homemade bread

Keto Flatbread

120 gm Mozzarella cheese

tbsp Almond flour

tbsp Coconut flour

Baking powder

tbsp Greek yogurt

tsp Nigella seeds

Salt (to taste)

Garlic butter (as required)

Melt cheese in microwave, then add almond flour. coconut flour, egg, baking powder, yogurt, nigella seeds and salt, mix well.

Divide this mixture into 3 portions and make balls.

Place butter paper on baking tray and spread each ball with the help of oil like pizza or naan.

Bake in preheated oven on 180 C for 15 minutes or until naan turns out light golden as picture.

Apply garlic butter and serve.

If you have never made bread before, then homemade, fluffy and airy small batch no-knead bread with a perfect crust is the best artisan bread to start with.

Small Batch No-Knead Bread

teaspoon instant yeast

water

all-purpose flour (approximately 3 cups)

teaspoon salt

In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma.).

In a large bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl with plastic wrap and let it sit at room temperature for 3+ hours (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster). After 3 hours, the dough will have risen and will approximately double in size.

Transfer dough to a floured surface. Note that the dough will be sticky and that is okay. Sprinkle dough with a little flour and shape it into a ball by folding the edges over to the centre.

Cut out a piece of 9 x 9-inch parchment paper and place the round dough at the centre. Place the dough together with the parchment paper in a medium size bowl (approximately 6 inches in diameter) and cover with a dish towel. Let the dough rest for about 30 minutes. This is called second rising or proofing. To check if the dough is ready, touch the dough lightly with your fingertip. If the indentation remains (ie. does not bounce back immediately), then the dough is ready.

Place a small dutch oven or cooking pot (approximately 6 inches in diameter) with a metal lid in the oven and preheat to 450° F. Gently transfer the parchment paper and dough from the bowl into the preheated pot. Use a paring knife to score an "X" on the top of the loaf. Cover the lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking the bread uncovered in oven for another 10-15 minutes. This will yield a crustier bread. Let the bread cool for 20 minutes before slicing. (To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it’s done).

if you&#x27;ve ever wanted to make bread, this is the recipe for you! It takes just 5 minutes to put it together with no kneading!  This no-knead artisan bread recipe will make  3 or 4 loaves of delicious rustic homemade bread!

No Knead Artisan Bread

Tablespoons Coarse Salt

/1/2 Tablespoons Yeast (2 packets)

all-purpose flour

tbsp Corn meal

Flour dough ball

Start with tap water at about 100 degrees (body temperature), make sure the water is not too hot it will kill the yeast. Colder water is ok it will just take longer to rise, if your letting it sit overnight it really doesn’t matter.

add the yeast to the water and mix it up. Don’t worry if all the yeast does not dissolve, it will finish mixing in the flour.

Mix the salt into the flour

add the flour into the yeast water and start your mixer. (This is a wet dough.)

Now place your dough into your container, and cover but not tightly and place on the counter for about 2 hours to rise. (If you don’t have time to wait let it sit out for about a half an hour or so, and put it in the refrigerator overnight, it will rise just more slowly.) The dough does need to sit in the refrigerator after the initial rise for at least 3 hours before using*

Now that your dough has set up we are ready to form a dough ball. Pull off about a one-pound piece of dough (this recipe will make about 3 loaves this size). This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi-smooth.

place the dough ball on a pizza peel or cookie sheet with a liberal amount of cornmeal under it so it will not stick.

Let this dough rise for 40 minutes, and while it is rising let&#x27;s preheat our oven and baking stone to 450 degrees for at least 20 minutes*

Before sliding the dough off the peel, dust the top with flour and make some light slices into the dough for that artisan look.*

before you slide it into the oven you need one more thing, in another baking dish, or the broiler tray, add two cups of water, the steam it creates will give the crust that nice crackle.

Now slide of the dough closer the door and give it 30 minutes to start.

The dough should have a dark color (probably darker than you think it should be), this is our rustic artisan bread.

You may have to experiment a little to get it just right for your oven, but you won’t be far off the mark with this as your starting point, my oven took 35 minutes

Fresh, hearty focaccia bread is incredibly simple to make with this no-knead method. It&#039;s perfect for sandwiches or dunking into soups and stews. 

