Canned White Yeast Bread That Needs No Kneading Recipes

EASY STREAMLINED WHITE BREAD (NO KNEADING)

Steps:

• Using a large mixer bowl, dissolve yeast in warm water.
• Add shortening, salt, sugar and half the flour.
• Beat 2 minutes at medium speed.
• Add remaining flour and blend until smooth.
• Scrape batter off sides of bowl and cover with a cloth.
• Rise in warm place for 30 minutes, then beat 25 strokes by hand and spread evenly in a greased loaf pan.
• Smooth top with floured hand and let rise again until 1/4" from top of pan (about 40 minutes).
• Bake in preheated 375° oven for 45 to 50 minutes or until brown.

WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD

Steps:

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
• Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
• Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
• Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
• Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
• Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
• Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing.

CANNED WHITE YEAST BREAD THAT NEEDS NO KNEADING

Steps:

• In a large bowl, dissolve yeast in warm water.
• Blend in cardamom and 1 tablespoon sugar and let stand 5 minutes.
• Stir in remaining 2 tablespoons sugar, milk, oil and salt.
• Add 2 cups flour and beat at medium speed of electric mixture until smooth.
• By hand, stir in remaining flour, enough to make the batter very heavy, but to sticky to knead.
• If you have a heavy duty mixer you could do it all in the machine.
• Place batter in 2 well greased one pound coffee cans.
• Cover with greased plastic lids (dough may be frozen at this stage).
• Let cans stand in warm place until lids pop off tops, about 1 1/2 hours (if frozen, allow cans to stand for 4 to 6 hours in warm place).
• Remove lids and bake at 350°F for 45-50 minutes.
• If using a 2 pound can, bake for 1 to 1 1/4 hours.
• Cool for 10 minutes, loosen crust around edges with a knife and let bread slide from can.
• Place loaves on wire rack to continue cooling.
• This can also be made in 2 bread pans.