I have finally found a no-knead bread that is quick, easy and doesn’t affect my flour phobia. Yes, I despise touching flour. Don’t ask. I don’t know. I think it’s a tactile thing. But it gives some real heebie jeebies! Anyway…
As I was spending some time in Pinterestland I came across a bread recipe that not only didn’t require me to touch flour, but it also didn’t require kneading the dough, waiting 12 hours until you can bake it or even a loaf pan! MY kind of bread recipe! I first saw it here at Alexandria Cooks. She gave such detailed instructions that even I could follow. So I had a go at it. And bang! Success!
It’s quite simple really. Here’s how to make this delicious, hearty, buttery bread:
- 4 cups (510 g | 1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose)
- 2 teaspoons kosher salt
- 2 cups lukewarm water
- 1 tablespoon sugar
- 2 teaspoons active-dry yeast
- room temperature butter, about 2 tablespoons
- Mixing the dough:
• If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.• If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed.
2. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (If you have the time to let it rise for 1.5 to 2 hours, do so — this will help the second rise go more quickly.)
3. Preheat the oven to 425 degrees. Generously butter the inside of two medium oven-safe bowls (such as Pyrex bowls). Using two forks, punch down your dough, scraping it from the sides of the bowl and turning it onto itself. Divide the dough into two sections and put each half into one of your buttered bowls. (I use a large metal spoon for this part as the dough is quite slippery). Let the dough rise for another 20 – 30 minutes.
4. Bake for 15 minutes. Reduce the heat to 375º and bake for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. Your bread should be golden brown. If not, pop back into the oven (on the cooling racks) for another 5 minutes.
5. Enjoy! And there is no doubt in my mind that you will!