Easy and Foolproof Homemade Bread, No Kneading

🖨️ Print the recipe

Here's a foolproof, unfailing bread recipe that stays fresh for a week. Using bread flour is crucial for this recipe.

Summary
🔍 Information	Details
⏱️ Preparation time	10 minutes
🍳 Cooking time	45 minutes
⏲️ Total time	Approximately 2h35 minutes (with lifting)
🔧 Difficulty level	Intermediate
🍽️ Servings	1 loaf
🔥 Calories (approximate)	1500 kcal for whole bread

Ingredients
3 cups bread flour 1 1/2 teaspoon salt 2 teaspoons instant yeast (quick-rising) 2 cups hot water (not boiling)

Instructions

Mixing dry ingredients: In a large bowl, combine the flour, salt, and yeast. Use a wooden spoon to mix well. Adding water: Gradually pour in the hot water (a little hotter than lukewarm) while mixing with the wooden spoon. You might not need all the water. First rise: Cover the bowl with plastic wrap. Place the bowl in an unlit oven with the light on for a warm ambiance, and let rise for about an hour. Preparing the bread: Generously flour a clean surface. Pour the dough onto this surface and fold it in half twice. Please note, there is no kneading. Second rise: Place the dough in a previously buttered or oiled bread pan to prevent it from sticking. Cover with a clean, dry cloth. Return to the oven (still off) with the light on for another rise of about 1 hour 30 minutes or until the bread rises above the pan. Cooking: Without removing the bread from the oven, remove the cloth and turn the oven on to 425°F (220°C). Cook for 45 minutes, including preheating time, on the middle rack.

Note on storing yeast:

After opening, it is possible to store the yeast in the refrigerator or store it in the freezer to extend its life. In both cases, it is imperative to ensure that the container in which the yeast is stored is airtight to avoid any contamination or loss of effectiveness. Always refer to the expiration date indicated on the packaging to ensure the freshness of the yeast.

Q&A Complementary to the Bread Recipe

Q1: What are the ideal loaf pan dimensions for this recipe?
A: For this recipe, a standard 23 x 13 x 7 cm (9 x 5 x 3 inches) pan is perfect. This format allows the bread to rise and cook optimally.

Q2: Can we double the recipe? If so, when should you cut the dough in half?
A: Yes, it is possible to double the recipe. If you choose to do this, divide the dough in half just before the second rise, when you are ready to place the dough in the pans. Be sure to use two pans of the recommended size.

Q3: How to store bread so that it stays fresh?
A: To keep bread fresh, wrap it in a clean towel or place it in a paper bag once it has completely cooled. Avoid airtight containers which can make the crust soft. Store it at room temperature and avoid exposure to direct sunlight.

Q4: Can the bread be frozen?
A: Yes, the bread freezes very well. To freeze, let the bread cool completely, then wrap it carefully in plastic wrap, followed by a layer of foil to prevent freezer burn. Bread can be stored in the freezer for up to 3 months. To defrost, remove the packaging and leave the bread at room temperature or warm it slightly in the oven.

Q5: Can other types of flour be used for this recipe?
A: This recipe is optimized for bread flour due to its high protein content, which is crucial for bread texture and rising. If you want to use a different type of flour, such as all-purpose flour, the end result may be different. Whole wheat flour can also be used, but it is advisable to use it in combination with bread flour to maintain a good texture.

Q6: What should I do if the dough doesn't rise as expected?
A: If the dough is not rising properly, it may be due to inactive yeast or incorrect water temperature during preparation. Make sure the yeast is not expired and the water is warm, but not boiling. The ideal water temperature should be between 46°C and 54°C (115°F and 130°F). If the problem persists, check the lifting environment; it must be warm and protected from drafts.