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Print Recipe
Bread without kneading "Lazy" Recipe
Bread for working Housewives, which does not require special baking skills, bakers, time, and 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 in the presence of time you just cut the desired piece of dough and bake.
Cook Time 20 minutes
Servings
loaf
Ingredients
Cook Time 20 minutes
Servings
loaf
Ingredients
Instructions
  1. Warm water about 30 degrees to pour into a large bowl. Add 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 film and leave at room temperature for 2 hours.
    Warm water about 30 degrees to pour into a large bowl. Add 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 film and leave at room temperature for 2 hours.
  2. After two hours, the dough will grow very much. It will be seen that it is an active process. So the dough came.
    After two hours, the dough will grow very much. It will be seen that it is an active process. So the dough came.
  3. Without removing the film, put the dough in the refrigerator overnight, where it will settle and get the desired consistency.
    Without removing the film, put the dough in the refrigerator overnight, where it will settle and get the desired consistency.
  4. In the morning, remove the dough from the refrigerator. If the dough has not settled, lightly knead and sprinkle with flour. The dough is quite viscous and sticky. Cut a piece of the desired size, put on a Board, well sprinkled with flour. I was making mini loaves for Sunday Breakfast. Piece of dough roll in flour, roll out, fold in half, lightly roll out again and fold in half again. Stitch well pinch.
    In the morning, remove the dough from the refrigerator. If the dough has not settled, lightly knead and sprinkle with flour. The dough is quite viscous and sticky.
Cut a piece of the desired size, put on a Board, well sprinkled with flour. I was making mini loaves for Sunday Breakfast. Piece of dough roll in flour, roll out, fold in half, lightly roll out again and fold in half again. Stitch well pinch.
  5. Cover 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 bread products are small, put a bowl of hot water down the oven so that they are baked in the presence of steam.
    Cover 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 bread products are small, put a bowl of hot water down the oven so that they are baked in the presence of steam.
  6. Buns turned out very tender, delicious, with a porous crumb and crispy crust. Now I conduct an experiment, how much time the dough can stand in the refrigerator without compromising the taste. Then I'm going to try it with rye flour.
    Buns turned out very tender, delicious, with a porous crumb and crispy crust. Now I conduct an experiment, how much time 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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