Kneadlessly Simple Part 7

Easy b.u.t.termilk Pot Bread with Coa.r.s.e Salt KS Quotient Easy: Fuss-free ingredients; two-stage mixing. No hand-shaping. Easy: Fuss-free ingredients; two-stage mixing. No hand-shaping.

Puffy, and crusty, and faintly tangy, this big, craggy-topped loaf is such good eating it may become a standard in your repertoire. Since the dough is baked in a lidded Dutch oven, it usually springs up a lot and is light and airy. The acid in the b.u.t.termilk also makes the crumb moist and tender. Sprinkling the top with coa.r.s.e salt is a contemporary touch that I think adds to the appeal, but feel free to omit it if you prefer a more old-fas.h.i.+oned loaf.

b.u.t.termilk breads have been popular with American home bakers for decades, not only because these loaves are tasty and fuss-free, but also because in the past they used up leftover b.u.t.termilk. When families still churned their own b.u.t.ter, b.u.t.termilk was the b.u.t.ter-flecked liquid remaining after the fat separated out from the cream and formed b.u.t.ter.

Yield: 1 large loaf, 12 to 14 wedges or slices4 cups (20 ounces) unbleached white bread flour or unbleached all-purpose white flour, plus cup (2.5 ounces), plus more as needed2 tablespoons granulated sugarScant 1 teaspoons table salt (increase to 2 teaspoons if coa.r.s.e salt garnish is omitted) teaspoon instant, fast-rising, or bread machine yeastCorn oil, canola oil, or other flavorless vegetable oil for coating dough1 cups plus 2 tablespoons ice water, plus more if needed1/3 cup dried b.u.t.termilk powder2 tablespoons unsalted b.u.t.ter, melted and cooled slightly teaspoon coa.r.s.e crystal salt for garnish, optionalFirst Rise In a large bowl, thoroughly stir together 4 cups of the flour, the 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 slightly stiff. If it is very soft, stir in enough flour to firm 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. In a large bowl, thoroughly stir together 4 cups of the flour, the 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 slightly stiff. If it is very soft, stir in enough flour to firm 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.

Second Rise Vigorously stir the b.u.t.termilk powder and b.u.t.ter into the dough until evenly and thoroughly incorporated. (Or use a dough hook and heavy-duty mixer on low speed, if desired.) Then, thoroughly incorporate the remaining cup flour, plus enough more to make the dough very stiff. Sc.r.a.pe down the bowl sides thoroughly. Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around. Evenly brush or spray the dough top with oil. Cover the bowl with nonstick spray-coated plastic wrap. Vigorously stir the b.u.t.termilk powder and b.u.t.ter into the dough until evenly and thoroughly incorporated. (Or use a dough hook and heavy-duty mixer on low speed, if desired.) Then, thoroughly incorporate the remaining cup flour, plus enough more to make the dough very stiff. Sc.r.a.pe down the bowl sides thoroughly. Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around. Evenly brush or spray the dough top with oil. 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 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 for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from its original 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 for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from its original 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 4-quart Dutch oven or similar 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 (or burn yourself), 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. Lightly spritz or brush the dough top with water. Then evenly sprinkle over the coa.r.s.e salt. Slash a large, -inch-deep x in the dough top with well-oiled kitchen shears. Immediately top the pot 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 4-quart Dutch oven or similar 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 (or burn yourself), 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. Lightly spritz or brush the dough top with water. Then evenly sprinkle over the coa.r.s.e salt. Slash a large, -inch-deep x in the dough top with well-oiled kitchen shears. Immediately top the pot with the lid. Shake the pot back and forth to center the dough.

Baking Lower the heat to 425F. Bake on the lower rack for 50 to 55 minutes or until puffed and firm on top. If the loaf is nicely browned, continue baking with the lid on; if the loaf looks pale, remove the lid. Bake for 10 to 15 minutes longer, until the top is well browned and crusty and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 205 to 207F on an instant-read thermometer). Then, bake for 5 to 10 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. Lower the heat to 425F. Bake on the lower rack for 50 to 55 minutes or until puffed and firm on top. If the loaf is nicely browned, continue baking with the lid on; if the loaf looks pale, remove the lid. Bake for 10 to 15 minutes longer, until the top is well browned and crusty and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 205 to 207F on an instant-read thermometer). Then, bake for 5 to 10 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 StoringCut the loaf into wedges or crosswise slices; it tastes good warm, but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or wrapped in 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.

