No Knead Herbs Bread 免揉香草牛奶麵包

Need a loaf of bread to go with your dinner? Try out the simple no knead bread!! All you need is time and natural science to make a great rising dough. The aroma and the crunchy crust but soft and chewy body texture of the right-out-of-the-oven-bread constructs the happiness of a home.

My loaf didn’t have large crumbs this time maybe due to the cold weather these days. I may try longer rising time next time to see how it goes. But it still tastes really good!!! Most of the recipes said you need a cast iron pot with lid to make no knead breads. However, I just simply use my baking pan with a tin foil cover, plus a large baking sheet filled with water in the lower layer of my oven; it works just fine!! So don’t worry about having to buy a $500 cast iron pot just so you can make bread. 😛

Servings: 2 loaves   Time: 40 mins (not include rising)  Difficulty: easy

Ingredients:

• All purpose flour or bread flour 5 cups
• Instant dry yeast 7 g/ 1 pack
• Sugar 1 tsp
• Salt 1 tsp
• Warm milk 440 ml
• Olive oil 1 tbsp
• Herbs mix (optional) (I use dried rosemary, basil, black pepper, onion powder, and garlic powder.)

• I also put some chopped pecan into the dough, but it doesn't really add flavor or texture to the loaf. I would pass the nuts to my loaves next time. :)

Directions:

1. Mix sugar and instant yeast into warm milk till it dissolves.

1.   Add 1 tbsp of olive oil into the yeast-milk mixture. Mix flour with salt and herbs, then pour in the yeast mixture to form the dough.

2.   Let the dough rise in room temperature for 8 hours or more, then transfer to the fridge for another 8 hours. (Be aware to have enough room for the dough to “grow,” about 2-3 times of the original size.)

1.   Prepare a working desk with plenty of flour dusting, a baking pan covered with one sheet of baking paper. Take out half of the dough and shape the dough to a long stick size. Transfer to the baking pan, cover with plastic wrap drizzled with vegetable oil, let the dough sit in room temperature for another 1 hour or more.

1.   Preheat oven to 450°F with a large baking sheet filled with water in the lower layer of oven. Use a sharp knife to cut a couple small lines to the surface of the dough. Cover with tin foil, bake for 20 mins, then remove the foil and bake for another 10 mins.

1.   Make sure the temperature inside reaches 200°F before moving to a cooling rack. Slice the bread after it is completely cooled.

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免揉香草牛奶麵包

只要花時間耐心等待麵粉跟酵母發揮作用，就有香噴噴外脆內Q的麵包可以吃囉～ 大部分的食譜都說一定要貴鬆鬆的鑄鐵鍋加蓋來做免揉麵包。其實不需要，小Mon今天只用一般的烤盤加錫箔紙蓋，烤箱底層再加一個大烤盤的水增加水蒸氣濕度，一樣烤出美美的麵包喔!! 可能是這禮拜天氣比較冷，發酵沒有發的很完美，麵包雖然有氣孔但是不大，下次做的時候會再拉長冬天發酵的時間試試看效果如何。不過不減麵包的風味～剛出爐的麵包方便、健康又好吃!! 重點是做法超簡單啦~

材料:

• 中筋或高筋麵粉 5 杯 (如果有高筋麵粉會發比較好，但我今天用的是一般中筋)
• 酵母粉 7 克/ 1 包
• 砂糖 1 小匙
• 鹽 1 小匙
• 溫牛奶 440 ml
• 橄欖油 1 大匙
• 綜合香草 (依個人喜好適量) (我加了乾燥迷迭香、蘿勒、粗粒黑胡椒、洋蔥粉、大蒜粉)

• 我這次也有加一些碎胡桃進去麵糰裡，但是沒有增加烤出來的麵包香氣或是口感，吃起來感覺可有可無，所以可以省略，我下次也不會加了喔~ :)

做法:

1. 溫牛奶加入糖和酵母粉拌勻融化
2. 在牛奶酵母中加入橄欖油拌勻。均勻攪拌麵粉、鹽和綜合香草，倒入牛奶酵母液後，均勻攪拌成麵糰。
3. 讓麵糰在室溫發酵8小時以上，放進冰箱再低溫發酵8小時。(麵團會長到2-3倍大，所以容器要有足夠的空間讓他長大喔!)
4. 準備足夠的手粉在工作檯、一個適大的烤盤跟烤盤紙。拿出一半的麵糰，整型成長條形，放在烤盤上，用一張抹油的保鮮膜覆蓋進行二次發酵 1 小時 (室溫)
5. 預熱烤箱450°F，放一個大烤盤裝滿水在烤箱底層。在發好的麵包麵糰上切幾道淺紋，用錫箔紙覆蓋，烤 20 分鐘後，打開錫箔紙再烤約 10 分鐘，或到表面金黃。
6. 確認麵包內部溫度有達到約 200°F 就是烤熟囉!! 移到烤架上放涼，再切片就可以吃外殼脆、內Q香的歐式麵包了!!