Are you looking for recipe inspiration? NoKneed Bread special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though NoKneed Bread What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of NoKneed Bread, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare NoKneed Bread delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make NoKneed Bread is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Well, this time, let's try it, and vary the NoKneed Bread yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create NoKneed Bread using 5 ingredient type and 4 manufacturing steps. Here's how to make the dish.
Simple yet delicious
Ingredients and spices that need to be prepared to make NoKneed Bread:
- 3 cup Flour
- 1/4 tsp Instant Yeast
- 1 1/4 tsp Salt
- 1 as needed Cornmeal
- 1 Water (see recipe for amount)
Steps to make a NoKneed Bread
1
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4
At least a half-hour before dough is ready, heat oven to 450°F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