No-knead Focaccia Bread

all-purpose flour (0.61)

tsp instant yeast (0.02)

tsp salt (0.03)

water (0.00)

Tbsp cornmeal (0.03)

Italian seasoning (0.30)

The night before, combine the flour, salt and yeast in a bowl. Stir until everything is evenly combined. Add the water and stir until it forms one cohesive, sticky, shaggy ball of dough with no dry flour left on the bottom of the bowl. If there is still dry flour in bowl, add a little water (1-2 Tbsp) until the dough comes together (scroll down to the step by step photos for examples). Loosely cover the bowl and let sit at room temperature for 12-18 hours.

The next day the dough will be wet, bubbly, and very fluffy. Dust the top of the dough with some flour, then scrape the dough from the sides of the bowl. Turn the dough over on itself a few times until it forms a ball in the center of the bowl.

Line a baking sheet with foil then drizzle with 1 Tbsp olive oil. Spread the oil to coat the surface of the foil, then sprinkle cornmeal on top of the oil.

Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking.

Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.

Preheat the oven to 425ºF. Using your fingers, press dimples into the risen dough. Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, allow the focaccia to cool before slicing and serving.

This is the only Keto bread recipe you'll ever need. Here's how to make soft, fluffy homemade low carb bread with almond flour. Tip: it's super satisfying when it's toasted.

Best Keto Bread

eggs

cream of tartar

c. (1/2 stick) butter, melted and cooled

c. almond flour

tbsp. baking powder

kosher salt

Tried it today and it turned out great!  I also made keto sausage soup with onions, celery, kale, squash, chicken broth and heavy cream for the main dish.  At meal time I toasted the bread (twice) until it was crunchy, sliced it into french-fry-sized pieces, then dipped the pieces in olive oil, grated cheese and garlic & herb sprinkles.  Hit the spot.

Just made this bread and it is delicious and easy!! Thank you!

I tried this recipe for the first time tonight. 
I made a couple changes. I added a little extra baking powder, no cream of tartar, and I 
added a 1/2 cup of shredded cheddar cheese. 
Yes, it is a little “eggy” tasting But the texture is 
really good.

This bread is not yummy with just butter... it’s like the bread is flavorless so you have to put something on it

I love the taste, is not eggy, thank you for sharing this kind of recipes.

https://streaming.hearstdigitalstudios.com/6f677756-d365-4ca3-9e6d-945767b525df/video_rover_16x9_1080p_hd_1531512952_59540.mp4

This Is The Only Keto Bread Recipe You'll Ever Need

An easy artisan sourdough bread that is mixed up in the morning and baked in an enamel pot for a perfect crust and chewy interior.

Easy Sourdough Artisan Bread Recipe

flour

¼ cups (296 ml) warm water*

(177 ml) active sourdough starter (75%-100% hydration (I prefer 75%))

(15 ml) honey**

(5.9 gr) salt

Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.

Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that&#039;s still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)

Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.

Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl my hands oiled from the dough, which is usually enough - add more oil to your hands if needed.

After the second rise, place a square of parchment on a cookie sheet, sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Shape it in your hands right over the parchment. I often flour my fingers after setting on the parchment and use my fingers to push the edges under the loaf to get the shape I want and make it more compact. Make sure there&#039;s a good coating of flour on the top, as this will make slicing the top later easier. TIP: I often shape the dough in a small skillet to keep the edges from spreading as much as a cookie sheet.

To Bake with a Dutch Oven: While the shaped dough is resting, set an empty enameled cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.

When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).

Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.

To Bake without a Dutch Oven: After shaping the loaf on the parchment on the counter (or skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.Creating Steam: To try and get the crust we all love, you&#039;ll need to create some steam (that&#039;s what the dutch oven does - it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.

Remove to a wire rack to cool at least 30 minutes before cutting.

After 20 years of making what I thought were the best homemade tortillas, this all-butter recipe made me realize that sometimes really good things can get even better.

