Or, easy, no touch, no knead, bread.
So, this is by far the easiest bread recipe I have come across to date. It requires very little equipment, next to nothing in effort, and not much time, either. Yet it produces a wonderful, light, chewy loaf of bread. And you don't have to make it in a bowl, I'll also include the directions to make it in a loaf pan as well. The bowl just has a fancy look, in case you want to show off for guests.
So, it really doesn't take any special equipment for this bread.
You will need
A bowl to mix it up in.
Something to stir it with. (I find a silicone spatula works well)
A whisk ( but a fork will work if you don't have a whisk)
A spoon. (I use the spoon and level method to measure my flour, but you can also weigh it out)
Some measuring spoons and cups. (a teaspoon, a tablespoon & a cup)
Something to bake it in. (a bowl, 2.5 qt oven proof, or a loaf pan,, metal or glass, 1.5 qt ovenproof)
Also, a clean kitchen towel, and a cooling rack.
Ingredients
4 cups/500g All-Purpose Flour
2 tsp Kosher Salt (you could use table salt or sea salt also)
1 Tbsp Sugar
1 Tbsp Fast Acting or “Instant” Yeast
2 cups/473ml Warm Water (I use between 105 / 115 F or 40 / 46 C)
2 Tbsp/30g Unsalted Butter, softened
For the yeast, make sure it is Instant or Fast Acting, I use this
But any brand is fine. The original recipe called for 2 1/4 tsp of yeast, which is one of those store bought envelopes of yeast, but I like the yeasty flavor, but feel free to use the lesser amount.
Instructions
Make Dough: In a large mixing bowl, whisk together flour, salt, sugar, and yeast. Pour water over dry ingredients and stir until no dry spots remain. The dough will be very sticky, but just scrape down the sides as you stir.
First Rise (60 minutes): Cover the dough with a clean dish towel and leave it on the kitchen counter to rise until doubled in size, 60 minutes. (If your kitchen is on the colder side, let the dough rise for 75 minutes.)
Heat Oven: Once dough has finished the first rise, preheat oven to 425°F / 218°C.
Rub softened butter over the inside of a 2.5-quart oven-safe bowl (or a 2.5-quart round / oval casserole dish).
Use a spatula to ease the dough into the buttered bowl.
Second Rise (20 minutes): Place dough near the oven and let it continue to rise, uncovered, for 20 minutes more.
Bake bread (40 minutes): Bake bread until the top is golden brown and very crisp, 40 to 45 minutes. (Use an instant read thermometer if you have one. The bread is done when it reaches 190°F / 88°C in the center.)
Remove the bread from the oven and flip it out onto a cooling rack so that it is upside down.
Allow bread to cool completely before cutting into slices or wedges. (Slicing the bread while still warm will cause it to compress and can give it a gummy texture in the center. Resist the urge to slice into the bread until it is completely cool.)
Here is a printable version.
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