World's Easiest Homemade Bread - Crusty Artisan style!!
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!
Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
PRINT RECIPE:
ttps://recipetineats.com/easy-yeast-bread-recipe-no-knead/
Artisan-Style Bread
#shorts #artisanbread #nokneadbread
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Easy No Knead CIABATTA BREAD at Home
No Knead Ciabatta bread rolls that need NO kneading are easy to make and must be next on your baking list! Create these delicious, crisp ciabatta rolls everyone will love and let the aroma of freshly baked bread take over your kitchen (without the mess!)
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#ciabatta #ciabattabread #nokneadciabatta
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INGREDIENTS:
400g/14.10oz 00 flour OR All-purpose flour (Plus extra on the side)
1 teaspoon white sugar
1 tablespoon salt
3 tablespoons EVOO
12g/0.42oz fresh yeast OR 1 teaspoon dry yeast
300ml/1 1/3 cups water (lukewarm water) + small bowl with water for your hands
UTENSILS:
Spatula OR Fork
Large mixing bowl
Chopping board
Flat baking tray lined with baking paper
METHOD:
1. No knead ciabatta bread dough always starts with the flour! Add 10% of your flour (approx. 40g) into a bowl along with the warm water.
2. Next, dissolve the yeast into the mix, breaking it down with your hands then using a fork or spatula to combine.
3. Once the flour, water and yeast are well mixed, add 2 x tablespoons of extra virgin olive oil, then the sugar plus salt and mix through.
4. When the ingredients have combined well, slowly add the flour, just 10-20% more at a time, mixing it as you go to make sure the flour is absorbed into the wet mixture.
5. Once there is no dry flour in sight, cover the bowl of ciabatta bread dough with plastic wrap and place it in the oven (turned off) for 2 hours.
6. After 2 hours, remove the bowl from the oven, take off the wrap and put a generous amount of flour on your board, before placing the dough on top.
VINCENZO’S PLATE TIP: To remove the dough with ease from the bowl, wet the tip of a spatula or your hands with warm water.
7. Drizzle a generous amount of EVOO on top of the dough, spreading it all over before using the spatula to fold in each side of the bread, one section at a time (some of the flour should now be stuck to most of the dough).
8. Now, add even more flour to the ciabatta dough, spreading it all over.
9. Cut the loaf into 4-6 portions using a pastry cutter, according to how big you want the ciabatta rolls and gently lift each one (with a hand on either end) and place it on the tray.
10. Pre-heat the oven to 230°C/446°F, fill a cake pan with water and place it in the bottom of your oven to help keep the ciabatta bread from drying out.
11. Place the ciabatta rolls in the oven for 20 minutes before removing the tray of water and cooking for an additional 5 minutes to create the perfect crispness!
HOW TO SERVE:
Leave the bread to rest on a cooling rack for 5-7 minutes and then enjoy! Ciabatta rolls can be enjoyed as a panino filled with your favorite fillings (mine would be prosciutto, salami, fresh mozzarella and grilled eggplant!) or to accompany your meal – maybe a yummy minestrone.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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How to Make Italian Bread
Warm Italian bread from the oven is nothing short of good old fashioned comfort food!
You can print the recipe here
Ingredients
1 1/2 tablespoons active dry yeast 2 packets
1/2 cup warm water
1/2 teaspoon granulated sugar
2 cups hot water hot to the touch, not boiling
3 tablespoons granulated sugar
1 tablespoon salt
1/2 cup vegetable oil
5-6 cups all-purpose flour add more if needed to get to a pliable dough
1 large egg white for brushing on loaves
Instructions
Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in a small bowl.
In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, salt, and oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.
Add 2 – 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl, cover with a towel and let rise for 1 hour. (If using a mixer, remove the bowl from the mixer and cover. Otherwise your paddle attachment or dough hook will get covered in dough when it rises).
Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under.
Slash the top diagonally across the top every couple of inches with a sharp knife.
Cover and let loaves rise 30 more minutes.
While loaves are rising, preheat oven to 400 degrees Fahrenheit.
Whisk the egg white and brush over the top of loaves.
Bake for 25 – 30 minutes.
Notes
If your dough is still super sticky, you can add small amounts of flour until the dough just comes together.
You can use the packets of active dry yeast available at any grocery store. I bake a lot of bread, so I prefer to by SAF instant yeast in larger packages.
When a bread recipe calls for warm water, the temperature should be around 110 degrees F. If the water is too hot it will kill the yeast, and too cold will delay the rise process.
Use regular white granulated sugar for this recipe.
In a separate step, you'll also use hot water in this recipe. Since you are mixing it with other ingredients before adding the yeast mixture it will be fine. You want hot tap water, not boiling water.
Regular everyday table salt is used, not Kosher or sea salt.
This recipe calls for vegetable oil, but olive oil can also be used.
We are using all-purpose flour, white not wheat, to make this bread.
Easy Focaccia in 1hr ????⏳
1 HOUR FOCACCIA! ????⏳
Soft and fluffy focaccia with a crispy and satisfying crust. Great for alongside pastas, for sandwiches and for sharing with friends and family. All in an hour from start to finish!
We've made plenty of focaccias the normal way with multiple folds, resting and patience. That always needs some planning ahead but we don't always have time (or the craving hasn't hit yet ????). Even though the real thing is always so delicious, in a pinch this works great!
FULL VIDEO:
Yield: 1 large/ 2 small focaccia
Prep time: 50m
Cook time: 10m
Ingredients:
400g Plain Flour
320ml Water (warm)
8g Salt
8g Sugar
7g Instant yeast (one sachet)
3 tbsp olive oil for greasing pan
3 tbsp olive oil for topping
Sea salt
Any herbs of choice (optional)
Garlic granules (optional)
Method:
1. Preheat oven to 250C.
2. Add water, sugar and yeast in a food processor and pulse till dissolved.
3. Add flour and salt to food processor and pulse till rough ball is formed.
4. Tip dough into large bowl, give 3-4 folds to form a compact dough, cover and leave to rise for 15 mins.
5. Grease large baking tray with 3 tbsp oil and tip dough into tray.
6. Stretch dough to the edges and cover and leave to rise for further 10 mins.
7. Add olive oil, salt and any toppings of choice and spread across the surface.
8. Dimple evenly with fingertips across the dough.
9. Leave to rise for final 10-15 mins.
10. Bake for 6-10 mins, until golden.
11. Enjoy :)
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#focaccia #focacciabread #bread #homebaking #breadmaking #breadbaking #vegan #vegansnack #veganrecipes #veganlife #veganfoodporn #foodporn #foodphotography #veganitalia #italianfood #italiancuisine #pizzabianca #rosemary #garlicbread #garlicbutter #levain #sourdough #pizza #bakery #veganbakery #veganbaking #extravirginoliveoil #sourdoughbread #cucinaitaliana #mujestic
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EASY Italian Bread
EASY Italian Bread
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