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Who says you need to spend hours kneading dough to make a delicious loaf of bread? This no-knead artisan bread recipe is incredibly easy to follow and requires minimal effort. The result is a beautiful, crusty loaf with a soft, airy crumb.
Ingredients:
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- 300 ml water
- 25 g sugar
- 3 g yeast
- 300 g bread flour
- 3 g salt
- 20 g olive oil
Instructions:
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- Combine Wet Ingredients: In a large bowl, whisk together water, sugar, and yeast.
- Mix in Dry Ingredients: Add flour and salt to the wet ingredients. Stir until a dough forms.
- Incorporate Oil: Drizzle olive oil over the dough and knead briefly until incorporated.
- First Rise: Cover the bowl with a damp cloth and let it rise in a warm place for about an hour, or until doubled in size.
- Shape the Loaf: Gently deflate the dough and shape it into a loaf. Place it in a greased loaf pan.
- Second Rise: Cover the loaf pan and let it rise again for 30 minutes, or until it reaches the top of the pan.
- Bake: Preheat oven to 340°F (170°C). Bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped.
- Cool: Let the bread cool completely on a wire rack before slicing.
Tips:
- Water Temperature: Use lukewarm water to activate the yeast.
- Flour Choice: Bread flour is ideal for its high gluten content, which gives the bread structure.
- Room Temperature: A warm environment helps the dough rise faster.
- Oven Spring: Score the top of the loaf before baking to create a beautiful crust.
- Cooling: Let the bread cool completely before slicing to prevent it from becoming gummy.
This no-knead artisan bread is a perfect addition to any meal. It’s easy to make, delicious to eat, and perfect for any occasion.
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Ingredients
300 ml water
25 g sugar
3 g yeast
300 g bread flour
3 g salt
20 g olive oil
Yield: 1 loaf
Notes
A Simple Guide to Homemade Bread
Combine Wet Ingredients: In a large bowl, whisk together water, sugar, and yeast.
Mix in Dry Ingredients: Add flour and salt to the wet ingredients. Stir until a dough forms.
Incorporate Oil: Drizzle olive oil over the dough and knead until incorporated.
First Rise: Cover the bowl with a damp cloth and let it rise in a warm place for about an hour, or until doubled in size.
Shape the Loaf: Gently deflate the dough and shape it into a loaf. Place it in a greased loaf pan.
Second Rise: Cover the loaf pan and let it rise again for 30 minutes, or until it reaches the top of the pan.
Bake: Preheat oven to 340°F (170°C). Bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped.
Cool and Enjoy: Let the bread cool completely on a wire rack before slicing.
Tips for the Perfect Loaf:
Water Temperature: Use lukewarm water to activate the yeast.
Flour Choice: Bread flour is ideal for its high gluten content, which gives the bread structure.
Room Temperature: A warm environment helps the dough rise faster.
Oven Spring: Score the top of the loaf before baking to create a beautiful crust.
Cooling: Let the bread cool completely before slicing to prevent it from becoming gummy.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes