2 ways to make delicious bread without kneading that are easy to do

Activate the yeast

Add 370g of water and 2g of dry yeast into a bowl and stir well to mix the ingredients together.

Mix the dough

Add 497g of all-purpose flour to the activated yeast, add 8g of salt, and use a spatula to mix well until the ingredients blend together to form a homogeneous dough that no longer sticks to the bowl.

Proof the dough

Put the mixed dough into the proofing pot and set the temperature to about 30 degrees Celsius (yogurt mode) and proof for 3 hours.

Proof until the dough doubles or triples in size.

Shape the bread and proof the dough for the second time

Take the proofed dough out onto a floured surface, dust your hands with flour.

Gently dust the outside of the proofed dough with flour, then divide the dough into 2 parts.

Shape and roll the dough into a round shape, then let it proof again for 30 minutes.

Proof the dough for the third time

Take the proofed dough out and continue to shape and roll it round, then let it proof for another 30 – 45 minutes.

Use a sharp stick to poke the outside to make the surface of the bread smoother.

Baking the bread

Preheat the oven to 200 degrees Celsius for 10 minutes.

Make a cut on the bread, spray water on it, and place it in the oven at 200 degrees Celsius for 30 minutes.

Final product

The bread after baking is beautifully golden with a crispy crust and a soft, fluffy interior that looks appealing. Spread a little butter on the surface of the bread for a nice shine.

This baked bread is suitable for eating with beef stew, curry, or dipping in milk, and it’s delicious with butter as well. Since the bread has a rather dense texture, it won’t taste good if used for stuffed bread with meat or sausage.

Mix wet ingredients

First, add 55gr of unsweetened fresh milk, 30gr of sugar, a little salt, 10gr of condensed milk, 50gr of unsalted butter, 1 chicken egg, 1/2 teaspoon of vanilla extract, and 1/2 teaspoon of orange blossom water into a bowl, then use a spoon to stir well until the mixture is blended together.

Mix the dough

Put 200g of all-purpose flour, 1 teaspoon of yeast into a bowl, and use a flat whisk to mix the flour mixture well.

Next, add the prepared wet ingredients into the flour mixture, using the flat whisk to mix until the mixture forms a uniform, wet, and sticky dough.

Folding the dough and letting it rise

You use a clean cloth to cover the dough bowl, letting the dough rest for 15 minutes. Next, you use a flat spatula placed at the edge of the dough block and perform the folding action, bringing the dough from the outside to the inside 10 – 12 times.

Cover the dough bowl with the cloth again and let the dough rest for another 15 minutes. After the resting time, you open the cloth and use the flat spatula to fold the dough from the edge towards the center in the direction from outside to inside 10 – 12 times.

Again, take the cloth to cover the dough bowl for the third time, letting the dough rest for another 15 minutes. After that, uncover and use the flat spatula to perform the folding action similarly as in the previous two times.

After the third folding of the dough, you use the flat spatula to press the dough block down to eliminate all air bubbles during the resting period.

Use plastic wrap to tightly cover the dough bowl, place it in the refrigerator for 90 minutes until the dough rises 1.3 to 1.5 times its original size.

Shaping the dough

After 90 minutes, take the dough out of the refrigerator, press it down with your hands to release all the air. Place the dough on a cutting board or flat surface, and divide it into 6 equal parts.

Next, fold the dough from the edges inward with your hands to create a smooth surface for each piece of dough. Sprinkle a little flour on the flat surface or cutting board, dust some flour on the rolling pin, place the smooth side of the dough you just created on top, and roll out all the pieces of dough lightly for the first time.

Return to the first piece of dough to roll it out for the second time; this time, roll it out to be 1.3 to 1.5 times longer than the mold.

Flip the dough over, fold it horizontally into a long strip, and pinch the edges tightly. Roll the strip to make it 1.8 to 2 times longer than the mold. Do the same with the other pieces to obtain 6 long strips of dough.

Take 3 strips of dough and braid them together like a braid of hair, then place it into a non-stick cake mold measuring 15 x 7 cm. Cover the mold with a clean cloth and wait about 45 – 60 minutes for the dough to double in size.

Baking the cake

You preheat the air fryer to a temperature of 155 – 160 degrees Celsius for about 10 minutes.

Beat one egg, strain it through a sieve, then spread a very thin layer over the surface of the cake, and sprinkle a little sliced almonds for decoration.

Cover the cake with aluminum foil, leaving a gap for the cake to rise, place it in the air fryer, and bake for 20 – 22 minutes at a temperature of 155 – 160 degrees Celsius. After that, remove the aluminum foil and bake for an additional 5 minutes until the top of the cake is golden.

Final product

When the cake is cooked, take it out of the mold immediately and wait for it to cool.

Finally, we have completed the no-knead chrysanthemum bread. The cake has a fragrant smell, is soft and fluffy, and has a rich and creamy taste when eaten. This bread is very convenient for breakfast!