3 HOUR NO KNEAD BREAD!! EASY HOME BAKED BREAD RECIPE!! скачать в хорошем качестве

3 HOUR NO KNEAD BREAD!! EASY HOME BAKED BREAD RECIPE!!

Today I am sharing how you can make fresh bread with no kneading, no mixer, no special equipment and only 5 ingredients in less than 3 hours and have amazing, crusty, fresh, rustic, homemade bread on your table. I have been playing with this recipe for about three weeks. In an effort to help all of you have fresh, homemade bread whenever you want it. This bread is super economical and you can make it for pennies compared to the bakery style bread from the store. The best part is that you know what went in there! No preservatives, not extenders, no artificial anything! Just wholesome, bread that you and your family won't be able to stop eating! I promise, you will be addicted! If you thought you couldn't bake bread because it was too difficult, think again! I am here to bust that myth once and for all! I have been baking bread for many years. I have shared how to make everything from my famous everyday sandwich loaf to homemade burger and hot dog buns to cinnamon rolls and even nursed a homemade sourdough. Bread baking is a passion and and education. It takes time, effort and finesse to bake some bread, but this one we are sharing today is super easy and cheap! You don't have to have prior experience and honestly if this was the only bread I could make I would be happy. This all starts out with the basics. Flour, water, salt, yeast and a sweetener. This needs to be a true sugar, not an artificial sweetener. It is not intended to flavor the bread, but to feed the yeast and provide gassing for the rise. This starts out like any other no knead bread. Mix the flour and the salt in a large bowl. Mix warm water, no more than 110 degrees with the honey and yeast. Whisk this mixture to blend well then pour the whole thing in with the flour and salt. I am using a dough scraper to blend the flour and liquid mixture until it forms a ball. If you think you have too much flour, you don't. Just keep blending until everything comes together in a ball and the sides of the bowl are relatively clean. I like to gather the dough on the dough scraper and spray the bowl with cooking oil. Then place the dough back in the bowl, spray the top and cover. Set in a warm place and walk away for 2 to 3 hours. That's it! A word about the yeast. I only ever use SAF instant yeast in my breads. Unless I am making sourdough this is the only yeast I ever use. It does not require proofing like active dry yeast and you can simply add it right into your recipes dry. I buy this yeast in vacuum sealed, one pound bags. Once opened, I transfer the yeast to a mason jar and seal with both a metal flat canning lid and a plastic storage lid. This jar is kept in the freezer, as is all my yeast that has not yet been opened. When yeast is kept frozen you suspend the life indefinitely. Yeast cannot go bad if you keep it in the freezer. Never keep your yeast on the shelf or at room temperature. Normally yeast, according to many manufacturers is good for up to 1 year past the date printed on the envelope. In order to ascertain the freshness and efficacy of the yeast, you need to "proof" it. Add it to warm water with a bit of sugar, and wait 5 to 10 minutes. If the yeast produces a bubbly foam, it is good to use and can be added to your dough recipe. When the dough has finished fermenting and has risen at least twice it's original size, you can knock it down with a dough scraper that has been sprayed with cooking oil and divide into two loaves. You can roughly shape them by turning them on the side of the bowl and then transfer to a baking sheet lined with parchment. Clean up your loaves with wet hands and then slash with a very sharp knife a few times. This will help the dough to expand and rise into a lovely loaf. Bake in a 375 degree oven for 25 to 30 minutes or until golden brown and when tapped on the bottom the loaves sound hollow. These are best if allowed to cool for at least an hour before slicing and always slice better the next day. Now dig in! Fresh bread is irresistable! I hope you give this 3 hour no knead bread a try, sometime soon and I hope you love it! Happy Eating! #wecook A printable version of this recipe can be found here: https://bit.ly/34KJQkW SAF Yeast on Amazon: https://amzn.to/34JcRO9 SAF Yeast on KAF: https://bit.ly/2VQmV3Z Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp **MAILING ADDRESS*** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.