Blogging Marathon# 43: Week 1/ Day 2
Theme: Tame the Yeast
Dish: Varada’s No-Knead Whole-wheat Bread
For the second day, another one of our resident expert bread baker, Varada, shared her No Knead Light Whole wheat bread with the group. Back in US, I use my stand mixer to mix the dough for all my breads. Here in India, I didn’t have my special equipment, so I was elated when Varada sent her no-knead bread recipe over. I knew this will be perfect to make in India and already made it twice and got rave reviews from family and friends.
The second time I made this bread, I let it rise overnight and asked my mom to put the dough in the loaf pan since I got into the habit of waking up late (enjoying my vacation, eh??). She forgot some of the instructions I told her and we ended up with a bread that stuck to the pan. So for all the novice bakers, here are some pointers that will come handy:
Always grease the bowl used to place the dough and the loaf pan thoroughly. Cooking spray works wonders, so just use oil or butter and brush all the corners well.
Loosely cover the loaf pan with a greased plastic wrap. If the wrap is not greased well, then the dough will stick to it and when you pull it out it will deflate your lovely risen bread. If using a kitchen towel, loosely cover and use one that has ridges instead of being all plain.
Preheat the oven to the prescribed temperature for at least 10 minutes.
Let the bread cool completely before slicing. I love warm bread but slicing it when completely cooled makes the bread more slice-able.
This no-knead bread has great texture, it is very soft with a nice crust. It is great for breakfast with some butter, jam or my kid’s favorite Nutella. It is also great in a sandwich — my mom and I had aloo bhaji (potato curry) sandwich it for dinner one day. I have another sweet treat coming up tomorrow using this bread and that can be had for breakfast or snack.