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Director Bread in DCB

finley1991

Veteran Member
Jul 11, 2006
1,720
2
I just made this today and it was awesome!!!!! If you haven't tried it, you totally have to! Below is the recipe... I'll try to see if I can get the pics off my phone to post here (does anyone know how?). My apt smells SO good right now!!!

Note: I let the dough rise both times in a SS bowl... didn't us the parchment and had no problems. My baker is pretty seasoned...

No Knead Bread Recipe 


3 cups (15 oz.) unbleached all-purpose flour

¼ tsp. instant or rapid rise yeast

1 ½ tsp. table salt
1 ½ cups water at room temperature



Instructions:

1. Whisk flour, yeast, and salt together in a large bowl. If you are adding dry herbs or spices, add them at this time.


2. Add water.


3. Fold mixture, scraping up the dry flour from the bottom of the bowl until shaggy ball forms.


4. Cover mixture with plastic wrap and let sit at room temperature for 8 to 18 hours.


5. Lay a sheet of parchment paper inside a pie plate and spray with nonstick cooking spray.


6. Transfer dough to lightly floured surface and knead 10-15 times (the dough is sticky and I will spray my fingers with Pam before starting this). I knead a few times to remove the large bubbles from the dough (and hence the bread) and to give the bread a more uniform look. If you are adding nuts, dried fruit, cheese, chocolate or other bulky ingredients, fold them in now.


7. Shape dough into a ball by pulling edges into the middle.


8. Transfer dough, seam side down to pie plate and cover with plastic wrap, sprayed with Pam.


9. Let rise until doubled in size, about 2 hours. If you are not going to bake it in 2 hours, you can put it in the fridge—but then you need to let it rise for about 3 hours on the counter before baking.


10. About 30 minutes before baking, place the Pampered Chef’s Deep Covered Baker with lid or a heavy bottomed 6-8 quart Dutch Oven with lid on rack in a cold oven. Heat oven to 450 degrees F.


11. Using a sharp knife or cooking shears, make a 6-inch wide slit along the top of the dough. This will give a nice appearance to the finished bread.


12. Carefully remove the pot from the oven and remove the lid, pick up the dough by the parchment paper and lower into the pot (the parchment paper goes into the pot, too).


13. Cover pot and return to oven.


14. Bake for 30 minutes, remove lid and continue to bake until loaf is deep brown, about 15 to 25 minutes longer. If the crust gets too dark, loosely place a sheet of aluminum foil over it.


15. Carefully remove bread from pot and transfer to a wire rack and cool to room temperature.



Variations: (Be creative and try your own!)

• ½ cup dried cranberries and ½ cup toasted pecans or walnuts

• ½ cup toasted walnuts and ½ cup white or semisweet chocolate pieces

• 1 ½ tsp-1 ½ Tbsp Pampered Chef’s All-Purpose Dill Mix and 1 ½ tsp-1 ½ Tbsp. dried onion

• 1 ½ tsp-1 ½ Tbsp Pampered Chef’s Italian Seasoning Mix and 1 Tbsp chopped fresh basil

• 1 ½ tsp-1 ½ Tbsp Pampered Chef’s Rosemary Herb Seasoning Mix and 1 ½ tsp-1 ½ Tbsp dried or fresh chopped garlic (use less if dried)

• 1 tsp cinnamon and 1 tsp nutmeg

• 4 oz. (2 cups) finely grated fresh parmesan cheese or Asiago cheese, 1 Tbsp fresh rosemary and ½ cup chopped green olives (pitted)



Rye Bread:
2 Tbsp. caraway seeds
1 5/8 cups unbleached all-purpose flour
1 1/8 cups rye flour



Whole Wheat Bread:
2 Tbsp. honey
2 cups unbleached all-purpose flour
1 cup whole wheat flour
 
Jul 1, 2005
5
0
Colleen, I text my pics to my email address and then I can save them on my computer.
 

Chef Kearns

Legacy Member
Gold Member
Feb 8, 2005
3,323
6
I'm being a little turd here. LOL! The title says, "No Knead Bread", but step 6 says knead the bread 10-15 times. Which is it????!!

Just having a bit of fun! Thanks for sharing.
 

finley1991

Veteran Member
Jul 11, 2006
1,720
2
  • Thread starter
  • #4
I'm being a little turd here. LOL! The title says, "No Knead Bread", but step 6 says knead the bread 10-15 times. Which is it????!!

Just having a bit of fun! Thanks for sharing.

LOL! I just turned it about 4-5 times... in this recipe, she has you need it a lot to get the holes out, but I like holes in my bread. It came okay but not like last time I made it so next time... NO KNEADING!!!! :D
 

cookingwithlove

Advanced Member
Gold Member
Oct 28, 2004
885
9
I love this recipe. I have been making it for a couple of years now. Mine is slightly different in that I do not knead it at all. I use beer in place of the water to give it a better flavor and I raise the dough in parchment (I do not spray it with oil), then I lift the parchment right out of the bowl and put in the hot Deep Covered Baker. Makes the transfer a little easier and it shows our parchment paper which is really good.
 

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