{"id":6374,"date":"2022-04-21T10:13:23","date_gmt":"2022-04-21T08:13:23","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/en\/?post_type=magazine&p=6374"},"modified":"2022-11-09T12:00:39","modified_gmt":"2022-11-09T11:00:39","slug":"no-knead-bread-recipe","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/en\/spread-love\/items\/no-knead-bread-recipe\/","title":{"rendered":"No-knead bread"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n
\n

So, for this no-knead bread the only important thing is for you to decide the day before that you\u2019re going to make it, and then to combine a few basic ingredients. We devised this recipe with dry yeast instead of fresh because most homes always have dry yeast on hand. We bet you\u2019ll find preparing this no-knead bread so simple that you\u2019ll bake it again and again, and your family will be so impressed they\u2019ll think you got up at 4 am! But be sure to remember the most important ingredient, one not included on the list of ingredients \u2013 love. Anything that\u2019s made with love tastes especially delicious. And if you decide to spread your favourite Argeta on it, the result will be extra scrumptious!<\/p>\n\n<\/div>\n\n\n\n

Ingredients for no-knead bread<\/h3>\n\n\n\n
\n

450 g white wheat flour
\n2 tsp dry yeast
\n2 tsp salt
\n375 ml warm water<\/p>\n\n<\/div>\n\n\n\n

\"No-knead<\/figure>\n\n\n\n

Making the dough<\/h3>\n\n\n\n
\n

1. In a bowl, mix flour, salt and yeast, then add water and stir.<\/p>\n

2. The dough will be very wet and sticky.<\/p>\n

3. Tightly cover the bowl and place it in the fridge overnight.<\/p>\n

4. Take it out an hour before baking.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Forming<\/h3>\n\n\n\n
\n

1. Thirty minutes before the proving is complete, heat the oven to 230\u00b0C and put a large cast iron pot with a lid in it.<\/p>\n

2. Shake the dough out on a flour-dusted surface, but don\u2019t knead it. Using a spatula, fold its sides towards the middle a few times.<\/p>\n

3. Put this dough ball onto the parchment paper.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

4. Form it into a roughly round shape with your hands or the spatula, pushing the edges under the dough.<\/p>\n

5. Dust with a bit of flour.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

6. Uncover the pot and carefully place the parchment paper with the dough in it.<\/p>\n

7. Tightly cover the pot and place it in the oven.<\/p>\n

8. Bake the bread for 30 minutes in the covered pot, then remove the lid and bake it for another 12\u201315 minutes.<\/p>\n

9. While the pot is covered, most of the steam remains inside, helping the bread to rise nicely before its crust dries out and hardens.<\/p>\n

10. After removing the lid, the direct heat causes it to bake to a beautiful golden-brown colour.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Which one will you use on a freshly baked bread?<\/span>\n Choose the flavour<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"No-knead<\/figure>\n\n\n\n
\n \n<\/div>\n\n\n\n
\"No-knead<\/figure>\n\n\n\n

    If you share this recipe, don’t forget to add #ArgetaBread \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

    If you share this recipe, don’t forget to add #ArgetaBread \ud83d\ude09   <\/p>\n","protected":false},"featured_media":6414,"menu_order":0,"template":"","magazine-category-api":[16],"magazine-secondary-api":[53],"acf":[],"yoast_head":"\nNo-knead bread recipe \/ Argeta. The good side of bread.<\/title>\n<meta name=\"description\" content=\"This no-knead bread practically makes itself, but it tastes as good as if you\u2019d been kneading it all morning! Try the recipe today! \ud83e\udde1\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"No-knead bread recipe\" \/>\n<meta property=\"og:description\" content=\"This no-knead bread practically makes itself, but it tastes as good as if you\u2019d been kneading it all morning! 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