flour, water, salt bread recipe no yeast

Thanks. As a result of reader feedback, we've omitted the instructions from the original recipe for baking the bread by starting it in a cold oven. Shape each piece and proceed with the next steps. Set the oven temperature to 450F, and turn on the oven. Not all of these go in every bake, but to give you an idea of my list of possible add-ins; chia seeds, hemp hearts, sunflower seeds, whey, nutritional yeast, flax meal, bran, nuts, different flours like soy, oat, quinoa, rye, and of course nuts and berries. Enjoy! Im Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. I prefer to store my bread, in individual slices, in the freezer because it thaws so well. You'll know the starter is ready to use when it's doubled in size and there are bubbles on the surface and sides of the jar. My Newsletter The quick bread is a treat since we no longer buy bread or snack foods at the store. 3/4 cup chopped Kalamata olives and 1 tsp dry rosemary awesome. So Im all about doubling these days. Mine was solid all the way through. Zojirushi Home Bakery Virtuoso Plus Bread Machine, 1 (1/4-ounce) packet active dry yeast or 2 1/4 teaspoons instant yeast, 2 cups (454g) lukewarm water (not over 110F), cornmeal or semolina for sprinkling on the pan, optional. Jenny, you are the best cook! Combine the flour, yeast, and salt in a large bowl and mix to combine. I generally use the small tin pie plates in my toaster over for making my baked potatoes etcsome people should not assume that disposable cook ware means only use once!! Jan 4, 2020 | Modified: Aug 23, 2022 by Amy | 329 Comments | This website earns income from ads, affiliates, and sponsorships. You dont need the cupcake tin or the water to do this without a dutch oven. Soak the oats: Add oats and butter to the bowl of a stand mixer or to a large mixing bowl. Would it be possible to double the non knead bread to make a larger loaf? This is the first, no-knead bread one Ive found that uses whole wheat flour. Thank you for this recipe! Cool for 15 minutes on wire rack, then turn out of pans and cool completely. The dough will be very sticky and shaggy-looking. Simply go to your local hardware store and buy a metal drawer pull and switch knobs. Line a cookie sheet with parchment paper. Hope that helps. Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch! Turn the dough out onto a floured surface to knead. Its time to be responsible for our future. How disappointing sorry that happened .I would check your yeast to see if it is good and the only other thing I can think of is the water was not hot enough. 6. Knead the dough at low-medium speed for about 10 minutes total, until it's smooth and just barely sticking to the bottom and/or sides of the bowl. So good. Ever forget the salt twice? Those little tin foil wonders are good for SO many things. - Jenny Jones. I made this recipe with all purpose flour. it was a hit! Not only do you get a healthier bread, it tastes better than anything you could buy at the store or a bakery! I arived at the conclusion that the more mistakes I could make in one hour, the faster I would learn not to do that. It is awaiting its 3 hours. THANK YOU. To do this, use a spoon to fluff up the flour in the bag. Its been very frustrating. So creative and masterful. I was lucky if he waited 10 minutes. If the indention springs back very slowly, the dough is ready to bake. Add more if necessary during first set of stretch and folds. Then add the water and mix together, either with a fork or spatula. I put the empty pan for the water in the oven after the oven was preheated , then carefully added the boiling water when I put the bread in. Thank you for this really great recipe!! The best time to mix your dough is when yoursourdough starterhas been fed and is active and bubbly. Thank you Jenny! Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. Thank you so much, Jo! )This will create a barrier between the dutch oven and the heating element of the oven to help keep the bottom of the dutch oven from getting too hot.Anover-all hard crustcan be caused by a high oven temperature or over-baking. Hi, this came out great when I made it a while back. Should be wet or dry. Thank you for this recipe. So whenever you need or want a quick bread recipe, why not try this Homemade No Yeast Bread. Can I use the faster recipe for No Knead and use the muffin tin in the oven method for super fast ciabatta? Thanks for your help. Sourdough bread is a slow-fermented bread that is naturally leavened with asourdough starter. When a substance changes phasessuch as water evaporating into steam or steam condensing into waterenergy is either absorbed or released. Whatever the room temperature is at your house, it doesnt really matter since theres lots of time for the yeast to activate, but Id say 70 to 80 F degrees. I did the best I could with metric but so many people told me I was wrong, I changed it. