No-Knead Bread in a Bag - Lazy Bread Recipe

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Intro: No-Knead Bread in a Bag - Lazy Bread Recipe

Want some homemade bread? This recipe is really worth trying... no mixer, no bread machine, no kneading, no floured counter top to clean, and not even a mixing bowl to wash! :)

This recipe is based on a popular no-knead breadmaking method that uses very little yeast, high amount of liquid, and a loooong proofing time. Yes, 8-12 hours of proofing sounds like a long time, but the dough just sits there, while you get on with your TV watching, or internet surfing, or sleeping, or school, or work.

I "lazified" the original recipe even more by making the dough in a plastic bag. This eliminates the annoying task of washing a doughy bowl. I have also chosen a more affordable baking vessel. Instead of the cast-iron casserole or dutch oven specified by most recipes (those things are like £50/$80 upwards!), I use a cheap loaf pan lined with non-stick parchment paper. Of course, if you prefer, you can follow the conventional way and use a bowl and/or bake in a pricey container (different baking directions required if using a cast-iron pot / dutch oven).

The resulting bread is of course very delicious. How can homemade bread not be? It's crusty on the outside (while fresh out of the oven), soft and moist inside.

Anyway, here are the ingredients:

420 gram (3 & 1/4 cup) strong white flour (bread flour)

1/4 teaspoon instant yeast (aka 'easy bake', 'yeast for bread machines')

3/4 teaspoon salt (or a little more if you prefer saltier bread)

3 teaspoon sugar (optional)

300 ml / gram (1 & 1/4 cup) cool room temperature water

Directions:

Please take a look at the video above. It explains the steps more clearly than the written instructions below.

Step 1: Mix all dry ingredients in a large food bag.

Step 2: Add the water. Massage for a minute or two to form a dough. It's a very sticky and ugly dough.

Step 3: Let the dough proof in room temperature for 8 to 12 hours.

Step 4: When the dough has proofed, dump it out into a loaf pan or baking tray that has been lined with non-stick parchment paper (and lightly oiled).

Step 5: Cover with a piece of oiled plastic wrap and let it proof again for 1.5 to 2 hours.

Step 6: The dough should have almost doubled in size. Bake in a pre-heated oven (220C/430F or 200C/400F fan oven) for 20 minutes, then reduce the temperature (to 195C/380F or 175C/350F) and bake for 10 more minutes. Ovens vary, you may need to adjust accordingly. The bread is done when browned on all sides and sounds echoy when you tap the bottom.

Step 7: Transfer onto a wire rack ASAP. Wait at least 10 minutes before cutting into it. Best eaten on the day. Okay the next day. Quite dry by day three (time for the toaster).

Please feel free to leave any comments or questions below. I'd appreciate any feedback. And please check out my other easy baking Instructables.

Jo-Annie :)

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41 Discussions

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PeggyS66

5 months ago

This is the first time I ever made bread without a bread machine and wish I could make it like my grandma. But, was wondering if I could make Cinnamon bread out of this?

8 months ago i tried this and i liked it very much. It doesn't have that chewing gum consistency of the cheapest supermarket bread and i love the fermness of my result. As most of the bread was sold out today, due to ascension day, i luckily had the choice to make one of these again :-)

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RoseM2

3 years ago on Introduction

(I haven't watched the video because of holiday craziness, so I apologize if this has been answered) How would this be modified if I wanted to toss in olives or cheese?

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myquirkyrecipeRoseM2

Reply 3 years ago on Introduction

I would make the dough plain as per recipe. After the overnight proof, dump it out onto a piece of lightly oiled plastic wrap. Pat out to flatten with lightly oiled fingers or another piece of oiled plastic. Sprinkle over cheese and olives, roll it up, put in the baking tin. Let it proof and bake as per recipe.

I actually made it after commenting. Baked it this morning. To be honest, it is probably not going to be one of our favourites. We didn't really like the texture and flavour. But I will probably give it one more try, just to be sure. This is only the second time I have made bread, so we don't have that much to compare it with.

Thanks for the feedback :). The texture of this type of bread is indeed very different from normal white bread. It's a bit like sourdough without the sourness.

If you'd like to try another bread, maybe check out this other easy recipe.

https://www.instructables.com/id/Super-Easy-Bread-Recipe/

Thanks, I'll have a look. But right now it's time to leave the Instructables and baking experiments for awhile and get on with some of the stuff that needs to be done.

In other words, I have to go be a grown up for awhile. :(

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Dutch Houston

3 years ago

So.....this ugly, but delicious bread made it to the breakfast table this morning. This is the first loaf I ever baked. A couple of things I improvised that weren't listed.
1) Size of pan?...... I split between two.
2) Do you seal the bag?...... I sealed it but it didn't inflate. I also used regular yeast (I think)
3) Easy way to get out of bag?...... I cut the corner and piped it out like frosting.

Despite my "green behind the gills" approach, it tasted delicious and has opened the doors for more baking.
Thank you!

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1 reply

Great stuff! It's not ugly. It's just rustic. :D

Getting the dough out via a cut corner sounds fine. Best to cut a big opening to avoid breaking up too much of the gluten strands. If interested in trying other easy bread recipes, check out my other instructables. :)

omg you've lazied it up extemely or i misread/misinterpid you're written part of the instructable 14 and a half hours of making time :-D. it looks good but i'm afraid i might forget that i have something proofing around somewhere

4 replies

The video explains much more clearly and also gives you better visuals. The written instructions are correct, albeit simplified. Yes, the proofing time is loooong. But hey, it's just sitting there... :). For this recipe it needs that time for the yeast to develop the gluten. Otherwise the dough doesn't want to come out of the bag and the bread will be dense.

Check out my other Instructables. I have another recipe for mini bread rolls that is the opposite of this one. Super fast, no kneading, no proofing, but requires a bowl & spoon. :)

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Lazy bread is the only bread I make. We usually do beer bread because it is so easy and hassle free, this one seems like a good alternative. Thanks.

1 reply

Thanks! I have two other bread recipes here on Instructables, they're also easy & lazy, and require much shorter proofing time. Please check them out if interested. :)