sounds good to me.-Jon

    Reply
  5. Carola

    The loaves look awesome. It’s interesting that you start out with an oval loaf and the finished shape looks to be round! Can you bake all four loaves at the same time for just the 30 minutes? Thank you :-)

    I actually made two ovals and two rounds, Carola; it’s hard to tell from the camera angle and how the picture was cropped. So you’re not imagining things! And yes, all four loaves baked basically the same amount of time. Hope you give these bread flavors a try – PJH

    Reply
  6. Shelda Witt

    When I tried this using the master recipe from Artisan bread in 5 I should have added more water as it made the bread very dry and dense

    Reply
    1. MaryJane Robbins

      Oh dear. You can always add more water, and it’s best to err on the side of wetter dough. ~ MJ

Post a comment

Your email address will not be published. Required fields are marked *