4 Ingredient Bread Recipe No Kneading

The Best NoCarb Cloud Bread with Only 4 Ingredients Daily Yum

WebApr 25, 2023 · How to Serve Cloud Bread. Low-carb cloud bread can be savored with a little salt as a perfect snack for all the hours …

Rating: 4.4/5(68)
1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius)
2. Separate the eggs, there must be no yolk in the white.
3. In one bowl, mix the egg yolks, cream cheese and sweetener until smooth, set aside.
4. In the second bowl add 1/4 teaspoon of baking powder to the egg whites and beat the whites on high speed until they are fluffy, form high peaks (or stiff peaks) and hold their peaks. It usually takes about 5-6 to beat the eggs to the required condition using an electric mixer and it should look something like this. I have been using Hamilton Beach hand mixer and Hamilton Beach mini stand mixer.

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No Knead Artisan Bread (Just 4 Ingredients!) Life …

WebJun 8, 2020 · Take the corners and fold under, creating a ball. Place on a large square of parchment paper (big enough to cover the bottom of your …

1. Whisk the flour, salt and yeast in a medium bowl. While stirring with a wooded spoon, gradually add the water, stir until incorporated. Mix the dough gently and form into a rough ball.
2. Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let dough rise in a draft-free area at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size (This usually takes about 18 hours or so, however, it still turns out great with just 12 hours of rise time).
3. When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
4. Meanwhile, transfer the dough to a well-floured surface. Take the corners and fold under, creating a ball. Place on a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Dust dough with flour, cover it with plastic wrap and allow it to rest for 15 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 2 1/2 inches long and about 1/4" deep. Using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water.

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