Quick n easy, no knead white loaf

hello again my name's John I'm a retired cook from the northeast of England in the UK and welcome to my latest bread video with things the way they are with this awful coronavirus I hope everyone is staying safe and well I've made this recipe up for a quick white loaf and to save on bread flour which is in short supply at the moment I'll be using half bread flour and half plain or all-purpose flour and also oh this is a no need recipe you can view the ingredients list and full written method for this recipe on the recipe page on the channels website I'll leave a link in the description under the video or you can click on the I icon top right of the screen to take you directly to the recipe page before I go any further I'd like to give a quick shout out to this week's patreon and PayPal donators and they are Judy up Marcia Beaulieu Paul Isobel Wilson Scott Gibson David Long John Homme Colette McIntosh Teresa Horton Robert Wylie Andrew Blum Brian Gibson Kenneth Carper and Michelle Perrin thanks again guys I really do appreciate all your support and with that out of the way let's get on with today's recipe okay the first job is to grease a 2-pound that's a 900 gram loaf tin the dimensions of the ten that I'm using are on-screen I'm using a little odd to do mine but butter or shortening will do the same job and once that's done just set it aside until it's needed time to way off the ingredients for this very quick and easy white loaf anybody can make this one and as always you really should use scales for this it's much more accurate and like I said at the beginning to save on bread flour I'm making this white loaf with 50% bread flour and 50% plain or you may know that it's all-purpose flour right that's 215 grams or seven and a half ounces of each flower and a full ingredients list and written method is on the recipe page on the channel's website look for the link in the description box under the video next ingredient is the salt followed by 250 grams that's 250 mils of water and once again this is much more accurate if you wear your water to some measuring jokes can be miles out always try to use bottled or filtered water if you can to test that the yeast is alive and well I'm using a teaspoon of sugar in this recipe and the yeast I'm using is instant yeast but you can use active dried yeast as well if you're using fresh yeast you'll need 25 grams and the final ingredient away off is the fat I'm using vegetable oil but you can't use softened butter or lard [Music] now onto making the door start by testing your yeast heat the water up to about 40 Celsius that's a hundred and four Fahrenheit now mix in your sugar until it's dissolved if you don't have a thermometer stick your finger in the water and if it's comfortably warm it's okay if it's too hot for your finger it will kill the yeast and now add the yeast and give that a good mix until it's all dissolved now if you're using butter or lard instead of oil you can now dice it up into small pieces and add it to the warm water and let it soften up in there it won't do the yeast any harm and set that aside for ten minutes until it forms up time to put it all together now to a nice warm ball add your flour and mix in the salt [Music] trying to add your yeast mixture and as you can see my yeast is alive and kicking and ready to go now our duct to the flour and make sure that it all goes in [Music] and the final ingredient to go in is the oil [Music] and with my trusty wooden spoon handle I mix it all together you can't use a stand mixer to do this part but it only takes about 90 seconds so it's hardly worth getting your machine out for now a lot of people will probably ask in the comments can you use 100% plain or all-purpose flour for this easy bread recipe well you can but it's not ideal as the finished bread will be denser and on the heavy side because it simply doesn't have the full required protein count that bread flour has don't forget to scrape down the sides of the bowl and to finish it off it's easier if you get your hand in and bring it all together and remember this is a no need recipe so you don't have to go too far with it [Music] once the dough is in one piece lift it out and add a little oil to the ball about 1/2 teaspoon and coat the sides with it this is just to allow the dough to release after the first rise now get the dough ball into the ball and give it a courting of the oil now cover the ball and get it into a warm spot for 30 to 60 minutes or until it is at least doubled in size now a few of my regular viewers will have noticed I haven't posted a video for a couple of weeks now and that's because my 10 year old cooker decided to completely break down and the cost of repairing it wasn't worth it so it had to go and this is my new baby it's only got installed yesterday so I'm still funding my way around it one feature that the old one didn't have was the ability to just put the bulb on in the main oven which is ideal for proofing door so in