Kids Almost No-Knead Bread
By America's Test Kitchen KidsPublished on January 27, 2023
Time
2¾ hours, plus 9½ hours rising time, plus 3 hours cooling time
Yield
Makes 1 loaf
WHAT KIDS ARE SAYING
“It was good with butter and salt sprinkled on top. The crust is crunchy and I like it.” —Major, recipe tester, age 8
Ingredients
3 cups (15 ounces/425 grams) all-purpose flour, plus extra for counter2 teaspoons table salt ¼ teaspoon instant or rapid-rise yeast 1 cup plus 2 tablespoons (9 ounces/255 grams) room-temperature water 1 tablespoon distilled white vinegar Vegetable oil spray
Instructions
- Day 1: In large bowl, whisk together flour, salt, and yeast. Add water and vinegar. Use rubber spatula to stir and press until dough comes together and no dry flour is visible, 2 to 3 minutes.
- Cover bowl with plastic wrap and let dough rise until bubbly and doubled in size, at least 8 hours or up to 18 hours.
- Day 2: Lay 18-by-12-inch sheet of parchment paper on counter. Spray parchment lightly with vegetable oil spray. Set aside.
- Sprinkle clean counter heavily with extra flour and coat your hands with extra flour. Transfer dough to counter and use your floured hands to knead until smooth, about 1 minute (see photos 1 and 2, “Step-by-Step: How to Knead Dough,” below). Move dough to clean portion of counter. Use your hands to form dough into smooth ball (see photo 3, “Step-by-Step: How to Knead Dough,” below).
- Transfer ball to center of greased parchment sheet. Use parchment to lower dough into Dutch oven (let any extra parchment hang over pot edges). Cover pot with lid and let dough rise until doubled in size, 1½ to 2 hours.
- Adjust oven rack to middle position. When dough is ready, place covered pot in cold oven. Set oven to 425 degrees and bake for 30 minutes.
- Ask an adult to remove pot lid with oven mitts (lid will be VERY hot). Continue to bake until loaf is deep golden brown, 20 to 25 minutes.
- Ask an adult to remove pot from oven and to carefully lift parchment and bread out of pot and transfer to cooling rack (pot will be VERY hot). Let bread cool completely on cooling rack, about 3 hours. Transfer bread to cutting board, discard parchment, slice (ask an adult for help), and serve.
Time
2¾ hours, plus 9½ hours rising time, plus 3 hours cooling timeYield
Makes 1 loafWHAT KIDS ARE SAYING
“It was good with butter and salt sprinkled on top. The crust is crunchy and I like it.” —Major, recipe tester, age 8Ingredients
3 cups (15 ounces/425 grams) all-purpose flour, plus extra for counter
2 teaspoons table salt
¼ teaspoon instant or rapid-rise yeast
1 cup plus 2 tablespoons (9 ounces/255 grams) room-temperature water
1 tablespoon distilled white vinegar
Vegetable oil spray
Test Kitchen Techniques
Ingredients
3 cups (15 ounces/425 grams) all-purpose flour, plus extra for counter
2 teaspoons table salt
¼ teaspoon instant or rapid-rise yeast
1 cup plus 2 tablespoons (9 ounces/255 grams) room-temperature water
1 tablespoon distilled white vinegar
Vegetable oil spray
Test Kitchen Techniques
Ingredients
3 cups (15 ounces/425 grams) all-purpose flour, plus extra for counter
2 teaspoons table salt
¼ teaspoon instant or rapid-rise yeast
1 cup plus 2 tablespoons (9 ounces/255 grams) room-temperature water
1 tablespoon distilled white vinegar
Vegetable oil spray
Test Kitchen Techniques
Why This Recipe Works
Kids will be proud to serve this rustic loaf of homemade bread—that needs just one minute of kneading! Most breads require kneading the dough a long time to develop gluten, a stretchy web of proteins that gives bread its structure. But gluten can also develop on its own . . . with time. After a brief mix, letting our dough rest overnight lets the flour slowly form networks of gluten—just a quick knead the next day is all you need. To help kids observe how the dough changes during that long rest, have them take a photo of the dough before they set it aside and compare it to the dough after at least 8 hours. How did the dough change? If your dough is resting in a transparent bowl, kids can use a dry erase marker to mark the height of the dough on the outside of the bowl before they set it aside to rise. How much did it grow?
Instructions
- Day 1: In large bowl, whisk together flour, salt, and yeast. Add water and vinegar. Use rubber spatula to stir and press until dough comes together and no dry flour is visible, 2 to 3 minutes.
- Cover bowl with plastic wrap and let dough rise until bubbly and doubled in size, at least 8 hours or up to 18 hours.
- Day 2: Lay 18-by-12-inch sheet of parchment paper on counter. Spray parchment lightly with vegetable oil spray. Set aside.
- Sprinkle clean counter heavily with extra flour and coat your hands with extra flour. Transfer dough to counter and use your floured hands to knead until smooth, about 1 minute (see photos 1 and 2, “Step-by-Step: How to Knead Dough,” below). Move dough to clean portion of counter. Use your hands to form dough into smooth ball (see photo 3, “Step-by-Step: How to Knead Dough,” below).
- Transfer ball to center of greased parchment sheet. Use parchment to lower dough into Dutch oven (let any extra parchment hang over pot edges). Cover pot with lid and let dough rise until doubled in size, 1½ to 2 hours.
- Adjust oven rack to middle position. When dough is ready, place covered pot in cold oven. Set oven to 425 degrees and bake for 30 minutes.
- Ask an adult to remove pot lid with oven mitts (lid will be VERY hot). Continue to bake until loaf is deep golden brown, 20 to 25 minutes.
- Ask an adult to remove pot from oven and to carefully lift parchment and bread out of pot and transfer to cooling rack (pot will be VERY hot). Let bread cool completely on cooling rack, about 3 hours. Transfer bread to cutting board, discard parchment, slice (ask an adult for help), and serve.
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