No-Knead Bread in a Bag - Lazy Bread Recipe

Want some homemade bread? This recipe is really worth trying... no mixer, no bread machine, no kneading, no floured counter top to clean, and not even a mixing bowl to wash! :)

This recipe is based on a popular no-knead breadmaking method that uses very little yeast, high amount of liquid, and a loooong proofing time. Yes, 8-12 hours of proofing sounds like a long time, but the dough just sits there, while you get on with your TV watching, or internet surfing, or sleeping, or school, or work.

I "lazified" the original recipe even more by making the dough in a plastic bag. This eliminates the annoying task of washing a doughy bowl. I have also chosen a more affordable baking vessel. Instead of the cast-iron casserole or dutch oven specified by most recipes (those things are like £50/$80 upwards!), I use a cheap loaf pan lined with non-stick parchment paper. Of course, if you prefer, you can follow the conventional way and use a bowl and/or bake in a pricey container (different baking directions required if using a cast-iron pot / dutch oven).

The resulting bread is of course very delicious. How can homemade bread not be? It's crusty on the outside (while fresh out of the oven), soft and moist inside.

Anyway, here are the ingredients:

420 gram (3 & 1/4 cup) strong white flour (bread flour)

1/4 teaspoon instant yeast (aka 'easy bake', 'yeast for bread machines')

3/4 teaspoon salt (or a little more if you prefer saltier bread)

3 teaspoon sugar (optional)

300 ml / gram (1 & 1/4 cup) cool room temperature water

Directions:

Please take a look at the video above. It explains the steps more clearly than the written instructions below.

Step 1: Mix all dry ingredients in a large food bag.

Step 2: Add the water. Massage for a minute or two to form a dough. It's a very sticky and ugly dough.

Step 3: Let the dough proof in room temperature for 8 to 12 hours.

Step 4: When the dough has proofed, dump it out into a loaf pan or baking tray that has been lined with non-stick parchment paper (and lightly oiled).

Step 5: Cover with a piece of oiled plastic wrap and let it proof again for 1.5 to 2 hours.

Step 6: The dough should have almost doubled in size. Bake in a pre-heated oven (220C/430F or 200C/400F fan oven) for 20 minutes, then reduce the temperature (to 195C/380F or 175C/350F) and bake for 10 more minutes. Ovens vary, you may need to adjust accordingly. The bread is done when browned on all sides and sounds echoy when you tap the bottom.

Step 7: Transfer onto a wire rack ASAP. Wait at least 10 minutes before cutting into it. Best eaten on the day. Okay the next day. Quite dry by day three (time for the toaster).

Please feel free to leave any comments or questions below. I'd appreciate any feedback. And please check out my other easy baking Instructables.

Jo-Annie :)