Check out homemade bread recipes with yeast.
The Easiest Way to Bake Bread at home. For a perfect no-knead loaf from your own oven, simply stir together a few ingredients and let time do its things. Keep these tips close.
Mix Your Dough
First measure the flour—ideally bread flour, since its high gluten content will give the loaf structure, though all-purpose works in a pinch. Maintaining a precise ratio of flour to salt to yeast is important. A digital scale is most accurate; if you don’t have one, use a dry, not liquid, measuring cup. Stir in yeast, salt, and water until a shaggy dough forms. “Hold back a little water in the beginning, and don’t be afraid to add more if the dough feels too stiff,”. Says David Norman of the Easy Tiger Bake Shop and Beer Garden in Austin, Texas. “Better a little wet than too dry.”
Let It Rise
To develop deep flavor without kneading the dough needs a good, long rest in a warm spot. Place the shaggy mixture in a bowl about three times its volume. Then let the dough rise until doubled in size, 12 to 18 hours. Try this hack to gauge the dough’s growth: At the start of the rise, tightly cover the bowl with plastic wrap. Looking straight down at the dough, trace its outline with a Sharpie. When the dough is about twice that size, take it out, shape it into a ball, and place it on parchment paper. Now it’s ready for a second, shorter rise—this time only 1 to 2 hours.
Bake it Right
A heavy, lidded pot, like a Dutch oven, is the secret to a pro-style burnished crust. “The pot acts as an oven within the oven, trapping the steam created by the dough,” says Jim Lahey, the founder of Sullivan Street Bakery in New York City, who helped popularize the no-knead method. Heat the pot in the oven for 20 minutes, then use the parchment as handles to lower the dough in. Cover and bake for about 30 minutes. Remove the lid and continue baking until the crust is golden brown, about 15 minutes. Tap the top of the loaf to test for doneness. According to Apollonia Poilâne, CEO and owner of the famed Poilâne bakery in Paris, it “should sound like knocking on a wooden door.
What is Yeast?
Yeast is a microorganism. It works its magic by eating the sugars in flour and then producing alcohol and carbon dioxide as it digests. Carbon dioxide gets trapped in the dough, causing it to puff, or rise.
How It’s Used
The amount of yeast in a recipe is indirectly proportional to rise time. The no-knead method requires a long rise to compensate for the lack of kneading. So you use a small amount of yeast.
Proof of Life
If a recipe calls for proofing the yeast. First measure the water and heat it in the microwave until just warm (about 105ºF). Sprinkle the yeast over the water— it may fizz slightly and start to look fuzzy at the edges. Eventually it will bloom into a bigger, mushier shape. If the yeast is dead, the grains will sink to the bottom of the bowl.