Easy, NO-KNEAD Bread

Easy, NO-KNEAD Bread

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I have wanted to bake bread for a long time now, but just hadn’t committed to it. I was turned off by the many steps and the length of the process. And, truth be told, I’m lazy when it comes to bread. It’s not that I don’t like to make complicated dishes. I do! But, I unwittingly held bread to a lower standard. I felt it was sort of a carrier for other foods. It’s the stuff that held sandwiches together. It kept my butter and jam in one place. The stale pieces would become great french toast.

Thankfully, I don’t feel that way anymore.

You see, I actually had made bread before. One time. I made it, the bread tasted fantastic and other than feeling like I’d climbed culinary Mount Everest, my remaining thoughts were, “Well, that was a lot of effort for this tiny little thing.”

They say that necessity is the mother of invention. Well, that’s always been the case for me. I bought a bread maker thinking it would take care of all those tedious steps that I didn’t want to be bothered with. The problem was I could never get a decent loaf out of the thing. I tried several times and finally just gave up.

Fast forward to today and I am now a regular bread baker! And, this recipe requires no kneading!  Now, kneaded bread is great and delicious, but I also have found that it has some weaknesses. First of all, kneaded bread takes a lot of effort to make. Secondly, there are many steps involved. And finally, it becomes stale very quickly.

I’d heard of this ‘no-knead’ method, but didn’t know if it would work. I gave it a shot and this is what I discovered. It’s easy. It tastes great. It lasts longer. There are just a few steps and they require minimal effort.

WHAT?! Easy? Tastes great? Lasts longer? Hardly anything to do? Well, sign me up!

Here’s what you do.

Ingredients:

  • 3 cups of flour
  • 1.5 tsp salt
  • 1/4 tsp of yeast
  • 2 tbs of oil
  • 12 oz. cold tap water

1. Add 3 cups of flour (preferably organic), 1.5 tsp of salt, 1/4 tsp yeast into a mixing bowl. Mix all of the ingredients together thoroughly.

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2. Then add 12 ounces of cold tap water (or filtered).

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3. Mix all ingredients together until it becomes dough.

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4. Cover with clingy, plastic wrap and let proof for 8-24 hours on your counter. The dough should approximately double in size. The longer it proofs, the bigger the increase.

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5. This next step depends on your level of laziness. I have forgotten this step and the bread turned out fine if not perhaps only a little more crumbly. You can skip this if you are pressed for time. Take the dough out and place on a lightly floured surface and fold the dough over itself. The dough should look a bit like a ball.

6. Place the dough into a bowl that has been oiled with 1 tbs of oil on the bottom. Pour the 2nd tbs of oil over the top of the dough so all sides are covered. You may need to use your hand to make sure all sides are oiled. Let proof for 1 more hour with a cloth over the top.

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8. Preheat your oven to 450 degrees fahrenheit 30 minutes prior to baking. If you are using a cast iron skillet, you will need to place the skillet in the oven while it’s preheating. If you’re using a pyrex dish, bowl or loaf pan, you don’t have to preheat those.

9. Place the oiled and 2nd proofed dough into your pre-heated skillet or other baking dish.

9. Bake for 30 minutes.

10. Ta-da!

knead

Easy, NO-KNEAD Bread

Ingredients

Instructions

  1. Add 3 cups of flour (preferably organic), 1.5 tsp of salt, 1/4 tsp yeast into a mixing bowl. Mix all of the ingredients together thoroughly.
  2. Then add 12 ounces of cold tap water (or filtered).
  3. Mix all ingredients together until it become dough.
  4. Cover with clingy, plastic wrap and let proof for 8-24 hours on your counter. The dough should approximately double in size. The longer it proofs, the bigger the increase.
  5. This next step depends on your level of laziness. I have forgotten this step and the bread turned out fine if not perhaps only a little more crumbly. You can skip this if you are pressed for time. Take the dough out and place on a lightly floured surface and fold the dough over itself. The dough should look a bit like a ball.
  6. Place the dough into a bowl that has been oiled with 1 tbs of oil on the bottom. Pour the 2nd tbs of oil over the top of the dough so all sides are covered. You may need to use your hand to make sure all sides are oiled. Let proof for 1 more hour with a cloth over the top.
  7. Preheat your oven to 450 degrees fahrenheit 30 minutes prior to baking. If you are using a cast iron skillet, you will need to place the skillet in the oven while it's preheating. If you're using a pyrex dish, bowl or loaf pan, you don't have to preheat those.
  8. Place the oiled and 2nd proofed dough into your pre-heated skillet or other baking dish.
  9. Bake for 30 minutes.
http://www.thenaturalsinger.com/recipes/easy-no-knead-bread/

The total work time is about 10-15 minutes. That’s my kind of baking. I also love the flexibility of this recipe in terms of time. There is no hard and fast rule about when you should start baking. If you don’t have the time after the 8 hours then you still have 16 more hours to fit it in! Also, it can be baked in a skillet or other types of baking dishes. I like the skillet because of the crust but I’ve been using a loaf pan recently for the convenience (sandwiches, toast, etc.) We now have fresh, homemade bread all the time.

Let me know if it works out for you. Happy baking!

Live well and be happy 🙂

TNS

2 Responses »

  1. Ohhh my goodness..we tried it and it came out great! Love the crusty crust and the soft insides!! Great with soups and stews.Next time we are going to add some herbs and see what happens!! Thanks so much for the recipe! You inspire me!

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