No Knead Mini Loaves
Bread is such a fundamental part of everyday life, but consumers usually opt for store-bought loaves rather than bakery bread or homemade. The appeal of store-bought bread is that it has a much longer shelf life than bakery bread due to the addition of preservatives. Once you have prepared an eaten this no knead mini loaves recipe from Georgia, the author of The Comfort of Cooking recipe blog, however, you will realize homemade bread is far superior to grocery store versions. Rather than overly soft sandwich slices, you can expect a golden, crisp exterior and fluffy interior in these adorable mini loaves. This crusty bread recipe doesn’t require a lot of hands-on preparation and making it each week is an option. Once the dough is mixed, which takes only five minutes, it is the waiting game until the bread dough has risen and is ready to bake.
The usual rustic artisan bread recipes require plenty of kneading, which is the process of turning the dough onto itself for several minutes to promote elasticity in the dough. This process exercises the gluten in the flour and creates a fluffy loaf. This crusty bread recipe doesn’t involve kneading the dough at all; rather, the fermentation and rising time are increased to eight to twenty-four hours from the usual hour or so that it takes for the dough to rise. The longer resting period eliminates the need for kneading. The lengthy fermentation time also allows the yeast to break down the gluten, and therefore, it is believed that some who suffer from gluten intolerance can eat artisanal sourdough bread without the usual side effects.
If you haven't made bread before and are looking for easy bread recipes that require little effort, this mini loaf recipe is the one for you. The most challenging part about making bread is the kneading, but this bread recipe eliminates the need for implementing a longer rise and fermentation time. There are a few things that happen during this process; one, the flavor develops to a lovely sweet and sour taste. Two, the yeast produces gasses that will cause air bubbles to form in the dough and allow the bread to rise. The gluten will also relax which will give the bread a soft texture. Yeast is one of the main reasons for these benefits. Without yeast, bread would have a bland taste and wouldn’t rise. Many people have problems with yeast baking, but with a good understanding of how yeast works, you should have success every time. Yeast is a living microorganism that will feed on sugars in flour, but can be killed by water that is too hot, sugar or salt. Many bread recipes will include salt and sugar, and bread will be made successfully. The key to successful bread recipes is to stir the salt and sugar with the flour before adding the yeast. Thank you to Georgia, the author of The Comfort of Cooking, for sharing her mini loaf recipe with us.
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