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White bread without kneading

White bread without kneading

Put the yeast to leaven in about 100 ml of warm water in which we dissolved the honey.

In a bowl sift the flour and mix it with salt.

We make a hole in the middle and pour the leavened yeast.

With a wooden spoon, mix the flour with the yeast and the rest of the warm water, gradually added. It does not require kneading, just mix with a wooden spoon until all the flour is incorporated.

We will have a sticky dough over which we sprinkle flour on top.

Cover with a towel and leave to rise in a warm place for an hour and a half.

Preheat the oven to 230 degrees.

Line the large baking tray with baking paper and place the dough in the tray very carefully so that the air from the dough does not come out. The dough should not be overturned, but the top should remain on the surface.

Bake in the oven for 30 minutes.


How to make a bread recipe without kneading?

Day 1 & # 8211 dough preparation

500 g of flour and 500 ml of water are mixed and beat well with a whisk or wooden spoon until they appear. Leave at room temperature for 24 hours. The composition has the consistency of a cream.

Day 2 & # 8211 preparation of bread dough without kneading

Rub the yeast with the sugar and the rest of the water in a small bowl. The mayonnaise that has rested for 24 hours is beaten a little with a wooden spoon. Add the salt and then the dissolved yeast (above) and the rest of the flour. Mix everything with a wooden spoon or by hand.

Cover the bowl with the plastic bag.

Leave the dough to rise until it doubles (about 45-60 minutes).

How is a homemade bread shaped?

After it has fermented, it is turned over on the worktop and it is worked for a little 2-3 minutes (enough to give it shape). Put in the pan and increase. I placed the bread in a normal baking tray, on a sheet of baking paper.

Leave it to rest until it starts and grows again, about 10-15 minutes (covered with a cloth towel). Meanwhile, heat the oven to 220 ° and place a pot or tray of water on the bottom of the oven (which will generate steam during baking).

Bread without kneading the simplest recipe

I love homemade bread, fluffy, flavorful, fresh out of the oven! I always make homemade bread, I have all kinds of bread recipes, buns, pretzels, croissants and other delicious fluff and I really like kneading dough. But lately there is a big iures on Facebook, everyone makes homemade bread without kneading.

I looked at several recipes and there are quantities like: 630 g, 315 g, 18 g, 540 g & hellip To be honest, I don't like such recipes at all, which give everything by the gram. Not all housewives have electronic scales that weigh everything per gram, or graduated cups per milligram. I generally cook from the eyes, I appreciate what I put, I have very few recipes where I weigh the ingredients.

So I made dough from a kilogram of flour and I made the dough from the eyes, as far as I know.

On the blog you can find other bread recipes or ways you can use bread, I leave below only a few recipes, to see:

This is the end result: a 1.6 kilogram loaf. & # 128578

This is the bread turned on its back, it is the bottom of the bread, to see how beautiful it has grown:

In short, it is a very good bread, easy to prepare, it is a simple recipe and with sure success even for a housewife who does not know how to knead dough.

This dough can be kept cold for a maximum of 5 days and can be used for pizza, bread, pretzels, donuts, cakes, langos, croissants filled with walnuts, jam, etc.

I gave the recipe using 1 kg of flour, with ingredients that are easy to weigh and measure and I wrote down the observations during the preparation. & # 128578

I hope they use it and I am waiting for impressions and pictures with bread.

More recipes with bread, buns and other fluffy goodies, all explained step by step, you can find on the blog, in the section pastry, bread & ndash see here.

I recommend you try the unleavened bread recipe, baked in a bag. See below what it looks like.

Bread Without Kneading - In Cast Iron Pot

I managed to do one bread without kneading gorgeous in one of my cast iron pots I've been using for a few years. The recipe is so simple that I thought many of you will be happy to try it. There are many options on the internet and I am convinced that some of them are good. I'm not going to reinvent the wheel, because I don't have to, so this recipe is adopted from one of the most famous American kitchen sites:

To tell you the truth, I think I found the perfect recipe. A loaf of bread came out like I haven't eaten in a long time. It takes patience, because it takes almost 24 hours from start to finish, but it's really worth a try.

The vessel in which it is made must have a lid. Bake the bread covered for 30 minutes, then put the lid aside and continue baking until it takes on a nice color.

You don't need a cast iron pot if you don't have one. I warmly recommend it, it's my favorite pot, I really have two as well and I use them for different things.

The recipe says that any pot with a lid, resistant to a high temperature in the oven, will do its job. You need a temperature of 230C in the oven, so very high. Pyrex goes, ceramic pot, enamel, etc. Able to have.

