Can you make bread without an oven? The answer is yes, and the result is quite good. The techniques available are varied: in the pan, steamed, and even in the microwave! So if you don’t have an oven or you don’t feel like using it, in a HOWTO we will show you how to make bread without an oven and on the stove in the best artisan style.
This no-bake bread recipe Although it does not brown much, it has a crunchy crust and its interior is very soft, super appetizing! You can eat it however you want: with jam for breakfast, prepare some sandwiches for a snack, make a sandwich for two, and many other ways. In addition, this bread is prepared with common flour and in a pan, which will make it very simple and accessible for many households.
2 diners
1 hour
Low difficulty
Ingredients:
Steps to follow:
1
Clean and dry the countertop where you will work very well. It is very important that it is well cleaned, otherwise any dirt will adhere to the dough.
2
Put the flour, yeast, sugar and salt in a bowl. Open a hole in the middle of the flour (volcano type), and place the yeast and sugar there. Then, put the salt but not in the hole, you must place it separately from the yeast, on the outside, on one of the sides. Mix the first ingredients very well, without touching the salt. Use a wooden spoon or your hands.
3
Add ¾ parts of the water to the area without salt. Mix that part very well before unifying everything. Do not use very hot or very cold water, use lukewarm or lukewarm. Very hot water inactivates yeast and very cold water delays its activation.
Pour in the water little by little, so you won’t add more than you need. You will know that the dough has its ideal point when you notice its consistent texture and much less sticky.
4
Sprinkle a little flour on the counter and vDump the dough. When you can no longer work it in the bowl it will be the right time to do it.
5
Knead until you get a very smooth texture. Help yourself with a plastic trowel to work manually. Also throw the dough hard on the counter several times, so the gluten will develop better.
6
Let it rest for 10 minutes. In this way, moisture penetrates the flour better, allowing it to acquire consistency faster and without the need to add more flour to the counter.
7
Work the dough again this time for 5-10 minutes. You will notice that after each rest and kneading, it feels more manageable and its texture is much smoother.
8
Let it rest for 10 more minutes. Another short break so that the dough acquires more consistency and is easier to handle.
9
Knead for just 1 more minute. In this step, you will see the dough somewhat inflated and, when you work it, it will no longer stick from the hands. Now you are ready for your first long break!
10
Form a ball, place it in a bowl greased with a little oil and cover with plastic wrap. Fat and paper keep the dough from sticking and drying.
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Let it sit until it doubles in size. This step can take 1-2 hours, sometimes less and sometimes more. It all depends on the climate where you work: cold takes more time and heat takes less. If you live in a cold or drafty place, place the dough near a heat source, or a closed place like the microwave or oven (off).
12
Degas the dough. Once rested, press it gently with the tips of your fingers, on its entire surface.
13
Divide it into balls. Cut it with a very sharp knife or with the same plastic trowel that you used to knead. Then mold the bread. Fold the edges inward, flip the dough, and finish rounding the sides. Repeat the procedure with the rest of the dough.
14
Have a tray or platter ready dusted with flour. Place the dumplings there, as you have them ready. Cover with a clean cloth.
fifteen
Wait 30 minutes. This is the second and last long break. During this time, the loaves should grow again.
16
Heat a skillet. Once hot, lower the heat and soak it with oil. You can do this with a silicone brush or with a piece of absorbent paper. If you have greaseproof paper, cut out a piece that covers the already greased surface, and put it there.
17
Place the bread in the skillet and cover. If your skillet doesn’t have a lid, put a lid on it that fits or at least covers it completely. The idea is to prevent the heat from escaping and lowering the temperature. Cook for 12-15 minutes over very low heat.
18
Wait 12-15 minutes If you notice that it was toasted a lot on the other side, lower the heat more (it all depends on the power of your kitchen). Little by little you will get the hang of it and you will know how to make pan pan to perfection.
19
Check that the bread is cooked. With a closed fist, tap it gently on the surface, as if you were knocking on a door. If it sounds hollow it is ready, if not you should cook it a little more.
twenty
Let it cool completely. Put the bread on a rack to cool evenly, so it will keep longer and have a better texture when tasting. Your bread without an oven will be ready to enjoy!
Once ready, it is convenient to know how to preserve the bread so that it lasts longer. If you have enough, do not hesitate to visit the link and discover the best tricks to save it.
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If you want to prepare other types of bread, there is a great variety of recipes so that you will never get bored: sweet bread, Chinese steamed breads (Bao, Mantou, Baozi, Buns, among others), English muffins, Arabic or pita bread, sweet milk bread, unleavened Jewish Easter bread o Matza, cheese bread, microwave bread, etc.
If you want to read more articles similar to How to make bread without an oven, we recommend that you enter our Recipes category.
Advice
- Do not use excess flour, as the bread is very compact, sandy and heavy.
- The secret of bread is in the kneading, mainly. Knead it enough and properly.
- In this recipe, you can replace dry yeast with 15 grams of fresh yeast.
- If you are using fresh yeast, you must activate it before adding it.