Savory Bread Recipes Eat Your Books from www.eatyourbooks.com
Description
If you love bread but don't want to spend hours kneading dough, this Almost No Knead Bread recipe is perfect for you! This easy recipe requires minimal effort and yields a delicious, crusty loaf of bread. The best part? You don't need any fancy equipment or skills to create this bread.
Prep Time
Preparation time for this recipe is minimal. You'll need about 10 minutes to mix the ingredients together, and then you'll let the dough rise for 12-18 hours.
Cook Time
The cook time for this bread is approximately 45 minutes.
- Large mixing bowl - Wooden spoon or spatula - Parchment paper - Dutch oven or similar oven-safe pot with lid
Method
1. In a large mixing bowl, combine the flour, yeast, and salt. Stir to combine. 2. Add the warm water to the bowl and mix until a shaggy dough forms. Do not overmix. 3. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise for 12-18 hours. The dough should double in size and have bubbles on the surface. 4. Preheat your oven to 450 degrees Fahrenheit. 5. Place a sheet of parchment paper in your Dutch oven or similar pot with a lid. 6. Shape the dough into a ball and place it on the parchment paper. Cover the pot with the lid. 7. Bake the bread for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes or until the bread is golden brown. 8. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Notes
- If you don't have instant yeast, you can use active dry yeast instead. Just increase the amount to 1 teaspoon and proof it in the warm water for 5-10 minutes before adding it to the flour mixture. - You can customize this recipe by adding herbs or spices to the dough. Try rosemary, thyme, or garlic powder for added flavor. - This bread is best served fresh, but it can also be toasted or used for sandwiches.
Nutrition Info
This recipe yields one loaf of bread. The nutritional information per serving is as follows: - Calories: 130 - Fat: 0.5g - Carbohydrates: 27g - Fiber: 1g - Protein: 4g
Recipe FAQ
Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can use whole wheat flour, but the bread will be denser and have a stronger flavor. Q: Can I double the recipe? A: Yes, you can double the recipe to make two loaves of bread. Just make sure to use a larger mixing bowl and Dutch oven. Q: Can I use a different type of pot instead of a Dutch oven? A: Yes, you can use any oven-safe pot with a lid. Just make sure it can withstand high temperatures.
Recipe Tips
- Make sure your water is warm, but not too hot. If the water is too hot, it can kill the yeast. - Don't overmix the dough. A shaggy dough is normal and will yield a better texture. - Let the dough rise for at least 12 hours. This allows the gluten to develop and creates a better flavor. - Use parchment paper to prevent the bread from sticking to the pot. - Slice the bread with a serrated knife for best results.
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