Kneadlessly Simple Part 4

Serving and Storing This tastes good warm but will cut better when cool. Cool completely before storing. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. This tastes good warm but will cut better when cool. Cool completely before storing. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

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

Oats always seem to have a comforting, low-key flavor, and this bread does, too. The straightforward, easy recipe can be made with either honey or mola.s.ses and produces two homey, nice-to-have-on-hand loaves. (I always stash one in the freezer for later use.) The honey version is slightly sweeter and lighter in color; the mola.s.ses version, tastes-surprise!-of mola.s.ses, though it doesn't come on strong. Attractively flecked with bits of oats, the loaves are slightly soft and make excellent toast and sandwich bread.

Yield: 2 medium loaves, about 12 slices each5 cups (27.5 ounces) unbleached all-purpose white flour or unbleached white bread flour, plus more as needed1 cup old-fas.h.i.+oned rolled oats or quick-cooking (not instant) oats, plus 4 tablespoons for garnish3 tablespoons granulated sugarScant 2 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast cup clover honey or light (mild) mola.s.ses cup corn oil or other flavorless vegetable oil, plus extra for coating dough top and baking pans2 cups plus 2 tablespoons ice water, plus more if neededFirst 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 mola.s.ses) and oil into the water. Thoroughly stir the water mixture into the larger bowl, sc.r.a.ping 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. 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 mola.s.ses) and oil into the water. Thoroughly stir the water mixture into the larger bowl, sc.r.a.ping 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 8 x 4-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 -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. Vigorously stir the dough. If necessary, stir in enough more flour to yield a hard-to-stir consistency. Generously oil two 8 x 4-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 -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 inch above the pan rims. 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 inch above the pan rims.

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

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 210F 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. 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 210F 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. 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.

Everyday Oatmeal Honey-Raisin Bread KS Quotient Super Easy: Easily mixed, readily available ingredients. No hand-shaping. Super Easy: Easily mixed, readily available ingredients. No hand-shaping.

This homey, fairly compact loaf looks looks unremarkable but makes excellent toast, and is also nice for snacking or making a slightly unusual but pleasing peanut b.u.t.ter sandwich. I think of it as a good everyday bread, because it can be mixed together quickly and calls for ingredients normally on hand. I also like the fact that the loaf is not overloaded with sugar and doesn't contain a lot of fat. Plus, the oats add not only body and flavor, but also fiber and nutrients. For a slightly more nutritious bread, I often incorporate whole wheat flour into the dough; see the end of the recipe. (Note that this variation will rise a little more slowly and will be slightly denser than the original.) unremarkable but makes excellent toast, and is also nice for snacking or making a slightly unusual but pleasing peanut b.u.t.ter sandwich. I think of it as a good everyday bread, because it can be mixed together quickly and calls for ingredients normally on hand. I also like the fact that the loaf is not overloaded with sugar and doesn't contain a lot of fat. Plus, the oats add not only body and flavor, but also fiber and nutrients. For a slightly more nutritious bread, I often incorporate whole wheat flour into the dough; see the end of the recipe. (Note that this variation will rise a little more slowly and will be slightly denser than the original.) Because this dough includes cinnamon, which contains a yeast-inhibiting chemical, the recipe calls for slightly more yeast than normal.

Yield: 1 large loaf, 12 to 15 slices2 cups (13.75 ounces) unbleached white bread flour, plus more as needed1 cup old-fas.h.i.+oned rolled oats or quick-cooking (not instant) oats1 teaspoons ground cinnamon1 teaspoons table salt1 teaspoons instant, fast-rising, or bread machine yeast cup clover honey or other mild honey2 tablespoons corn oil or canola oil, plus extra for coating dough top and baking pan1 cups plus 1 tablespoon ice water, plus more if needed1 cup dark raisins, rinsed under warm water, then drained well and patted dry1 teaspoon ground cinnamon mixed with 1 tablespoon granulated sugar for garnishFirst 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, sc.r.a.ping 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 70F) for 12 to 18 hours. 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, sc.r.a.ping 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 70F) 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 -inch-deep slash lengthwise down the loaf. Cover the pan with nonstick spray-coated plastic wrap. 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 -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 - 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 inch above the pan rim. Sprinkle the cinnamon-sugar garnish over the top. For a 1 - 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 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 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.

