A Tale of Two Breads - 1 Recipe with 2 delicious options

Have you ever wondered whether you can use the same recipe and get two completely different breads? Just me? Well the answer is - you can! With the same ingredients but different steps in preparation you can make two completely different breads. So easy and fun! Here four main differences I learned.

1. TIME: Kneading a dough often means you don't work on it as long. The kneaded dough was finished in under 6 hours, while the no-knead dough took closer to 20 hours.

2. EFFORT: The no-knead bread makes you wait, but you won't break a sweat. The kneaded do makes you work for about 10 minutes, but it saves your waiting time. The nice thing about that trade off is it works for everyone - you get to choose what version works best for you that day!

3. TASTE: The taste is stronger for the no knead bread because it has about 12-14 hours more time to build up flavor with the fermentation/yeast party. It will taste a little bit more like yeast or give you the sense of smelling beer.

4. TEXTURE: The texture for the kneaded bread turns out fluffy while the texture for the no-knead one turns out chewy. That difference has to do with the gluten. We work the gluten in the kneaded version, which allows for more bubbles more evenly distributed (think smaller bubbles everywhere). Meanwhile, the overnight bread has more moisture in it because moisture is a byproduct of fermentation.

Pretty cool, huh?

Watch my video on the tube of you for a full walk-through and see which version you like better. Husband said the no knead version was one of the best breads I've ever made, so I am definitely putting that recipe into the rotation :)

A step by step tutorial for bread makers

Let me know if you have any questions. Happy baking and cooking!