Bread Recipes

The Secret to Baking Fluffy, Homemade Bread Without Kneading | Something to Chew On | Real Simple

When baking bread at home, it’s completely fine to use bread recipes that require you to knead the dough. But here’s the good news: you don’t have to knead. You have other options.
Which brings us to our recipe for No-Knead Sandwich Bread. In this episode of Something to Chew On, I walk you through the science of leavening agents—aka substances that cause doughs and batters to rise via the release of gas—and why using them to your advantage can help you bake bread from scratch without having to knead dough.

Read the article here: https://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/leavening-bread

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Video Transcription

ever wonder what makes food taste sogood it’s not always just about addingthe right seasonings food science playsa big part in how flavors are developedand affects the foods you eat every dayI’m Betty Gould senior bhoot editor forreal simpletoday on something to chew on I’ll sharea recipe that breaks down the science ofdeliciousness we’re here today to talkabout the science of leavening agentswhich are basically just substances thatcause the release of gas in batters andtherefore help your dough to rise sothere are three main types of leaveningagents the first is steam there’s alsochemical leaveners which are bakingpowder and baking soda and the third isbiological which is what we know asyeast on this week’s episode ofsomething to chew on we’re breaking downthe science of how yeast helps you makeperfectly fluffy bread unlike this verydense piece here today I’ll be bakingno-knead sandwich bread while walkingyou through the science of leaveningfirst ingredient is three and a halfcups of bread flour the essentials ofbread dough are flour water and ofcourse yeast in our recipe we start bystirring active dry yeast together withflour milk sugar and melted butter thecombination of these three thingsyeast loves most meaning food moistureand warmth activates the yeast and feedsit which invites fermentation this meanswe’re kicking off the proofing stagewhich is necessary for leaven doughtypically kneading is an essential partof bread baking it’s what developsgluten in the dough which is necessaryfor giving bread structure and a chewyelastic texture but this recipes specialin that it doesn’t require you to kneadthe dough that’s because the yeast istackling the task of developing glutenin our bread without us having to meso now that this is mixed we are goingto let it sit with a towel on top for 20minutes before we add the salt it’s been20 minutes so we’re gonna take this offand now we add the salt so we’ve waited20 minutes to add the salt in order togive the sugar and the yeast time toactivate and salt could inhibit that[Music]will form it into a nice fall and thencover it in plastic wrap and then we’regonna leave it overnight by mixingtogether our ingredients and lettingthem sit around at room temperature foran extended period of time the proteinsget broken down so much that even thetiniest internal mechanical actions candevelop gluten basically during thislong rusting process the yeast createsnumerous air bubbles that are movingthroughout the dough and are able todevelop gluten without us having toknead the affect is risen breadwe’re gonna cover this with more plasticwrap and then let it sit for two morehoursall right so we just let this proof fortwo hours which means the yeast has hadtime to do its thing and as you can seethis dough has risen really beautifullyso we’re gonna take the plastic off andput it in the oven at 375 for about 45minutes okay so we have our beautifullygolden brown loaf of breadwe just need to invert it here and we’regonna paint it with some butter on topwithout a leavening agent like yeastyour bread wouldn’t rise but properlyusing an understanding East makes for asoft structured homemade loaf as you cansee in this low we didn’t give the yeastsufficient time to develop which left itdense and tough but in this bread wegave these plenty of time to developboth carbon dioxide and gluten to giveit that soft airy texture that we lovethe proper manipulation andincorporation of yeast you’re gonna endup with a beautifully risen bread likethis and not like this if you’d like tolearn more food science tips be sure tosubscribe and turn on thosenotifications so you don’t miss a singleepisode

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