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 210F 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. 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 210F 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-plusF for the entire rising period. 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-plusF 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. 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 2 cups white bread flour, use 1 cups white bread flour (plus more if needed) and 1 cup whole wheat flour.

Great Granola Breakfast Bread KS QuotientEasy: Easily a.s.sembled ingredients and easy preparation. No hand-shaping.

Enriched with both granola and milk, this large, slightly sweet loaf is great for breakfast on the go. It's also good for toasting and makes a fine French toast or brunch bread. The loaf has a handsome, nubby-crusty top and light crumb accented with pleasing little patches and bursts of granola flavor. It always receives compliments and is a favorite with my family and friends.

Almost any purchased or homemade granola you like will do for this recipe; I'm partial to honey-oat with almonds. Whatever your choice, if it's coa.r.s.e and chunky, crush it into fine (1/8-inch) bits before using. The easiest way is to put it into a st.u.r.dy plastic bag and either squeeze and press it with your hands, or, if it's hard and crunchy, go over it with a rolling pin (or a wine bottle if that's handier!).

Yield: 1 large loaf, 12 to 14 slices3 cups (15 ounces) unbleached all-purpose white flour, plus more as needed3 tablespoons granulated sugar, plus 1 tablespoon for garnish1 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast1 cups plus 2 tablespoons ice water, plus more if needed3 tablespoons corn oil, canola oil or other flavorless vegetable oil, plus more for dough top and pan1 1/3 cups plain, raisin, honey-oat, mixed fruit and nut, or other fine-textured granola, plus 4 tablespoons for garnish1/3 cup top-quality instant nonfat powdered milk (don't use a generic brand)First Rise In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk together the water and oil. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping 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 ice 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. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk together the water and oil. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping 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 ice 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. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise Vigorously stir the dough, gradually sprinkling over the 1 1/3 cups granola and the milk powder; continue stirring until evenly distributed throughout the dough. Very generously oil a 9 x 5-inch loaf pan. Sprinkle with 2 tablespoons of the granola and tip the pan back and forth to distribute it over the bottom and sides. Turn out the dough into the pan. Brush or spray the loaf top with oil. Using an oiled rubber spatula or your fingertips, smooth and press the dough evenly into the pan. Sprinkle the top with the remaining 2 tablespoons granola, pressing down lightly. Cover the bowl with nonstick spray-coated plastic wrap. Vigorously stir the dough, gradually sprinkling over the 1 1/3 cups granola and the milk powder; continue stirring until evenly distributed throughout the dough. Very generously oil a 9 x 5-inch loaf pan. Sprinkle with 2 tablespoons of the granola and tip the pan back and forth to distribute it over the bottom and sides. Turn out the dough into the pan. Brush or spray the loaf top with oil. Using an oiled rubber spatula or your fingertips, smooth and press the dough evenly into the pan. Sprinkle the top with the remaining 2 tablespoons granola, pressing down lightly. Cover the bowl 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 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 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough extends inch above the pan rim. For a 2- 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 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough extends inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Sprinkle the loaf with the 1 tablespoon sugar. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Sprinkle the loaf with the 1 tablespoon sugar.

Baking Bake on the lower rack for 40 to 50 minutes, until the top is nicely browned. Cover with foil and continue baking for 25 to 30 minutes, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 205 to 208F on an instant-read thermometer). When the loaf seems done, bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly. Bake on the lower rack for 40 to 50 minutes, until the top is nicely browned. Cover with foil and continue baking for 25 to 30 minutes, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 205 to 208F on an instant-read thermometer). When the loaf seems done, bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly.

Serving and Storing The loaf slices best when cool, but tastes good warm. Cool completely before storing airtight in plastic or foil. It will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when cool, but tastes good warm. Cool completely before storing airtight in plastic or foil. It will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

English m.u.f.fin Loaves KS Quotient Super Easy: A minimum of fuss-free, easily mixed ingredients. No hand-shaping. Super Easy: A minimum of fuss-free, easily mixed ingredients. No hand-shaping.

