No Time Bread Recipes

NO-TIME BREAD

Steps:

• In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.
• Heat the oven to 450°F Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.
• Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.
• Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.
• Let rest in the microwave for about five minutes.
• Microwave for another 25 seconds, then remove.
• Let rest and rise for another 15 minutes.
• Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 5-10 minutes, or until the crust is golden brown and the internal temperature hits 210.
• Remove from pan, let cool.

EMERGENCY NO YEAST BREAD

Steps:

• Test the baking powder is still good by putting a teaspoon in a small dish and pouring boiling water over. It should immediately bubble and fizz vigorously.
• Heat the oven to 190°C Fan (210°C regular) / 375°F / GM 6. Place a baking stone or heavy baking sheet in the oven to heat.
• Mix the dry ingredients. Stir in the milk, and stir the ingredients until the milk is mixed with with flour and forms a dough. It's easiest to do this with your hands rather than a wooden spoon.
• Turn the dough out onto your work surface and knead briefly until the dough has a uniform consistency.
• Shape the dough into a round disc, about an inch to an inch and a half (about 3 cm) thick. Score the top deeply with an X. This is important! Don't make a round ball of dough as it won't cook in the middle.
• Bake on the hot stone or baking sheet for about 35 minutes until pale brown. (This loaf won't turn a deep gold so don't wait too long to check it.) When ready, it should sound hollow when tapped on the bottom.