THE SIMPLEST "NO KNEAD BREAD", IN PYREX MIXING BOWLS
I found this recipe in the ALEXANDRA COOKS blog, and the moment I read it, I knew it is a recipe I have to try. When it comes to bread, it has to be simple, tasty and easy to make.
The ingredients are the same as any bread making, flour, water sugar, salt and yeast. No fancy. This is why Alexandra is calling this bread "PEASANT BREAD". The difference is into the procedure. So simple and so quick...using no knead bread technique....baked into oven safe mixing bowls (Pyrex, Corelle, Corning ).
All procedure is about 3 hours, and you have a tall bread, soft, with not as crunchy crust that I like, good for sandwich and soups.
For me the fresh bread is good for everything....
NOTE 1: The size of baking dish is very important to get the tall round bread:
NOTE 2: about yeast:
If you are using active-dry yeast you should add the recipe quantity of yeast
(2 teaspoons) to the 2 cups of warm water where 1 tablespoon of sugar was dissolved, to aloud yeast to start fermentation.
In about 10 minutes the yeasty water should be bubbling and alive.
If you are using instant yeast you don't need a activation step, you just mix the recipe amount of flour, water sugar, salt and yeast.
- 4 cups all-purpose flour (any combination of flours)
- 2 teaspoons kosher salt
- 2 cups lukewarm water
- 1 tablespoon sugar
- 2 teaspoons dry yeast (see note 2)
- room temperature butter, about 2 tablespoons
In a bowl mix all the ingredients together, loosely, to be well incorporated all water. No knead.
Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour, two hour is better, should triple the amount of dough.
Preheat the oven at 425F.
Butter very, very good the one /or two bowls ( see NOTE 1) with about a tablespoon of butter each.
What is very different and I never seen this technique, Alexandra is using 2 forks, to divide and move the dough into the buttered bowls. She has a very good VIDEO at her site. This method is very helpful because the dough id very sticky.
Let the dough rise for about 20 to 30 minutes or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls.