I think I have said before that there is nothing quite like make bread so when I came across this bread recipe that needs no kneading it was one of those recipes that catch my eye and I had to share it on to you all
A really great recipe if you love to make your own bread but also if you are new to making bread or want to give it a try this is an amazing recipe to try out
There is nothing quite like cutting a slice of new home-made bread and this recipe is for a crusty loaf which is even better as it slices perfect
This great recipe has been brought to you by kingarthurflour.com website , thanks for sharing it with us
Here below is a list of the ingredients you will need to make this bread recipe
The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you’re ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you’re a first-time bread-baker, you’ll never believe this bread came out of your own oven. And even if you’re a seasoned bread baker, you’ll love this recipe’s simplicity.
AT A GLANCE
- PREP 5 mins. to 10 mins.
- BAKE 30 mins. to 40 mins.
- TOTAL 4 hrs 35 mins. to 7 days 50 mins.
- YIELD 3 or 4 loaves, depending on size
- 3 cups lukewarm water
- 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*
- 1 tablespoon salt
- 1 1/2 tablespoons instant or active dry yeast
TIPS FROM OUR BAKERS
- The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all (and guaranteed to give you the best results), if you measure flour by weight, use 32 ounces. Using the same ratio/measuring, you can make a half-recipe if you prefer. While it’s great to have dough on hand, it’s fine to make less.
- Want to try this with whole wheat flour? You can absolutely make up to half of the total flour whole wheat, either our Premium or white whole wheat flours. Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.
- Would it be better to use bread flour here? Bread flour has more gluten-forming protein, so if you choose to use it in this recipe, the crust will be a bit thicker and you won’t get quite the same open-holed structure as with all-purpose. We really prefer the texture of both crust and crumb when all-purpose flour is used. If you do use bread flour, increase the water by about 2 teaspoons per cup of flour to make the requisite sticky dough.
Original recipe source: kingarthurflour.com
