No-Touch Bread
There’s something incredibly satisfying about baking your own bread at home, and this No-Touch Bread recipe makes it so easy! With just a few simple ingredients and minimal hands-on time, you’ll enjoy a beautifully risen loaf that’s crisp on the outside and soft on the inside. It’s perfect for anyone looking to impress family or friends, or simply trying their hand at bread-making for the first time.
What Goes Into This No-Touch Bread
- 450 g bread flour (3.75 cups, Type 650)
- 6 g dry yeast (about 1/2 tbsp)
- 350 ml water (1.5 cups)
- 8 g salt (1¼ tsp)
How to Make No-Touch Bread
- In a large bowl, whisk together the bread flour and dry yeast. This helps to break up any lumps.
- Add the water and salt to the bowl. Mix with a spoon or a hand mixer until there is no dry flour left, and a soft, sticky dough forms.
- Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for 40 minutes. This will allow the dough to relax and become elastic.
- After the resting time, generously sprinkle flour over the dough. Gently scrape it out of the bowl without deflating it.
- Place the dough onto a sheet of parchment paper. Shape the dough by lifting and folding the parchment, avoiding direct contact with the dough.
- Transfer the dough along with the parchment into a 12 × 6 inch loaf pan. Cover it and let it rest for another 30 minutes.
- Before baking, lightly moisten the surface of the dough with water and then dust with a little more flour.
- Preheat your oven to 210°C (410°F) and bake the bread for 30 minutes until it’s deeply golden and crisp.
- Remove the bread from the pan and let it cool before slicing.
Why Everyone Is Loving This No-Touch Bread
This No-Touch Bread recipe is trending because of its simplicity and the joy of freshly-baked bread right at home. With many people looking for easy yet delicious ways to elevate their meals, homemade bread has become a comfort food staple. Plus, the no-touch method is ideal for beginners or anyone trying to limit mess in the kitchen!
How to Serve No-Touch Bread
This delightful bread is perfect for any occasion—be it breakfast, a cozy snack, or dinner. Slice it up and serve it warm, spread with a bit of butter; it will melt beautifully! It’s also great for making sandwiches or served alongside soups and salads. You could pair it with some cheese or fresh spreads for a lovely evening snack.
Expert Tips for No-Touch Bread
- Storage: Keep your bread in a paper bag at room temperature to maintain its freshness. If you need to store it longer, slice it and freeze it in an airtight container.
- Flavor Variations: Consider adding herbs or spices to the dough for a twist, like rosemary or garlic powder, for extra flavor.
- Crust preferences: For a softer crust, place a shallow pan with water in the oven during baking.
No-Touch Bread: Frequently Asked Questions
Can I use different types of flour?
You can experiment with other types of flour, but keep in mind that bread flour gives the best results for texture and rise.
What should I do if my dough doesn’t rise?
Make sure your yeast is fresh and active. If your kitchen is too cold, find a warmer spot for it to rise.
Can I double the recipe?
Absolutely! Just ensure your mixing bowl is big enough to hold the larger amount of dough.
Try whipping up this No-Touch Bread at home, and enjoy the warmth and satisfaction of baking your own bread! It’s simple, delicious, and incredibly rewarding. Happy baking!
No-Touch Bread
This No-Touch Bread recipe makes baking bread at home incredibly simple, producing a beautifully risen loaf that’s crisp on the outside and soft on the inside.
Main Ingredients
- 450 g 450 g bread flour (3.75 cups, Type 650) (Use bread flour for best results.)
- 6 g 6 g dry yeast (about 1/2 tbsp) (Ensure yeast is fresh and active.)
- 350 ml 350 ml water (1.5 cups)
- 8 g 8 g salt (1¼ tsp)
Preparation
- In a large bowl, whisk together the bread flour and dry yeast to break up any lumps.
- Add the water and salt to the bowl. Mix with a spoon or a hand mixer until there is no dry flour left, and a soft, sticky dough forms.
- Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for 40 minutes.
Shaping
- After the resting time, generously sprinkle flour over the dough and gently scrape it out of the bowl without deflating it.
- Place the dough onto a sheet of parchment paper. Shape the dough by lifting and folding the parchment.
- Transfer the dough along with the parchment into a 12 × 6 inch loaf pan. Cover it and let it rest for another 30 minutes.
Baking
- Before baking, lightly moisten the surface of the dough with water and dust with a little more flour.
- Preheat your oven to 210°C (410°F) and bake the bread for 30 minutes until it’s deeply golden and crisp.
- Remove the bread from the pan and let it cool before slicing.
Storage: Keep your bread in a paper bag at room temperature to maintain freshness. For longer storage, slice and freeze in an airtight container. Flavor Variations: Add herbs or spices like rosemary or garlic powder for extra flavor. For a softer crust, place a shallow pan with water in the oven during baking.
