No Knead White Bread
Made this today, and before y'all pull me up with a "Hey Spooky, we thought you were eating clean and trying to lose weight and stuff?!", all I have to say to that is "Well, yes, but I'm in muscle gain mode right now and therefore NEED extra calories and ENERGY to lift heavy." (At least that's my story, and I'm sticking to it. Besides, I made this bread with my very own hands and I don't ordinarily make breads, so shhh!)
ON TO THE BREAD MAKING~!
Ingredients
2 cups milk
2 1/2 teaspoons (1 sachet) active dry yeast
4 cups plain flour
1 tablespoon salt
1 tablespoon sugar or honey
5 tablespoons unsalted butter, melted or vegetable oil
Method
1. Heat milk in a small saucepan on the stove until warm (about 45 degrees C). Add yeast sachet and whisk until combined. Set aside for a few minutes (about 5 - 8) to cool slightly and allow yeast to activate.
2. In a large bowl, add salt, sugar (or honey) and butter (or oil) and then whisk in milk / yeast mixture.
3. Beat in flour to make a smooth batter.
4. Pour into a loaf pan lined with baking paper and let rise, covered with a towel or plastic, until doubled.
5. When it’s almost doubled, preheat the oven to 200 degrees C and set a rack at the middle level.
6. When it’s completely risen, place in oven and bake for 30 to 35 minutes, until it’s golden brown and firm, and the internal temperature is about 100 degrees C.
7. Lift the loaf out of the tin and allow to cool completely on a rack. (Or at least, that's the plan. If you're anything like Ken and I, instead of waiting patiently, you'll take this opportunity to cut a couple of generous slices, smother them in explosive mixture and stand in the kitchen nodding and chewing, thinking "Damn! This is some fine bread!".)
ON TO THE BREAD MAKING~!
Ingredients
2 cups milk
2 1/2 teaspoons (1 sachet) active dry yeast
4 cups plain flour
1 tablespoon salt
1 tablespoon sugar or honey
5 tablespoons unsalted butter, melted or vegetable oil
Method
1. Heat milk in a small saucepan on the stove until warm (about 45 degrees C). Add yeast sachet and whisk until combined. Set aside for a few minutes (about 5 - 8) to cool slightly and allow yeast to activate.
2. In a large bowl, add salt, sugar (or honey) and butter (or oil) and then whisk in milk / yeast mixture.
3. Beat in flour to make a smooth batter.
4. Pour into a loaf pan lined with baking paper and let rise, covered with a towel or plastic, until doubled.
5. When it’s almost doubled, preheat the oven to 200 degrees C and set a rack at the middle level.
6. When it’s completely risen, place in oven and bake for 30 to 35 minutes, until it’s golden brown and firm, and the internal temperature is about 100 degrees C.
7. Lift the loaf out of the tin and allow to cool completely on a rack. (Or at least, that's the plan. If you're anything like Ken and I, instead of waiting patiently, you'll take this opportunity to cut a couple of generous slices, smother them in explosive mixture and stand in the kitchen nodding and chewing, thinking "Damn! This is some fine bread!".)