Month: May 2020

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Quick No-Knead Bread

I’ve made this bread a couple times.  It’s quick, vegan-ish (if you don’t count the honey), easy, and dips well in delicious soups.

<Pretend there are 40 paragraphs of well-written prose and beautiful photos about discovering the bread and that time it nearly saved my life.>

This is from a site that no longer exists so I pinched it from Archive.org.

Pane Veloce

(literally Quick Bread, but not like … Banana / Zucchini Bread – you know what I mean!)

Ingredients

  • 500 grams of all-purpose or bread flour (plus a little more for your work surface)
  • 370 ml of lukewarm water
  • 1 Tbls (32g) of honey
  • 1 1/4 tsp active dry yeast OR 1 tsp instant yeast
  • 1 tsp of salt

Directions

  1. Dissolve the honey in the water. Put the flour into a large bowl – make a well in the center and add the yeast followed by the warm water and honey solution, then the salt.
  2. Mix briefly with a fork until just combined.
  3. The dough will be very soft and sticky – but that’s fine – that’s exactly how you want it to be. If you think it is a little dry then add a little more water – your dough should not be dry.
  4. Sprinkle the dough with a little flour and cover and place it in a warm place for roughly an hour.
  5. While the dough is rising do the following:
  6. Cover a baking tray with parchment and then sprinkle generously with flour.
    1. Optional (but I don’t): Place an ovenproof dish in the bottom of the oven filled with warm water.
    2. Also optional (but I also don’t): Place a pizza stone in the oven to put your bread tray on if you have one also (not essential, but makes the crust crisper).
  7. Preheat your oven for at least 30 minutes at 450F/220C.
  8. When your dough has roughly doubled in volume carefully turn the dough out on to your floured parchment. I scrape mine out of the bowl with a wide spoon – a knife would work as well. Divide into three equal pieces and shape into small long loaves. The flour on the loaves and the loose dough makes your loaves look amazing when baked.
  9. Bake for 15- 20 minutes then turn the oven temperature down to 320F/160C and bake for a further 10-15 minutes.
  10. Cool on a cooling rack for 15 minutes before cutting.
  11. Bask in the afterglow of your bread baking.

 

If you’re after a super-fast bread – this is the one.