There are few things as satisfying in baking as making your own bread, but imagine a no-knead bread. It is a more intimidating dish in comparison with how trivially easy it is to find. Usually, the bread is pretty labor intensive and requires quite some intensive kneading, unless you have a dough machine.
But how about a great recipe that requires just mixing the ingredients together and wait? Totally possible, based on a Jenny Can Cook recipe.
No-knead bread
Servings: 6-8
Preparation time: 5 min + 5 min forming the buns
Proofing time: 3 hours
Baking time: 25 min
Ingredients
- 320 g of all purpose or bread flour
- 1/4 tsp of dried yeast/9 g of fresh yeast
- 1 tsp of salt
- 290 g of hot water (54 C)
Directions
- Mix the flour, yeast and salt.
- Add the hot water and mix well until combined (1 min). It will look very soft, that is normal.
- Cover the bowl with a plastic wrap and let it rest on the counter for 3 hours.
- Now comes the tricky part: the dough is very sticky so for assembling it you will need a lot of flour – divide it in 6-8 rolls, depending on how big you want it.
- Using lots of flour on your hand, shape it in a ball shape and place it on the tray with baking paper.
- Let the balls proof for 15 more min.
- Bake it at 230 C for 25 min and there you go.
- If you want even less work, you can try the round version, which works just as well:
- You can serve it hot, though it seems to me that letting it cool down makes it less moist inside and gets a crust a bit softer.