Soft Homemade Flour Tortillas {Butter Recipe}

salt

tsp baking powder

-8 tbsp unsalted butter, softened (*See note)

Add the flour, salt and baking powder to the bowl of a standing mixer fitted with the dough hook, and stir to combine.

Add the softened butter and water and mix on medium-low speed until all the ingredients come together into a dough. Let the mixer knead the dough for about 5 minutes, adjusting the flour or water as necessary to achieve a soft, smooth dough that clears the sides of the bowl but still sticks to the bottom. (See notes)

Dump the dough out onto a work surface and divide it into 20 balls of dough. Cover the balls of dough with plastic wrap and let rest on the counter for 30 minutes to 1 hour.

Heat a large non-stick or seasoned cast iron frying pan over medium-high heat until very hot. If you sprinkle a drop of water into the pan the water should sizzle and &#8220;skip&#8221; across the surface of the pan, evaporating completely in a matter of seconds. (You can also use a griddle, turned to high heat.)

Remove one ball of dough from beneath the plastic wrap and use a rolling pin to roll it into a thick disk, about 6 inches in diameter. Use your fingers to pat and stretch the dough into a thin tortilla. (You may or may not need to sprinkle your work surface with a bit of flour to prevent sticking depending not the work surface itself and how wet the dough is. If the dough is really sticking to your work surface, lightly flour the surface trying to incorporate as little flour as possible into each tortilla.)

Lift the rolled out tortilla and place it in the center of the hot pan. Let the tortilla cook on one side until brown spots begin to form here and there on the surface of the tortilla that&#8217;s touching the pan, about 20 seconds. Use a spatula to flip the tortilla to the other side and cook until a few brown spots appear on the other side, about 10-20 seconds. Use the spatula to remove the tortilla from the pan to cool on a wire rack. Repeat with the remaining balls of dough.

Just made these for dinner tonight. Awesome, quick, easy and so good. Will never buy tortillas again!

Can a tortilla press be used with this recipe?

You are so right that homemade tortillas really are one of those things that are so much better the packaged variety that they are worth the minimal effort it takes to make them from scratch. I'd never seen a recipe that uses butter before so had to give these a try. The butter adds so much flavor! This is my new favorite recipe. 

This one of those recipes that looks so good and I have to make!  Thanks for sharing all the tips to make these! I love tortillas!

I love tortillas, especially homemade, though I've never made them myself. I love how simple your recipe is and they look so scrumptious! This is on my list to make asap!

This is such a beautiful post. I love making everything homemade and your recipe is so good. Thanks a lot.

Homemade tortillas sound like a great way to REALLY enjoy taco night! They look like they would be great for sandwiches too.

I love soft tortillas and homemade is always best!  Loving how easy these are to make and the butter is a fabulous addition :D

I love tortillas! They are so good for lunch! Never tried to make them myself, but it actually doesn't look that hard) Going to try your recipe next week!

I've been making my own tortillas for years, but I'd never even heard of making them with butter. These looked so soft and yummy that I decided to try your recipe and I'm so glad I did! These are the BEST. TORTILLAS. EVER. My new standard recipe. :-)

Homemade tortillas are always the best! It looks so soft, pillowy and absolutely perfect. Thanks for sharing the recipe.

Oh my!! What a dream!! I never dared to make my own tortillas but you just inspired me!!

When I was in grad school, there was a grocery near my house that sold tortillas that were handmade locally.  I practically lived on them.  Ever since I moved away 10 years ago I have been trying to find or make something similar and have never come close.  These are them!!  I almost started jumping up and down with excitement when I took the first taste.  Thank you!

Before this recipe, I couldn't have imagine making my own homemade Flour Tortillas. But, you made it sound so easy that I decided to give it a try. OMG! They are sooooo good I can't even believe it. And, so much easier to make than I ever would have thought. We are going to be eating these at every meal. LOL.

I have never made tortillas before and will never buy them again unless I'm in a pinch. These are that good. 
I found that the tortillas shrink by about 1/4 - 1/3 as soon as they hit the pan. Is this typical or is it a function of gluten in the flour? I also wonder if they are too dry and more moisture would help.
I like the comment about pushing down with the spatula as they get a moist ring in the center.

