Easy-Peasy No Knead Bread

“How can a nation be called great if its bread tastes like kleenex?”
― Julia Child

Baking bread does sound intimidating and a complicated thing. Here is my version of one of the easiest bread recipes, adapted from Jim Lahey of Sullivan Street Bakery. It requires no kneading and uses no special ingredients, equipment or techniques. And it takes very little effort and takes only about 6 hours from start to finish. This recipe makes a loaf with a crispy thin crust and interior of the bread is airy and light. And, the beauty of this recipe is that you can use it as a starting point and customize it as you like.

Easy Peasy No Knead Bread

Ingredients:

360 grams all-purpose or bread flour
¼ teaspoon active dry or instant yeast
¼ teaspoon white wine vinegar
1 ½ teaspoons salt
1½ cups warm water

Directions:

In a large bowl combine flour and salt. Add ¼ teaspoon instant yeast and ¼ teaspoon white wine vinegar to 1 ½ cups warm water. Combine wet and dry ingredients together until all moisture is absorbed. Cover with plastic wrap and allow to rest for 4 hours in at warm room temperature, about 70 degrees.

Uncover bowl and fold dough over on itself a couple of times. Cover and let rest one hour.

Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot in oven as it heats. Carefully remove pot from oven.

Place dough in the center of a sheet of parchment paper. Place parchment paper and dough into heated pot. Cover with lid. Bake 30 minutes, then remove lid and bake another 15 minutes until loaf is browned. Cool on a rack.

This recipe yields one 650-gram loaf.

Adapted from: Jim Lahey, http://www.epicurious.com/recipes/food/views/no-knead-bread-56389453

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2017 . All My Nosh . All Rights Reserved

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Pineapple and Passion Fruit Jam

Fruity, sweet and tangy all in one spoonful, this delicious jam is perfect for spreading on toast or can also be used as an accompaniment for cheese or as a topping for ice cream. You will also start feeling grateful that you captured the very exotic flavors of passion fruit in a jar. If you like jams and preserves with lively tartness and not too much sweetness, try this out.

Pineapple and Passion Fruit Jam

Ingredients:

2 pineapples, skin & core removed, chopped (about 575 grams)
700 grams granulated sugar
235 millilitres passion fruit juice
3 tablespoons fresh lemon juice
1.5 packets pectin

Directions:

Mix the pectin with 200 grams of the sugar (set the rest of the sugar aside for now). This helps to keep the pectin from clumping up.

Stir the pectin/200 grams sugar mixture into the chopped pineapple, lemon juice and passion fruit juice. Put the mix in a non-reactive pot and put it on the stove.

Bring the mixture back to a full boil.

Add the remaining sugar and bring the mixture back to a full boil. Once it hits a full, rolling boil, stir and boil for 1 minute.

Meanwhile, sterilize jars and lids. Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use.

Remove jars one at a time from hot water, and fill with jam, leaving ¼-inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch. Bring water to a boil and boil 10 minutes. Remove jars from water, and cool.

This recipe makes 6 8-oz. jars.

For USDA canning guidelines, please click here.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2015 . All My Nosh . All Rights Reserved

Passion Fruit Almond Cake

This recipe creates a light cake with a moist crumbly texture, and it has perfectly subtle pineapple and passion fruit flavours. It’s lovely for afternoon tea or as an after dinner dessert.

Passion Fruit Almond Cake

Ingredients:

1 cup sugar
8 ounces blanched almonds, ground
1 cup all purpose flour
1 cup unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
6 large eggs, at room temperature
2 ounces grated unsweetened coconut
4 ounces candied pineapple
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons rum

Passion Fruit Syrup
3/4 cup granulated sugar
1 cup passion fruit juice

Direction:

Preheat the oven to 325ºF. Grease a 9-inch cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla, almond extract and rum. With the mixer on low speed, add the flour, baking powder and salt in three parts. Mix the ground almond, chopped candied pineapples and grated coconut.

Scrape the batter into the prepared cake pan and bake the cake for 50-60 minutes, or until the top is deep brown and feels set when you press in the center.

Meanwhile, in a small saucepan on medium-high heat, combine 1/2 cup granulated sugar and 1 cup passion fruit juice. Heat, stirring gently until the sugar is dissolved. Bring the mixture to a boil. Once the mixture has reached a full boil, let it continue to boil for 1 minute. Remove the mixture from the heat, and let cool to room temperature.

Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan.

Use a skewer to poke holes all over the cake, going right to the bottom. Pour the passion fruit syrup over, letting it completely soak in after each addition.

Let the cake cool completely in the pan. Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve.

This cake can easily serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2014 . All My Nosh . All Rights Reserved