Wednesday, 5 August 2015

No Prove Homemade Bread 不用发酵的面包


I don't have a breadmaker. Neither do I have a dough kneading machine. So when I saw this recipe on Masterchef, I got excited. I have heard of 5-minutes no-knead artisan bread long ago. But this is even easier.

The looks might turn you off, nothing fantastic. The taste nothing mind-blowing. But what vowed me is the method of making this no prove homemade bread. I dare claim it is the easiest you could get to making that crusty piece of homemade chewy goodness. I am a lover of crusty breads but the traditional artisan method really puts me off. Too technical and a lot of kneading. This method has allowed me to make my homemade bread and eat it fresh, anytime that I want.



I quartered the recipe as this was purely experimental. Somehow, my bread browned too quickly. The crust, however, was both crispy and chewy, something that I absolutely loved. Yum! For my second attempt, I reduced my oven temperature to 200C and it got golden at the 36th minute. I gave it a knock as per instruction and it was already cooked perfectly. I also added a dash of Italian herbs in the dough and the smell of baking bread totally invaded my kitchen. And I loved every whiff of it!


All in all, it was a fun and totally no-stress recipe to work with. Now that I know I could easily whip up my own homemade bread (and at a smaller quantity too) anytime that I want, I am gamed to experiment with different spices and flavours. I just hope my body wouldn't protest with all the excess carbs. 

No Prove Homemade Bread 不用发酵的面包

Adapted from Matt Preston's No Prove Bread Recipe (Masterchef 2015)

Ingredients

250 g bread flour, plus extra to dust
1 tsp salt
1 tsp instant dry yeast
240 ml lukewarm water
1/2 tsp Italian herbs mix (optional, not in the original recipe)

Cooking Instructions




1. Combine flour, salt, yeast and herbs in a mixing bowl. 




2. Stir in water until well combined. Cover with clingwrap and put into the fridge overnight (or for about 6-8 hours).

3. Remove from fridge and allow to come to temperature for about 1 hour (or less if it is a smaller quantity).






4. Line a baking sheet with baking paper and dust generously with flour. Divide dough into 6 small rolls on baking paper.

5. Bake in a preheated oven at 200C for 35 mins (original recipe calls for 220C at 40 mins). Serve with choice of jam or butter.






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