Easy No-knead yeast Bread
I’m not a professional at all but baking is one of my favorite hobbies. ♥️👩🏻🍳 I’ve tried a couple different bread recipes before but this recipe is so easy and quick that I had to share! Comment any tips you could share, I would love to read them! 🫶🏼
Recipe⤵️
*Ingredients*
•3 cups flour, bread, plain or all purpose
• 2 tsp instant or rapid yeast
• 2 tsp Salt
• 1 1/2 cups warm water
-Dough shaping-
1 1/2 tbsp flour
*Instructions*
1. Mix dough: Mix flour, yeast and salt in a large bowl. Add water, then use a wooden spoon to mix until all the flour is incorporated. Dough will be wet and Sloppy, not Kneadable, but not runny like cake batter.
2. Rise: cover with towel or plate leave on counter for 2 or 3 hours until dough doubles in size. Place dough somewhere warm.
3. Preheat oven: 450°F (230°C)
4. Shape dough: sprinkle work surface with 1 tbsp of flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour. Using a dough scraper or anything of similar shape, fold sides inwards to roughly form a roundish shape.
5. Add parchment paper to your baking pan and transfer your dough. Bake for 40 minutes. Bread should be light golden and not wet nor sticky when you poke a fork inside.
Enjoy! ✨
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No soy una profesional en absoluto, pero hornear es uno de mis pasatiempos favoritos. ♥️👩🏻🍳 He probado un par de recetas de pan antes, pero esta receta es tan fácil y rápida que tenía que compartirla. ¡Comenten cualquier consejo que puedan compartir, me encantaría leerlos! 🫶🏼
Receta⤵️
*Ingredientes*
• 3 tazas de harina de pan, normal o todo uso
• 2 cucharaditas de levadura instantánea o de acción rápida
• 2 cucharaditas de sal
• 1 1/2 tazas de agua tibia
-Para dar forma a la masa-
• 1 1/2 cucharadas de harina
*Instrucciones*
1. Preparar la masa: Mezcla la harina, la levadura y la sal en un bol grande. Agrega el agua y usa una cuchara de madera para mezclar hasta que toda la harina esté incorporada. La masa será húmeda y pegajosa, no amasable, pero no líquida como una masa de pastel.
2. Dejar reposar: Cubre el bol con un paño o un plato# durante 2 o 3 horas, hasta que la masa doble su tamaño. Coloca la masa en un lugar cálido.
3. Precalentar el horno: Precalienta el horno a 450°F (230°C).
4. Dar forma a la masa: Espolvorea la superficie de trabajo con 1 cucharada de harina. Saca la masa del bol con cuidado. Espolvorea la parte superior con 1/2 cucharada de harina. Usando un raspador de masa o algo similar, dobla los lados hacia adentro para formar una forma redonda.
5. Hornear: Coloca papel pergamino en tu bandeja para hornear y transfiere la masa. Hornea durante 40 minutos. El pan debe estar de un color dorado claro y no debe estar húmedo ni pegajoso al insertar un tenedor.
¡Disfruta! ✨
#doughrecipe #breadrecipe #fypage #bakewithme #breadforbeginners
I absolutely adore baking, and finding recipes that feel like magic – simple ingredients, minimal effort, and incredible results – is my ultimate goal! That’s why this no-knead bread has become a weekly staple in my kitchen. It truly is an all-purpose hero, and I’ve discovered so many ways to enjoy it beyond just a rustic loaf. One of the things I love most about this all-purpose dough is its incredible versatility. While the recipe focuses on a beautiful round loaf, I often adapt it for other uses, especially when I need a quick win in the kitchen. For instance, if you're craving quick crusty rolls for dinner, simply divide the risen dough into smaller portions (about 8-10) before shaping. Give each a quick fold to create a round, place them on parchment paper, and bake them for a slightly shorter time – usually around 20-25 minutes, or until golden and crusty. They come out just as satisfyingly chewy on the inside and crunchy on the outside as the full loaf, and they're fantastic alongside any meal. I’ve even used a portion of this dough as a super easy base for a thin-crust pizza when I’m short on time! Just press it out onto a baking sheet, add your favorite toppings, and bake until bubbly. Speaking of how easy this recipe is, the use of instant or rapid yeast is a total game-changer. It means you don't have to 'proof' the yeast in warm water beforehand, which shaves off extra steps and anxiety for beginner bakers (like I was!). While some bread recipes call for fresh yeast or active dry yeast, which might require a bit more attention to activation, instant yeast just gets mixed right in with the dry ingredients. This really contributes to the 'no-fuss' nature that I adore. If you only have active dry yeast on hand, you can still use it – just be sure to dissolve it in the warm water for about 5-10 minutes until it gets foamy before adding it to the flour mixture. It will work beautifully, just with that one extra step. And let's talk about that crust! There’s nothing quite like tearing into a warm, crusty bread loaf. This recipe naturally produces a lovely crisp exterior, especially if you bake it directly on parchment paper on a hot baking sheet. For an even more professional-looking and super crusty finish, some bakers like to add a pan of hot water to the bottom rack of the oven during the first part of baking to create steam. I haven't done that with this specific recipe, but the results are still wonderfully rustic. This bread is absolutely perfect for soaking up every last drop of a hearty stew or serving alongside a rich bowl of soup. My favorite way to enjoy it is sliced thick, toasted lightly, and slathered with butter or dipped in good olive oil and balsamic vinegar. It elevates any simple meal into something special. It's truly amazing that with just a few pantry staples – flour, yeast, salt, and water – you can create something so delicious and impressive. It feels like a secret, but it's one I'm always happy to share, especially for anyone looking to dip their toes into home baking without the intimidation of kneading. Give it a try, you won't regret it!