I made these for the first time 2 weeks ago and they came out great. No adjustments needed from the recipe too! It does take time to prep, roll into balls and then wait for the dough balls to bind with the flour for elasticity. (I like leaving them on the counter vs placing them in the refrigerator for 1 hour. I've tried both ways now). I did not have a tortillas press since I was away from my kitchen-so I used a rolling pin which worked fine. I have a cloth type tortilla warmer(2 sided round with an opening to place the tortillas inside) and after cooking them they went straight into this holder to keep warm and moist for an hour. This is the ONLY warmer that keeps tortillas warm and not hard, stiff nor dried out. You can even use it in the microwave oven to rewarm the next day.
 We got 22 tortillas from the recipe and the 4 of us ate them all. So much better than store bought flour tortillas. Well worth the wait! I'm making them again for Super Bowl Sunday! Go 49'ers!

I waited until I made these a few times before commenting. They are so easy to make and taste sooo good. My husband is from Texas and is used to fresh tortillas that we can't get where we live now. I'm so happy to make these for him. He loves them and so do my hips lol😊

It worked great! We ended up pulling them out of the freezer and just leaving them in the refrigerator, since we were going through them so fast, though. Haha the rolled out option with parchment paper in between is a great idea, too. That way you’re just doing all your prep all at once, instead of having to roll them out each time you want a few. Thanks for the great recipe!

The tortillas were delicious!  Far, far better than store bought, and on par with the best tortillas I’ve ever eaten in Mexican restaurants where they cook their own.  As others have said, now that I’ve tried your recipe, I doubt I will buy tortillas again.  My only comment is that they took a bit longer to cook them than your recipe suggested.  Even though I had the gas turned up to high under my cast iron skillet, it took about two minutes per tortilla.  They were still fluffy and tasty.  They bubbled nicely, and ended up with the right amount of brown spots.  I suppose every burner is different.  I thought this information might be useful to others.

Thank you for sharing this super simple and delicious recipe! &lt;3

Delicious!  I followed your recipe to the T and they came out great!  You say the balls should flatten out to 6" which is very helpful but perhaps mention how big they should be in the first place.  Otherwise, awesome recipe!  Thank you!!

I made these tonight with pork carnitas and they were a hit! Great recipe.

I made this recipe for the first time ever and it was a huge hit! Mine dried out a bit on the edges even being under the plastic wrap so I wet my fingers with water while I rolled them out each time and it worked great! Never buying store tortillas again!

These tortillas are AMAZING!!!! Thank you so so much!

Followed your recipe &amp; my tortillas were delicious.   The texture was what I was looking for.   Made June 6, 2020

Ohhhh Rebecca,  

Andy and I are eating them as fast as I make them!  

You know, after years of eating your wonderfully delicious homemade cooking, I get intimidated to try. I should know by now that your recipes and instructions are easy to follow. I always feel so accomplished and satisfied when I make something from this website.  Hugs and peace.

These were awesome.  I've made flour tortillas before, but the grocery store near me (HEB in Texas) has some amazing butter tortillas that are just so much better than anything I've ever made.  I was so glad to find a butter tortilla recipe and try it out.  After reading some of the other comments, I decided to use a full stick of butter, and I ended up using about 1.5 cups of water total.  I didn't think they shrunk at all when cooking; they just needed a few extra seconds per side.   Thanks for the recipe!

Hi Rebecca, I just want to thank you for the best tortilla recipe. Been making them for over a year now, everyone loves it including my 2 year old toddler.

Love, from Vietnam.

Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it

Brioche

strong white flour

tsp fine sea salt

caster sugar

dried active yeast

whole milk

eggsat room temperature, beaten, plus 1 for egg wash

salted butter,

Put the flour in a bowl of a <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">stand mixer</a> with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands,&nbsp;then mix it all together with the dough hook.&nbsp;

Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.&nbsp;

Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.&nbsp;

Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.

Line the bottom&nbsp;and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.

Put the balls into the tin, four&nbsp;on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins,&nbsp;then remove and cool completely.&nbsp;

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside - perfect for dunking in soups!

