Monday, October 13, 2008

Show and tell and share

Back as promised with some finished crafting to show. I seem to have so many half finished things hanging around at the moment. I've decided I'm not starting anything else until I've finished some of them!

This bag has been one of those things patiently waiting for a few finishing touches.



It's made from an old tablecloth that had a couple of stains on it so I didn't mind cutting it up. The top section is linen and it's lined in dark red cotton.
I will be putting it into the shop some time today when I get a chance. And it could probably do with an iron too!

From slowly made bags to quickly made buns. This bread is made with yeast but you don't wait for it to rise. How cool is that!



These were sweet and yeasty and delicious. And so quick and easy to make. I'm tempted to make them every day! I'm thinking it would make great cinnamon scrolls too, I might just try this tonight.

My friend Debra shared her recipe with me and I shall share it with you.

:: Quick bread, buns or pizza base ::

2 ½ C warm water
6 Tbsp sugar
3 Tbsp yeast
2 Tbsp oil
6 C flour (can use white or wholemeal)
2 tsp salt
1 tsp baking powder

Stir water, yeast, sugar and oil together. Leave for 5 minutes until it becomes frothy on top. Add flour, salt and baking powder. Mix well. Knead. Roll out if making a pizza base or shape for use as buns / bread / loaf. Paint with oil or milk (if you can be bothered). Bake at 200 degrees Celcius for 10-15 minutes.

I made 1/2 this recipe and it made 8 buns. Just enough for our family lunch on Sunday.

47 comments:

Heart Felt said...

Great bag, love the tablecloth fabric, I'm sure we use to have one as kids just like that! xx

Melissa said...

gorgeous bag!!
and those rolls look yummy. i think i have the exact same recipe in my hand-written book... it's brilliant.

Mary Beth said...

I must try these! Thank you!

disa said...
This comment has been removed by a blog administrator.
hanna said...

Spam!

Concetta said...

Thank you for this recipe - going to try it with spelt flour :)

Anonymous said...

200 degrees Celsius for 10-15 minutes cannot possibly be right.

hanna said...

yip, that's what the recipe recommends. I normally bake mine at 180 c as I tend to just bake everything at 180c :) - for the buns it really does only take 10-15 mins, if you were doing it as one loaf it would take a bit longer.

Tony said...

We made this recipe tonight with whole wheat flour by dividing the dough into two round loaves. It was delicious! We had to increase the heat to 350 and cook for 45 min. Maybe 200 and 15-20 min will work for smaller rolls or pizza dough?

Jason and Michelle said...

I had to post because I've used your recipe 2x now and both times awesome results! Maybe now I'll remember it's 425 degrees Fahrenheit instead of having to ask my math/science hubby! :) Everyone raves over it whenever I post pictures or share it. Thank you for sharing it with us!

I'll be posting pictures and linking it on my blog too.

FreyaB said...

I found a recipe for garlic parmesan pull apart bread through stumbleupon, but the dough it uses needs to rise for 2 hours. I turned to google for no rise bread and found your recipe and combined the two. It turned out really tasty, you can find the results on my blog :)

Motheroflittle said...

This is now my favorite dough. First time, I halved the recipe and it made a large round loaf. It was great as a dipping bread with olive oil and spices. My little one likes it as a sandwich bread with butter and starwberry jam. Last night I did a half again but as a pizza crust.It was a huge thin crust with a thick edge. PERFECT! I used the bread maker to mix and knead but no rise.OH yeah, I grind up white wheat for everything I make. This recipe is easy,fast and so good!

hanna said...

Hi motheroflittle! - so glad you like the recipe xx

Emily C said...

This is such a great recipe - good because I am a student and usually don't have hours to wait for dough to rise!
Have made it twice already with rolls, making it again as a loaf since I ran out of bread. Will watch the temp/time as some have said it takes a little longer with a loaf.

Thanks so much!

Anonymous said...

Hey there, just wanted to comment that I've been using your bread recipe religiously for the last year or so and still love it! Thanks so much!

Desirea said...

