* Exported from MasterCook *
Bread, World's Easiest Yeast Bread, No Knead
Recipe By :Nagi
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread flour -- or all purpose (Note 1), 450g
2 tsp instant yeast -- or rapid rise (Note 2 for
normal / active dry yeast)
2 tsp kosher salt -- NOT table salt (Note 3)
1 1/2 cups very warm tap water -- (375 ml), NOT boiling
or super hot (ie up to 55C/130F) (Note 4)
1 1/2 tbsp flour -- for dusting
Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then
use the handle of a wooden spoon to mix until all the flour is
incorporated. Dough will be wet and sloppy - not kneadable, but not
runny like cake batter. Adjust with more water or flour if needed for
right consistency ( Note 5).
Rise: Cover with cling wrap or plate, leave on counter for 2 - 3
hours until it doubles in volume, it's wobbly like jelly and the top
is bubbly. If after 1 hour it doesn't seem to be rising, move it
somewhere warmer (Note 6).
Optional - refrigerate for flavour development (Note 9): At this
stage, you can either bake immediately (move onto Step 5) or
refrigerate for up to 3 days.
Take chill out of refrigerated dough - if you refrigerated dough per
above, leave the bowl on the counter for 45 - 60 minutes while the
oven is preheating. Cold dough does not rise as well.
Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10"
or larger). Preheat to 230C/450F (220 fan) 30 minutes prior to
baking. (Note 8 for no dutch oven)
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough
out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server,
large knife, spatula), fold the sides inwards (about 6 folds) to
roughly form a roundish shape. Don't be too meticulous here - you're
about to deform it, it's more about deflating the bubbles in the
dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper (not
wax paper) next to the dough, then flip the dough upside down onto
the paper (ie seam side down, smooth side up). Slide/push it towards
the middle, then reshape it into a round(ish) shape. Don't get too
hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot: Remove piping hot dutch oven from oven. Use paper to
place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep
golden and crispy.
Cool on rack for 10 minutes before slicing.
MAKE AHEAD/Storage:
Fridge up to 3 days - Rise dough per recipe, then leave in bowl and
refrigerate up to 3 days. Flavour gets better with time. Dough will
stay bubbly for a day or two, then will deflate - that's fine. Shape
into round and place on paper per recipe, then leave for 45 - 60
minutes to take the chill out of it, then bake per recipe. Cold dough
won't rise as well.
Cooked bread - great fresh for 2 days, then after that, better warmed
or toasted. Keep in an airtight container or ziplock bag. This stays
more fresh than usual homemade bread, especially if you use bread flour.
Freeze cooked bread for up to 3 months.
Notes:
Flour - bread flour will give a more the crumb a more chewy, fluffy
texture like bakery Artisan bread because it has higher protein, and
bread stays fresher for longer. Plain / all purpose flour still works
100% perfectly, texture is just not quite the same.
Wholemeal/wholewheat flour - start with 30g/ 1/4 cup less flour and
just add more as needed to get the consistency shown in the video
(because wholemeal flour is a bit more absorbent than white, I find).
Yeast - use yeast labelled "instant" or "rapid rise". If you can only
find normal yeast (can be labelled "active dry yeast") then dissolve
yeast in water first (no need to let it foam), then immediately add
flour and salt and mix. Proceed with recipe as written.
Salt - reduce to 1 1/4 tsp if using table salt (finer grains = less
volume for same amount of salt) otherwise it will be too salty.
Water temperature - if it's so scorching hot you wouldn't bathe in
it, it will kill the yeast. If it's a lovely temp you could sit in
for hours in a bubble bath, it's the perfect temp.
Dough consistency can be affected by factors like different brands of
flour, humidity in air. If dough is too dry, add touch of water. Too
wet, add a touch of flour. Compare to video at 17 seconds and photos above.
Dough rising - time will vary depending on room temperature,
humidity, flour you use etc. It's fine if it rises faster or slower -
you just need to achieve the dough rise as specified (double volume,
bubbly surface, wobbly consistency, per video at 24 seconds). I told
you - this recipe is forgiving!
If it's coldish in your kitchen (22C/70F or less) OR it's just not
rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast
loves warmth!
Simple method I use: in sink with warm (not hot) water, with ramekin
to elevate bowl above water level. Or run dryer for a few minutes
then place bowl in there. Do not put bowl in direct sunlight indoors
- too hot. But in shade near sunlight is good!
If dough rises faster than 2 hours (eg super hot day), then put bowl
in fridge to stop the rise while you preheat the oven. On super hot
summer days, it can rise in 45 minutes!
Oven preheating - If baking immediately, start preheating oven when
you can see dough is rising (at 1.5 hours) or if you refrigerated,
while dough is resting to take chill out of it.
It's also fine to shape the dough into a round, place it on parchment
paper and leave for 30 minutes while oven preheats (I told you this
is a flexible recipe!!)
Dutch oven (cast iron pot) creates a steamer effect, a home version
of professional steamer ovens used by bakeries to make bread.
Pot size does not matter as long as it's about 26cm/10" or larger.
Pot does not shape the bread, it's to act as a steamer. Just need one
large enough to give bread steaming space.
No dutch oven method - use 20cm/8" square metal pan (or similar but
NOT glass, may shatter). Place in oven on middle shelf where bread
will bake (or shelf under if tray won't fit on same shelf), preheat
oven. Boil kettle. Place paper with shaped dough on a baking tray.
When you put the bread in, work fast as follows - place bread in
oven, fill pan with boiling water, shut oven door = makeshift dutch
oven steamer effect! Bake for full 40 minutes until it's a deep golden brown.
Heavy roasting pan with high lid should also work - preheat per
recipe. Bread is about 8-10cm/3.2-4" tall.
Fridge = slows down yeast rising = time to let enzymes in the yeast
to do their work, transforming starch into sugar which creates a more
flavourful bread. See notes in post for more info.
Different measures in different countries - cup sizes differ slightly
between countries. The difference is not enough to affect the outcome
of most recipes, but for baking recipes, it does matter. For this
bread, as long as you use EITHER cups OR weights & mls for the flour
and water, this recipe will work fine (I tested with US and Aus cups
which have the greatest variance in size).
Source: Adapted from this recipe from New York Times (halved the
recipe to make one batch, and added useful tips and tricks after much
trial and error over the years).
S(Internet address):
https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead
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Per Serving (excluding unknown items): 129 Calories; 1g Fat (4.3%
calories from fat); 4g Protein; 26g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 314mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat.
NOTES : 2024 - 0407
Nutr. Assoc. : 0 2019 0 2130706543 0