No Knead Bread from Sugarbananas

Have you ever attempted making bread? Not banana bread or pumpkin bread which are more like cakes (and I love them!). I mean real bread that you can have with a meal, use for sandwiches, dip in a soup or stew?

I have tried many times. Some successes, many failures.

It was no surprise to me as easy as this recipe is I did have some mishaps the first couple times I tried it. I am sharing those with you here

to save you the time, just in case you are like me, someone who loves to bake but no professional.

This recipe is from SugarBananas where you can find the full recipe and a video to follow, which is super helpful to see the texture and consistency of the dough.

Did I mention this is healthy? Yes! Even though you will see I used a full gluten dough this recipe only has 4 ingredients and as it sits in the refrigerator (for up to two weeks waiting for you to use it!) the more sour it becomes, turning into more of a sourdough .

Although I would love to try this recipe using a sourdough starter, if you have an easy sourdough starter or sourdough tips please share in the comments! I am interested.

Here is the full recipe directly from Sugarbananas!

NO KNEAD BREAD RECIPE
By Sarah at Sugarbananas


6 1/2 C Flour, plus extra for dusting
1 1/2 T Yeast
1 1 /2 T Salt
3 C Very Warm Water
***If you like an even chewier crust, you can decrease the flour amount to 5 1/2 cups and add 1/2 cup of gluten.***
DIRECTIONS:In a large food grade container like this from Rubbermaid, combine the first three ingredients. Heat water to about 100 degrees and stir into the dry ingredients with a large wooden spoon or a Danish Dough Whisk. Stir just until combined. Cover dough with lid and vent one side to make sure the container is not air tight.
Let dough rise on the counter for 2 hours at room temperature or 30 minutes while sitting on a heating pad on low heat.
At this point, dough can be portioned for rising. If you’re not using the dough right away, place the container in the refrigerator for up to 2 weeks.
When you’re ready to bake, prepare a baking tray with parchment paper. The dough will be wet so be sure to dust your hands with flour and grab a piece of dough about the size of a grapefruit. Gently tuck the ends under and place on parchment paper. Try not to handle the dough too much as it will become tough.
Let rise for 30-40 minutes. Preheat oven to 450 degrees. Place a roasting pan on the bottom rack of the oven and pour 2-3 cups of water into the roasting pan. Make horizontal, shallow (1/4″) slices across the top of the dough. Bake dough for 25-30 minutes, or until deep golden brown. You’ll be able to “knock” on the dough when it’s ready. Let cool at least 10 minutes before slicing.

My Mishaps:

• I used gluten free dough, even though it was a baking mix that I can usually substitute for any flour recipe I have for this particular bread recipe it didn't work out.
• I then tried a "white wheat" still didn't work
• I realized after the "white wheat" it was possible my yeast was no good* so I threw it out and purchased new yeast, I useFleischmann's Active Dry Yeast

My Success!

• I used Bob's Red Mill Unbleached Flour
• my new yeast
• I remembered a tip I used to use when I made bread more often and made sure I mixed in the salt before I dumped the yeast in. The tip is to not let yeast come in direct contact with salt.

*after remembering the tip about keeping salt and yeast away from each other, I realized this very well could have been my issue in the first place but I went ahead and replaced my yeast. The point is, make sure you have good yeast!

After my mishaps, I learned this recipe is SUPER EASY just like Sarah says it is and it disappeared so quickly I couldn't even get a picture of the beautiful bread I made. Maybe next time!

I highly recommend checking out Sugarbananas a blog site dedicated to a Happy Healthy Home. It is delightful and Sarah's sunny personality shines though the pages.

If you try this let me know! I would love to hear how it turns out and how quickly it disappears from your counter after coming out of the oven.

You might also enjoy these posts on #thesosblog:

Making New Friends in Midlife / Microfiber Beauty Items / Midlife Nutrition

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