The No Knead/Machine Bread

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tis a season to be baking, falalala la la la la… Blessed Christmas & Happy New Year!! how are you enjoying the festive season this year?

i found this bread recipe online and have been happy baking my own bread for a few times now. it’s sooooo easy i couldn’t believe it at first. this recipe fits my schedule as a SAHM perfectly; little mess (so i don’t have a lot of washing up to do) and little time (not more 15mins work on it). check it out.

Ingredients:

3 cups of bread flour/all purpose flour (bread flour is preferred as it has higher gluten)

1/2 teaspoon dry active yeast

warmish water (too hot and you’ll kill the yeast, too cold you won’t activate the yeast)

1/2 teaspoon salt ( or as much as you prefer, i usually like my bread a little more salty)

1 teaspoon sugar (optional)

Other Optional Ingredients would be Wholemeal flakes, seeds, nuts, raisins… etc.

Steps:

1. MIX all dry ingredients together in a big bowl. I mix mine in a cooking soup pot so that i can use the cover to cover it instead of a cling film or wet towel later on. Best tool to use for stirring would be a big wooden/plastic fork.

2. Slowly ADD in Water; STIR until all ingredients become a ‘shaggy’ dough. NOT too much water until it becomes a batter, but it is still OK if the dough is slightly more wet.

3. COVER – for 4 hours to let the yeast work; for the dough to rise. no less than 4hours, it’s OK if it’s more.

**4. After the dough has risen, PREPARE the baking dish. i lay it with a sheet of baking paper and turn on the oven. Set it to 180*C. then, remove the dough and with your hands, mash it ONCE, shape it and place it into the baking dish. This is the time to add any nuts or seeds or raisins or garlic on the dough.

**5. Let it REST for another 30mins.

note: ** important points

6. Put dough into oven and BAKE for 20 – 25mins covered. if you prefer a more crispy crust, bake uncovered for 5 more mins.

that’s it. hopefully your’s came out as good as mine did with my 1st try. Happy Baking!

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6 responses »

  1. I would love to try it. But i just wonder if the yeast will work when the room temp here is only 15C. I have been using the bread machine and the crust has been too hard/crispy for us though we set it to the basic regular crust.

  2. Leona – it wasn’t wholemeal, it was just plain white bread. just not like the ones we get from the stores.

    MS – mb put it at the warmest place in the house? 🙂 how bout try baking the bread covered for a softer crust? i’m no Pro, but you can try.

    Gaby – that’s just wonderful!! though i think Slovakia already has a lot of good breads in the stores. 🙂

  3. although i have a breadmaker that does all the nasty kneading for me — i would try this just to cure my curiosity!

    btw if u intend to bake bread every other day, you can opt to buy plain regular flour and add to that gluten (which is the protein found in bread flour). Much cheaper compared to buying breadflour all the time.

    For this recipe, I’d suggest 3 cups of plain flour + 2 tablespoons of gluten.

    You can get gluten from Bagus, and keep it in the fridge–it’ll last for years 🙂

    Glad to see you enjoying baking!

  4. hmm, i bot a LOT of yeast, separately packed but i’m still using like the 1st pack i opened. haha…. think i’ll finish that first before buying gluten. and no lah i don’t bake it everyday, lazy 😛 thanks for the tip though, i’ll keep this in mind.

    the other day i made Banana bread, so easy and it surprisingly came out soooooo gooooood!! i couldn’t believe I MADE IT! and last night i made Cream Cheesecake, no bake. *crossing fingers* hopefully it’ll be good tonight for CG dinner 🙂

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