Miracle No Knead Bread

instant yeast

DOUGH PREP

In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It&#8217;s gonna look scrappy and weird and you&#8217;re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here, kids.

In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature.

Miracle No Knead Bread Step 1

PREP FOR BAKING

When you&#8217;re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.

When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.

Miracle No Knead Bread Step 2

BAKE

Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it&#8217;s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.

Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy.

Miracle No Knead Bread Step 3

When I discovered how to make bread like this without kneading, it totally changed my baking life.

It is a British book, but if you can get it online can I recommend James Morton's Brilliant Bread? it had a whole chapter of delicious no-knead breads. (I included his recipe for this bread, but measured exclusively using a mug in my review of it: http://www.rachelphipps.com/2013/09/cookbook-review-james-mortons-brilliant.html)

I have James Morton's Brilliant Bread.  He lives about 2 miles from me.

I always use dry yeast and I don’t even dissolve it in water first 🙈 and it’s always worked! 👍🏼

Has anyone tried making this with bread flour? A friend of mine just gave me a bunch of bread flour so I’ve been trying to think of how to use it!

Yes I made mine with Bread flour and it turned out perfect

Intellectual Property atty here--you cannot copyright a recipe. You wouldnt be able to copy someone's cookbook (their unique look, large portions of their content, or narrative, this would be infringement. A recipe? Not protected unless it's a trade secret. Think Coka Cola.

Great recipe! If I doubled the recipe would I simply double the cooking time?

I just came upon this no knead recipe In NYT. It was updated with just minor changes. My takeaway from reading this just 2 days ago is the the NYT baker wanted people to futz with the recipe as it is a very forgiving dough. And as many have mentioned, they've seen these ingredients and similar recipes for generations and in many different iterations I say let's celebrate that we are lucky enough to have the ingredients and a lot of knowledge to help us on our way to making a great loaf of bread. Happy baking!

Touche' TG. I agree...I come here to read entertaining and informative posts from Lindsay. Besides, I think we would "knead" to go much further back in history to get the actual inventor of this recipe / method.

This was the first bread I ever ate, since my great-gramma (from Germany) made several loaves every morning.  She died when I was 5 years old (I’m now in my mid 70’s) and my mother took over the bread making at our house.  I enjoyed it, however, I prefer a kneaded bread, because I don’t care for all the holes in the bread itself.  However, I would like to try this kind again, but I’m in a facility that doesn’t have stoves in the apartments.  I have a “Shabu Pot” (Amazon) &amp; I’m going to try baking it there.  I’ll re-post the results, when I do!  Blessings!!!

For the record Jim Lacey's recipe uses:
1/4 teaspoon of yeast not 1/2 
1 1/4 teaspoon of salt and not 1 1/2
1 3/8 cup of water and not 1 1/2

He also shares his recipe in hopes that people who adapted the concept would experiment and make it their own however they choose. I don't think he's freaking out because his name wasn't acknowledged for a recipe that was changed.  He has said this in one of his videos so it might be a good idea for some of you to do a little more research about the art of making bread before passing judgement on who she mentioned or who she didn't.  Anyway, Thanks for recipe as I'm about to try your version and not Jim's for the first time.

I learned of this method via Michael Pollan's recommendation of the Mark Bittman video, but I always appreciate when a good recipe shows up somewhere else on the web, connecting little bits and pieces of things I enjoy, and reminding me that we're all just 6 degrees away. 

And I'm UBER jealous that you have a baker friend because baking bread is the best. I have made this "type" of bread several times and I just tried your specific recipe last night/today with great success, so thanks for posting and reminding me that you're only ever 18 or so hours away from great bread. ;)

It's snippy, rude, know-it-all comments such as these that makes me disappointed and "not hungry" either.  It takes all the fun out of it.  People who have made these comments don't know everything and most don't need to be reminded of it.  Please stop. It's very rude to Lindsey who does such a great job of posting enticing and delicious recipes in a most positive manner.

