Calling out to all bread enthusiast who is looking for an effortless bread recipe. I’ve got you covered with this no-knead bread recipe. Its making process is perfectly easy and it yields a super fluffy bread like no other. Highly recommend it for a new-bread-baker as well!
True to its name, this bread requires zero kneading. As much as I enjoy kneading bread by hand, on some lazier days I will need a simpler process and this recipe will come to the rescue. Compared to a regular soft roll, this bread may require a slightly longer fermentation time with two sets of folding in between, but there is truly less effort in the making (less elbow grease for one without a kneading machine like me).
I love the savory buttery taste in a butter-sugar bun and so here is a no-knead bread version of it. If you prefer, the butter and sugar topping can be skipped and you will still end up with a tasty fluffy bread loaf.
And I have to mention that this bread also retains the moist and softness after several days (warmed up before serving). Its extended freshness is comparable to bread made with Tangzhong method, like my cheesy garlic bread and meat floss bun.
- 140 g warm milk
- 4 g (1 tsp) granulated sugar for yeast
- 4 g (½ tbsp) active dry yeast
- 38 g egg room temperature
- 250 g bread flour or high protein flour
- 24 g granulated sugar
- 5 g (¾ tsp) table salt
- 32 g unsalted butter melted
- granulated sugar for topping
- cold butter strips for topping
- Combine warm milk (about 110°F/43°C) and 4 grams of sugar. Then sprinkle the yeast on top of the liquid. Let sit for 5-10 minutes until it gets foamy.
- Crack an egg and beat it lightly until loose. Weigh out 38 grams of the egg and add it to the activated yeast. Refrigerate the leftover egg to be used as an egg wash later. Stir the yeast mixture to combine.
- In a medium bowl, combine flour, salt, and 24 grams of sugar. Add the yeast mixture. Combine thoroughly with a wooden spoon.
- Add the melted butter and mix until it is fully absorbed. Then form the dough into a ball. Cover with plastic wrap or damp towel and let sit for 20 minutes.
- Lightly flour a dough scraper or your fingers if using. Scrape one side of the dough and fold it into the middle. Repeatedly scrape and fold the other sides in. Do about 10 folds in total. Then cover and let sit for another 20 minutes.
- Scrape and fold the dough 10 more times. Then cover and rest it for 30 minutes.
- Transfer out the dough onto a floured surface. Cut it into 3 equal pieces, then shape each into a ball. Let them sit on the surface for 15 minutes with a cover.
- Using a rolling pin, flatten out each dough into an oval shape. Tightly roll it to the other side to form a log. Pinch the end seam to seal it tight.
- Place the rolls, seam side down, in a 9×6-inches (23 x 15 cm) loaf pan. Cover with plastic wrap and rest it for 40 minutes.
- Preheat oven to 320°F (160°C).
- Brush the top with the leftover egg from earlier. Using a scissor, cut along the center of the dough surface. Place strips of cold butter into the center. Sprinkle the top of butter with granulated sugar.
- Bake for 30 minutes or until golden brown on top. Remove from the oven and let cool completely on a wire rack.