Super easy no-knead bread—crispy, fluffy, and no kneading! 🍞 Homemade Bread Recipe
Recipe Information
No Knead White Bread
Cultural Context
No Knead White Bread emerged as a popular baking method in the early 2000s, credited to Jim Lahey. This technique allows for a simple, hands-off approach to bread-making, making it accessible for home bakers. Its cultural significance lies in its ability to produce artisan-style bread with minimal effort. Today, variations abound, with many bakers experimenting with different flours and add-ins, making it a beloved staple in kitchens worldwide.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: bread flour
Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.
yeast
💰Cheaper: sourdough starter
Sourdough starter can be a natural alternative to commercial yeast.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is healthier while margarine offers a cost-effective substitute.
milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk is dairy-free, while water is the most economical option.
Sift 600 g of wheat flour through a sieve.
Add 7 g of dry yeast and mix well.
Add 1 teaspoon of salt.
Pour in 450 ml of warm water and knead the dough.
Dust the counter with flour.
Stretch the dough with your hands and fold the edges to the center.
Roll the dough into a log and form a ball.
Add olive oil to the bowl and cover the dough.
Leave the dough in a warm place for 1.5-2 hours until it has risen well.
Stretch the dough again and fold the edges to the center.
Shape the loaf and line a baking sheet with parchment paper.
Cover and let the dough rise in a warm place for 15 minutes.
Brush the bread with milk and dust with flour.
Bake at 230°C (450°F) for 20 minutes.
Let the bread cool before slicing.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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