As mentioned before, no it isn't. I copied this from another comment, because you obviously didn't take time to read the thread:
For the record Jim Lacey’s recipe uses:
1/4 teaspoon of yeast not 1/2
1 1/4 teaspoon of salt and not 1 1/2
1 3/8 cup of water and not 1 1/2

Amen! I'm getting ready to make this Exact recipe and I  am so thankful I found it here!

This is exactly the Lahey/Bittman recipe (probably one of the most popular on the NYT recipe website, in fact), and it involves a recent technique that has given rise to several cookbooks that adapt the general method. Posting it here without  opening credits is plagiarism, and other people who claim to have somehow learned the recipe without learning its source have been called out on their websites (see, for example, https://www.simplysogood.com/artisan-no-knead-bread/. It's a great recipe, but we really need to give credit where credit is due, especially if the website creator is making any money from advertising. Just reaffirming a point that others have already made here.

The first horseless carriage was developed by Nicholas-Joseph Cugnot in 1768, but Leonardo Da Vinci drafted models in the 1400s.   So while Ford may have introduced the first manufacturing assembly line for cars, he wasn't the one "that made them roll around without horses."

Making bread from flour, yeast, salt and water has been going on for thousands of years among people all over the world.  The chances that this particular technique had never before been tried are zero, but of course, there was no opportunity for it to "go viral" until recently. 

I love it and make it often and don't remember where I first learned it. Props to whoever invented it, but like most good things, it belongs to humanity now.

Living alone, though, I rarely get through a whole loaf before it gets a little too hard for sandwiches or toast, but then what's left makes a great strata -- cube the bread no matter how tough, soak it in milk until softened, mix in a couple of beaten eggs, some cheese, some scallions or sautéed shallots, the last of the sour cream or cottage cheese, a bit of melted butter, maybe some left-over veggies (mushrooms and broccoli are good) and/or minced ham or diced cooked bacon, and bake until the eggs are set (45-60 minutes depending on pan depth &amp; oven).   

You can mix it up at night and put it in to bake in the morning for a great breakfast, but it works fine for lunch or dinner too, and can be served hot, cold or room temp.

https://www.youtube.com/watch?v=5ZAfN5owxJc

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside - perfect for dunking in soups! 

Full Recipe: https://pinchofyum.com/no-knead-bread

PRODUCTS (Amazon affiliate links)
Instant Yeast: http://amzn.to/2z2Ud2t


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Nothing makes the house smell better than baking bread. This recipe for roasted vegetable focaccia is no exception. Use your air fryer to roast the vegetables if you have one for a speedy shortcut.

Roasted Vegetable Focaccia

dry active yeast

water (about 90°F)

olive oil (plus more to drizzle)

onion

yellow pepper (chopped)

zucchini

cherry tomatoes

garlic (minced)

balsamic vinegar

oregano

black pepper

rosemary

Combine the lukewarm water and the yeast in a large bowl or the bowl of a stand mixer and let it proof for 10 minutes. It should froth a little. If it doesn’t froth, your yeast is not active and you should start again with new yeast.

Add 2 tablespoons of olive oil and 5 cups of flour to the yeast mixture. Mix with a wooden spoon or the paddle attachment of the mixer until the dough comes together to form a sticky ball. Add additional flour to get the right consistency where you can knead the dough for about 10 minutes until it is elastic and smooth.

Wipe out the bowl and generously coat it with oil. Place the ball of dough in the bowl and coat all sides with oil. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2 hours.

While the dough is rising, prepare the vegetables. Pre-heat the air fryer to 400°F. (or pre-heat your oven to 450°F)

Toss the red onion, yellow pepper, zucchini, cherry tomatoes, olive oil, garlic, balsamic vinegar, oregano, salt and freshly ground black pepper all together in a large bowl. Air fry for 10 to 12 minutes, tossing a few times, until the vegetables begin to soften. Set aside to cool. (If you are using your regular oven, roast the vegetables on a baking sheet for 30 to 35 minutes.)

Cover the bottom of a 10” x 15” sheet pan with olive oil. Press and spread the dough out into the pan and flip it over to coat both sides with the olive oil. Using your fingertips, press the dough to form dimples. Cover the dough with a clean kitchen towel and let it rise for 45 minutes.

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