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours. Place the pan on the middle rack of the oven. The half and half flour mixture ads some nutrients while still allowing the bread to be fluffy rather than dense. Let the dough rest while you scrape out and grease the mixing bowl. Made this for the first time yesterday. copyright 2021 little spoon farm | designed by grace + vine studios | privacy policy. Bake the loaf in a 375F (190C) oven for 45 minutes or until the internal temperature is 190F (88C). Im Lauren, a mom of four and lover of good food. Love this recipe. The Big Book of Jos Quick and Easy Meals, no knead bread, no knead whole wheat bread, whole wheat bread, Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., Meringue, https://www.jocooks.com/recipes/fast-and-easy-no-knead-bread/. This easy No Yeast Bread is perfect when you don't have time for a traditional yeast bread or you don't have any yeast. Thank you for sharing your recipe. Great bread! (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). Take a butterknife, level off the top and add it to your bowl. I feel very stupid asking this. Bake the bread for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch. Jenny came up with a wonderful time saving recipe so now its your turn to put your clever ability where youretc. Usually bread will be too dense when there is too much flour. If the indention doesn't spring back at all, it's more than likely over-proofed. Lets dive into the basics of sourdough baking and how to troubleshoot any issues that you may come across in the process. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until its all incorporated. I make your bread at least once a week. Proceed with punching down and forming loaves. It looks like the instructions are the same except for the Dutch oven part. Thanks in advance. Can i use a glass bowl instead of a dutch oven? Lightly slash the tops of the loaves three or more times diagonally. Bake for 15 minutes then lower the temperature to 350F (180C) for another 10 minutes. Hi Lana, adding a tablespoon or 2 of olive oil to the mix will help with that. I make long loaves, rolls, you name it. AMAZING, THANK YOU!!!! If you are working with a new sourdough starter, it can take multiple feedings to build the strength it needs in order to bake with. Carefully peel off the plastic wrap. Instead of using commercial yeast, a live fermented culture, otherwise known as a sourdough starter, is used to make the bread rise. Sara, just start warming up your oven earlier. Yes you can! In my 68F (20C) kitchen, this takes about 7-8 hours. Now I will have to use barbells for my arm excercises! Here youll find simple sourdough recipes along with some of our favorite comfort food recipes. Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey. For those of you who've been making this recipe successfully starting in a cold oven, here are the directions you'd been using, starting with slashing the risen loaves: "Lightly slash the tops of the loaves three or more times diagonally and brush them with cold water. If you are unsure if the starter is ready, you can perform afloat test. With its directions geared towards the beginning bread baker, this is a wonderful place for a "newbie" to start. If the pot is very hot at the bottom, you bread will instantly begin to cook, letting it rise smoothly. Hi JW, I think you could just shape it and place in the loaf pan, its probably a good idea to lightly oil the pan. Also, for a new recipe, I first give it a sanity test. I had no experience with metric measurements and never expected international visitors when I first started. Storethe bread at room temperature, in a bread bag, wrapped in a kitchen towel or beeswax wrap for up to 3 days. Heed my advice when I say: do not use a glass Pyrex as the steaming dish. In a large bowl whisk together the flour, sugar, salt and baking powder. Hi therecan I make this bread without a stand mixer? Don't have a baking pot such as a dutch oven? Shape, let rise, and bake bread as directed in the recipe above. I use disposable baking pans over and over. They make me smile. A spin on my Italian pizza dough recipe, except here i use warm water to make the bread. i}cdYx6 zl7I {Pf %9Q3=yF[:KVd<39Ly%TC$bN*ooB4r|az#5/T]9.MX3ugOD!9Cy"&0R4. 5=Npqh`x-=f8/ )}#Z *SgR. