Easy Dinner Bread (Little to no Kneading)

Name: Easy Dinner Bread (Little to no Kneading)
Total time: 1560 s
Yield: 2 Loaves
Cuisine: American
Ingredients: 670 g Bread Flour; 470 g Warm Water; 2 TBS Sugar; 16 g Extra Virgin Olive Oil (Optional)

Jacob Allord @jallord

If you can knead bread for ~30 seconds you can do this recipe.

Jacob Allord @jallord

If you can knead bread for ~30 seconds you can do this recipe.

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Ingredients

~26 Minutes

2 Loaves

670 gBread Flour
470 gWarm Water
14 g Kosher Salt (not table salt)
7 g Active Dry Yeast
2 TBSSugar
16 gExtra Virgin Olive Oil (Optional)

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Steps

~26 Minutes

1

Combine water, sugar, and active dry yeast and whisk together until sugar and yeast are dissolved. Set aside for at least 5+ minutes or until frothy.
2

Combine bread flour and salt in a large bowl with a lid. If you don’t have one you can use a damp towel or plastic wrap. Whisk together until the salt is evenly distributed.
3

Once water, yeast, and sugar mixture is frothy. Add extra virgin olive oil and mix to combine.
4

Add water, yeast, sugar, and olive oil mixture to the dry ingredients. Combine with a spoon (or your hands) until all the flour has hydrated. The dough should be slightly tough and tacky. The dough will not look “smooth”.
5

Once all of the flour is hydrated, cover with lid (or damp towel / plastic wrap) and begin to proof.
6

Tip: The longer you let it proof the better it will taste and the better the texture will be.
7

First proof: Proof inside the bowl for 30-60 minutes or until roughly doubled in size. Then use the “stretch and fold” fold method. (Search on YouTube for a visual)
8

Second proof: Proof inside the bowl for 30-60 minutes or until roughly doubled in size. Then use the “stretch and fold” fold method. (Search on YouTube for a visual)
9

Third proof: Proof inside the bowl for 30-60 minutes or until roughly doubled in size. Then use the “stretch and fold” fold method. (Search on YouTube for a visual)
10

Punch down the dough to release all gasses. The dough will be small. Oil your loaf pans then cut the dough in half and shape into “logs”. Place one “log” into each pan and stretch the dough as much as you can into the shape of the pans.
11

Fourth proof: Proof inside the bread loaf pans for 30-60 minutes or until roughly doubled in size (or fills the entire loaf pans)
12

Preheat the oven to 400 degrees F.
13

Bake for 26+ minutes. Or until the internal temperature reaches 205-210 Fahrenheit.
14

Once it is done baking, remove from the loaf pans and cool for 30 minutes.
15

Enjoy!