No Knead Easy Bread

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 28 small bread knots or 1 9x5 loaf

3 1/2 cups all purpose flour - measure exactly in the cup using a knife

2 teaspoons salt

1/4 teaspoon instant yeast or 1/2 teaspoon active dry yeast

1 1/4 cup water - under 110 degrees

3 tablespoons milk with lemon juice for brushing on for baking - Just add 1 teaspoon lemon to the milk and it will curdle

Directions

1. This easy to make bread involves combining the ingredients and leaving for 10 hours overnight in a gallon sized bowl with a lid.

2. Measure the flour into the bowl.

3. Add the salt and the yeast and stir to combine.

4. Make a well in the center, add the water and stir with a wooden spoon to combine.

5. Turn with the spoon until a dough is forming or use a stand up mixer on low, then turn out onto a working surface.

6. Using your hands gently work the dough together. As this is a no knead dough, you are simply working it a short bit to combine the dry into the wet and form a ball.

7. The ball will not be super smooth.

8. Form the dough into a ball and place back into the container.

9. Cover with a lid and let sit for 10 hours at room temperature.

10. If you decide to refrigerate, the dough will last up to 7 days but you must warm it to room temperature before you use it. It takes about an hour to get to about 70 degrees.

11. When you are ready to use the dough if you prefer you can bake one single loaf pan. Just line the baking pan with parchment paper and form a single loaf. Place into preheated oven and bake at 375 degrees F. for 35-40 minutes.

We made dough knots and this is how it is done.

12. Preheat the oven to 375 degrees F.

13. Line a baking sheet with parchment paper.

14. Put about 3 Tablespoons milk into a small dish and if you are using quick oats, put the same amount into a small dish.

15. Take the lid from the bowl and turn the dough out onto a working surface.

16. Use your hands to work the dough into log that is 16 inches long. Use even pressure to create the same thickness throughout the log.

17. You will be cutting a total of 28 even size slices. Cut a slice and use your hands to roll it into a skinny log 8 inches long then tie it into a knot and set them onto the baking sheet.

18. Use a pastry brush to paint the milk with lemon onto the knots and sprinkle a tiny portion of quick oats on each.

19. The quick oats are optional but they make the bun knots very attractive to serve.

20. Continue working and placing them evenly spaced on the baking sheet making the knots and brushing them with milk and sprinkling on the rolled oats until you have used up all the dough.

21. Once have completed the process, use the pastry brush and paint more milk over the buns and the quick oats. This is going to give the tops a nice golden brown color when baked.

22. Place into the oven and bake for 15-20 minutes or until golden brown.

23. Remove from the oven and place to cool.

24. Transfer the bun knots onto a cooling rack.

25. Eat warm right away or delicious later.

ENJOY!

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