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 absolute treat.
Yet, crafting homemade bread can often seem daunting, particularly when faced with the laborious task of kneading dough.
Kneading is typically a crucial step in bread-making, as it develops micro-bubbles that expand during proofing and baking, yielding a loaf that’s delightfully light and airy.
But now, a culinary genius on social media claims you can skip the kneading altogether and still produce a perfect loaf with just four simple ingredients.
The “easiest ever” bread recipe has been divulged by the user @lets_eat_uk, known for their practical cooking tips and kitchen shortcuts.
No-knead bread recipe
Ingredients
- 450g bread flour
- Two teaspoons of fast-action or instant yeast
- Two teaspoons of cooking salt
- 375ml very warm (not boiling) water
The creator enthused: “This is the easiest, laziest and most delicious homemade bread recipe which requires absolutely no kneading.”
Method
To create this delicious bread, simply mix your bread flour, salt and yeast together. Then add warm water and stir thoroughly with the handle of a wooden spoon until everything is 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 six to eight times before flipping it over and tucking it underneath to form a smooth, round loaf.
Cover the dough with a bowl to let it prove again – but only for around 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 for approximately 40 minutes.
Once baked, allow your fresh loaf to cool on a rack for about half an hour before indulging.
