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Bake Fresh

Bake Fresh

May 9, 2016 · 4 Comments

Super easy crusty bread

Breads· Breakfast & Brunch· Healthy· Uncategorized

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This is a very special post – first one after the blog makeover. It was my long pending dream to combine all the elements from my cake decoration business where you can find an extensive categorically organized gallery (still ongoing as there are 1000 plus pictures), FAQs, how to order, flavors, prices to bake at home recipes, ideas and tutorials. You can easily find your favorite recipes by searching or through category index. I am sure you will find something that is useful for you. All of the recipes are super simple and can get you baking right away. If you like what you see, don’t forget to give a thumbs up or better a share.super easy bake at home crusty bread

Coming back to today’s post, I am posting a super simple, easy recipe of a bread and that too crusty on top and chewy on inside – artisan type of European bread. Sounds too good to be true? You don’t need to be a baker or foodie for that sake to realize that a homemade fresh bread is way better and tastier (and cheaper and healthier) than supermarket brought. And I am not even taking into consideration the factory processed bread. Any bread with more than four to five ingredients cannot be classified as bread. Period. 

Ok so if you are somewhat convinced and thinking that oh well, may be I can give it a try, here is a super easy. four ingredient (including water), no knead recipe that requires no special ingredient or tools or even a big chunk of time. Get the ingredients, stir, leave, collect and bake. So grab you yeast and give it a try.super easy bake at home crusty bread

No Knead Easy Bread
2016-05-09 08:25:31
Serves 4
Easy, no knead artisan style bread with crusty top and chewy inside
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Prep Time
30 min
Cook Time
45 min
Total Time
15 hr
Prep Time
30 min
Cook Time
45 min
Total Time
15 hr
Ingredients
  1. Flour 3 cups (I use half whole wheat and half all purpose white)
  2. Salt 1 teaspoon
  3. Yeast 1 teaspoon
  4. Water 1.5 cups
Instructions
  1. Combine all dry ingredients in a large bowl.
  2. Stir in luke warm water and stir with a spatula until everything is well combined. You can add quarter cup of more water if needed and if its too tough or difficult to combine well.
  3. Tightly cover with plastic wrap and place on counter to rise for 12-15 hours. I leave mine overnight.
  4. After rising, the dough will be puffed up, bubbly, fermented but not like a dough which is ok.
  5. Lavishly spread flour on a clean surface and take out all the dough over it. With gentle hands light floured, form it into a ball, place it on parchment paper and cover again with same plastic wrap to rise for 30 minutes.
  6. Meanwhile, preheat the over to 450 F and place baking pan or heavy bottom pan to pre heat with it. Make sure all part of the pan you are using like handles etc. are heat proof.
  7. Once oven and pan is ready and dough has risen, carefully place your parchment with dough in the pan and cover with foil or lid and bake for 40-45 mins.
  8. Remove cover and bake again for 15 more minutes until brown on top.
  9. Cool slightly and enjoy.
Notes
  1. We are mimicking dutch oven by using a covered preheated pan to bake our bread in.
By Nadia
Adapted from Chef in Training
Adapted from Chef in Training
Bake Fresh https://bakefresh.net/
Summary
recipe image
Reviewer
Sania
Review Date
2016-05-09
Reviewed Item
Crusty Bread
Author Rating
51star1star1star1star1star
Recipe Name
No Knead Easy Bread

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Previous Post: « Healthy Banana Pancakes
Next Post: Restaurant style Creme Brulee »

Comments

  1. Canya Imam says

    December 29, 2016 at 11:08 am

    This might sound like a silly question, but we need to remove the plastic wrap before baking right?

    Reply
    • bakefresh says

      January 1, 2017 at 10:26 am

      yes ofcourse,the plastic is just to prevent it from drying out

      Reply
  2. Sania Imam says

    September 22, 2019 at 10:26 am

    Nadia, can this be made with whole wheat flour only? Or will it get too hard…?

    Reply
    • bakefresh says

      November 11, 2019 at 4:33 pm

      50 50 max i would say

      Reply

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

@rashayoussif @shaziahassan10
I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers

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