Cheddar and Chiles 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.

The Hispanic influence on American culture over the past decades has been pervasive and shows up not only in the popularity of Mexican and Tex-Mex fare, but also in the widespread availability of ingredients like a.s.sorted chiles. Once found only in ethnic communities and markets, green chiles turn up in everything from soups and quiches to corn ca.s.seroles and both quick and yeast breads. (If you aren't familiar with green chiles, note that they are just slightly piquant; they are not the same as jalapenos.) This is a delightfuly savory bread, particularly if a top-quality white cheddar is used. The loaf is shot through with cheese and bits of green chiles, and the crust is golden brown. It is great with chili, hearty, full-bodied soups, and bean dishes; it also makes an unusual but very appealing sandwich bread.

For a different look and milder taste, prepare the equally easy cheddar and pimiento variation provided at the end of the recipe.

Yield: 1 large loaf, 12 to 14 slices each3 cups (17.5 ounces) unbleached white bread flour, plus more as needed1 tablespoon granulated sugar1 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast2 tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan1 2/3 cups ice water, plus more if needed8 ounces (3 lightly packed cups) coa.r.s.ely grated very sharp cheddar cheese, preferably white cheddar cup very well-drained and patted dry chopped canned green chilesFirst Rise In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly 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. If necessary, stir in enough more flour to stiffen it. 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 15 to 20 hours. If convenient, stir the dough once partway through the rise. In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly 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. If necessary, stir in enough more flour to stiffen it. 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 15 to 20 hours. If convenient, stir the dough once partway through the rise.

Second Rise Vigorously stir the dough, gradually sprinkling over and incorporating the cheese and chiles. Fold them in very thoroughly to ensure they are evenly distributed . If necessary, thoroughly stir in enough more flour to yield a very stiff dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a well-greased 9 x 5-inch loaf pan. Evenly brush or spray the dough top with oil. Using well-oiled kitchen shears or a serrated knife, make a -inch-deep slash lengthwise down the center of the loaf. Cover the pan with nonstick spray-coated plastic wrap. Vigorously stir the dough, gradually sprinkling over and incorporating the cheese and chiles. Fold them in very thoroughly to ensure they are evenly distributed . If necessary, thoroughly stir in enough more flour to yield a very stiff dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a well-greased 9 x 5-inch loaf pan. Evenly brush or spray the dough top with oil. Using well-oiled kitchen shears or a serrated knife, make a -inch-deep slash lengthwise down the center of the loaf. Cover the pan 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 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 reaches inch above the pan rim. 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 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 reaches inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 425F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 425F.

Baking Reduce the heat to 400F. Bake for 30 to 40 minutes, until the top is nicely browned; cover the top with foil as needed. Continue baking for 20 to 30 minutes longer, or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 204 to 206F on an instant-read thermometer). Then bake for 5 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly. Reduce the heat to 400F. Bake for 30 to 40 minutes, until the top is nicely browned; cover the top with foil as needed. Continue baking for 20 to 30 minutes longer, or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 204 to 206F on an instant-read thermometer). Then bake for 5 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly.

Serving and Storing Cool thoroughly before slicing or storing. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Cool thoroughly before slicing or storing. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Variation Cheddar and Pimiento Bread Omit the green chiles and subst.i.tute an equal amount of well-drained and patted dry chopped jarred pimientos. Otherwise proceed exactly as directed.

Farmhouse Potato Bread with Dill and Chives KS Quotient Easy: Easily mixed ingredients; prepping the herbs takes a little time. No hand-shaping. Easy: Easily mixed ingredients; prepping the herbs takes a little time. No hand-shaping.

