Ah, this is exciting! That’s a no-knead, no-egg bread recipe, which is surprisingly easy and gives a soft, delicious loaf without the usual fuss. Here’s a practical version you can make at home:
Ingredients:
- 3 cups all-purpose flour (or bread flour)
- 1 ½ tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 1 ½ cups warm water
- 2 tbsp olive oil (optional, for softer crust)
Instructions:
- Mix the dry ingredients:
- In a large bowl, combine flour, salt, sugar, and yeast.
- Add water and mix:
- Pour in warm water (and olive oil if using).
- Stir with a spoon or spatula until a sticky dough forms.
- No kneading needed—just make sure all flour is hydrated.
- First rise:
- Cover the bowl with a clean towel or plastic wrap.
- Let it rise at room temperature for 8–12 hours (overnight works best).
- The dough will double in size and be bubbly.
- Shape and second rise:
- Lightly flour a surface and transfer the dough.
- Shape it into a ball or oval.
- Let it rest for 30–60 minutes while the oven heats.
- Bake:
- Preheat oven to 220°C (425°F).
- Optional: Place a Dutch oven inside to preheat for a crusty loaf.
- Bake 30–40 minutes, until golden brown.
- Tap the bottom—if it sounds hollow, it’s done.
- Cool and enjoy:
- Let it cool on a rack for 15–20 minutes before slicing.
Why It Works:
- No kneading: Long fermentation develops gluten naturally.
- No eggs: Relies on yeast and water for structure.
- Easy & forgiving: Even beginners can get a good loaf.
💡 Pro Tip:
For extra flavor, add herbs, olives, or seeds before the first rise. It bakes just as well and makes the bread even tastier.
If you want, I can share a super-fast 2-ingredient bread version that’s ready in under an hour, no yeast needed.
Do you want me to give that recipe?
