Ingredients

3 cups bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING – See How)
2 teaspoons instant or RapidRise yeast (1 packet/7 g)
1 teaspoon salt
1 1/2 cups hot water (110 to 115° F)
about 2 tablespoons extra flour for shaping

Instructions

Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in the hot water until it’s well combined.

Cover with plastic wrap and let stand at room temperature for 1 hour.

After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F (230°C).

After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.

Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.

After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment “basket” inside the pot). Cover and bake for 30 minutes.

After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 – 15 more minutes. Let it cool at least 15 minutes before slicing.

METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.

Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Makes: One loaf

MAKE IT EVEN FASTER! See how to make it in 1 3/4 hours in my blog. Click here.

More bread recipes from Jenny here.

No Dutch Oven?

No knead bread depends on the steam created inside a pot with a tight-filling lid. I use an enameled cast iron Dutch oven but other people have commented on my website that they had success using:

• a glass pyrex dish with a lid
• a stainless steel pot with a lid
• a stainless steel pot with foil on top and the original pot lid over the the foil
• a clay baker
• a springform pan with an aluminum foil top
• a pizza stone with a stainless steel bowl as a cover
• several people posted that they used a black cast iron pot with a lid
• a roasting pan with a tightly sealed foil heavy duty top
• a heavy soup pot with a lid
• a corning dish with a glass lid
• a Romertopf clay pot
• a crock pot bowl with a lid
• two nonstick bread pans, no parchment paper – put the dough in one of the bread pans, flip the other pan upside down over the first pan and put binder clips on the two ends to hold the pans together.
• an oven-safe stoneware insert (removed from a slow cooker) with a cookie sheet over it as a lid.
• a cast iron skillet and foil as a lid
• 2 1/2 quart corning ware casserole.

Keep in mind that any lid must be tight fitting because you need to create steam inside the pot and the lid should have an oven-proof handle (not plastic). Your pot will need to hold at least 3 quarts but 5 to 6 quarts is most common. Or… You can make my No Knead Ciabatta Bread or No Dutch Oven Bread – they both bake on a pan, no Dutch oven needed. Click here for the recipes.

This recipe is still a work-in-progress but it can only get better!

INGREDIENTS

300 gms all purpose white flour
250 ml buttermilk
1/2 tsp salt
1 tsp bicarbonate of soda

DIRECTIONS

Put the salt, bicarbonate of soda and flour in a bowl and mix well. Add the buttermilk, mix well until a solid dough forms. Sprinkle flour on a clean smooth surface, flatten the dough with flour on the top. Form a circle and continue flattening it with your hands until its around 1 cm thick.

Cut the dough into quarters, heat a heavy based chapati pan or something similar and put the pieces to cook on low heat. A diffuser helps to spread the heat evenly. Cook approximately 15 mins each side until brown.

To eat, slice this bread down the middle and toast. Goes well with butter and even marmalade.

– Posted using BlogPress from my iPhone

Once cooked each crepe is folded into four like in the photograph above, or sometimes, it is rolled, like the photograph below.

It is called “roti” in Malay I guess because it is never eaten alone. Like bread, it is always eaten with something, either a sweet dish or for us usually, a curry. When I serve Roti Jala, its always with my chicken curry!

I recipised the dish because I just had to try and make it. It’s fine in Malaysia – if you don’t know how to make it, you can order it, or you will find it in a Malay stall at a night market. During the month of Ramadhan, roti jala can be found at almost every Bazaar Ramadhan.

When I lived in Dubai of course, if you can’t make it then you don’t get to eat it! So when Mum and my late Dad came to visit us in Dubai, I watched her make it and forced her to measure everything. And this is her recipe.

INGREDIENTS
3 cups flour
3 1/3 cups water
1 egg (or 2 for a richer taste)
Salt to taste
Yellow food colouring

Vegetable oil for the pan
Kitchen paper for applying the oil to the pan
Pandanus leaves for patting the crepes with oil

DIRECTIONS

Mix all the ingredients in a mixing bowl using a hand blender. Make sure there are no lumps. Pour the mixture through a sieve to remove any little lumps.

Shred a couple of pandanus leaves lengthwise, fold into to and tie the end with a rubber band or twine to hold it together.

Heat a heavy-based pan and using a piece of kitchen paper, dab in a bit of oil and rub the pan with it. When it starts to smoke a little the pan is ready.

Make one crepe at a time. Pour a little of the mixture into the roti jala tool sitting on a plate, bring it to the pan and swirl in small circular motions making sure they overlap to create the lacey effect. If the mixture does not make a “smooth” lace but instead comes out in drips and drops, the mixture is too thick. Add a bit of water, mix well and try again.

When the surface gets shiny, it is almost ready. Dip the pandanus leaf into some oil and pat the crepe with it. Lift the crepe off the pan onto a plate and fold it or roll it. Refill the tool and make the next crepe.