Easy-to-Make Bread Without Kneading
Ingredients:
- 200 milliliters water (0.85 cups)
- 25 grams sugar (2 tablespoons)
- 3 grams yeast (1 teaspoon)
- 300 grams bread flour (2 cups)
- 3 grams salt (1/2 teaspoon)
- 20 grams olive oil (2 tablespoons)
Size of the mold: For a 450g loaf, use a mold that is 20.8 cm long, 11.8 cm wide, and 11 cm tall.
Baking Temperature and Time:
- Cook in the oven at 170°C (340°F) for around 25-30 minutes.
Instructions:
1. Make the Liquid Mixture:
In a big bowl, mix 200 ml (0.85 cups) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to dissolve the sugar and yeast.
2. Combine the Dry Ingredients:
Slowly mix in 300 grams (2 cups) of bread flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Stir until a dough forms.
3. Add the Olive Oil:
Add 20 grams (2 tablespoons) of olive oil to the dough. Mix the oil into the dough with a spatula until well combined.
4. Beginning Rest:
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 20 minutes.
5. Mix the Dough Again:
After 20 minutes, stir the dough again until it becomes smooth, helping the dough rise without kneading.
6. First Proofing:
Cover the dough and leave it in a warm spot for about 1 hour, or until it doubles in size.
7. Prepare the Dough for Shaping:
Lightly flour a clean surface, and transfer the dough. Flatten it to remove air bubbles.
8. Fold the Dough:
Fold the dough in half four times, then shape it into a round ball.
9. Separate and Shape:
Divide the dough into 3 equal portions. Shape each into a ball by cupping your hands around it and rotating on the surface.
10. Let the Dough Rest:
Cover the dough balls with a towel and let them rest for about 15 minutes.
11. Form to Fit the Mold:
Take each portion of dough, press down gently, and shape into a long strip.
12. Roll and Shape:
Flip the dough, fold the sides in, and roll from the thicker end, sealing the edge tightly.
13. Second Proofing:
Place the dough in a mold measuring 20.8×11.8×11 cm. Cover and let rise for about 50 minutes, until the dough fills 80-90% of the mold.
14. Bake the Bread:
Preheat the oven to 170°C (340°F). Bake the bread for 25-30 minutes, or until the surface turns golden brown.
15. Cool and Serve:
Let the bread cool in the pan for a few minutes, then transfer to a cooling rack. Slice and enjoy your homemade bread!
Key Advice:
- Replace Olive Oil: You can use sunflower, vegetable, or canola oil instead of olive oil.
- Baking Time and Temperature: Adjust based on your oven and mold size to prevent overbaking.
Serving Suggestions:
- Delicious on its own or perfect for sandwiches, toast, or breakfast with butter, jam, or avocado.
Storage Tips:
- Room Temperature: Store in a sealed bag or container for up to 3 days.
- Freezing: Wrap in plastic and freeze for up to 3 months. Thaw and reheat as needed.
Why You'll Love This Recipe:
- No kneading required – minimal effort.
- Free of eggs and butter – perfect for dietary restrictions.
- Soft and fluffy – ideal for sandwiches or toast.
- Budget-friendly – made with pantry staples.
Commonly Asked Questions:
Can I substitute whole wheat flour for bread flour?
Yes, but the dough will be denser. You may need to add extra water to compensate for the flour's higher absorbency.
What alternatives can I use in place of sugar?
Honey, maple syrup, or other sweeteners work but may affect the dough’s texture and rise.
Can I prepare this bread without gluten?
Yes, but use a gluten-free flour mix that includes a binding agent like xanthan gum for structure.
Why is the second rise necessary?
The second rise develops flavor and creates a soft texture, essential for fluffy bread.
How do I store the bread to make it last longer?
Store in a sealed container at room temperature or refrigerate if in a humid climate.
Can I add herbs or seeds to this bread?
Absolutely! Add your favorite herbs, seeds, or nuts for extra flavor and texture.
How do I know when the bread is done?
Tap the bottom of the loaf – it should sound hollow. Alternatively, check with a thermometer; the internal temperature should be around 93°C (200°F).
Can I use instant yeast instead of active dry yeast?
Yes, but reduce the amount to 2 grams (3/4 teaspoon).
Can I use a different pan?
Yes, adjust the baking time based on the size and shape of the pan.
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