#nokneadbread
No-Knead Artisan Bread 🥖 Baking & bread making Ingredients 3 cups all-purpose flour 1 tsp salt 1 tsp active dry yeast 1 1/2 cups warm water Instructions • In a large bowl, whisk together the all-purpose flour, salt, and active dry yeast until well combined. • Add the warm water and mix with a wooden spoon or baking spatula until a sticky dough forms. • Cover the bowl with a clean towel and let the dough sit at room temperature for 6 hours. • Dust your countertop with flour. Transfer the dough to the counter and fold it gently until it forms a cohesive ball. • Place the dough on a sheet of baking paper. Shape or cut the dough as desired and transfer it to a Dutch oven. Cover with the lid. • Preheat your oven to 450°F (230°C). Bake the bread in the Dutch oven with the lid on for 30 minutes. Then, remove the lid and bake for an additional 12-15 minutes to develop a golden crust. • Remove the bread from the oven and let it cool for 30 minutes before slicing and serving. Enjoy your fresh homemade bread! ⸻ ##NoKneadBread##ArtisanBread##BakingTok##ViralRecipes##creatorsearchinsights
Lalada1,100,000 views • 1 year ago
Cinnamon Raisin Bread 💫 Measurements 390ml warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour 2 teaspoons (10g) fine sea salt THE TUTORIAL FOR THE BASE BREAD DOUGH WAS POSTED ON JANUARY 1st. IF YOU NEED MORE DETAIL, GO CHECK IT OUT ON MY GRID “EASY HOMEMADE BREAD” 1 cup (140g) of raisins soaked in hot water with a dash of vanilla extract (for at least 10 minutes) 1.5 Tablespoons (7g) cinnamon Oven temp 250C/480F. Bake for 40-45 minutes with lid on. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too! Top tips 👇🏻 🍞 You may notice this dough uses a little less water than my standard loaf recipe (420ml). The soaked raisins will add excess moisture to the dough so this reduction is to account for that. If your dough is too dry with 390ml, then of course feel free to add a bit more water. We just don’t want the dough becoming unmanageable to handle later when it’s time to shape. 🍞 If you don’t have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water/steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #cinnamonraisinbread #breadtok #cinnamonraisintoast #cinnamonbread #breadtutorial #bread #breadlover #breadbaking #dutchovenbread #nokneadbread #asmr #baking #breadtutorial #fyp #breadrecipe #nokneadcinnamonraisinbread
Lacey441,500 views • 2 years ago
No knead bread!!! Ingredients:- Bread flour-300gm, 2.4 cups, 10.58 ounces Milk powder-30gm, 0.44 cups, 1.01 ounces Milk- 175 ml, 0.73 cups, 5.92 ounces Egg -1 (50 gm) Sugar-20gm, 0.1 cups, 0.71 ounces Vegetable oil- 15ml, 1 tbsp Instant dry yeast- 5gm, 1.6 tsp. Salt- 4gm, 0.7 tsp Full video on my YouTube channel @theapron41 #bread #nokneadbread #easybread #softbread #homemadebread #breadloaf #yeastbread
The Apron282,800 views • 1 year ago
Pops' No Knead Italian Bread INGREDIENTS: 1 1/2 cups warm water (about 100 degrees F) 1 packet yeast (active dry, instant, or quick rise- 2.25 teaspoons) 1/2 tablespoon fine grain salt (preferably NOT iodized, see notes) 3 1/2 cups all-purpose flour or bread flour, more if needed to get correct consistency, plus more for dusting (I use King Arthur AP flour) DIRECTIONS: In a large bowl (or container), mix together the warm water (1.5 cups), yeast (1 packet/2.25 teaspoons), and table salt (1/2 tablespoon), until yeast and salt are fully or almost dissolved Add the flour (3.5 cups) to the bowl all at once and stir together until a sticky dough forms. Don't worry about mixing it too much, just make sure everything is uniformly wet. It WILL be messy and sticky. if it seems too wet, add 1-2 tablespoons more flour at a time until it is less sticky. Cover the bowl with a kitchen