No-Knead Fluffy White Bread
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Possibly the simplest way to make bread? It probably is. This is a guaranteed no-knead bread that produces a light fluffy loaf that feels like tangzhong or yudane or even one made from sourdough discard.
But it's not.....it's a yeast-based bread that requires so little work. From start to finish (including baking) it shouldn't take you more than two and a half hours.
My grandchildren are visiting...Evie and Gruff are rising 4 and Macs is coming up to 1. They love this soft and fluffy bread. And it's full of goodness with no preservatives nor chemicals. What's not to like?
Let's see how it goes........
INGREDIENTS (for 2 x 2lb loaves. Remember, you can halve the quantity if you so wish)
60 gms melted butter
200 mls warm water
200 mls warm milk
60 gms white sugar
8 gms instant yeast
600 gms strong white bread flour
2 gms salt
1. Melt 60 gms of butter and set aside.
2. Pour 200 mls of warm milk in a bowl and add 200 mls of warm water. Make sure it's barely warm, not hot. If it's too hot...it'll kill the yeast.
3. Add 60 gms of sugar to the water / milk mix and stir.
4. Add 8 gms of instant yeast to the water / milk / sugar mix and stir.
5. Add 600 gms of strong white bread flour and 2 gms salt.
6. Bring it all together until thoroughly well mixed.
7. Add the melted butter and incorporate it thoroughly. Chopping at the dough helps to distribute the butter (see image below)
8. Place the dough into a greased bowl and let it rest for 15 minutes.
9. Very gently, tease out one side of the dough, lift it and fold it back on itself. Turn the bowl a quarter turn and repeat. Turn and repeat 10 times. (Let's call this stretch and fold - only very gently!). Let it rest for 15 minutes.
10. Repeat Stage 9 and let it rest for 15 minutes
11. Repeat Stage 10 and Let it rest for 15 minutes.
12. Divide the dough into 6 equal portions.
13. Form each portion into a small ball. Cover and let them rest for 10 minutes.
14. Grease two x 2lb loaf tins
15. Take each ball, roll it out into a rectangle. Bring in the long edges and press to seal. Then roll up from the short side until you have a squat log. Place three in each bread tin in a row, side by side.
16. Cover and let them rest at room temperature for one hour.
17. Preheat the oven to 180⁰C.
18. When the dough has doubled in size, glaze it with milk and bake for 25 minutes.
19. Cool on a rack.