How to make bread without kneading:

Mix flour with salt and instant yeast. It doesn't have sugar & hellipstium, and I thought these are crazy & hellipmaia, stuff, like we do, right? With a little sugar, to wake up the yeast & hell this girl doesn't ask for sugar, so I was good and she didn't eat me know put at least a few strands of sugar & hellip :-)

Add water, it does not have to be hot. Seriously, I was surprised too, but there's really no need.

Stir until the water is incorporated and you get a sticky crust. It's good that way, don't panic.

Cover the bowl with plastic wrap and leave it somewhere in the kitchen, to sit quietly at room temperature, to be at least 20-21C. Leave her alone for at least 12 hours, preferably 18, if your man doesn't go to work and he needs sandwich bread and you forgot to go to the store to get it, and outside it's a blizzard to say that Antarctica has moved to me in the neighbourhood.

(picture taken from my balcony)

After 18 hours (preferably overnight), the dough should have blisters on top and be raised.

On the table, put a little flour to cover the surface on which you will work. Remove the dough from the bowl and place it on the table.

With your hands full of flour, or wet, take the dough and fold it inside 2-3 times, like an envelope (watch the video from the link above). Put it back in a bowl greased with oil and let it sit there until the oven heats up.

Preheat the oven to 230C and put the cast iron pot with the lid on it, to heat it together with the oven. Without fear. Empty pot, without lid and without bread in it. If you skip the step, the bread sticks to the bottom of the pot (it happened to me).

At this stage, my husband asked me something like: & ldquoAre you crazy? If the pot explodes, have you done this before? & rdquo And I, tafnoasa, with my head in the oven & hellip & rdquoIf it breaks, we take another, it's a cast iron pot, not a porcelain one, why would it break? & rdquo Husband's fears are strange, sometimes & hellip

Finally, where was I left? Put the pot in the oven to heat up and ignore the comments around.

When the oven is heated to the recommended temperature, remove the pot and pour the dough into the pot. It will look like a disaster, says the recipe, although my dough didn't look bad at all. If it looks like a disaster, don't be scared, he sits alone in the pot as he likes.

Put the lid on and BAM! Back in the oven, bake. It should stay for 30 minutes, then remove the lid and let the bread bake for another 150-30 minutes. For me, it caught the perfect color after about 20 minutes, you keep an eye on what happens in the pot, that each oven is different, right?

And don't do as I do, let it cool first, cut it easier for sandwiches and keep it better. In addition, if you cut it before, it gets wet in the middle and becomes sticky.

The crust is crispy and good, and the taste & hellipce to say & hellipsot said it was a miracle and to put another one, that it was too good, so I'm going now to start another dough, to make it tomorrow & hellip

PS: Last night, after I posted the recipe, I made another dough for the second bread. I baked it today. The same result, a beautiful bread, as I never imagined it could come out of this super lazy method.

White bread without kneading - Recipes

Posted by Postolache Violeta on December 17, 2009 in dough homemade bread bread without kneading quick recipes | Comments: 11

I don't like to put my hands in the dough at all and start kneading, so this recipe fell on the tank. It's without kneading, it's very fast and very easy to make and tasty and fluffy
The tip was sold to me by Ghiocela
who in turn took over the recipe from Laura Adamache.

Put the flour in a bowl and mix with the yeast.

Add warm water, oil, salt and sugar and mix with a wooden spoon until smooth and becomes a compact dough.

Share if you like:



Because I like your blog, I dare to offer you an award on the eve of the holiday. If you like it, I expect you to pick it up from my blog and give it to other blogs that you like or appreciate.
Happy celebrations!

Thank you for the appreciations. I'm glad the bread worked right away.

For an even better success, I will write you what I wrote on Ghiocela's website.

"This kind of bread was popularized by Jim Lahey of the Sullivan Street Bakery in New York." Mark Bittman. He also developed a recipe for panettone (Italian cake) that does not require kneading!

If anyone is interested, I have both recipes.

Now about your snowdrop bread, something else is recommended for baking. The oven must be preheated for at least half an hour before the dough is ready to rise, at 230 C (450 F, marking 8), putting in it a pan with a thicker bottom (cast iron is the best but also enameled, glass or ceramic fire resistant). When the crust is ready, take the pan out of the oven and pour the crust into it (being very careful not to burn yourself!). Shake the pan once or twice to distribute the crust, cover with a lid, and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes until nicely browned. # 8211 cools on wire mesh & quot

Jim's dough is very moist for a loaf of bread, like more cake dough, and he leaves it to rise overnight.

Bread without kneading

After I saw it bread without kneading on Diei's blog, I went to the kitchen to see if I had all the ingredients.
This recipe for bread without kneading it's one of the simplest bread recipes I've tried so far and that's because the kneading process seemed the hardest.
Before you start this recipe, you must consider that the dough will be left in the refrigerator for 24 hours.

