Sep 12, 2017 Aug 21, 2017
I ran out of breadsticks again so it was time to make more. They keep disappearing because I have a breadstick with every salad and I have a salad every day. This time I made them using 100% all purpose flour and they are super crunchy. I make them so often I even bought a breadstick pan that’s perforated to help them bake up crispy with grooves so the sticks stay round.
This is one of the recipes I make the most because no one sells breadsticks that even come close to this good. The ones that come in a package are a waste of time and the occasional bakery that sells them – well they just don’t measure up. Click here for the recipe. – Jenny Jones
May 25, 2017
It’s been a long time since I bought bread. My favorite no knead bread is multi-grain and I decided to try it with some added ground flaxseed meal to see if it turned out. I love it! This was a high fiber bread to begin with and now, with added flaxseed, it has heart-healthy benefits because flax is a good source of omega-3 fatty acids.
I used my original recipe and simply added 1/4 cup of ground flaxseed meal and increased the water to 1 1/2 cups. Everyone is making no knead breads because they are so easy and the variations you can make are endless. If you want to try it, just make the two changes above and follow this original recipe. – Jenny Jones
Mar 31, 2017
If you’re like me and your favorite part of the muffin is the top, you will love these easy breakfast muffins. The crunchy tops are made with nuts, brown sugar, and a little vegetable oil, but you can use melted butter instead. I always try baking without butter so I use oil in the topping. A lot of muffins like this use walnuts but I think pecans have a lot more flavor so that’s what I use, and I toast them first. Toasted nuts just taste way better than raw.
The reason I only make six is because the tops won’t be crunchy the next day and also, they are so filling, you only need to eat one. Make them with all purpose flour or a mix of all purpose and whole wheat pastry flour for some extra fiber. And keep in mind that the riper the banana, the sweeter it will be. Click here for the recipe. – Jenny Jones
Mar 15, 2017
I’m so excited to share this way of making no knead bread even faster than my “faster no knead bread” recipe, which takes over four hours. And that was fast compared to the original overnight method, which took over 12 hours. But now, I am making it in two hours! The recipe is very similar to my original loaf but with more yeast. Instead of 1/4 teaspoon, I use 2 teaspoons (one packet) of instant yeast.
Most bread connoisseurs will agree that the longer the dough rests, the better flavor the bread will develop. This is true but I don’t care. Some days I want bread and I want it fast! And it tastes great to me. Click here for the recipe. – Jenny Jones
Mar 8, 2017
Does gluten-free no knead bread work? In my opinion… no. I’ve been asked so many times about it I decided to try it. I bought some gluten-free flour and followed my recipe for Faster No Knead Bread. The dough was stickier than my regular recipe and I did not think it would bake up well at all. But to my surprise, it did bake into a round “boule.” So it looked pretty good but how did it taste?
The loaf was smaller and heavier than my original, and when I sliced into it, the inside was dense and chewy, without the traditional big holes and it didn’t taste anything like the original recipe. The texture and taste were disappointing to me and nobody else wanted to eat it either. So I hope my little experiment helps answer this common question: Can you make gluten free Dutch oven bread? I say you can make it but you won’t like it. There are plenty of gluten-free bread recipes out there but I do not recommend this one. – Jenny Jones
Mar 3, 2017
I made bran muffins today and was going to have one for breakfast. I had two. I’ve never been able to eat just one even thought they have a lot of fiber. There’s something so tasty about the combination of molasses, cinnamon, and vanilla, especially with a glass of cold milk. There are a lot of reasons to eat fiber. It can reduce blood pressure and inflammation, as well as the risk of type 2 diabetes. Fiber protects your heart, prevents constipation, and it keeps you feeling full so it helps with weight loss too.
But the best reason to eat these muffins is they are really delicious and easy to make. Click here for the recipe. – Jenny Jones
Feb 23, 2017
It pays to experiment. Today I decided to try making whole wheat no knead bread faster to avoid the overnight wait. I increased the amount of yeast and it worked! Most no knead breads use 1/4 teaspoon of yeast so I tried 1 teaspoon and let the dough rest for just three hours instead of overnight. I was so happy with the result. It’s a nice hearty loaf with a soft interior. This is not 100% whole wheat because that is a heavier, dense loaf. This is 2/3 whole wheat to 1/3 bread flour but it’s still a good source of fiber.
