If you love to make your own bread and hate to do the kneading then this bread is for you. This is my first attempt baking no-knead bread. Inspired by Mark Bittman's Speedy No-Knead Bread, I took a challenge to bake No-Knead Bread using sweet bread. The most significant character is that the dough is a bit gooey and not smooth compared with the kneaded ones. Firstly I intend to bake them after 4 hours, as you can see the photo but decided to let them sit for another 4 hours. At the end of 1st rise. the dough is properly fermented when it has developed a slightly darker tone and bubbles, also long thread-like strands that cling to the bowl when it is moved. In any event, shorter rise is acceptable too if it has the above signs of good rise. After the 2nd rise, the bread has risen sufficiently if it holds the impression of your fingertip when you poke about 1/4 in deep into the dough.
Despite its sticky nature, do not add too much flour when shaping, use slightly floured hand with the help of spatula to lift the dough. After shaping, let rise another 2 hours before baking. So delighted, my effort is not wasted, they were the best home made bread I ever baked!
DOUGH AFTER 4 HOURS OF FERMENTATION
NO-KNEAD BUTTER ROLLS
Yield 12 rolls
3 C all purpose flour
2 1/4 tsp rapid rise yeast
2 T dry milk
1 1/4 C warm water
2 T sugar
5 T melted butter/ oil
1 tsp salt
* Mix together dry milk, sugar, salt, yeast, melted butter and water in a mixing bowl. Stir until well incorporated..
* Now add the flour to the water mixture , mix until a sticky dough is formed.
* In a covered bowl, leave the dough to rise in a warm place for 6-8 hours.
* Using a rubber spatula slide the sticky dough onto well floured board. With floured hand, shape into a ball, cut into 4. Divide each quarter into 3 balls. Place them onto greased pan and let sit for 2 hours. Towards the end of rising time, preheat oven @ 190 C.
* Brush tops with melted butter and bake until golden brown for 15-20 minutes. Cool on rack to cool.
Bread Baking Day 38