towel. Leave it for 2-3 hours to rise in a somewhat warm place until it's doubled in volume. About 2- 3 hours 30 minutes to an hour before you are ready to bake, preheat your oven to 450 degrees. Place your Dutch oven in the oven, with the lid ON, while the oven is preheating. Once the oven reaches 450, keep it preheating for another 20 minutes, so the Dutch oven gets good and hot. Dust your counter with a healthy dose of flour and dump the dough onto the flour using a scraper if necessary Add a little flour to the top as well and flip it from corner to center a few times to just form it into a bit of a ball Transferred to a flowered parchment paper, smooth side up. Dust the top with a little more flour Use a razor or a sharp knife to cut a small cross in the top Grabbing the sides of your parchment paper place the parchment paper and dough ball into the Dutch oven, cover it and place it back in the oven for 35 minutes Remove the lid and place back in the oven for 5-10 minutes. It's done when it's golden brown! Enjoy! #food #foodstagram #foodporn #breadrecipe #bread #italianbread #DutchOvenBread, #nokneadbread #ArtisanBread, #CrustyBread, #BreadLovers, #EasyBread Recipe #homebaking
Pops' Home Cooking178,300 views • 1 year ago
#bread #nokneadbread #nomixerbread #30minutebread #yeastbread #easybread #baking #sandwichbread #fyp #fypageシ #fypage #fypシ 1 egg 1 tsp salt 2 tsp active yeast 2 cups of warm water 4 cups of flour 1/4 cup of heavy cream 2 tosp honey/sugar Mix the active yeast, warm water (not above 110° temp) and sugar or honey and give it 10 minutes to get frothy and bubbly. Next mix in the rest of the ingredients Next mix in the rest of the ingredients and let it rise for 30 minutes, pop it into a bread pan and bake on 350° for 45-50 minutes.
Dream Lester112,200 views • 1 year ago
No-Stand Mixer Shokupan (Japanese Milk Bread) Ingredients Yudane 25g bread flour (3 tbsp) 50g boiling water (3 tbsp + 1 tsp) Dough 3600g bread flour (2¾ cups) 15g milk powder (2 tbsp) 30g sugar (2 tbsp) 10g honey (½ tbsp) 8g salt (1¼ tsp) 4g yeast (1¼ tsp) 235g whole milk (¾ cup + 3 tbsp) 40g butter, softened (3 tbsp) Instructions 1. Make Yudane Add boiling water to flour Mix until it forms a thick paste Cover and let it cool before using 2. Mix the Dough In a large bowl, whisk together: bread flour milk powder sugar salt yeast (This ensures even distribution) Add: milk honey yudane Mix until no dry flour remains Dough will be wet and sticky — that’s normal Cover and rest for 30 minutes 3. Develop the Dough (Slap & Fold) After resting, the dough will be less sticky Divide (not cutting) the dough into 3 parts For each part: Lift from the center Slap the lower part onto the counter Fold the top over Repeat from the other side Continue until the dough becomes smoother 4. Add Butter Add softened butter in 3 batches After each addition: Dough will become sticky again Keep doing slap & fold until smooth 5. Check Gluten (Windowpane Test) Stretch a small piece of dough If it becomes thin enough for light to pass through without tearing → kneading is done 6. First Proof Cover and let rise at room temperature until doubled in size (~2 hours) 7. Chill Refrigerate the dough for 30 minutes (This makes shaping easier) 8. Shape Grease loaf pan with butter Lightly flour your surface Divide dough into 2 equal pieces Shape and place into pan 9. Second Proof Cover with lid Let rise at room temperature Proof is done when dough rises near the top 10. Bake Bake at 400°F (200°C) for 35 minutes (with lid on) 11. Cool Rest in pan for 30 minutes Then transfer to rack and cool another 15 minutes #easyrecipe #japanesefood #tiktokfood #nokneadbread
sleepingkitchen34,700 views • 5 months ago
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