Dill, chives, and yogurt are all wonderful companions for potatoes, and they are absolute dynamite in this homey, savory bread. The herbal aroma given off during baking is so tantalizing that I find myself pacing around the oven, repeatedly checking to see if the loaf is done. It's difficult to slice while hot and tastes better once it's cooled, but I usually saw off an end and scarf it down anyway.

The exterior of the loaf is nicely crispy; its interior is tender-moist and stays that way, due to the touch of yogurt. (Some older versions of this bread call for cottage cheese instead, but it has to be pureed first and doesn't taste nearly as good.) This bread seems tailor-made for serving along with roast chicken, baked fish, or steaming bowls of tomato soup.

Yield: 1 large loaf, 12 to 14 slices2 cups (10 ounces) unbleached white bread flour, plus 1 cup (5 ounces), plus more as needed1 tablespoons granulated sugar1 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast2 tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan1 cup plus 2 tablespoons ice water, plus more if needed1/3 cup leftover mashed potatoes, preferably at room temperature1/3 cup plain low-fat or nonfat yogurt, drained of any liquid, preferably at room temperature cup finely chopped fresh dillweed cup finely chopped fresh chives1 teaspoon dill seeds, plus teaspoon for garnish, optionalFirst Rise In a large bowl, thoroughly stir together 2 cups of the flour, the sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing to form a smooth, well-blended dough; it should be slightly moist and fairly easy to stir. Brush the top with oil. Cover the bowl tightly 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 2 cups of the flour, the sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing to form a smooth, well-blended dough; it should be slightly moist and fairly easy to stir. Brush the top with oil. Cover the bowl tightly 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 In a medium bowl, stir together the mashed potatoes, yogurt, dill, chives, and 1 teaspoon of the dill seeds (if using) until the potato is free of lumps. Vigorously stir the mixture into the dough until completely blended. (If desired, use a dough hook and heavy-duty mixer on low speed.) Sc.r.a.ping down the sides as you work, thoroughly mix in the remaining 1 cup of flour, plus enough more flour to yield a hard-to-stir dough. In a medium bowl, stir together the mashed potatoes, yogurt, dill, chives, and 1 teaspoon of the dill seeds (if using) until the potato is free of lumps. Vigorously stir the mixture into the dough until completely blended. (If desired, use a dough hook and heavy-duty mixer on low speed.) Sc.r.a.ping down the sides as you work, thoroughly mix in the remaining 1 cup of flour, plus enough more flour to yield a hard-to-stir dough.

Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around the bowl. Invert into a 9 x 5-inch loaf pan. Brush or spray the top with oil. Smooth out the dough top with the spatula or oiled fingertips. If using dill seeds, sprinkle teaspoon over the loaf top, pressing down to imbed. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 2- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate 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 just reaches the pan rim. For a 2- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate 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 just reaches the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Using well-oiled kitchen shears, cut a -inch-deep slash lengthwise down the loaf center. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Using well-oiled kitchen shears, cut a -inch-deep slash lengthwise down the loaf center.

Baking Bake on the lower rack for 50 to 55 minutes, or until the loaf is golden brown. Cover the top with foil to prevent over-browning and continue baking for 15 to 20 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 208 to 210 F on an instant-read thermometer). Bake for 5 minutes longer to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack; cool thoroughly. Bake on the lower rack for 50 to 55 minutes, or until the loaf is golden brown. Cover the top with foil to prevent over-browning and continue baking for 15 to 20 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 208 to 210 F on an instant-read thermometer). Bake for 5 minutes longer to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack; cool thoroughly.

Tip Don't use dried dillweed or chives, as they will contribute nothing but flecks of color. If you lack fresh herbs, make the plain potato bread variation below. And don't use extra herbs, as they can r.e.t.a.r.d rising. Don't use dried dillweed or chives, as they will contribute nothing but flecks of color. If you lack fresh herbs, make the plain potato bread variation below. And don't use extra herbs, as they can r.e.t.a.r.d rising.

Serving and Storing Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 2 to 3 days. May be frozen, airtight, for up to 2 months. Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 2 to 3 days. May be frozen, airtight, for up to 2 months.

