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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
174
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Posted:
Jan 15, 2008 2:25 PM
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Ive made the 3 hour version too. It's pretty good but not nearly as good as the original, since the long, slow rise gives the bread such a fantastic flavor.
The original version isn't a pain at all. It's very, very easy. You just have to plan your time a little bit.
The short recipe is also at the New York Times website. It's called "Another No-Knead Bread" (i think).
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Posts:
1,965
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Posted:
Jan 14, 2008 9:56 PM
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> > There is a version that takes only 3 hours now
> and is
> > almost as good.
>
> Vernita, are you referring to the no-knead recipe in
> the NY Times? You are so well read!
well, whats the recipe?
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Posts:
1,381
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Posted:
Jan 14, 2008 4:26 PM
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> There is a version that takes only 3 hours now and is
> almost as good.
Vernita, are you referring to the no-knead recipe in the NY Times? You are so well read!
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Posts:
1,965
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Posted:
Jan 14, 2008 3:40 PM
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> There is a version that takes only 3 hours now and is
> almost as good.
vernita, i would love to try out your recipe. could you post it? also, can you alter the flavor, such as putting dill in it? thanks
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Posts:
121
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Posted:
Jan 14, 2008 2:15 PM
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There is a version that takes only 3 hours now and is almost as good.
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Posts:
493
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Posted:
Jan 13, 2008 8:13 PM
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I made this a while ago & decided it was more trouble than it was worth. There are dozens of forums that discussed it when it first came out. My main problem was with the timing. I couldn't start it on a day before I had work, or if the kids had an afternoon event sort of thing.
Also, I made mine in my dutch oven & I think it was too big.
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Posts:
255
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Posted:
Jan 13, 2008 10:46 AM
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The wheat turned out good--just had two warm slices with butter. I looked in a bread book and it said to use 2 to 1 mixture (white flour to wheat flour) so that is what I did. Next time I am going to try a little more wheat. The onion dill was very good--except next one I will add a little more dill weed. I used that and onion flakes. I just kind of eyeballed the dill. My bread book says to use dill seed, so maybe I will try that next time. I am having fun with this right now and I figure I am only losing about 50-75cents if I really don't like it.
Barb
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Posts:
1,787
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Posted:
Jan 13, 2008 9:20 AM
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Yum, homemade bread is always good. How did the wheat turn out? What did you use for the onion-dill?
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Posts:
258
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Posted:
Jan 12, 2008 1:40 PM
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I just buy bread, it's easier. And sliced already.
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Posts:
255
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Posted:
Jan 12, 2008 1:17 PM
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Hi everyone,
Just thought you might like to try this no-knead bread. It is fantastic. It comes out with the best beautifully browned crust. The only thing is that you do need a very heavy covered pot as the article says. (I use a ceramic coated cast iron). I am now experimenting with this. This morning I made a onion dill bread and right now I have a wheat bread rising on my counter. If interested here is the web site:
http://www.nytimes.com/2006/11/08/dining/08mini.html
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