America’s Test Kitchen - Season 9 Episode 23

We’ve taken the trouble out of breadmaking with our Almost No Knead Bread and Soda Bread recipes.\n\nA no-knead approach to bread baking produces loaves that look like they’ve been baked in a professional bakery, but the bread varies in size and shape and the crumb lacks the complex yeasty, tangy flavor of a true artisanal loaf. We loved the ease of this approach—and the extraordinary crust on the bread—but we wanted our loaves to have a consistent shape and deeper flavor. The result is a tasty bread that rises high each time. We also reveal our Irish Soda Bread recipe, which is less sweet and easier to make than most American versions.\n\nRecipes\n\n – Almost No-Knead Bread\n\n – Skillet Soda Bread\n\nEquipment Center\n\n – Serrated Knives\n\nScience Desk\n\n – Kneading and Autolysis