No stand mixer, no kneading, and no special equipment required. These no-knead muffins are totally soft, chewy, and surprisingly easy to make. Simply mix the ingredients in a bowl and mix with a wooden spoon - that's it! This is the easiest cake recipe in the world!
* Ingredients
+small bread:
° 1 tablespoon of dry yeast (note 1)
° 55g/14 cups icing sugar (fine sugar), or less regular white sugar
° 1/2 cup/125ml lukewarm water (note 2)
° 600g/20oz baking flour (4 1/2 cups US, 4 cups everywhere else except Japan) + extra for dusting (all-purpose/plain flour can be used) (Note 3)
° 1 1/2 teaspoon salt
° 1 cup/250 ml lukewarm whole or low-fat milk (Note 2)
° 50 g / 3.5 tsp. Unsalted butter, melted and cooled
° 2 eggs, at room temperature, whisked with a fork
* directions
Place the yeast and 2 teaspoons of sugar in a medium bowl, then pour over the water. Leave it for 5 minutes until it foams.
Put the flour, the rest of the sugar and the salt in a bowl. Stir until smooth.
Good progress in the middle. Add milk, butter, eggs and pour in liquid yeast, including the entire foam.
Stir until smooth with a wooden spoon - it will look like thick muffin batter. Unbearable, but thick and sticky.
increase number 1:
Leave the dough in the bowl, cover with a wet (clean) towel and place in a warm place (25°C/77°F+) to rise for 1 1/2 to 2 hours or until it has nearly tripled in size. See Note 4 for how to do it (you'll laugh - but it works every time!). The surface of the dough should have bubbles (see the video or photos in the article).
Forming the balls (watching the helpful video):
Line a 31.5 x 23.5 cm / 9 x 13 inch baking sheet with parchment paper.
Remove the tea towel and mix the dough to loosen it from the air, then mix it briefly in the bowl to remove bubbles from the dough.
Sprinkle the work surface with flour, scrape the dough onto the work surface. Sprinkle the top of the dough and shape it into a stem. Cut the stems into 4 pieces, then cut each piece into 3 pieces (12 in total).
Take a piece and press down with your palm, then use your fingers to form a ball, flip (smooth side up), then roll the dough briefly to form a ball. This stretches the dough to one side and this is how I get a nice smooth surface on the roller. (In this step, use the amount of flour you need to handle the dough and avoid puncturing the inside of the dough)
Place the ball with the smooth side up on the pan. Repeat with the rest of the dough. Line them up 3 x 4.
increase number 2:
Spray the surface of the rollers (or cling film) with oil (any one), then put the cling film on the tray.
Return the dish to a warm place and let it rest for 30 to 45 minutes, until the dough has increased in size by about 75% (less than twice the volume).
Halfway up, preheat oven to 200°C/390°F (standard) or 180°C/350°F (fan/convection).
Bake for 15 to 18 minutes or until the surface is golden and the roll in the center looks hollow when raised. Surface color is the best test for this recipe.
Take the bread out of the oven. Grease it with melted butter.
Use the overhang to raise the rollers onto the cooling rack. Let it cool to warm before serving.
Enjoy !
