baking recipes

Baking Crusty No-Knead Bread

Nothing beats a loaf of fresh, warm-from-the-oven bread.
Baking Crusty No-Knead Bread
Mar 11, 2014
Nina L. Palmer

Nothing beats a loaf of fresh, warm-from-the-oven bread. Inspired by Jim Lahey, New York’s premier baker, the no-knead method is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The process cannot be more simple: With rising and baking, it takes about an hour and a half but the actual preparation of the bread requires just a matter of minutes.

Ingredient list for the No-Knead Bread

Makes 6 bread rolls:

  • 5 cups (500g) all-purpose flour
  • 2 tablespoons whole sugar
  • 1 tablespoon instant dry yeast (active dry work best)
  • 1 teaspoon of salt
  • 1 tablespoon powdered milk (I used semi-skimmed )
  • 3 tablespoons olive oil
  • 1 egg
  • 1 1/4 cup (300mL) of warm water

Directions

1. Mix all the dry ingredients together in a bowl.
2. Add the beaten egg, olive oil and warm water gradually until become a bit elastic, not too soft, nor too hard. Don’t knead.
3. Sprinkle generously with flour, cover with a clean towel and let rise for 1 hour 30 minutes, protected from drafts. The dough should at least double in volume. You can also use your oven to make the dough rise at 95°F (35°C).
4. Line a baking sheet with parchment paper. Flour generously.
5. Remove dough from the bowl and form a ball. Add flour if necessary. Cut into six nearly equal shares and form six balls.
6. Place them on the baking sheet, sprinkle flour on top and let rise for 30 minutes. Meanwhile, preheat your oven to 360°F (180°C).
7. Bake for about 20 to 25 minutes, until the bread rolls are golden brown.

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