I came across the EASIEST bread recipe ever. I love it, because there is no kneading!
Jaymi did the entire first day by herself, and I did the second day (because she wasn't around to do it). What you do, is keep the bucket of dough in your fridge and take whatever amount you want to bake, each day or so. 2 days ago I made fresh multi-grain bread with it, and yesterday I made a loaf of cinnamon-raisin bread - yum!
I'm looking forward to playing around with this recipe...making pizza dough, pretzels, various breads...Jaymi wants me to make chocolate bread!
Here is the video where I learned how to make this wonderful bread.
Easy 5-Minute Artisan Bread:
5 1/2 cups whole wheat flour
2 cups all-purpose flour
1 tbsp kosher salt
1 1/2 tbsp granulated yeast
1/4 cup vital wheat gluten
Whisk all ingredients together, then add 4 cups (I added an extra cup, almost, because it seemed way to dry) lukewarm water. It has to be lukewarm, otherwise it will take longer to rise.
Stir everything in a bucket (that has a lid).
Cover with a lid, leaving a small opening (or drill a hole in the lid) to let the gases escape.
Leave at room temperature for 2 hours.
Store in the fridge overnight.
The next day, take some of the dough (it will be wet and sticky), make a ball (DON'T KNEAD), stretch it into an oval (or whatever shape you want), and lay it on a piece of parchment paper.
Cover loosely with plastic wrap and rest on the counter for 90 minutes.
Preheat your oven to 450F, with a pizza stone on the middle rack, and a broiler pan on the bottom.
Brush the dough with water, sprinkle on seeds if you like. Make 3 or 4 slashes, 1/2-inch deep diagonally across the dough.
Put the dough (still on the parchment paper) in the oven, on top of the pizza stone, on the middle rack.
Pour 1 cup of hot water in the broiler tray underneath, to make steam. Close the oven door and bake for 30-35 minutes.
Cool on a wire rack (take the parchment paper off). and enjoy!