My go-to slow&easy bread recipe
Imma start with a disclaimer: I reviewed "no-knead bread" recipes from my cookbook collection & the interwebs, noted the elements they had in common, and came up with this recipe designed for minimum work. There are MANY similar recipes with lots of excellent pictures & far more interesting backstories, and they're all adaptable. I encourage you to explore them like I did.(This wouldn't be my blog if it didn't immediately wander into a digression, right?)I'll put a couple of my favorite recipe variations at the bottom of the post.
NECESSARY INGREDIENTS
Dry components:
3 cups flour1/2 teaspoon or more instant/bread machine yeast.1/2 teaspoon salt
Wet components:
1 1/2 cups liquid
-The liquid can be water, milk, honey, fats like oil or melted butter or any combination of them...be as creative as you like. As long as the total liquid component is 1.5 cups, the recipe ALWAYS works out for me.-Yes, that's the same as 12 oz for those of you thinking, "Beer bread?"
INSTRUCTIONS
- Mix or sift together dry ingredients in a Big Bowl
- Add the liquid, stir until it's fully combined into a dough.How do you know it's combined? It's not sticking to the bowl & there's no dry flour sitting in the bottom. I see the word "shaggy" used in a lot of recipes. Whatever.
- Let rest 12-24 hrs. I usually go a full day, because my house is cool & the rise is slow.AFTER THE RISE
- Shape into rolls or into a round loaf or whatever combo of rolls & loaves you want.
- Grease appropriate baking dishes or line with parchment. I like oil spray. It's easy.
- Let dough rise again in the baking dish(es) 1 to 4 hours.Using the fancy proofer setting on my fancy new oven, they're usually re-inflated & ready to rock after an hour.
- PREHEAT oven to 400 degrees. Yes, pre-heating matters for this.
- Bake at 400 degrees for 25-45 minutes depending on loaf/roll size.I use a thermometer to test doneness because I always overcook if I do it by eye.Internal temp of 200+ degrees F = done.
That's it. Mix, wait, shape, wait, bake. One bowl, no mess on the counter, no "proving" the yeast, no specific kneading steps, no fuss.
AND NOW THE RANDOM EXTRA REMARKS
SCIENCE TIP 1: temperature of the liquid isn't critical--BUT NOT OVER 115 degrees F, that will kill the yeast. The dough will take longer to rise if it starts cold. As long as the room is over 68-70 degrees, it will rise overnight. The warmer the room is, the faster it will rise. The more yeast you use, the faster it'll rise. Want quicker yeast bread? put in 2-3 tsp of yeast instead of 1/2 tsp. Be warned, though, the dough may not be as easy to handle.SCIENCE TIP 2: Of COURSE you can use regular dried yeast instead of instant/bread machine -- but do get it bubbling in a bit of warm water first unless you want to wait even LONGER for the rising, and obviously add that liquid to the liquid part.SCIENCE TIP 3: In one of those little heads-scratchers of baking science, the more sugar you add to a recipe, the longer/more unpredictable the rise time. (the phenomenon is well known to watchers of the Great British Bake off, where it was the bane of many a baker.)SCIENCE TIP 4: Less/zero fat = crustier bread with chewier texture & more open bubbly structure. More fat = softer bread & longer before it goes hard & stale. I almost always end up using a couple of tbsps of fat in my liquid component. But I never make the liquid all fat. Because ye gobs, that would be greasy bread.PROCEDURAL REMARK 1: Toss a bit of flour on top of the dough in the bowl before you start to shape it into things to make it easier to handle. Or keep your hands wet. Either works.PROCEDURAL REMARK 2: to get a batch of exactly same-sized rolls, first divide the dough in THIRDS, then divide each third in half, then each of those halves in half. You end up with 12 nice, even pieces.PROCEDURAL REMARK 3: I'm not getting into details of how to "properly" shape bread or what kind of pan makes the "best" bread. It's too dependent on what result you want, and this dough is super-forgiving. Squish, pull, roll, tug, whatever makes you happy, until it's in the & sizes shapes you want. And cook it in whatever you have handy.I use an 13x9 pan for rolls or a casserole/dutch oven for large loaves, but it's baker's choice. I will note that if I use the dutch oven for a big loaf, I cook w/lid on for half the time, then off for the rest. Experiment to your heart's content.