From a young age, I can still remember my mom making bread and kneading it before baking. By the time, it was my turn to learn, I knew I was not a fan of kneading. Moreover, over the years I have worked and looked at recipes that would suit me, super easy to make as well as fast from mixing to the plate. During lockdown in 2020, I came across a recipe that did not require kneading, but asked to be proofed for 8hrs. In addition, something that I did not like about it, is because it had a sour taste due to the prolonged rising period. However, the pockets were amazing and beautiful.
I found this 8hrs bread, super tasty for French toasts and does not fall apart when dipped in the egg milk texture. In addition, thought we cannot be sure of the quality as well as lack of GMO properties, I always feel that making food at home is the best solution for our health as well as our future generations. When it comes to breads, we are afforded a variety of breads worldwide. And I always say, even if you are not able to travel, the internet has made it possible for us to enjoy the universal cuisines. There is so many recipes that are available on the internet.
I always take time to look at recipes that work for me and which I find simpler to source the ingredients as well as to make with the kids. Also the flours that we use internationally are also different. Though we are able to bake and get same results, the flours are no 100 percent the same. In South Africa we have Cake flour, Self-raising flour and bread flour. Cake flour is free from raising agents and can be used to make cakes, cookies and breads. The same flour is also used to make sauces and is an equivalent to all purpose flour. I use cake flour for naan breads, sauces and to coat meat(s).
Breads made using this flour are normally soft. Self-rasing flour comes with raising agents mixed in them. I prefer this kind of flour for some types of cookies, cakes that require sour cream and quick case when I do not have baking powder.
I am sharing with you this easy bread. This bread needs you to have a cast iron pot. I have added links to Megamaster SA website. I fully recommend these pots for cooking on fire and on the stove as well as for baking and roasting meet.
Step 1
It is very important to activate the yeast as well as allow it to be activated for 5 minutes.
Step 2
I always sieve the flour to allow it to be soft and yield great result.
Step 3
The mixture will be sticky. No need to panic. This mixture does not require kneading.
Step 4
Cover with a tea towel. You do not need to place your bowl in a warm place. Over the couter will be OK.
Step 5
Tip over the dough, but avoid punching it. Just shape it into a ball. To scrape it out of the bowl, use a scraper.
Step 6
This is how it looks when shaped.
Step 7
I do not have a basked for shaping. I used a medium bowl lined with the Supamama baking paper. This will make it easy to move the dough to the hot enamel pot.
At this point remember to switch on the oven and head the pot. It's ready to go unto the oven.
Step 8
After 30 minutes simply move the bread to the enamel pot. Use oven mitts to hold the pot. I always ask my older daughter or husband to help transfer the dough into the pot. The pot is hot. Holding the corners of the patchment paper is advisable. Place the dough carefully to avoid burning.
No Knead Bread
Prep Time: 15 minutes
Inactive Time: 1 hour 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 30 minutes
Yield: 1 large loaf (about 12–16 servings) or 2 small loaves
DESCRIPTION
Easy dutch oven bread ready in just a few hours and does not require overnight rise.
INGREDIENTS
· 20g (2 packets) active dry yeast
· 2 teaspoon sugar (use honey if you prefer)
· 3 cups warm water
· 2 1/2 teaspoon salt
· 3 cups Cake Flour (All-Purpose flour) plus extra for dusting
· 2 cups white bread Flour
INSTRUCTIONS:
MIX THE DOUGH & FIRST RISE (1 HOUR):
Combine yeast, sugar, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook).
Let the yeast proof for about 5 minutes, until the mixture is foamy.
Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix until all ingredients are incorporated. For best results, mix until no dry bits of flour remain. Note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don’t worry – it will become more smooth and elastic as we go!
1. Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.
SHAPE THE DOUGH & FINAL RISE (30 MIN):
1. When dough has risen, lightly flour a large cutting board.
2. Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN – you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out).
3. Shape the dough into a round loaf: Pull each corner of the dough in towards the center (like you’re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and pull it into a round loaf. Follow the pictures to see exactly how we do this!
4. Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven.
Note: I like to line my proofing basket or mixing bowl with a baking paper (Patchment Paper) to distribute the flour more evenly and help with clean-up.
HEAT THE OVEN :
5. While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 180 degrees.
BAKE!
When the oven is hot, you’re ready to go! Use oven mitts to pull the dutch oven out and remove the lid.
Lay a piece of parchment paper down on your counter or cutting board (optional – it makes transferring the bread easier!). If you used the patchment paper and not the proofing basket, this part will be easy. Just hold the corners and transfer the bread from the mixing bowl to the dutch oven pot.
Tip your bread dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time – this is what will create those beautiful cracks on top of the bread!
Very carefully (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven.
Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.
Cook bread for 30 minutes.
After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust.
When bread is cooked, use oven mitts to pull the pot out of your oven.
Use corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting into it.
Slice, slather with butter, and enjoy!
The bread can be used to make sandwiches and French toast. I will share small recipes of what we made with the girls.
Tip: The bread can be made using cake flour if you do not have bread flour. The texture may differ.
For this bake I used the Supa Mama baking paper. Remember to keep the used baking paper safe and clean for your next bake. This paper can be used up to 4 tines.
Kindly check the link below for enamel pots which are perfect for making Dutch oven bread. I use Megamaster No12.
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