Variation Farmhouse Potato Bread Increase the sugar to 3 tablespoons. Omit the dillweed, chives, and dill seeds from the recipe but otherwise proceed exactly as directed.

Anadama Bread KS Quotient Easy: Fuss-free ingredients; two-stage mixing. No hand-shaping. Easy: Fuss-free ingredients; two-stage mixing. No hand-shaping.

Anadama breads have been around since at least the mid-nineteenth century, and most often appear in old-fas.h.i.+oned New England cookbooks. This is not surprising, since cornmeal and mola.s.ses often teamed up in dishes in the region in Colonial times; Indian pudding, Boston brown bread, and anadama bread are just several of the many heritage recipes still being prepared that take great advantage of this twosome.

The combination is particularly pleasant in anadama bread. Both the touch of mola.s.ses and the cornmeal add gentle fragrance and flavor. And because the cornmeal absorbs a lot of moisture and becomes mush-like when boiling water is poured over it, it helps keep the loaf very moist. A comfort food of the highest order, this bread goes well with white chowders, mild soups, and other gently seasoned dishes. I also like it for toast.

Yield: 1 large loaf, about 12 to 15 slices each cup boiling water cup stone-ground yellow cornmeal3 tablespoons light or dark mola.s.ses2 cups (13.75 ounces) unbleached all-purpose white flour, plus cup (2.5 ounces), plus more as neededGenerous 1 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast1 cup plus 2 tablespoons ice water, plus more if neededCorn oil, canola oil, or other flavorless vegetable oil or oil spray for loaf top1 large egg, at room temperature and beaten with a fork2 tablespoons unsalted b.u.t.ter, melted and cooled slightlyFirst Rise In a medium bowl, gradually stir the boiling water into the cornmeal until smoothly incorporated. Let cool to warm, then stir in the mola.s.ses until evenly incorporated. In a large bowl, thoroughly stir together 2 cups of the flour, the salt, and yeast. Vigorously stir the ice water into the cooled cornmeal until very smoothly blended. Then vigorously stir the cornmeal mixture into the bowl with the flour, sc.r.a.ping down the sides until the ingredients are thoroughly blended. If too dry to mix completely, 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. Brush or spray the top with vegetable 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 medium bowl, gradually stir the boiling water into the cornmeal until smoothly incorporated. Let cool to warm, then stir in the mola.s.ses until evenly incorporated. In a large bowl, thoroughly stir together 2 cups of the flour, the salt, and yeast. Vigorously stir the ice water into the cooled cornmeal until very smoothly blended. Then vigorously stir the cornmeal mixture into the bowl with the flour, sc.r.a.ping down the sides until the ingredients are thoroughly blended. If too dry to mix completely, 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. Brush or spray the top with vegetable 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 beaten egg, b.u.t.ter, and remaining cup of flour into the dough. (If desired, use a dough hook and heavy-duty mixer on low speed.) Then vigorously stir in enough more flour to yield a hard-to-stir dough. Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around; this organizes the gluten for forming a loaf. Invert the dough into a generously greased 9 x 5-inch loaf pan. Brush or spray the top with oil. Using the spatula, smooth out the surface and press the dough evenly into the pan. Cover the pan with nonstick spray-coated plastic. Vigorously stir the beaten egg, b.u.t.ter, and remaining cup of flour into the dough. (If desired, use a dough hook and heavy-duty mixer on low speed.) Then vigorously stir in enough more flour to yield a hard-to-stir dough. Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around; this organizes the gluten for forming a loaf. Invert the dough into a generously greased 9 x 5-inch loaf pan. Brush or spray the top with oil. Using the spatula, smooth out the surface and press the dough evenly into the pan. Cover the pan with nonstick spray-coated plastic.

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 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 rim. 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 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 rim.

