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The great thing about cooking is that you know exactly what is going into the end result. We often overlook the preservatives and other ingredients that are in the bread we consume on a daily basis. Although its convenient to just buy a loaf at the supermarkets, making your own is more rewarding. There is nothing like fresh homemade bread straight out of the oven, ripped apart and smothered in butter. The best part about this bread is that there is no kneading involved! Once you give it a go, you will be making it again and again!

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No Knead Bread
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1991 calories
399 g
0 g
9 g
67 g
1 g
1151 g
2394 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
1151g
Amount Per Serving
Calories 1991
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 2394mg
100%
Total Carbohydrates 399g
133%
Dietary Fiber 14g
57%
Sugars 2g
Protein 67g
Vitamin A
0%
Vitamin C
0%
Calcium
10%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups strong bread flour, sifted
  2. 1 tsp. dried yeast
  3. 1 tsp. salt
  4. 2 ½ cups luke warm water
Instructions
  1. 1. In a large bowl or (I use a large cake container) mix the flour, yeast and salt until well combined.
  2. 2. Slowly add the water and mix with a wooden spoon until mixture comes together and forms a soft sticky dough.
  3. 3. Lightly flour a clean bench and roll the dough into a ball.
  4. 4. Place the ball of dough back into the bowl and allow it to fully prove- It should double in size. Make sure the bowl is somewhere warm to help speed up the process. This should take at least a few hours and the dough may form a slight crust. *(You can also cover the bowl of bread and place it in the fridge to prove overnight).
  5. 5. Once proved, roughly fold/mix the dough with your hands and roll it again into a ball on a lightly floured surface. (This is the time to fold in any extra ingredients you would like such as cheese or nuts)
  6. 6. Preheat oven to 215°C fan forced
  7. 7. Using a bread knife, gently score the top of the bread before transferring it on a lightly floured tray.
  8. 8. Bake in the oven for approximately 30 minutes or until lightly golden. The bottom of the bread should sound hollow when tapped.
  9. 9. Transfer to cool on a wire rack.
Notes
  1. Divide the dough into quarters to make bread rolls.
  2. You can add ingredients into the loaf of bread/ bread rolls once proved such as parmesan and walnuts.
  3. You can also allow the bread to prove in the fridge overnight before baking it.
beta
calories
1991
fat
9g
protein
67g
carbs
399g
more
Missemzyy http://www.missemzyy.com/
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August 1, 2014

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3 Comments

  1. Peter White

    August 1, 2014

    This bread is truly worth making.

  2. Choc Chip Uru

    August 4, 2014

    Wow, no knead and awesome results? Loving this bread 😀

    Cheers
    Choc Chip Uru

    • emmalwhite860@msn.com

      August 5, 2014

      Thanks, its so simple! I let it prove all morning or overnight in the fridge and then bake it to have lovely fresh bread the next day!

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