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 Bread without kneading "Lazy" Recipe
Bread for working housewives, which does not require special baking skills, bakers, time and is always at hand. The author of the recipe promises that the dough can stand in the refrigerator for up to two weeks. As needed and if there is time, you simply cut off the desired piece of dough and bake.
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine Azerbaijani Cuisine
Cook Time 20 minutes
Servings
loaf
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine Azerbaijani Cuisine
Cook Time 20 minutes
Servings
loaf
Ingredients
Instructions
  1. Pour warm water about 30 degrees into a large bowl. Add the yeast and stir. Add vegetable oil. Add flour and salt and mix well with a spatula until smooth. Cover the bowl with a lid or cling film and leave at room temperature for 2 hours.
    Pour warm water about 30 degrees into a large bowl. Add the yeast and stir. Add vegetable oil. Add flour and salt and mix well with a spatula until smooth. Cover the bowl with a lid or cling film and leave at room temperature for 2 hours.
  2. After two hours, the dough will grow very much. It will be seen that this is an active process. So, the dough came up.
    After two hours, the dough will grow very much. It will be seen that this is an active process. So, the dough came up.
  3. Without removing the film, put the dough in the refrigerator overnight, where it will settle and acquire the desired consistency.
    Without removing the film, put the dough in the refrigerator overnight, where it will settle and acquire the desired consistency.
  4. In the morning, take the dough out of the refrigerator. If the dough has not settled, knead lightly and sprinkle with flour. The dough turns out to be quite viscous and sticky. Cut a piece of the desired size, put it on a board well sprinkled with flour. I was making mini-loaves for Sunday breakfast. Roll a piece of dough in flour, roll it out, fold it in half, roll it out slightly again and fold it in half again. Pinch the stitch well.
    In the morning, take the dough out of the refrigerator. If the dough has not settled, knead lightly and sprinkle with flour. The dough turns out to be quite viscous and sticky. Cut a piece of the desired size, put it on a board well sprinkled with flour. I was making mini-loaves for Sunday breakfast. Roll a piece of dough in flour, roll it out, fold it in half, roll it out slightly again and fold it in half again. Pinch the stitch well.
  5. Brush the top with egg or milk, put in the oven for 20-30 minutes at 50 ° C for proofing, then bake until ready at 180 ° C. If the baked goods are small, put a bowl of hot water in the oven so that they are baked in the presence of steam.
    Brush the top with egg or milk, put in the oven for 20-30 minutes at 50 ° C for proofing, then bake until ready at 180 ° C. If the baked goods are small, put a bowl of hot water in the oven so that they are baked in the presence of steam.
  6. The buns turned out to be very tender, delicious, with a porous crumb and a crispy crust. Now I am conducting an experiment on how long the dough can stand in the refrigerator without compromising the taste. Then I'm going to try it with rye flour.
    The buns turned out to be very tender, delicious, with a porous crumb and a crispy crust. Now I am conducting an experiment on how long the dough can stand in the refrigerator without compromising the taste. Then I'm going to try it with rye flour.
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