EASY NO-KNEAD BREAD RECIPE

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This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread.

Dutch Oven Bread is shockingly simple – there is no working required. You simply need a bowl and a wooden spoon to mix the fixings together. Allow it to ascend on the counter for the time being and it’s prepared for the oven.We love the fragrance of newly heated custom made bread in our home, as from our staple White Bread Machine Bread, our exemplary French Buns and obviously for the sweet tooth: Cheese Sweet Rolls.

We make bread in our kitchen at any rate double seven days. As per my significant other, this simple no-work bread is the awesome him. We made this formula on many occasions since it’s so natural and needs so little consideration. It heats flawlessly without fail and you will go gaga for the light delicate surface instantly.Bread flour is ordinarily suggested for bread making, however this formula works incredible with either bread flour or universally handy flour. We have tried both and we don’t see contrast between the two. Both ascent pleasantly and give inconceivable outcomes. I favor utilizing generally useful flour since it’s the one I generally have available for all the preparing I do.

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This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon fine salt (for saltier, do 1 1/2 tsp)
  • 1/2 teaspoon instant dry yeast
  • 1 1/2 cups warm water (100-110°F).

Instructions

  1. In a glass measuring cup, combine to dissolve 1 1/2 cups warm water and 1/2 tsp instant dry yeast.  Let it sit 2-3 mins. 
  2. Into a large mixing bowl, sift 3 cups all-purpose flour and add 1 tsp fine salt. Whisk to combine.
  3. Pour in the water mixture and use a wooden spoon to stir until all of the flour is incorporated (do not knead). The dough will be very sticky, but do not add additional flour.
  4. Cover the bowl with a plastic food wrap and let the dough rest on your counter or inside your unheated over for 18 hours to 24 hours. 
  5. Place an empty dutch oven and lid inside the oven and preheat the oven to 450°F. Once preheated, remove dutch oven and place on the stove. Be careful not to touch the dutch oven or lid without oven mitts because it will be extremely hot. 
  6. Meanwhile, generously dust a cutting board or work surface with flour. Using a rubber spatula, scrape the dough out (which will be very thin and sticky) onto the floured surface. With help of pastry scraper or well-floured hands, shape the dough by folding the dough in half and then fold in half again, pulling the dough together into a loose ball.
  7. Sprinkle the bottom of the dutch oven with flour or cornmeal and carefully place (or drop) the bread in the center of your hot dutch oven. Cover with lid and bake for 30 minutes at 450°F. Carefully remove hot lid and bake for another 15 minutes to 20 minutes until golden brown.
  8. Remove the bread from the pot (it should fall out easily) and place directly on wire rack to cool completely until it’s nearly room temperature before slicing it.
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Recipe Notes

  • Use warm water – between 100°F to 110°F. Avoid using hot water or it will deactivate the yeast.
  • Substitute for active yeast – instant dry yeast can be replaced for active dry yeast. Use 3/4 teaspoon active dry yeast in this recipe.
  • Measure correctly – spoon flour into a measuring cup and level off the top with the back of a knife.
  • Rising the dough – draft-free room temperature, unheated oven or turned off microwave. Avoid placing dough into hot oven to rise. Hot temperature will deactivate and ruin the yeast.
  • For round, less flat bread – use a 4qt or 5 qt dutch oven so that the bread rises upwards, rather than spreading out over the entire surface of bigger pot.
  • Preheat the oven and dutch oven – placing the bread into hot dutch will help form a beautiful crust.
  • Flour the dutch oven – to make sure your bread doesn’t stick to the pot, sprinkle flour or cornmeal on the bottom of the preheated pot.
  • Cool bread before slicing – always wait for hot bread to cool to room temperature before slicing. Cutting hot bread will release too much steam and the bread will become gummy.
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