It’s great to bake bread at home! The kitchen fills with aroma and the taste is unique. If it’s easy to prepare, even better. This is a no-knead bread. See the spoon in the picture? That’s exactly what you’ll need to make this beautiful loaf, crunchy on the outside and super soft inside. No difficulties then!
Other bread recipes you might be interested in:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for No-Knead Bread
- 4 cups All-purpose flour (+ extra for dusting)
- 1 1/2 cups Water (warm)
- 1 packet Dry yeast (7 g)
- 2 teaspoons Sugar
- 1 teaspoon Salt
Tools
- 1 Small bowl
- 1 Large bowl
- 1 Wooden spoon
- 1 Baking sheet
Preparation of No-Knead Bread
To prepare this no-knead bread, first, dissolve the yeast along with the sugar in 1/4 cup of warm water (from the total amount). Remember, warm not hot, otherwise you risk killing the yeast.
Let it rest a few minutes to activate the yeast. You’ll see a slight froth forming on the surface.
Meanwhile, place the flour in a large bowl and, with a wooden spoon, make a well in the center.
When the yeast is ready, pour it into the well in the center of the flour.
Mix, then add the rest of the water (still warm) and mix again with a spoon.
Finally, add the salt and mix it well into the rest of the dough, which will be very soft and sticky. NO PANIC!!!! That’s exactly how it should be!
Leave the dough in the bowl, dust it generously with flour, and let it rise, covered, for a couple of hours in a warm place away from drafts (a closed, turned-off oven is perfect).
After the rising time, take up the dough, which should have doubled in volume
With the help of a spatula, slide it onto a baking tray lined with parchment paper and let it rise for another half hour (or more if you can).
At the end of this second rise, dust it again with some flour.
Bake the no-knead bread in a preheated oven at 400°F/425°F for about 30 minutes. Enjoy! Paola
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Note
I found this recipe on the blog La zucca capricciosa.
