Jill 4 Todays Quick and Easy No Knead Bread
- 6 years ago
Another day in the life of me...\r
\r
I make a quick and easy white artisan sandwich style bread -- no kneading! Heres the recipe:\r
\r
13 oz. very warm water (but not hot)\r
1 1/2 teaspoons salt\r
1 1/2 teaspoons dry yeast (packages of dry yeast hold 2 1/4-2 1/2 teaspoons)\r
2 teaspoons oil (of choice) or can be omitted\r
3 1/2 cups white flour (preferably bread flour but regular baking flour works too)\r
\r
Mix water, yeast, salt and oil in bowl. Mix throughly until yeast and salt are dissolved. Let rest for 5 minutes to ivate yeast.\r
\r
Add flour and mix until combined. Mix until flour is totally moistened from water.\r
\r
Cover and proof in a warm location for 1 1/2 hours or until approximately doubled in size.\r
\r
Begin preheating oven to 400 degrees\r
\r
Gently degass the dough by moving it around the bowl and folding dough over on itself until its deflated (not flattened).\r
\r
Prepare baking pan with a spray of oil.\r
\r
Roll the dough into the pan. Settle it into the pan with a spatula/spoon (see video). Cover and allow to rise again until the dough fills the pan and it has risen to almost the top of the baking pan. (About 30 minutes.)\r
\r
Bake at 400 degrees for approximately 40 minutes. Turn out onto cooling rack. Try to control your urge to cut into it for about 30 minutes, allowing the bread to cool down. Makes one loaf.\r
\r
Link to my trusty Tovolo Spatula\r
\r
\r
April Cornell Aprons:
\r
I make a quick and easy white artisan sandwich style bread -- no kneading! Heres the recipe:\r
\r
13 oz. very warm water (but not hot)\r
1 1/2 teaspoons salt\r
1 1/2 teaspoons dry yeast (packages of dry yeast hold 2 1/4-2 1/2 teaspoons)\r
2 teaspoons oil (of choice) or can be omitted\r
3 1/2 cups white flour (preferably bread flour but regular baking flour works too)\r
\r
Mix water, yeast, salt and oil in bowl. Mix throughly until yeast and salt are dissolved. Let rest for 5 minutes to ivate yeast.\r
\r
Add flour and mix until combined. Mix until flour is totally moistened from water.\r
\r
Cover and proof in a warm location for 1 1/2 hours or until approximately doubled in size.\r
\r
Begin preheating oven to 400 degrees\r
\r
Gently degass the dough by moving it around the bowl and folding dough over on itself until its deflated (not flattened).\r
\r
Prepare baking pan with a spray of oil.\r
\r
Roll the dough into the pan. Settle it into the pan with a spatula/spoon (see video). Cover and allow to rise again until the dough fills the pan and it has risen to almost the top of the baking pan. (About 30 minutes.)\r
\r
Bake at 400 degrees for approximately 40 minutes. Turn out onto cooling rack. Try to control your urge to cut into it for about 30 minutes, allowing the bread to cool down. Makes one loaf.\r
\r
Link to my trusty Tovolo Spatula\r
\r
\r
April Cornell Aprons: