NO-KNEAD TUPPERWARE BREAD
Source of Recipe
BBR
Recipe Introduction
Posted by: HollyMcDonoughGA*********2-1/4 tsps. per package of yeast
List of Ingredients
3 packages dry yeast (6 healthy teaspoons)
3 3/4 cups warm water (105 - 115 degrees) *I use 1 quart of water
10 cups of all-purpose flour (substitute as listed below)
6 tablespoons sugar
6 tablespoons stick margarine, melted (OR 6 tablespoons oil or approximately 1/3 cup + a little)
1 tablespoon salt
2 eggs, lightly beaten
Vegetable cooking spray (PAM)
Recipe
1. Dissolve yeast in warm water in a 7- quart Tupperware container.
2. Let stand 5 minutes or longer to proof yeast. (sometimes a little longer dependent upon the weather)
3. Add flour, sugar, margarine and salt. (or flour, oil and salt)
4. Stir until well-blended. (I always have to get into the dough with my hands - it's too hard to get everything blended even with a sturdy spoon and I don't have a mixer with a dough hook.)
5. Cover bowl with Tupperware lid and seal. (I cover bowl with a new garbage bag cut open so it's big enough to cover the bowl or plastic wrap when I have the patience to fight with it)
6. Let stand at room temperature 1 hour or until lid "pops" off. (At high altitude it takes less time. And there has been many a time when I have left it doing its thing and run an errand, taking longer than an hour and nothing extraordinarily bad has happened.)
PART II.
1. Spoon the dough evenly into 3 (9" x 5" inch) loaf pans or 4 (8" x 4 1/2" inch) loaf pans coated with cooking spray. (I divide the dough into thirds or fourths and knead it lightly, especially if I have left it to rise longer than an hour and shape it before putting it in the loaf pan. If you want a round loaf or a baguette, you will have to add a lot more flour after the first rising.)
2. Cover and let the dough rise in a warm place (80-85 degrees Fahrenheit), free from drafts, 30 minutes or until doubled in bulk. (I put in the oven with light on - usually takes less than 30 minutes at high altitude.)
3. Bake at 350 degrees Fahrenheit for 40 minutes or until loaves sound hollow when tapped. (My stove goes from anytime between 35 and 50 minutes, depending on the weather)
My Revisions/Substitutions:
Whole Wheat Bread:
5 cups - white flour
3 cups - whole wheat flour
2 cups - cracked wheat
Add 2-3 tablespoons of gluten to help with rising (there is little gluten in whole grain flours)
Five Grain Bread:
4 cups - white flour
2 cups - whole wheat flour
1 cup - dark rye flour
1 cup - corn meal
1 cup - steel cut oats
1 cup - oat flour
Add 2-3 tablespoons of gluten to help with rising (there is little gluten in whole grain flours)
Note: You may have to do some adjustments because of your altitude (or lack thereof) as I have had to do.
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