Nothing could be simpler than these highly "toastable" breakfast or brunch loaves. They are crispy on the outside, light and airy inside, and, as the name suggests, have a flavor reminiscent of English m.u.f.fins. But, in contrast to English m.u.f.fins, these are quite economical and easily slip in and out of the toaster slots! (For a raisin-wheat variation, see the end of the recipe.) Yield: 2 medium loaves, about 12 slices each5 cups (25 ounces) unbleached all-purpose white flour, plus more as needed1 tablespoon granulated sugar2 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast2 tablespoons corn oil or other flavorless vegetable oil, plus extra for coating dough top and baking pans2 2/3 cups ice water, plus more if needed1/3 cup top-quality instant nonfat powdered milk (don't use a generic brand)About 2 tablespoons cornmeal for coating pans (subst.i.tute flour if unavailable)First Rise In a very large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk together the oil and ice water. Vigorously stir the ice-water mixture into the dry ingredients, sc.r.a.ping down the bowl sides completely and mixing until the dough is thoroughly blended. If it is too dry to mix together, gradually stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be fairly stiff. If necessary, stir in more flour to stiffen it. Brush or spray the dough top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for 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. In a very large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk together the oil and ice water. Vigorously stir the ice-water mixture into the dry ingredients, sc.r.a.ping down the bowl sides completely and mixing until the dough is thoroughly blended. If it is too dry to mix together, gradually stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be fairly stiff. If necessary, stir in more flour to stiffen it. Brush or spray the dough top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for 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 powdered milk into the dough. Then vigorously stir in enough more flour to yield a very stiff dough. Generously grease two 8 x 4-inch loaf pans. Sprinkle them with the cornmeal, then tip the pans back and forth to coat evenly. Using well-oiled kitchen shears or a serrated knife, cut the dough in half and place the portions in the pans. Brush or spray the tops with oil, then using an oiled rubber spatula or fingertips, smooth out the surface and press the dough evenly into the pans. Tightly cover the pans with nonstick spray-coated plastic wrap. Vigorously stir the powdered milk into the dough. Then vigorously stir in enough more flour to yield a very stiff dough. Generously grease two 8 x 4-inch loaf pans. Sprinkle them with the cornmeal, then tip the pans back and forth to coat evenly. Using well-oiled kitchen shears or a serrated knife, cut the dough in half and place the portions in the pans. Brush or spray the tops with oil, then using an oiled rubber spatula or fingertips, smooth out the surface and press the dough evenly into the pans. Tightly cover the pans with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-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. Continue the rise until the dough nears the plastic. Remove it and continue until the dough just reaches the pan rims. For a 1- to 2-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. Continue the rise until the dough nears the plastic. Remove it and continue until the dough just reaches the pan rims.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 400F. Spritz or brush the loaf tops with water. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 400F. Spritz or brush the loaf tops with water.

Baking Reduce the oven temperature to 375F. Bake on the lower rack for 30 to 40 minutes, or until the tops are well browned. Cover the loaves with foil and continue baking for 10 to 20 minutes, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the centers register 208 to 210F on an instant-read thermometer). Then bake for 5 to10 minutes longer to ensure the centers are baked through. Cool in the pans on a wire rack for 10 to 15 minutes. Remove the loaves to the rack. Cool thoroughly. Reduce the oven temperature to 375F. Bake on the lower rack for 30 to 40 minutes, or until the tops are well browned. Cover the loaves with foil and continue baking for 10 to 20 minutes, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the centers register 208 to 210F on an instant-read thermometer). Then bake for 5 to10 minutes longer to ensure the centers are baked through. Cool in the pans on a wire rack for 10 to 15 minutes. Remove the loaves to the rack. Cool thoroughly.

Serving and Storing Cool thoroughly before slicing or storing. Serve toasted. Store 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. Cool thoroughly before slicing or storing. Serve toasted. Store 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.

Variation Raisin-Wheat English m.u.f.fin Bread Use 4 cups white flour and 1 cup whole wheat flour. Increase the sugar to 3 tablespoons. Add cup dark raisins when the powdered milk is incorporated.

Crusty Seeded Pale Ale Pot Boule KS Quotient Super Easy: Fuss-free ingredients, all except garnish added at once. No hand-shaping. Super Easy: Fuss-free ingredients, all except garnish added at once. No hand-shaping.

Due to the hops and malt in the ale, this homespun, seed-encrusted pot boule has a hearty flavor, faint bitterness, and the same light yeasty aroma that always seems to hover in brewpubs. The interior is somewhat holey, with a pretty pale, well, ale color. If you use sesame seeds (my preference though a multi-seed blend is nice, too) for garnis.h.i.+ng the loaf, they will turn golden and give the bread a slight nuttiness and crunch. The pleasantly springy crumb makes it suitable for toast and sandwiches. Or, cut it into generous slabs and serve along with a hearty soup or stew.

As is true of many of the peasant-style pot breads in the book, this one is simply popped into a pot, topped with a lid, and baked. New York Times New York Times columnist Mark Bittman created a stir when he re-introduced the idea of pot breads in a story featuring baker Jim Lahey and his French-style loaf baked in a Dutch oven. But baking bread in a heavy pot is not new in America; it was commonplace before kitchens came outfitted with ranges and ovens. (Dutch oven baking has long been popular with campfire cooks.) columnist Mark Bittman created a stir when he re-introduced the idea of pot breads in a story featuring baker Jim Lahey and his French-style loaf baked in a Dutch oven. But baking bread in a heavy pot is not new in America; it was commonplace before kitchens came outfitted with ranges and ovens. (Dutch oven baking has long been popular with campfire cooks.) In her 1833 work, The American Frugal Housewife The American Frugal Housewife, Lydia Maria Child mentions b.u.t.tering a "bake-kettle," which the homemaker was instructed to fill with bread and then hang over the fire to bake. Large, cast metal pots with legs, variously called posnets, creepers, or spiders (presumably because they resembled big, creepy spiders), were standard hearth equipment when cooks still had to bake over fireplace coals.

Yield: 1 large loaf, 12 to 14 portions or slices4 cups (22.5 ounces) unbleached all-purpose white flour or unbleached white bread flour, plus more as needed3 tablespoons granulated sugarScant 2 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast1 bottle (12 ounces) well-chilled pale ale or beer2/3 cup ice water, plus more if neededVegetable oil or oil spray for coating dough top3 tablespoons sesame seeds or poppy seeds, or 1 tablespoon each sesame, poppy, and flax seeds blended together, for garnishFirst Rise In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. Vigorously stir in the ale and ice water, sc.r.a.ping down the bowl sides completely and mixing until the bubbling subsides and the dough is thoroughly blended. If it is too dry to mix together, gradually stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to yield a hard-to-stir dough. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for 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. In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. Vigorously stir in the ale and ice water, sc.r.a.ping down the bowl sides completely and mixing until the bubbling subsides and the dough is thoroughly blended. If it is too dry to mix together, gradually stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to yield a hard-to-stir dough. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for 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 Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around until mostly deflated; don't stir. Brush or spray the dough surface with oil. Re-cover the bowl with nonstick spray-coated plastic wrap. Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around until mostly deflated; don't stir. Brush or spray the dough surface with oil. Re-cover the bowl with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-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 doubles from the deflated size, removing the plastic if the dough nears it. For a 1- to 2-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 doubles from the deflated size, removing the plastic if the dough nears it.

Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Heat a 3- to 4-quart (or larger) heavy metal pot or Dutch oven or a deep, 4-quart, heavy ovenproof saucepan in the oven until sizzling hot (check with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough, loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Very generously spritz or brush the top with water, then sprinkle over the seeds. Immediately top with the lid. Shake the pot back and forth to center the dough. 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Heat a 3- to 4-quart (or larger) heavy metal pot or Dutch oven or a deep, 4-quart, heavy ovenproof saucepan in the oven until sizzling hot (check with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough, loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Very generously spritz or brush the top with water, then sprinkle over the seeds. Immediately top with the lid. Shake the pot back and forth to center the dough.

Baking Reduce the heat to 425F. Bake on the lower rack for 55 minutes. Remove the lid. Reduce the heat to 400F. Bake for 10 to 15 minutes longer, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 208 to 210F on an instant-read thermometer).Then bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly. Reduce the heat to 425F. Bake on the lower rack for 55 minutes. Remove the lid. Reduce the heat to 400F. Bake for 10 to 15 minutes longer, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 208 to 210F on an instant-read thermometer).Then bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly.

