Are you craving real homemade bread, but the idea of long kneading and a dirty kitchen puts you off? The good news is, neither of those are waiting for you. There is a recipe that even someone who has never baked before can handle.
The smell of freshly baked bread can perfume the whole apartment and make you feel at home like nothing else. And the best part is that you don’t need a kneader at all, . Anyone can do this simple recipe for homemade bread without kneading, and the result will amaze you with its crispy crust and fluffy crust.
Watch the video with the recipe for quick homemade bread without kneading here:
The trick is patience
The basis is just a few simple ingredients such as plain flour, water, yeast, salt and a little time. The dough is not kneaded, but left to rise slowly – preferably overnight. This is because it gives it a delicate taste and a light, almost bubbly structure, which we know from artisanal bakeries.
This principle, known from American cookbooks as “no-knead bread”, was first made famous by New York baker Jim Lahey. Since then, it has spread all over the world and today it is among the most popular homemade bread recipes.
Crunchy bread step by step
Raw materials:
- 3 cups plain flour
- 1 and ¼ teaspoons of salt
- ½ teaspoon of dry yeast
- 1 and ½ cups of lukewarm water
Procedure:
Mix the flour, salt and yeast in a bowl. Add water and just use a wooden spoon or your hand to mix the dough lightly to combine all the ingredients. Don’t worry about it being sticky and messy, that’s exactly how it’s supposed to look. Cover the bowl with a tea towel and let the dough rise for 12 to 18 hours at room temperature.
After the dough has risen, turn it out onto a floured surface, fold it over several times and let it rest for about half an hour. Meanwhile, preheat the oven to 230°C and put a cast-iron pot with a lid in it to heat it up.
Once the pot is hot, carefully place the dough in it, preferably using baking paper, cover and bake for 30 minutes. Then remove the lid and bake for another 10 to 15 minutes, until the crust is golden and starts to crack nicely.
The result will get you
Once you take the bread out of the oven, let it cool on a wire rack for at least half an hour. Even if you feel like it, resist the temptation to cut it right away, the hot bread might curdle.
The result will be a loaf that tastes like it came from a small artisan bakery. crispy on the outside, soft and fragrant on the inside. And all this without kneading, complicated procedures or special tools.
If you add a little homemade butter or a drop of olive oil to it, you will probably find that the best bread of all is the one you just baked.
