Question by lovin’ spoonful: Bread making question for bakers?
I found the following recipe recently. I wanted some opinions from bread bakers – will this recipe work? Also have you ever made a no knead bread like this before?
No Knead bread
* 1 large bowl
* 2 loaf pans ( coat them well with either butter, oil or cooking spray)
* 1 tablespoon each of yeast (active dry yeast or instant both work okay), sugar, salt, oil and vinegar
* 3 cups of warm water (you can test it on your wrist to make sure you don’t kill the yeast-which I have done often enough to know better but still manage to do on occasion)
* 6 cups flour ( you can mix 3 cups white to 3 cups wheat which is what I do)
You’ll want to set your oven for around 150-200 degree to warm it up for the proofing unless you have a warm place in your kitchen which you can use instead.
Mix the yeast with sugar and warm water in the large bowl. Let the yeast sit for around 15 minutes or until you notice it has activated and bubbled up.
Once the yeast has bubbled up add the oil and the vinegar and slowly add in the flour, after you have added in around 1/2 of the flour mixture add in the salt (if you put the salt in too early you can kill your yeast).
Once you have added all the flour carefully divide the dough evenly into the two loaf pans and put them in the oven or your proofing spot and cover with a moist towel – let them sit for around 30-40 minutes. you don’t need to handle the dough or touch the dough again.
Once the dough has risen and doubled in volume (make sure you have taken them out of the oven if that was where you proofed them) turn the oven to 375 degrees, at this point you can put decorative cuts on the top of your breads or sprinkle with sesame seeds or any other topping you might like.
Bake for 50 minutes or until the top is golden brown and the bottom of the bread should sound hollow when tapped. you’ll want to check the bread around 40 minutes.
Take out of the oven let cool (no we’ve never let it cool- cut it, put butter on it and try not to burn your mouth and hands as you eat it straight out of the oven- trust me you’ll survive to eat another slice or loaf.)
This is a very easy simple bread to make which is great with sauces and of course butter.
Also, depending on your oven, you’ll want to start checking your bread after around 35-40 minutes. I find that in my oven at home, it takes the full 50 minutes to make this bread but at my sisters house it take less time to make in her newer oven. So you may have to test it to figure out your oven’s time. also I’ve made it in a little toaster type oven. I put in it at 350 degree for 55 minutes and it came out pretty good too.
Best answer:
Answer by rogerrabbitanddoe
It is a version of a batter bread which I have made buns with before should be okay , different texture to commercial breads or kneaded breads but satisfactory for dipping etc.
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