it goes and the first proof should take around 30 to 60 minutes depending on the temperature of your kitchen and while that's proofing in the oven I hope you don't mind I forgive my very first recipe book a bit of a plug the book has lots of our favorite recipes from our kitchens in it and is available in the channels website shop along with loads of other equipment I use in the videos it's just another way you can support the channel I leave a link in the description box below the video or just click on the I icon top right of your screen if you want to order a copy today [Music] okay the dough has been proofing for the last 40 minutes and as you can see it's just about doubled in size next step is to turn it out onto a floured surface and sprinkle a little flour on the door and because I are old a bowl it should slip out nice and easily now start to knock the dough back and that simply means knock all the gas out of it [Music] and once it's gasless for want of a better word form it into a sausage shape are shown so far so good now place it into the prepared loaf tin and press it down slightly now for the final proof in the tin what you can do is sprinkle a little flour over the top of the door and with the lightweight dry cloth leave it in a warm spot until it rises about an inch above the top of the tin or what I like to do if you've seen my other sandwich lore video is to get it into my makeshift proofing box all this is is a large plastic container with a dump cloth in the bottom just place the tin inside and then you float the box in a sink of warm water now I put the lid on with a weight on top of that and that creates the perfect environment for proofing door the dump cloth inside keeps the atmosphere nice and moist which prevents the surface of the dough from drying out and now I'll set the timer for 30 minutes and the water in the sink as you can see is around 40 degrees Celsius that's a hundred and four Fahrenheit when there's only 10 minutes left on your eyes pre-heat your oven to a hundred and ninety degrees Celsius that's 375 Fahrenheit or gas mark 5 once the times up especially if you're doing it this way in a proofing box the door should have risen to about an inch above the top of the tin after 30 minutes if you're not using this method your time may vary depending on the temperature of your kitchen but doing it this way it gives you more control over your rice now I'll carefully lift it out and place it on the bench for a moment to give the finished bread a bit of a professional look I'll just a little flour over the top of the loaf [Music] now I'll get it into the preheated oven and set the timer for 30 minutes [Music] after the 30 minutes is up carefully remove it from the oven and take it out of the tin straightaway [Music] [Music] now you can call it done at this point or what I like to do is get it back into the oven for a further five minutes to crisp up the edges a bit more so bucket goes commando-style for a further 5 minutes [Music] and that final five minutes is up so I'll take it out of the oven and place it on a wire rack and let it cool for about thirty minutes and then I'll come back could a couple of slices off and let you see what it's like on the inside and of course have a little taste right it's only been about 15 minutes because the smell of freshly baked bread in my kitchen is overpowering and I've got to try some now as you can hear it's very crispy and the crumb inside looks soft and light with this being a very quick loaf the texture of the crumb isn't as close and firm as bread that has been kneaded and allowed to slowly rise for two or three times but it's a very good compromise for those who want a quick easy and cheap loaf of bread in a hurry and this is how I'll be making our family bread for the duration of this coronavirus isolation situation we all have to be going through at the moment right enough of that trying to add a little butter another taste and that simply is a wonderful loaf of bread it tastes fantastic it's good texture and very easy and cheap to make and it'll help your bread flour go a lot further and I hope you try this so a big thumbs up and stay safe everyone well thank you again for watching please like share comment and subscribe by hitting the circle above if you do subscribe activate the Bell icon next to the subscribe button on my channel page and by doing that you'll be automatically notified every time I upload a new video and in the meantime here's a few of my other videos and playlists that you may wonder watch so until the next time be safe in the kitchen and bye for now [Music]

Channel: John Kirkwood

Views: 195,948

Keywords: No knead loaf, white loaf, Sandwich bread, Sandwich, Bread, Soft, Sourdough, dough, loaf, Dutch oven, wild yeast, banneton, rise, Baguettes, Baguette, French, Dough, Bread Flour, Bake, Salt, Yeast, Water, Scraper, Peel, Oven, Baking, Couche, Bowl, Whisk, Foil, Spray

Id: ewVk41HAJMI

Length: 13min 1sec (781 seconds)

Published: Fri Mar 27 2020