Description:
This Italian bread uses a liquid dough that requires no kneading and takes just an hour from start to finish. The result is a soft, airy bread with a delicious crust.
Ingredients:
– 3 ½ cups all-purpose flour
– 2 ½ cups lukewarm water
– 1 packet (2 ¼ tsp) active dry yeast
– 1 tablespoon sugar
– 1 ½ teaspoons salt
– Olive oil for brushing
Directions:
1. **Activate the Yeast:
– In a large bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently, then let it sit for 5-10 minutes until it becomes foamy.
2. **Mix the Dough:
– Add the flour and salt to the bowl with the yeast mixture.
– Use a wooden spoon to mix the ingredients until they are well combined. The dough will be very sticky and liquid-like, which is exactly what you want.
3. **First Rise:
– Cover the bowl with a damp cloth or plastic wrap, and let the dough rise in a warm place for about 45 minutes, or until doubled in size.
4. **Preheat and Prepare the Baking Sheet:
– Preheat your oven to 425°F (220°C).
– Line a baking sheet with parchment paper or lightly grease it.
5. **Shape and Transfer:
– Use a spatula to scrape the dough onto the prepared baking sheet, shaping it into a rough oval or circle (no need to knead or handle it too much).
6. **Second Rise (Optional for Airier Bread):
– Let the dough rest on the baking sheet for another 10 minutes if you prefer a lighter texture.
7. **Bake:
– Brush the top of the dough with olive oil for a nice golden crust.
– Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
8. **Cool and Serve:
– Let the bread cool slightly before slicing. Enjoy warm!
Prep Time: 10 minutes
Rise Time: 45 minutes
Bake Time: 25-30 minutes
Total Time: 1 hour 15 minutes
Servings: 1 loaf
Calories: Approximately 150 calories per slice (depending on size)
This Italian bread is great for dipping in olive oil and balsamic vinegar or for making sandwiches. Enjoy the convenience of no-knead, quick bread with authentic Italian flavor!