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using. I find that if you cut slits, the bread ends up looking prettier, versus it cracking/splitting wherever it wants during baking. Hi Maggie, thanks so much so glad you both enjoyed it. It sounds like it needs a little more flour! Take care & keep on sending these wonderful cooking & baking ideas, Carol. You cannot make an easier bread than this. This will help trap more moisture and produce a softer crust.If you bake often it's a good idea to use an oven thermometer once in a while to check the accuracy of your oven's temperature. I let the bread rise for 30 minutes in the pan it bakes in. Hi DeAnna, I dont know why it would be that hard, maybe add a tablespoon or two of olive oil to help soften it. In a large bowl whisk together the flour, sugar, salt and baking powder. Or does it have to be 35 min? Let the bread cool on a cooling rack for 1-2 hours before slicing to prevent it from becoming gummy. This Bread recipe is magical! Its delicious plain or even toasted. The interior temperature of the bread should register at least 200F on a digital thermometer. Learning how to make sourdough bread is a journey. My wife loves it! Because all-purpose flour absorbs less water than bread flour, reduce the amount of water to 325g. Pinterest Thanks! Thank you for this comment and observationI love the artisan breads with the big holes, our favorite. Stir in water until its well combined. {T8qOTvN#q6K4)D4 I poured hot water in there last time and it exploded. Learn how your comment data is processed. Im determined! Transfer it to a well-floured surface and sprinkle dough with a little flour. Its just my thought, but part of learning to bake is the ability to recover from mistakes. Your email address will not be published. Any suggestions? Actually I have made this bread 3 times and it is so hard Its difficult to slice. I wont be so precious next time. Will be making this again. Gift them a loaf of your fresh home made bread and watch the look on their face. I added a bit of rosemary and some Parmesan cheese to the dry mixture and it was delicious. Add a little at a time next time. Feed the starter right before bed and mix the dough first thing in the morning for freshly baked bread that evening. Appreciate any comments or suggestions. can you use be refrigerated cake yeast and if so how do we alter the recipe to accommodate this. So far it has worked well, and used a Pizza stone in the oven to place the bread on with parchment paper. To freeze bread dough: Prepare the recipe through step 3, before the second rise. If the dough feels too stiff during the first set of stretches and folds, add 5g of water at a time until it feels hydrated enough. Still fabulous though! This approach seems sustanable for us and with little or no effort on our part. Thank you. Place it in the oven and carefully pour 3/4 cup of very hot or boiling water into 3 or 4 muffin cups or small pan. Sprinkle with flour if needed. I know it is the same but I am in my Motorhome for the summer. Thanks to my sister for the suggestion and getting me to love baking bread! Only add enough flour to make a dough that is soft, and not overly sticky (dont add too much flour!). This bread is healthy and delicious, as I always say, theres nothing better than freshly made bread. Before you make your first loaf of sourdough bread, youll need a sourdough starter. I am trying to make it through a full week of sandwhiches using all homemade bread. . ^ Xc@!(MCc-'"Y9(4fty)PyNlB 3~* ^BO_ww"[d6)9*w?w;Q'9}uJ[k`F,pJRe& [}-I>|vY0*^b"}"eZlw*&r.A4,U I would also love to make it for my daughter but she is allergic to gluten, can this recipe be adjusted to be gluten free? 30 minutes or so, before the dough is ready to bake, preheat your oven to 450F (232C),with the empty dutch oven inside. Place the dough in a lightly greased bowl large enough for it to at least double in size. Bake the bread for 35 to 40 minutes, until the crust is golden brown and sounds hollow to the touch. Center the dough onto a piece of parchment paper, seam-side down. We were amazed at how delicious this came out! Note: For more details on this recipe, click here. Punch down the dough and divide into two equal pieces. No kneading required? I used a round pan instead of a loaf pan. If it floats, it's ready to bake with. Bake for 5-10 more minutes. Have a great weekend. For anyone without a Dutch oven or finds them too heavy to lift, this recipe is for you. No worries! In that case, I make the exception and try to follow the recipe exactly before using any add-ins. TIP:A more accurate way to check that the bread has finished baking is to take the internal temperature with a digital food thermometer. https://www.jennycancook.com/how-to-aerate-flour/. Required fields are marked *. thanks. Should have followed my gut but Ill