When Weekend Calls For No-Knead Homemade Bread

What’s your Sunday usually like?

For some people it’s a work day. For others it’s a slow day. It starting with the smell of freshly cut bread for breakfast and continuing with a short trip or maybe a lunch crowded with friends and adored children and pets on two and four legs. Whatever you do, breakfast or lunch, no-knead bread is the recipe for you.

It is a bread that doesn’t requires special skills or hard work. Isn’t it a good recipe?

No-Knead Homemade Bread

No-knead bread is my Sunday bread.

Ever since I developed my recipe, it’s definitively one of my favorite homemade bread.

I get it on Saturday, it needs a long rising time, and Sunday I have only to give it a packet mold, to wait again a couple of hours and then, I bake my Sunday bread I’ll eat throughout all the week.

This dough should only be stirred and not even kneaded. The dough is really soft and sticky and needs a large bowl because it swells a lot.

I love the bread’s smell in the kitchen and after a little while in the whole house.
Nothing is good like this no-knead homemade bread with a thin, crispy and golden crust outside but so soften into.

Monica

No-knead Bread Recipe

Food Tips

Put a little pot with water on the bottom of the oven. When the water starts to boil, bake the bread’s mould at half height. The steam helps the bread to rise.

You can slice the bread and freeze the slices for later use.

No-knead Bread Recipe


for a big no-knead bread


300 g flour 00
200 g of Manitoba flour
3 g dry yeast
6 g of salt
350 g of water at room temperature


Directions

in a large bowl mix all dried ingredients, then add the whole water quantitative. Stir well helping you with a tablespoon.

Cover with wrap and let the bread swell at room temperature (but in a warm room) for 16-18 hours or at least all night.

The day after, sprinkle with flour your kitchen work table, then helping you with a tablespoon, place bread dough on it and sprinkle with flour also the dough.

Now don’t knead. Before stretch bread borders and then fold the borders like to make a packet.

Cover again in a clean towel and leave to rise for two hours in the mould.

No-knead bread must be baked in the hot mould to prevent it from sticking.
Then take the oven to a high temperature (210C degrees, static function), and when it is hot, or rather very hot, take the bread out of the mould and place it, empty, in the oven for 2 minutes. Remember to put a little pot of water in the oven (as I wrote in the Food Tips).

Then, being careful and helping with the towel, place the bread in the mould so that the folds of the packet are at the top. If the mould has a lid, use it because the oven at such a high temperature risks burning the bread. If it is a mould without a lid, do it with aluminium foil. After baking the bread, set the oven temperature to 190C degrees.

Cook for about 30 minutes, then remove the lid and continue cooking for another 10-15 minutes, until the crust is golden.

Take out and let it cool.
It will keep for several days.

When Weekend Calls For No-Knead Homemade Bread

If you’re looking for some ideas for your Sunday table, you can choose between two options: if you’re in a quick-lunch-mood, look at 👉🏻 brunch recipes // On the contrary, if you need ideas for a more traditional Sunday lunch to make happy husbands, children and aunts – with or without moustache (in Italy there was a time when each family had an almost-always single and mustachioed aunt)- and your own mom very proud of you, look at 👉🏻 Sunday Lunch recipes

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