No-knead white bread
This no-knead bread is unbelievably soft and absolutely delicious and requires very minimal effort.
Servings 1 loaf
Ingredients
For proofing yeast
- ⅓ cup warm water
- ½ tsp active dry yeast
- ¼ tsp sugar
Rest of the ingredients
- 2 cups all-purpose flour/maida
- ⅔ cup warm milk
- 2 tbsp melted butter/ghee
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Proof the yeast with the water and sugar as given under"for proofing yeast" for 10 minutes or till the yeast blooms or becomes bubbly.
- In a bowl take the rest of the ingredients and mix the bloomed yeast also with it.
- Mix with a ladle till you do not find any dry flour around. The dough will be shaggy. If it is not add another tbsp of warm milk.
- Cover and let sit for an hour at room temperature.
- Then transfer it to the refrigerator and let it proof in there overnight, about 8 hours.
- The next day, transfer the dough to a floured counter-top and knead it a few times by folding it over itself.
- Roll it out to a rectangle and shape it into a log. Pinch the seams and transfer to a greased bread pan.
- Let rise till it doubles in size. It took about 2 hours for me. Brush the top with milk, Sprinkle some nuts or seeds and even score if you want.
- Bake in a preheated oven in the middle rack at 180°C for 30 minutes. Brush the bread liberally with butter as soon as it's out of the oven. Cool down completely on a wire rack before slicing.
- Toast it, make it into sandwiches, have it with jam/butter, or have it as it is. You are bound to fall in love.