So now I have NINE different variations of no knead bread from Fruit & Nut Bread to Multi-Grain to No Dutch Oven at all. And I’m working on number ten! Keep in mind that any whole wheat bread will never be as soft and crispy as the white version but this is still a delicious, hearty, healthier whole wheat bread and it takes almost no work at all. Click here for the recipe. – Jenny Jones
Feb 6, 2017
In response to the many people who either do not have a Dutch oven or find it difficult to lift such a heavy pot, I decided to try making my no knead bread on a baking pan. Well guess what? It works. It makes a great loaf that’s soft inside with a beautiful golden crust. It’s not quite as crispy of a crust as the Dutch oven method but it’s close. It’s important to find a way to create steam in the oven because steam is what makes a crispy crust. But even without steam, it still bakes up nicely but with a softer crust.
For my ciabatta bread, which needs steam, I used a disposable foil 6-cup muffin pan, which you can place beside or just below the bread.
But I also found a small 9 by 5-inch baking pan for $3.50 and a restaurant supply store and it works well too. It’s what I used for this loaf.
It’s important to add the hot water right when you put in the bread and close the oven door right away. The steam is most effective right at the beginning. I use a metal measuring cup with a handle to pour the hot water. I hope my photos are helpful and that now, anyone without a Dutch oven can make this super easy, delicious, artisan bread. Click here for the recipe. – Jenny Jones
Nov 13, 2016
Look what I made! It was just an experiment but it turned out to be amazing! Anyone can make no knead bread without a Dutch oven. The secret is to create steam inside the oven just like it’s created inside a Dutch oven. And it’s easy. Steam is what makes a crispy crust and it’s really easy. What you do is put a small pan in the oven before you preheat it and then when it’s hot, you put in the bread to bake and pour some hot water into the small pan and it bursts into steam right away and fills up the oven. Then you quickly close the oven door to keep the steam inside and after 30 minutes, you will have an amazing loaf of ciabatta bread with a soft interior full of lovely holes and a beautiful golden crispy crust.
You can use a variety of pans to create the steam (do a google search for ideas if you like) but I find that process is not easy on the pan. I prefer this disposable foil pan because it’s small and fits right next to the baking pan in my oven. But if it does not fit on the same rack as your baking pan, just place it on a rack below. You may have to remove a rack to make room but whether beside the bread or on a rack below, keep it off to the side and don’t put it directly under the bread. Either way, place the muffin pan close to the front for easy access. Here is how I place mine and how you can place it below if your oven is smaller.
I pour about 3/4 cup of hot tap water into 3 or 4 of the muffin cups. It’s good to use an oven glove when you pour the hot water because it creates steam right away and be sure to close the oven door immediately so the steam can’t escape. You can re-use the muffin pan, although it will turn dark. So there it is. I hope my photos help and now everyone who does not have a Dutch oven will be able to make this fabulous no knead, easy, homemade crusty ciabatta bread. Click here for the recipe. – Jenny Jones
Sunday morning breakfast becomes Sunday brunch when I make my beloved no knead fruit & nut bread. I used the overnight method because I wanted it ready sooner than later this morning. There were two kinds of raisins in the pantry to so I mixed red and yellow ones and the nuts were toasted walnuts. The oven should be preheated to 450 and then reduced to 400 for baking because the sugar in the dough can cause the bottom to burn. So I tried something new this time and after the 30 minutes when you remove the lid and parchment paper to finish baking, I lifted out the bread and pushed down the parchment paper into the bottom of the pot. Then I placed the loaf back on the pile of parchment and finished the baking process for another 12-13 minutes. This was the best bottom crust I have made yet. And this is truly the best fruit & nut bread I have ever had. And it’s whole wheat! Click here for the recipe. – Jenny Jones
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