World's Easiest Bread Recipe | One pan + No Knead

GET THE RECIPE: https://justcookwithmichael.com/recipes/worlds-easiest-bread/ Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Instant Read Thermometer: https://amzn.to/2ZNrdw2 Food Scale: https://amzn.to/2E9YdGt Non-stick 8” Pan: https://amzn.to/301Faan RELATED RECIPES: High Hydration Bread: https://youtu.be/tpGlCxqyrLk https://justcookwithmichael.com/recipes/high-hydration-bread/ Bolo do Caco | Portuguese Bread: https://youtu.be/JSWHEYP3ZhI https://justcookwithmichael.com/recipes/bolo-do-caco-portuguese-bread/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used. Small bread good for 3 people. (double the quantities to make a larger 600 g loaf that fits inside a loaf pan. 300g bread flour 2.5 cups 100% flour weight 3g yeast .75 tsp. 1% of flour weight 6g salt 1 tsp 2% of flour weight 225g. water 1 cup 75% of flour weight 1 Ideally use a scale. Use a nonstick pan for example a loaf pan, cake pan, nonstick oven safe frying pan. 2. Put the pan on the scale and press the tare button. Pressing the Tare button (which is sometimes labeled 'Zero') will reset the displayed weight on the scale back to zero. The Tare button can also be used to measure multiple items in the same container. Simply add you first item, note the weight, press Tare and you are ready to weigh your next item. 3. Fill the pan about 75-80% full of flour. write down the weight of the flour. 4. Add 1 % dry yeast in relation the weight of the flour (multiply the weight of the flour by .01 for the yeast) 5. Tare the scale and and 2 % table salt in relation to the weight of the flour. (multiply the weight of the flour by .02 for the salt.) 6. Stir the dry ingredients just to mix them up a little. 7. Tare the scale. add the water 75% in relation to the weight of the flour. (multiply your flour weight by .75 to get the proper quantity of water) 8. Carefully mix all of the Ingredients together with a rubber spatula. about 3 minutes. All of the flour and water should be incorporated without any dry patches of flour. 9. Spray or brush the top with oil. 10. Cover with plastic wrap. and allow to proof for 8-10 hours. Preheat the oven to 450F. 11. Bake the dough at 425 F until the bread get to an internal temperature of 200-210 F. (about 25-30 minutes for a small 2.5 cup of flour loaf or about 40-50 minutes for the larger 5 cup of flour loaf.