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 for 50 to 60 minutes, covering the top with foil for the last few minutes if necessary to prevent over-browning. Continue baking for 10 to 15 minutes more or until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 207 to 209F on an instant-read thermometer). Bake for 5 minutes longer to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack; cool thoroughly. Bake for 50 to 60 minutes, covering the top with foil for the last few minutes if necessary to prevent over-browning. Continue baking for 10 to 15 minutes more or until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 207 to 209F on an instant-read thermometer). Bake for 5 minutes longer to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack; cool thoroughly.

Serving and Storing Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for up to 3 days. May be frozen, airtight, for up to 2 months. Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for up to 3 days. May be frozen, airtight, for up to 2 months.

Crons.h.i.+'s Challah KS Quotient Easy: Fuss-free ingredients; two-stage mixing. Hand-shaping required. Easy: Fuss-free ingredients; two-stage mixing. Hand-shaping required.

My friend Crons.h.i.+ makes challah regularly, and says she has used the traditional version of this recipe more than 100 times. When she heard about my Kneadlessly Simple Kneadlessly Simple method she asked me to rework her recipe to reduce her time spent baking each week. Now, except for the shaping and braiding, her bread takes only a few minutes of effort here and there. She likes to made four-strand loaves, and even if you've never braided bread before, this dough is so easy to handle you can do it, too. (I have also included instructions for a three-strand braid, in case you're more comfortable starting with that instead.) method she asked me to rework her recipe to reduce her time spent baking each week. Now, except for the shaping and braiding, her bread takes only a few minutes of effort here and there. She likes to made four-strand loaves, and even if you've never braided bread before, this dough is so easy to handle you can do it, too. (I have also included instructions for a three-strand braid, in case you're more comfortable starting with that instead.) This is a nice, middle-of-the-road challah with a pleasant but not overpowering egg and honey taste and a handsome golden crust. Challah Challah originally referred to a sacred bread offering that was given to the priests, but has come to mean an enriched one special enough to serve on the Sabbath. Challah originated in eastern Europe, but is now a staple in many Jewish-American homes. originally referred to a sacred bread offering that was given to the priests, but has come to mean an enriched one special enough to serve on the Sabbath. Challah originated in eastern Europe, but is now a staple in many Jewish-American homes.

Yield: 2 large braided loaves5 1/3 cups (26.66 ounces) unbleached all-purpose white flour, plus 1 1/3 cups (6.66 ounces), plus more as needed2 teaspoons table salt1 teaspoons instant, fast-rising, or bread machine yeast1/3 cup clover honey or other mild honey cup corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan2 cups ice water, plus more if needed2 large eggs plus 1 large egg yolk, at room temperature and beaten with a fork1 egg beaten with 2 teaspoons water for egg wash garnish2 to 3 tablespoons poppy seeds or sesame seeds for garnish, optionalFirst Rise In a very large bowl, thoroughly stir together 5 1/3 cups of the flour, the salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Then vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing until thoroughly blended. If too dry to blend together, add just enough more water to facilitate mixing, but don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. 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 very large bowl, thoroughly stir together 5 1/3 cups of the flour, the salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Then vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing until thoroughly blended. If too dry to blend together, add just enough more water to facilitate mixing, but don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. 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 A little at a time, vigorously stir the beaten egg-yolk mixture into the dough. (Or use a dough hook and heavy-duty stand mixer on low speed.) Then vigorously stir in the remaining 1 1/3 cups of flour, plus enough more flour to yield a hard-to-stir consistency. Let rest for 10 minutes. Spray two 15-inch-long sheets of baking parchment with nonstick spray, then dust each generously with flour. With well-oiled kitchen shears, cut the dough in half; each half will form a loaf. Then divide one of the halves into 3 or 4 equal pieces, placing them separated on a well-floured work surface. One at a time, dust the pieces all over with flour, smoothing it in until the dough is easy to handle. Working on a clean, flour-dusted work surface and using your palms, roll the 3 or 4 pieces into 12-inch-long strands, dusting with flour as needed to prevent sticking. Taper the strands so they are 2 to 3 inches thick in the middle and about 1 inch thick at the ends. Lay the strands side by side on the parchment. Form a braid as follows: A little at a time, vigorously stir the beaten egg-yolk mixture into the dough. (Or use a dough hook and heavy-duty stand mixer on low speed.) Then vigorously stir in the remaining 1 1/3 cups of flour, plus enough more flour to yield a hard-to-stir consistency. Let rest for 10 minutes. Spray two 15-inch-long sheets of baking parchment with nonstick spray, then dust each generously with flour. With well-oiled kitchen shears, cut the dough in half; each half will form a loaf. Then divide one of the halves into 3 or 4 equal pieces, placing them separated on a well-floured work surface. One at a time, dust the pieces all over with flour, smoothing it in until the dough is easy to handle. Working on a clean, flour-dusted work surface and using your palms, roll the 3 or 4 pieces into 12-inch-long strands, dusting with flour as needed to prevent sticking. Taper the strands so they are 2 to 3 inches thick in the middle and about 1 inch thick at the ends. Lay the strands side by side on the parchment. Form a braid as follows:

