dear all,
I'd like to know if it's possible to make no knead bread that contains butter and milk. What's the upper limit for the fat content? And is there any such recipe?
thanks for sharing!
Liming
The "5 minutes a day" books (Artisan Bread in 5 minutes a day, Health Bread in 5 minutes a day) have many different recipes, some of them very yummy and all of them are just mixed (no kneading) then put in the fridge for up to 7 days (most of them). If you don't want to buy the books perhaps you could check them out of the library.
I make my standard “sandwich bread” with a no kneed method today. I used to use a mixer and make large batches but now I make just enough for two loaf pans all by hand. My recipe uses mostly bread flour with about 12 percent whole wheat, some potato flour, 1 egg, some sugar, butter and milk. I also make this with buttermilk instead of whole milk. I do use stretch and fold in the process. I mix my dough, let it rest for about 30 minutes and then do a 4 fold stretch and fold twice. Rest again for 30 then stretch and fold, rest again then stretch and fold. At this point I divide my dough into final weights and then place each amount into the fridge overnight in plastic bags. Next day I remove, do final shaping, let it rise and then bake at 350 F. (It is a rich dough so lower temperature is better.) I use this same procedure to make sweet rolls and dinner rolls with this recipe. I generally make about 1100 grams of dough and the hydration is around 70 %. Makes great toast too.
The "5 minutes a day" books (Artisan Bread in 5 minutes a day, Health Bread in 5 minutes a day) have many different recipes, some of them very yummy and all of them are just mixed (no kneading) then put in the fridge for up to 7 days (most of them). If you don't want to buy the books perhaps you could check them out of the library.
I make my standard “sandwich bread” with a no kneed method today. I used to use a mixer and make large batches but now I make just enough for two loaf pans all by hand. My recipe uses mostly bread flour with about 12 percent whole wheat, some potato flour, 1 egg, some sugar, butter and milk. I also make this with buttermilk instead of whole milk. I do use stretch and fold in the process. I mix my dough, let it rest for about 30 minutes and then do a 4 fold stretch and fold twice. Rest again for 30 then stretch and fold, rest again then stretch and fold. At this point I divide my dough into final weights and then place each amount into the fridge overnight in plastic bags. Next day I remove, do final shaping, let it rise and then bake at 350 F. (It is a rich dough so lower temperature is better.) I use this same procedure to make sweet rolls and dinner rolls with this recipe. I generally make about 1100 grams of dough and the hydration is around 70 %. Makes great toast too.