I made bread without kneading (working time: 5 minutes)

Like any man who woke up face to face with a pandemic of planetary proportions, the following idea came to us: to make bread at home! Why? I don't know, because we eat a little bread in general. But what about the purchased flour bags, other than fluffy pancakes? Bread!

About a month after the crisis began, I also found fresh yeast. I still had two sachets of dry yeast in the house, left over from some of my experiments two years ago, when I made bread. So I had all the necessary ingredients, except the urge to knead the dough for many minutes, as it should.

enteritis unleavened bread!

I used Jamila's recipe for this. 500 gr flour, 400 ml water, 2 gr dry yeast, some salt. Put all the pile in a bowl and mix for homogenization. Instead of kneading, the dough is left to rise for 12 hours, during which time the yeast works and the gluten develops, which would otherwise have formed by kneading and leavening for a much shorter time.

Matilda, who actually did everything, used half 000 flour and half 650 for the bread below. The yeast is dissolved in water and a little sugar is added to feed it. He poured everything over the flour after the water blossomed a little, a sign that the yeast was alive (because the sachet was 2 years old and now expires in May, so it could be non-functional). He also put various dried seeds and cranberries in the dough that I had around the house.

Bake overnight, then the dough put exactly as in the recipe on a baking paper, and from there in a preheated pot for a few minutes in the preheated oven to maximum. Place the lid on top to keep the heat even better in the pot. After about 30 minutes, the bread seemed done, so remove the lid and leave everything in the oven until the crust takes on a nice color.

The pot makes a round loaf. If you want a long one, use a classic cake pan and cover it with aluminum foil or another lid.

I then let the bread cool for about 15 minutes and cut it. It turned out extraordinarily good. It's not as airy as a 20-minute kneaded loaf, but it has a slightly denser core, but it was very tasty, and the seeds and cranberries inside made it even more remarkable. And, I repeat, beyond the long fermentation, the total working time is about 5 minutes without much effort.

The best combination was with pate (from the one with flour or whatever) over which I put a little salt, pepper and a few drops of olive oil. Another day I put a thin layer of pate, on top of it some onions and tomatoes, then an egg made to the limit, all served next to valerian salad. I can open the brunch place with this recipe. Another day, I lightly toasted the bread, then sprinkled gran padano on it, then pate, finely chopped hot peppers, strips of salami and salad on top.

Matilda made another loaf of bread using 650 flour and wholemeal flour. He also put fresh yeast in it, not dry. Jamila says that if you put fresh yeast, double the amount of dry yeast, that is, put 4-5 grams, but all the other bread recipes without kneading say to put 25 grams. Even the yeast maker says to put a whole package of 25 grams!

I put on 25 grams. An equally good bread came out, but blacker inside and with a darker crust than a black bread. Hi, this one too.

Homemade bread without kneading, simple and quick recipe

  • Servings: 4 people
  • Preparation time: 3h
  • Cooking time: 3h 20min
  • Calories: -
  • Difficulty: Easy

This unleavened bread recipe is I think the easiest, simplest and fastest recipe you can try at home. You can see in the photo gallery above, the steps I followed and how easy you can get a homemade bread with a soft core and crispy crust.

White bread without kneading

In a larger bowl, mix the flour with the yeast and salt. If using fresh yeast, dissolve it in 100 ml of warm water from the 600 ml initially provided and add it to the flour with the rest of the water. Stir the ingredients vigorously until smooth. Don't worry! Pour a little flour over the dough and cover the bowl with plastic wrap or a lid perfectly adapted to the bowl. The idea is for the yeast to ferment in a humid and warm environment. Let the dough rise for about 2 hours. If the ambient temperature is higher than 20 ° c, 1 hour and a half is enough, if on the contrary it is colder, you can leave more (I put the bowl in the oven off). The dough will be soft, sticky and full of air bubbles.

After the dough has risen, heat the oven to 240-250 ° c. If the pan, tray, tub, container we are going to use tends to stick, put baking paper in before putting the dough, or heat the pan in the oven while it is heating, so that it is hot when you put it. the dough. With a spoon or spatula, peel the dough from the bowl in which it was raised and pour it into the container in which you will bake it (I heated a pan in the oven). Put a lid adapted to the pot, and bake covered for 40-50 minutes (depending on the oven and its strength). Then remove the lid and let it bake uncovered for another 15-20 minutes, lowering the temperature to 180-200 ° c.

The homemade bread is tried if it is well baked by tapping with the finger in the crust on the bottom, it should sound empty! If you find it necessary, leave it on the grill for a few more minutes in the oven.