Serving and Storing Cut or tear the loaf into portions; it tastes good warm but still better cool. Cool completely before storing. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. Cut or tear the loaf into portions; it tastes good warm but still better cool. Cool completely before storing. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Easy Four-Grain Pot Boule KS Quotient[image] Super Easy: Fuss-free ingredients, added all at once. No hand-shaping. Super Easy: Fuss-free ingredients, added all at once. No hand-shaping.

In the process of using up some packages and tidying my baking supplies, I tossed a little cornmeal, rolled oats, and rye flour into a white bread dough and discovered I'd created a combination worth repeating. The serendipitous blend lends this homey, crisp-crusted pot bread a light color and subtle, indefinable, grain taste that whispers rather than shouts its mixed grain heritage. It's a loaf that goes with most anything and often gets compliments. It's one of my favorites.

Yield: 1 large loaf, 12 to 14 portions or slices3 cups (16.25 ounces) unbleached all-purpose white flour or unbleached bread flour, plus more as needed cup yellow or white cornmeal, plus 1 tablespoon for garnish cup old-fas.h.i.+oned rolled oats or quick cooking (not instant) oats cup light or dark rye flour (if unavailable, subst.i.tute 2 tablespoons each more cornmeal and oats)1 tablespoon granulated sugarGenerous 2 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast2 cups ice water, plus more if neededCorn oil, canola oil, or other flavorless vegetable oil or oil spray for coating doughFirst Rise In a large bowl, thoroughly stir together the flour, cornmeal, oats, rye flour, sugar, salt, and yeast. Thoroughly stir the water into the bowl, sc.r.a.ping 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 ice water to blend the ingredients; don't over-moisten, as the dough should be fairly stiff. If necessary, stir in enough more flour to stiffen it slightly. 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. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir once partway through the rise. In a large bowl, thoroughly stir together the flour, cornmeal, oats, rye flour, sugar, salt, and yeast. Thoroughly stir the water into the bowl, sc.r.a.ping 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 ice water to blend the ingredients; don't over-moisten, as the dough should be fairly stiff. If necessary, stir in enough more flour to stiffen it slightly. 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. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir once partway through the rise.

Second Rise Using an oiled rubber spatula, gently lift and fold the dough in towards the center all the way around until mostly deflated; don't stir. Brush or spray with oil. Re-cover with plastic wrap. Using an oiled rubber spatula, gently lift and fold the dough in towards the center all the way around until mostly deflated; don't stir. Brush or spray with oil. Re-cover with plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-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. Continue the rise until the dough doubles from the deflated size, removing the plastic if the dough nears it. For a 1- to 2-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. Continue the rise until the dough doubles from the deflated size, removing the plastic if the dough nears it.

Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Heat a 3- to 4-quart (or larger) heavy metal pot in the oven until sizzling hot (check with a few drops of water), then remove it using heavy mitts. Taking care not to deflate the dough, loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Generously spritz or brush the top with water, then sprinkle over a tablespoon of cornmeal. Using a well-oiled serrated knife or kitchen shears, cut a -inch-deep, 4-inch diameter circle in the loaf center. Immediately top with the lid. Shake the pot back and forth to center the dough. 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Heat a 3- to 4-quart (or larger) heavy metal pot in the oven until sizzling hot (check with a few drops of water), then remove it using heavy mitts. Taking care not to deflate the dough, loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Generously spritz or brush the top with water, then sprinkle over a tablespoon of cornmeal. Using a well-oiled serrated knife or kitchen shears, cut a -inch-deep, 4-inch diameter circle in the loaf center. Immediately top with the lid. Shake the pot back and forth to center the dough.

Baking Reduce the heat to 425F. Bake on the lower rack for 50 minutes. Remove the lid. Reduce the heat to 400F. Bake for 15 to 20 minutes longer, until the top is well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 210 to 212F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly. Reduce the heat to 425F. Bake on the lower rack for 50 minutes. Remove the lid. Reduce the heat to 400F. Bake for 15 to 20 minutes longer, until the top is well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 210 to 212F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly.