Happy Mix-Monday my darlings!
Today I just wanted to share a quick and amazing bread mix that we've been working on here in the test kitchen that has been a great "grab-n-bake" mix. It is "no-brainer-bread" at its finest. It is my basic 4 Ingredient No-Knead Bread made
Have fun!
Chef Tess No-Knead Artisan Bread Mix
Ingredients:
¼ tsp. SAF Premium instant yeast (or ½ tsp. active dry yeast)
Directions: Combine the ingredients with 1 ¼ cup water in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth. It takes about 20-30 turns by hand to get it all combined. Cover with a lid and keep it covered 10-12 hours at room temperature until you're ready to your bake bread. Form into a tight ball of dough. Place ball in a well greased gallon sized Dutch oven with a lid or a gallon sized covered oven-proof stock-pot/ pan. Allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110°). Preheat convection oven to 425° (regular oven 450°).. Lightly slash the tops of the loaves with a sharp serrated knife. Sprinkle with salt if desired. Bake at 425° for 25 30 minutes.
If you have any questions,
visit the post on my 4 Ingredient No-Knead Bread! Xoxo!!
Another way to do a bread kit is to just give the recipe and smaller packages of the ingredients. No matter how folks get their bread supplies, they'll be excited!
Always My Very Best,
Your Friend Chef Tess
No Knead Artisan Bread Mix Label:
Directions: Combine the ingredients with 1 ¼ cup water in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth. It takes about 20-30 turns by hand to get it all combined. Cover with a lid and keep it covered 10-12 hours at room temperature until you're ready to your bake bread. Form into a tight ball of dough. . Place ball in a well greased gallon sized Dutch oven with a lid or a gallon sized covered oven-proof stock-pot/ pan. Allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110°). Preheat convection oven to 425° (regular oven 450°).. Lightly slash the tops of the loaves with a sharp serrated knife. Sprinkle with salt if desired. Bake at 425° for 25-30 minutes. www.cheftessbakeresse.com
If you have any questions,
visit the post on my 4 Ingredient No-Knead Bread! Xoxo!!
Another way to do a bread kit is to just give the recipe and smaller packages of the ingredients. No matter how folks get their bread supplies, they'll be excited!
Always My Very Best,
Your Friend Chef Tess
2 comments:
Love the gifting idea! Will I need to make any adjustments in recipe/water/raising for Utah altitude? Kindly advise
Ironically, this time it will be the same for Utah, just be sure that the room temperature that the bread is raising is 75 degrees. In the winter it may take longer, since I know that a lot of folks don't keep it that warm. For the final raise on the loaf, heat your oven to 100 degrees (put it on warm, let it heat 2-3 minutes and then turn off the oven). Place the raising loaf, covered in the gallon pot, in the oven to raise. Then, when ready to bake, take loaf pan out of the oven. Bring to the high temp and bake. Xoxo!
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