NO KNEAD BREAD (QUICKER)

NO KNEAD BREAD (QUICKER) image

Yield 10 slices

Number Of Ingredients 6

1 1/2 cups warm water (not hot as Jim suggests it killed my yeast)
1 1/2 teaspoons Active Dry Yeast
1 1/2 teaspoons Sugar (Adding sugar to feed the yeast)
1 1/2 teaspoons Red Wine Vinegar (Helps Yeast and Gluten development)
2 3/4 cups All Purpose Flour
1 1/2 teaspoons Salt

Steps:

1. In a large mixing bowl add the warm water, yeast and sugar and let stand until you see the yeast bubbling. 2. Add Red Wine Vinegar 3. Add salt to the All Purpose flower, lightly stir and add this mixture to the water and and stir. Note: the dough will be wet and stringy 4. Now cover with a kitchen towel and let rise in your oven for 1 to 2 hours or until the dough had doubled. Turn on the oven light or just warm the oven and turn it off before putting the dough into the oven. 5. Once the dough has doubled in size take it out of the oven and preheat to 425 F. Also in the bottom most part of your oven keep a pan of water (to create steam in the oven) 6. In the meantime lightly grease a loaf pan and just spoon the dough into the pan 7. You can make incisions, I did not but still had the fissures 8. Once the oven is at 425 F introduce the loaf pan and let it bake for an 50 to 60 minutes or until you see a nice caramelized crust. 9. Let it cool and enjoy