follow a recipe to the T the first time. I have made this bread five times and every single time it has been perfect. I stuck it back in the oven, again with the water, for another 20 minutes. After the first rise, shape the dough, place it seam-side down into the loaf pan and allow it to rise. Low salt contents can lead to bland loaves, anything over the 2.2% norm will likely be considered too salty. Well, it was too nice. Take the lid with you in case you have get a different sized screw. You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTfor more great recipes! (I accidentally picked up a bag of it instead of AP and decided not to exchange it.). Hi Liz, how long are you letting the dough rise during the first rise? Repeat the stretch and fold process one more time to help build volume in the final loaf. Whether you want to bake in the morning or in the evening, youll only need about 10 minutes of hands-on time to get this sourdough recipe ready for the oven! The beauty of sourdough bread is that you only need a few basic ingredients; We recommend using organic flour if possible because it is free from bleach, bromate and glyshophate, but any type of bread flour available and within your budget is ok to use! Remove the loaves from the oven, take them off the pan, and return them to the oven, placing them right on the rack. Shape the dough and let rise for 1-2 hours. Please tell your friend what worked for you and explain that I changed it to whats commonly used. Can I double the recipe and just use one large bowl, Or is it better to use a separate bowl for each loaf? The exception is a new recipe for somthing that I have never tried before. For the holey, artisan bread texture, I used a splash more than 1 1/2 cups water in the mix, allowed the dough to sit overnight, then instead of kneading the next day as instructed, I just carefully plopped the bubbly mass directly onto a piece of flour dusted parchment (placed on a cookie sheet) patted the blob w/ some more flour on top, then baked (no kneading or folding whatsoever). Make sure you let your bread dough rest for at least 12 hours to give it enough time for gluten formation. Thank you again! A 4 quartCalphalon soup potwith lid would work as well. Thank you for such great recipes. Remember, warmer kitchens will speed up fermentation time and cooler kitchens slow it down. Hi Sherry! We love this delicious healthy bread recipe. The sugar is converted by yeast into carbon dioxide to add air to the bread recipe. My kids and grand kids want it all the time. The sour flavor in sourdough bread comes from two types of gut-friendly bacteria that live inside of the sourdough starter -lactobacillusandacetobacillus. Then form into your preferred loaf shape and place on a parchment paper lined cookie sheet. Hi Jenny, i have been making almost.the same recipe except i found it needed 2 tsp of salt rather than one and using luke warm. 2022 Yup bread without yeast, so why not make a Sourdough Starter and while you wait until it is active enough to use, you can always make your bread and eat it too with this recipe. My dough is much too wet after rising. And its fabulous subbing 1/2 cup of rye flour for the same amount of bread flour and 1 tsp caraway seeds. Make bread: Add honey, warm water, instant yeast, salt to the bowl and stir well to combine. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. I have it on its last rest right now, and it seemed a little more dense as I did my last folding. Easy peasy! This is so easy and it comes out perfect every time. Hi there, Im Amy and welcome to Little Spoon Farm! I found it at Safeway grocery store and also a large package of packets of the instant yeast at Sams Club. Let the loaves rise, gently covered in greased plastic wrap, for 45 minutes, until they're noticeably puffy. So we now eat better, more nutritious food and are able lose some weight at the same time. Shape into loaves and place in two lightly greased loaf pans. Never again. 2- CAN I ALSO USE A 7 QT LE CRUSET DUTCH OVEN to make the above recipe? (2) Pick up the dough on one side and stretch it up and over itself. To prevent your bread from sticking to the pot, make sure you pot is hot enough before adding the dough, or use parchment as mentioned in instructions. Once the hour is up, perform two sets of stretch and folds to the dough spaced 30 minutes apart. I made a batch of Butternut soup and decided at the last minute that bread would be nice. I try to bake about 2 to 3 times a week. I cannot say enough good things about this bread and I have made a number of different types (love Peter Reinharts Whole Grain Breads book). Subscribe and get a FREE dinner recipes ebook! After each