Yes, I tried cooking this at 200 for 20 minutes and it still not rising. I turned it to 350. It is already started rising! Yummy. It should only be 10 minutes before heaven!

Monica said...

This bread was wonderful but note to those saying that the baking instructions must be wrong:
I really struggled with this recipe-it was so easy and I was so excited because with young children,I often don't have time to let the bread rise but stilllove that smell of the homebaked bread and like doing it for my family. We baked and baked this bread,changing the temperature until it was finally done. Then I realized my mistake!The recipe clearly reads C for celcius where I am baking at Farenheit!So instaed of 200 it would be equilvalent to 397 or an even 400 degrees.
I am so happy to have found this recipe and thank you so much for sharing,I have finally found a recipe that tastes like my Mom's bread!We love it!Thanks!

hanna said...

Oh yes, thanks Monica for clarifying, it's CELCIUS not farenheit, over in New Zealand we work in celscius, I see this could be confusing if you quickly read the recipe and don't notice the CELCIUS, perhaps I should put it in bold.
So glad so many people are enjoying the recipe :)
xx
Hanna

Smiley Kyli said...

i just wanted to let you know, i tried the roll recipe and loved it...and i am not a bread maker! i HAD to share it on my blog, but i made sure to give you credit. (mandksummerhays.blogspot.com) but if you read it and don't like that i used your site, i can take it off! i just wanted to make sure that i had your permission. :) i loved the bread though. :)

Heather said...

The recipe says 200 CELSIUS! It is about 400 Fahrenheit. My dough was REALLY wet and sticky... is this others experience?

hanna said...

Hi Heather, the dough should not be too moist, just nice and easily kneadable.

Anonymous said...

I halved the recipe and made the dough with 1/2 whole wheat flour. Also threw a couple pats of butter in the flour and ran it through my processor before adding the wet ingredients. It rolls turned out great. Thanks for the quick bread recipe. I will save this one. Nice to know I don't have to wait hours for fresh, hot rolls.

Katherine @ eggton said...

Hello there! I just made this last night. It was great! And so fast. We sauteed some portabello mushrooms and spread the dough kind of thickly on a greased cookie sheet. We brushed the top with pestp and then put the sauteed mushrooms, mozzerella and cheddar on top. It was delicious! We made two pizzas and I pre-cooked the dough a few minutes for one of them, then took it out of the oven and put the topping on. But we liked the other one better--where we didn't even have the additional step of baking the bread before adding the topping.

Thank you for posting! I'm going to recommend it on eggton's facebook page soon. Cheers,
Katherine

Anonymous said...

I'm very excited about trying this, but it sounds like a lot of sugar! We don't eat much of it. Does anyone know if this can work with less sugar?

Julie

hanna said...

Hi Julie. You don't have to put as much sugar in, but remember it's 6 cups of flour - makes alot. But yes since originally posting this recipe our diet has changed alot ;) - gluten free, sugar free. I would put honey or maple syrup. xx Hanna

Anonymous said...

hi hanna, just found your recipe and i really want to try, just a question, how long do we need to knead it for? thank you. cheers, anh

Anonymous said...

Hi, I was thinking of making these rolls but I saw the weighing weight for the flour and water it says C, I was wondering what it stands for.
Many Thanks.

hanna said...

Hi, you don't need to knead it much, just to bring it all together and make it smooth.
The C measurement stands for cups.
Happy baking!

hanna said...

Yes rapid rise yeast would be fine.

Jessica said...

Just wanted to pop in and say God bless you and your beautiful blog! Can't wait to try your recipe (sometime today I think?) as it's my soon-to-be-9yo's birthday and he's getting a homemade meal of his choice for dinner. I really am so grateful for the ladies who so generously share their time and energy (and mega-creativity!) with us out here in cyber-land! (a genuine thanks is in order!) So once again, God bless, and have a wonderful day!

Emily P said...

I followed your recipe exactly. Your bread is easy to make. Thank you for sharing. I did find the bread too sweet for my taste but as a sweetbread it would be nice. I only made half the batch so the rest will become cinnamon rolls!

SleepingGreenCat said...

Hello!

I found your recipe, by accident, yesterday, when looking for a quick bread recipe & just wanted to say thank you! I made a small loaf & four rolls. We had some of the loaf for breakfast this morning, as toast & I had one of the rolls with my soup at lunchtime. Yum!

I hope you don't mind me given you the credit on my blog? I shall have a look about your blog now I've bookmarked this page, as it seems right up my street. :)

Bunchy.

Anonymous said...

Just stumbled ont this recipe via a search after some pinterest bread baking inspiration... i didnt wat to spend alot of time making bread, so after searching i found this recipe and knew it was the one for me! I made half the recipe at first, and made tuna sandwiches. then it was ALL gone, so i made more... this time making a whole batch of dough. I didnt use the right amount of east because between being distracted and tired i cant do math... lol, but it still came out pretty great. thank you for this awesome recipe that will now probably be a staple in my home!

Anonymous said...

Sorry- do you use strong flour? Because I had to use sooooo many cups of flour to make it dry enough

mothersson2002 said...

Wonderful but it took me about 45 in my cast iron dutch oven same as typical with other no knead breads.
prtfort

Anonymous said...

My daughter and I made a half batch tonight. We were having pot roast, and I wanted rolls at the last minute. We adapted it for gluten-free very easily. It was a bit sticky, so we added a bit more gf flour, then we used a little extra gf flour to knead it gently. We baked the rolls for 20 minutes instead of 15, and the rolls turned out perfectly! I have already printed it out and put it it my recipe notebook. THANK YOU so much for this great recipe!

Tamara said...

Hi. I was wondering if this coyld be adapted to GF. I'm a long time baker but new to GF. Did you just sub the flour as you noted? That's the easiest GF bread adaptation I've ever heard of.

Lori Dobson said...

My 3 year old son is a fussy eater!! He said "Deeelishious"!! The best no rise bread/ buns I have ever found!! Thank you!!

Anonymous said...

What does it mean when it says oil? Li ke vegetable oil?

hanna said...

Hi, just any oil you prefer to use, my personal favourite oil is coconut oil.

Anonymous said...

Thank you ever so much for posting this recipe. I've been wanting to bake some bread ever since I had my first baby 5 months ago and um....yeah right, I have not had time (as you said) for the kneading, the rising, the everything. She went down for a nap yesterday and I immediately hopped on this recipe. Sure enough (as you said again), it all only took about 20 or so min and I made some lovely rolls out of it by halfing the recipe. I'm gonna try a loaf next, but this was perfect for quick and delicious homemade bread! THANK YOU!!!

hanna said...

Thank you 'anon'. I am so pleased to see that people are enjoying this recipe. I never thought that when I posted it in 2008 I would still have people commenting on it all these years later :) xx

Anonymous said...

Hanna, I have shared it with everyone and recently made cinnamon buns and a variety of bagels too! This really is the perfect, versatile dough recipe!

Mom in High Heels said...

I added Italian seasoning and Parmesan cheese to the mix and used it to make homemade hot pockets (pizza and pepper jack/turkey/red peppers) for my son's lunch (he's homeschooled, so he eats lunch at home). I made some mini ones for my husband and I to try and they were delicious. I had so much dough though that I didn't have enough filling, so I just made a bunch of rolls. Soooo good! Thanks for the great recipe!

Anonymous said...

Hi Hanna, can the dough be frozen ?? Im going to try this recipe soon , but I really need to know if it can be frozen before baking..?? Thank u for posting this no rise recipe.. S

hanna said...

Hi, sorry I'm not sure if it can be frozen, perhaps you could try a half batch and give it a go? I don't actually make this recipe any more as we now follow a paleo type diet which is gluten/grain free - otherwise I'd give it a go for you :) xx Hanna

Anonymous said...

I make this bread every week - have for YEARS!! I freeze the dough no problem - into loaves, buns, breadsticks, you name it. Freezes beautifully! Just thaw before baking and you'll get an awesome crusty bread!