For a 3-strand braid: Starting in the center of the strands and working to one end, lift the left strand over the center one, so the left one is in the center position. Lift the right strand over the center one, so the right one is in the center position. Repeat the process, lifting the leftmost strand, then the rightmost, until the end is reached. Then, start in the center again and braid the second half out to the end. Tuck and press the ends underneath.

For a 4-strand braid: Starting from the center and working outward, lift the far left strand over the next one to its right, then under the next one to its right, then over the far right strand. Working from the strand now at the far left, lift it over the one to its right, then under the next one, then over the far right strand. Repeat the pattern, always working from the left to the right until the end is reached. Then, start in the center of the strands again and braid the second half out to the end, working from left to right as before. Tuck and press the ends underneath.

Transfer the braid to a well-oiled baking sheet. Spray or brush the dough top with oil. Tent the pan with nonstick spray-coated foil. Repeat the preparations for the second 3- or 4-strand loaf.

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 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Let rise until the loaves double from their original size, removing the foil as the dough reaches it. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Let rise until the loaves double from their original size, removing the foil as the dough reaches it.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Brush each loaf evenly with the egg wash; be sure to reach the nooks and crannies of the braid, wiping up any egg from the baking sheet. Immediately evenly sprinkle the loaves with poppy (or sesame) seeds, if desired. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Brush each loaf evenly with the egg wash; be sure to reach the nooks and crannies of the braid, wiping up any egg from the baking sheet. Immediately evenly sprinkle the loaves with poppy (or sesame) seeds, if desired.

Baking Bake on the lower rack for 25 to 35 minutes, or until the tops are well browned. Then cover with foil and continue baking for 25 to 30 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 201 to 203F on an instant-read thermometer). Then bake for 5 to 10 minutes more to make sure the centers are done. Cool on the pan on a wire rack for 10 minutes. Set the loaves on the rack; cool thoroughly. Bake on the lower rack for 25 to 35 minutes, or until the tops are well browned. Then cover with foil and continue baking for 25 to 30 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 201 to 203F on an instant-read thermometer). Then bake for 5 to 10 minutes more to make sure the centers are done. Cool on the pan on a wire rack for 10 minutes. Set the loaves on the rack; cool thoroughly.

Serving and Storing Serve warm, or cool, or toasted; the bread slices best when cool. 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 warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 3 days. May be frozen, airtight, for up to 2 months.

Easy Cinnamon Sticky Buns KS Quotient Easy: Fuss-free ingredients, added all at once. No hand-shaping required. Easy: Fuss-free ingredients, added all at once. No hand-shaping required.

Most sticky buns are formed by rolling dough around a cinnamon-sugar mixture and fas.h.i.+oning pinwheel rolls, but these deliver the same luscious taste while skipping the fussy shaping. The dough is simply studded with little pockets and swirls of a b.u.t.tery, cinnamon-sugar streusel and bathed in a gooey brown sugar sauce that forms on the bottom during baking. The buns are simultaneously shaped and baked in jumbo-size m.u.f.fin cups (ones with a volume of about 1 cup each), then served inverted. So, the "tops" stay soft and the succulent sauce flows down the bun sides-yummy!