NO KNEAD SARDINE BREAD RECIPE | Quick No Knead Bread Recipe
For a bread recipe, with a better structure, better flavour, half the yeast, and consistent result, you will fall in love with this quick No Knead Sardine Bread Recipe.
Equipment
- Oven
- Mixing Bowl
- Smaller bowls
- Bread Pan ( 8*12)
- Digital scale
Ingredients
- 1 cup Whole Liquid Milk (250ml) very cold
- 1 large Egg
- 3 tbsp Granulated White Sugar (45g)
- 1 tsp Salt (5g)
- 3 cups All Purpose Flour (375g) sieve after measuring
- 2 tsp Instant Dry Yeast (6g)
- ¼ cup Unsalted softened Butter (55g)
- 1 can Sardine
Egg wash
- 2 tbsp Whole Liquid Milk
- 1 large Egg
Instructions
DAY 1
- In a large mixing bowl, add your flour, yeast (to one side of the bowl), salt (to another side of the bowl), sugar, and stir. Remember always that salt and yeast do not meet. Alternatively, you can add salt first and mix before adding yeast, and vice-versa
- Create a well in the middle of your dry items and break in your whole egg. Next add your sardine oil, and mix together using your fingers, or a fork.
- Next start adding your Milk little by little till you get a shaggy or rough dough. DO NOT POUR IN YOUR MILK ALL AT ONCE. We have different flour brands and each absorbs water or liquid differently
- Next add your unsalted softened Butter and mix with your fingers. Dough will be slightly sticky and soft. It's fine. Remember not to knead. Only mix slightly with your fingers
- Next wrap your bowl with a plastic wrap or cling film and refrigerate overnight. (IF YOU WANT TO BAKE SAME DAY, KEEP REFRIGERATED FOR 90 MINUTES)
DAY 2
- Slightly flour your work surface and transfer your fermented dough which must have doubled in size
- Flatten dough slightly with your palm and cut into 13 equal balls or weigh each to be 55g each; where the 13th dough will weigh about 49g.
- Roll each dough into a tight ball and place on a slightly floured work space. Repeat same for the rest doughs and make sure to leave a space between each dough to give room for proofing.
- Cover dough with a clean kitchen napkin or hand towel and allow to rest for 10minutes. In the meantime, divide the sardine fish into 13 parts and set aside. Next prepare your egg wash (add milk to a bowl and break in your egg, whisk well to combine), set aside. Prepare your baking Pan by greasing it with butter, set aside.
- After 10 minutes, put on your oven. Get a dough, flatten it slightly with your palm to form a rectangular shape (about 4cm*2cm). Add your sardine fish to the longer part and roll to form a log. Pinch the end of the log well. Place dough in your baking pan. Repeat same process for remaining doughs.
- Next, cover your bread Pan with a kitchen towel or napkin, and allow bread dough proof for 45minutes. Then, slightly brush bread doughs with egg wash and bake in a 180°C or 350F preheated oven for 20-25 minutes
- At the end of this baking period, you need to check for doneness. The first thing to look out for is that the bread will be golden brown in colour. Secondly, when you tap the top of the bread, you should hear a hollow sound. These proofs the bread is baked.
- Finally, immediately you remove bread from the oven, brush slightly with salted or unsalted butter to soften bread crust. Transfer bread to rack and allow to cool completely. Enjoy!
Video
Notes
- You can fold and place doughs into bread Pan, wrap Pan with plastic wrap or cling film and keep dough frozen for up to 3 months.