This homemade bread recipe is no knead, perfect for beginner bread bakers. If you are curious about making your own bread, saving a ton of money and trips to the bakery, give this one a try. This no knead bread recipe uses simple ingredients like bread flour, Active dry yeast, Sugar and oil. Very little effort is needed! No overnight rise! You'll be able to achieve a crusty bread, soft pillowy and artisan-style perfect with a warm bowl of soup .
How bread is made
- Bread is one of the oldest food known to man. Significantly important staple since the Dawn of agriculture, also played roles in religious rituals and cultures all over the world. This Artisan Bread is made with flour, water and yeast. Yeast acts as a rising agent, it reacts to sugar and heat producing gas which makes the bubbles inside the dough making the bread fluffy and soft. Let’s break down easy steps for this recipe.
Very simple steps
- Mix flour, warm water, instant yeast (Active rapid rise Dry Yeast), olive oil, sweetener, sea salt in a large bowl! Use a wooden spoon so you keep your hands free from goo!
- Drizzle oil and cover with plastic wrap.
- Proof for 2-3 hours and let the dough rise, maybe somewhere warm like direct sunlight or near a high temperature like your preheated oven. Shorter rise time is required for hotter proofing environment.
- Slightly fold sides, scraping the sides of the bowl of the sticky dough using a dough scraper. In a surface with a little flour, make sure your work surface is clean. Fold the sides eight times using your hands or a bench scraper.
- Transfer shaggy dough ball to a Preheated Dutch oven (Le Creuset) or a cast iron dutch oven
- Bake covered in high heat for 30 minutes in a hot oven, around 450 degrees
- Bake uncovered for another 10 to brown the top
- Rest for 10 minutes
- Enjoy
Why you should make bread at home
- You save money
- You get to develop a skill that will boost confidence
- You get to practice mindfulness while you create
- You will know exactly what ingredients will go in your food, no additives nor preservatives
- You get to do something with love
- Every other try will be different
Where did I get this recipe
This recipe is from here. I just googled easiest bread and this gem popped up. We are doing a Dutch oven method meaning the dough will be in a pot with cover. This will create steam that will help make our bread soft and moist. I didn’t have parchment paper, the bottom turned out a little toasty but this is some quality bread.
Storage & Ideas
You won’t be able to finish this whole loaf in one sitting. Keep in an air tight container and fridge up to two weeks. Best for canapés, grilled cheese, bruschettas, sandwiches and just what I did here, with a whole lot of vegan butter. Another thing, make sure to allow 10 minutes of cooling time before cutting. The inside of the dough is still doing some carry over cooking. If you cut too early, you might end up with a mushy bread. Patience friend.
Watch the video
Variations
- Add herbs and spices to the bread dough for added flavor. Some options include rosemary, thyme, garlic powder, or onion powder.
- Mix in ingredients like dried fruits, nuts, or seeds to create a more textured and flavorful bread. Try adding raisins, chopped walnuts, or sunflower seeds.
- Experiment with different types of flour for a unique twist. You can use whole wheat flour, spelt flour, or a combination of different flours to create a personalized flavor and texture.
Substitutions
1. Room Temperature:
- If your room is cooler than 18.08°C (65°F), you can slightly warm the water to achieve the desired temperature.
2. Plastic Wrap:
- A clean kitchen towel or a damp cloth can be used instead of plastic wrap to cover the dough during rising.
3. Yeast:
- Instant yeast and active dry yeast can be used interchangeably at a 1:1 ratio. However, if using instant yeast, you can mix it directly with the dry ingredients without proofing in warm water.
4. Flour:
- All-purpose flour can be substituted with bread flour or whole wheat flour. Keep in mind that bread flour will give a chewier texture, while whole wheat flour will result in a denser loaf.
5. Warm Water:
- If you don't have warm water, you can use cold water and extend the rise time slightly. Alternatively, you can warm the water gently on the stove or in the microwave.
6. Dutch Oven:
- If you don't have a Dutch oven, you can use a cast iron skillet with a lid, a heavy-bottomed pot with a tight-fitting lid, or even a baking stone with an inverted heatproof bowl as a cover.
