31 October 2013
Outside of a bread machine, this is the easiest bread recipe humans have yet devised. You know refrigerator bread? It’s easier than that. You know no-knead bread? It’s easier than that. Why? Because it’s a no-knead refrigerator bread! Once the dough is ready â and the measuring and mixing only takes about 20 minutes â only a hot oven and a half an hour separates you from a piping hot loaf of your own. Anytime you want bread, you just form a loaf and pop it in. I still like to make more complicated breads sometimes â croissants, bagels, that sort of thing â but this is my dead-easy standby.
This is such a great and easy recipe. I ended up making only 1/3 of it (1 packet of active dry yeast = 0.25oz = 0.5 tbsp, + 1 cup warm water, 0.5tbsp salt, 2 cups flour, and some rosemary) Also the dough ended up sitting at room temperature for closer to 8 hours before I put it in the fridge (accidentally fell asleep much earlier than planned, oops!)
I pulled handfuls of the dough and rolled the dough into longer rolls and baked for about 20 minutes at 450F. It came out delicious! The crust was a bit harder than I would have liked, so next time I’ll bake for a shorter amount of time and/or lower the temperature. The inside was nice and fluffy though. Definitely will be making this again!