push, rotate the dough 90. I love your recipes. Knead the dough again for 2 to 3 minutes. Instant yeast: active dry yeast will work as well. I later found this approach backed up by a couple studies. I have left the dough rest for up to 24 hours, so you should be ok, I recommend around 18 hours. Turn the oven off and crack the door open several inches. I will try my hand on baking this bread. Keep in mind this dough will be pretty sticky, do not add more flour than specified. f"E Ive been asked many times if it needs to sit around for that long and the answer is simply, yes! Would love to see some variations, like multigrain, or everything toppings, etc. Hi Cathy, yes it can. Copyright Its just hard as a rock now. To knead the dough by hand: Fold the far edge of the dough back over on itself towards you. Very good but the result is incomprehensible. Ive tried your recipe a couple times now! Bake for about 25 minutes. With this tutorial youll learn how to make sourdough bread without a stand mixer or a bread machine. Im letting it rise but it was really hard to get out of the bowl any tips? If you'd like to try using whole grains in sourdough bread, try our honey wheat sourdough sandwich bread or the sourdough country loaf bread recipe. In a 2-cup measuring cup, combine the water and vinegar. If you end up adding too much water, work a light dusting of flour it into the dough until it comes together. Hello Jen. Tip: My wife and I have almost completely elilminated processed food from our diet. ;.Y&iXB. And such approach, when followed, makes cooking more fun (less fussy) with great results. My No Knead Whole Wheat Bread requires just 5 ingredients and gives you a healthy and delicious whole wheat crusty bread. Once the starter has doubled in size, transfer it to a large bowl along with 350 grams of water. Gently flatten the dough into a small rectangle with the palm of your hand and fold it like an envelope. Let the dough rise overnight for an early morning bake or mix it in the morning for freshly baked sourdough bread with dinner. As you experienced, undercooking is comparatively very easy. Lisa Lee, if you are worried about the knob on your Dutch oven, heres a quick inexpensive trick. Did you use a Dutch oven? Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. Irresponsible in these times to create added unneccary waste in our lands and oceans. Lukewarm water think bath temperature, 37C (98F) not whisk all the dry ingredients together: almond flour, flaxseed meal, baking powder, and salt. Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey. Oops! Then, I removed the water bath from the oven, thinking that the moisture was preventing it from baking somehow. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. ;A&Dd]gl6t{-$L.5hL6r!M,Tb^NTS(.fM[ hxVJ(fDNTt(Aj*2?3n @wF8h-"!dKhjwxWOW=k,ab5Ce6^oP-\3YqoaVbeJ)%Y\t;.`>c f90m#4 $}]Y(32uC;~v8*on%L%`3n" Bl{V,Aa@EWtY?EdOvN0z ao1DJQr,c>rh( OI}tI 'HyaLL_W"mw~\&:^^H5? Bake the smaller loaves at the same temperature for 20 minutes with the lid on and about 15-20 minutes with the lid off. Help! This bread is outrageously delicious and so easy to make! Place on a parchment paper-lined baking sheet (not wax paper) and cover with a towel. Here's everything you need to know! Mixture should be at room temperature. Add the whole wheat flour and mix on medium low speed until combined. The bread tastes the same but the loaves do not rise as much. More than likely the sourdough starter is not strong enough or the dough wasn't shaped properly before the second rise. Make sure to work any dry bits stuck to the sides of the bowl into the dough. You can also use a thermometer to check the internal temperature of the bread, when it reaches between 190F and 200F, your bread is done. I just found Jenny Can Cook and went to buy yeast for some of her recipes. This will produce steam consistently as the bread bakes, which will help ensure your bread cooks all the way and that it has a nice chewy crust. Ive made this several times. Any suggestion? Freeze full loaves or individual slices wrapped tightly in plastic wrap and inserted into a freezer-safe container for up to 3 months. Although for me it has never turned out this hard. Ive made this breadbefore with only white all-purpose flour, but one of the most common question I get from you guys is Can I make this bread with whole wheat flour?. Hi, it sure sounds delicious and cant wait to try it. Can I add flour and let it rest again without worry that it will become too dense? Because of this, steam has a *much* higher rate of heat transfer than air (or even water) at the same temperature. Sometimes I add extra seeds or dried herbs, sometimes extra sugar (or honey in the water) and dried fruit or citrus zest. And I often put plain yogurt or some lemon juice in my water to give it a sourdough taste! It takes energy for liquid water molecules to break free of the liquid as water vaporthis is how your body cools itself by sweating; the evaporation takes energy from your body in the form of heat, thus lowering your body temperature. Thanks for posting! Do I put the disposable tin while it is preheating then put the boiling water into the pan. Just the thought of baking bread used to intimidate me. Shape loaves: Punch down the dough and divide into two. I use disposal tin cook wear over and over! Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. This was really good. Add the yeast mixture, remaining lukewarm water and salt. Preheat oven to 450 F. After a 35-minute rest, the dough will puff up a little. Each 5-day meal plan includes a printable grocery shopping list with budget information, to help save time and money! About 12 hours before you plan to mix the dough, to a clean jar add; Cover the jar loosely and allow it to rest and room temperature. Yes, you can but also check the FAQs for a solution next time. Hi Lana, yes you can use bread flour instead. Tanks, Jenny, for this beautiful bread recipe! Please see the note in the recipe about the overnight method. TWO QUESTIONS: 1- Can I use the same recipe and add FRESH ROSEMARY AND OLIVE OIL? For longer storage options, see our blog post, Freezing no-knead bread dough, for details. Heat milk to a simmer and pour on top, stirring to combine. Many times when you buy whole wheat bread, its usually always made with some all-purpose flour, not just whole wheat. This recipe was tested in a 68F (20C) kitchen. I learned that by using a sourdough starter along with just a few ingredients; water, flour and salt, I could bake healthy bread without having to use active or instant yeast. Ahhh, Le Creuset.they last longer than you can lift them! I love this recipe but im confused. In a large bowl mix together the yeast, sugar, salt and water. Sounds so good. Usually two different yeast breads and a quick bread. In 2017 I started to become really interested in making bread the old-fashioned way. I see from the pictures that your bread came out much lighter in texture than mine, mine came out very dense with none of the larger holes in the texture from rising. To mix the dough: Mix all of the ingredients together, using the smaller amount of flour. My very first boule and I am thrilled with it. Let me know how it turns out for you. Copyright 2022, An Italian in my Kitchen. Your email address will not be published. I have made breads in the past and they are always dense..thanks again for the tip! To freeze baked bread:Allow baked bread to cool completely. I opted for 75% whole wheat (finely ground, high protein, organic), 25% white flour (organic 00 pizza flour that I had on hand). Place the lid back onto the dutch oven, return it to the oven and bake for 20 minutes. If you have one, I recommend putting a cast iron skillet or pan off to one side on the bottom rack while the oven is preheating. No need to waste anything! Place the lid on the dutch oven, return it to the oven and bake for 20 minutes. Take care. No need to live without bread! If the dough feels too stiff during the first set of stretches andfolds, add 5g of water at a time until it feels hydrated enough. If the indentation quickly springs back all the way, or almost all the way, it's still needs more time to rise. Cover with plastic wrap and place in a warm, draft-free place (your turned-off oven works well) until the dough doubles, about 1 to 2 hours. This rest, known as an autolyse, allows the flour to absorb the water, which starts the doughs gluten formation, and makes it easier to knead. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. Perform 2 sets of stretch and folds 30 minutes apart. Now I have started making Sourdough Bread with the No Knead recipe, substituting a half cup of my homemade sourdough starter for the yeast. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200 F). So be sure to immediately move the bread to a wire rack to cool. Mix thoroughly until the dough pulls away from the sides of the bowl, adding more of the flour if necessary. I made a loaf yesterday and found the recipe to be easy and the bread was delicious!! I have another question. I dont own one but would love to try this recipe . Shape the dough into a ball by pulling 4 sides of the dough up and into the middle of itself. Thank you! Thank you for such entertaining videos! Like this one! Can you mix and knead this dough using a bread machine?

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