The tantalising aroma of freshly-baked bread is undeniably one of the most comforting scents to fill your home, and devouring it while it’s still warm is an even greater pleasure.
Crafting homemade bread from scratch can often seem daunting, particularly when faced with the laborious task of kneading dougha process that can be both physically demanding and time-consuming.
Kneading is typically a crucial step in bread-making, as it develops gluten and allows for the formation of micro-bubbles that expand during proofing and baking, yielding a loaf that’s airy and light.
Yet, a culinary expert on social media has revealed that you can indeed bake bread without the need to knead, and it only requires three ingredients, reports the Daily Record.
The “easiest ever” no-knead bread recipe was divulged by the user @lets_eat_uk, who regularly shares practical cooking tips and tricks to simplify life in the kitchen.
Their tutorial on no-knead bread has garnered a whopping 859.9k views to date, with numerous viewers expressing gratitude in the comments for the straightforward recipe.
To whip up this effortless loaf, all you require is 450g of bread flour, two teaspoons of fast-action or instant yeast, two teaspoons of cooking salt, and 375ml of very warmbut not scaldingwater.
The creator exclaimed: “This is the easiest, laziest and most delicious homemade bread recipe which requires absolutely no kneading.”
‘Easiest ever’ bread recipe
To whip up this tantalising loaf of bread, simply mix your bread flour, salt and yeast together. Then, add in warm water and stir thoroughly with the handle of a wooden spoon until everything is well combined.
Cover the bowl with cling film or a kitchen towel and let the dough rest for about two to three hours until it doubles in size.
Once the dough has risen and is wobbly, preheat your oven to 220C and place your chosen baking tray inside to heat up for approximately 15 minutes while you prepare the dough.
Dust a flat surface in your kitchen with some flour and tip out the dough. Stretch and fold the sides around six to eight times before flipping it over and tucking it underneath to create a smooth, round loaf.
Next, cover the dough with a bowl to let it prove again – but only for about 15 minutes while the oven heats up.
The chef advised: “Remove the bowl and flour your dough – you can also score it at this point if you wish to. Grab yourself some baking paper and using a scraper, pick up the dough and place on to the paper and shape again if needed. But honestly, don’t worry too much about the shape.”
Before popping the dough into the oven, boil the kettle and pour some water into an oven-safe bowl to accompany your bread. This technique creates extra moisture, ensuring the crust remains flexible without splitting during baking.
Both the dough and the water should be placed on the middle shelf of the oven, baking for approximately 40 minutes.
Once baked, allow your fresh loaf to cool on a rack for about half an hour before indulging.