7. Olive Oil:
- Any neutral oil such as vegetable or canola oil can be used as a substitute for olive oil.
8. Salt:
- Table salt can be substituted with kosher salt or sea salt. If using kosher salt, you may need to adjust the quantity slightly as it is less dense than table salt.
9. Parchment Paper:
- A silicone baking mat or greasing the Dutch oven lightly with oil or butter can be used as alternatives to parchment paper.
10. Wooden Spoon:
- A rubber spatula or a sturdy mixing spoon can be used instead of a wooden spoon for mixing the dough.
11. Airtight Container:
- Ziplock bags or plastic wrap can be used to store leftover bread if you don't have an airtight container.
Feel free to experiment with these substitutions based on your preferences and what ingredients you have on hand.
FAQ
Q: What makes this recipe so easy?
A: This recipe requires minimal effort and expertise. With simple ingredients and no kneading necessary, it's perfect for beginners or anyone short on time.
Q: Can I use room temperature water?
A: Yes, room temperature water works perfectly. It should be around 18.08°C (65°F) for best results.
Q: What's the purpose of using plastic wrap?
A: Plastic wrap helps to cover the dough during its rise, preventing it from drying out and aiding in a better rise.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, instant yeast can be substituted at a 1:1 ratio for active dry yeast in this recipe.
Q: Is bread flour necessary, or can I use all-purpose flour?
A: All-purpose flour works well in this recipe, but bread flour can give you a slightly chewier texture.
Q: How long should I let the dough rise?
A: Let the dough rise for about 2-3 hours or until it has doubled in size.
Q: Do I need to preheat my Dutch oven?
A: Yes, preheating the Dutch oven is essential for achieving that crispy crust. Heat it up along with your oven.
Q: Can I use parchment paper in my Dutch oven?
A: Yes, lining the Dutch oven with parchment paper helps prevent sticking and makes cleanup easier.
Q: How do I know when the bread is done?
A: The bread should be golden brown on the outside and sound hollow when tapped on the bottom. You can also check the internal temperature, which should be around 190-200°F.
Q: Can I store leftover bread?
A: Store any leftovers in an airtight container or bag to maintain freshness. Enjoy within a few days or freeze for longer storage.
Q: What if I don't have a Dutch oven?
A: While a Dutch oven produces the best results, you can use a heavy-bottomed pot with a lid as an alternative.
Q: Any tips for first-time bread bakers?
A: Don't worry too much about perfection! Bread baking is a learning process, so embrace any mistakes and keep experimenting.
Q: Can I customize this recipe?
A: Absolutely! Feel free to add herbs, spices, or even cheese to personalize your artisan bread.
Q: Where can I find more recipes like this?
A: Check out reputable sources like The New York Times or trusted food blogs for more easy bread recipes. You can also explore cookbooks dedicated to artisan-style bread baking.
Other Easy Bread Recipes
https://joyfoodsunshine.com/easy-no-knead-bread/</a>
Easiest Homemade Bread
Ingredients
- 3 Cups all purpose flour
- 5 tablespoon olive oil
- 5 tablespoon maple or any other sweeter
- 1 Pack active dry yeast
- 1 tablespoon salt
- 1.5 Cup very hot water not boiling I mix ½ boiling water with 1 cup of room temperature water
Instructions
- Mix all dry ingredients, yeast, flour, salt.
- Add liquids, 1.5 water, maple syrup, olive oil.
- Give it a good stir to make the dough. Don’t spend a lot of time here just a minute of stirring is good as long as all components are integrated. Drizzle with oil cover. Leave for 3 hours to rise.
- Deflate, fold the sides to form the shape of your bread, oil and dust the bottom of the pot. Transfer the shaped dough. Cover the pot. This will create steam that will help with the moisture of your bread.
- In a preheated 450 degree oven, pop in your pot. Cook for 30 minutes with cover and 10 minutes uncovered, take it out of the heat and rest for another 10 minutes. Let the cooking finish on the inside of the bread before cutting. This is called carry over cooking.
- enjoy
Video
Notes
Let me know how yours turned out! @makepurethyheart.com
