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    anyone try a variation of no knead bread?

    Posts: 1,298
    in EggHead Forum
    Just wondering if anyone has thrown anything else into this simple bread recipe, like cheese or garlic/black pepper? I wouldn't think it could alter much but the flavour? I will hopefully try tomorrow.
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    • Posts: 2,546
      edited March 2016
       My wife uses the king Arthur no kneed recipe frequently, and to spice it up from time to time. On one occasion she added roasted garlic and asiago cheese to the mix. The only other one that stands out in my memory is when she added  fresh ground horseradish made small rounds and then we use them as bread bowls, for French onion soup it was actually quite amazing. 

      Edit: as a side note she makes  fresh bread almost every single day for us, and this is why am probably fat.  It seems much easier to blame her for my inability to keep the fork out of my big  yapper.   All kidding aside she likes to make the no kneed regularly, because it can be made a few days in advance and just baked in small batches.   
      XL BGE, KJ classic, Joe Jr, UDS x2 


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    • Posts: 17,629
      edited March 2016
      Yes. Lots of different variations of no knead breads. Played with different cheeses, herbs, jalapenos, etc

      I prefer King Arthur Unbleached APF, Bread Flour, Wheat, etc. Depending on the type of bread. 


      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 14,831
      Apparently it works well. I've used this recipe many times, but have never tried to flavor it. But here you go...

      http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1253483&catid=1#

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 1,298

      awesome thanks, im gonna try a black pepper/ garlic tomorrow. Think I should cook the garlic first? wonder if the baking time will be enough to soften it up

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    • Posts: 62
      I'm confused, if you don't knead bread, why cook it =)=)B)  
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    • Posts: 1,404
      Love no knead bread 


      In the bush just East of Cambridge,Ontario 
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    • Posts: 1,298
      Put a whole head of garlic in, you can see a clove peaking out on the right. I missed hearing my timer for who knows how long. Funny thing was i never cooked with the top off at all? I must have been around the 40min mark im guessing at 500. Bottom was a little too dark for my liking. Next time 450 max
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    • Posts: 42,109
      450F.  Top on for 15-20 minutes.  Then off until the bread is about 208F - maybe 20-30 minutes more.  The dough is wet.  Hotter than 450 is fine if you start out there, but drop the temp because once the water evaporates in the bottom you can burn it.  Not a disastrous result, burned flour can be good.

      I have made probably 100 loaves of it trying everything under the sun as variations, added ingredients.

      A real simple addition is a small chopped onion.  Fennel seed works well.  Try combinations you like.  The flavor is going to be greatly diminished after the fermentation and cooking process.  I've also added ingredients in after the primary fermentation with good results.

      Try a little rye. 
      ______________________________________________
      I love lamp..
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    • Posts: 397
      edited March 2016
      I have been working on a sourdough no knead recipe.  

      So far I have been successful with AP vs WW flour or various blends 

      add ins:

      sesame seeds
      poppy seeds
      oatmeal
      cornmeal
      black pepper & parm cheese. 
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    • Posts: 1,298
      nolaegghead said:
      450F.  Top on for 15-20 minutes.  Then off until the bread is about 208F - maybe 20-30 minutes more.  The dough is wet.  Hotter than 450 is fine if you start out there, but drop the temp because once the water evaporates in the bottom you can burn it.  Not a disastrous result, burned flour can be good.

      I have made probably 100 loaves of it trying everything under the sun as variations, added ingredients.

      A real simple addition is a small chopped onion.  Fennel seed works well.  Try combinations you like.  The flavor is going to be greatly diminished after the fermentation and cooking process.  I've also added ingredients in after the primary fermentation with good results.

      Try a little rye. 


      Good point, a head of garlic and 2 tablespoons of pepper left just a hint of flavour. It was good, but not as flavourful as expected. Ill try adding something after the first rise.


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    • Posts: 4,738
      Ohh yeah. I've added potatoes, garlic, onions, spices of all varieties, cheese of all varieties!  It's fun to experiement. And much cheaper than experimenting on BBQ!
      XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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