No-Knead European-Style Fruit Bread for Lazy People

Prepare the ingredients for the dough and set them aside.

Pour the water into a large bowl, add some of the sugar, and stir to let the sugar dissolve.

Add yeast and stir.

Melt the butter in a double boiler.

Add the butter to the yeast water.

Add the remaining sugar and salt to the flour and mix well.

Add the powder to the yeast water.

Fold with a spatula until there is no dry powder left.

Cover with plastic wrap and place in the refrigerator to chill overnight.

The next morning, take out the dough, which has already risen to twice its size.

Sprinkle some dry flour on the board, turn the mixing bowl upside down, and let the dough slide down on its own.

After the dough slides down, do not knead or poke it; try to preserve the bubbles in the dough.

Get your favorite nuts ready; I used cashews and candied beans.

Lightly press the dried fruits, fixing them onto the dough, and use two spatulas to help fold the edges of the dough towards the center.

Pinch the closing part with your hand.

Use two scrapers to lift the dough, turn it over, with the seam side down.

Cover the dough with a bowl and let it rest for 20 minutes.

Use a spatula to transfer the dough onto baking paper, score your favorite pattern on the surface of the bread with a knife, and preheat the oven to 230 degrees, preheating it together with the baking tray.

Sift another layer of flour onto the surface of the bread using a sieve.

Sift the flour for the bread, transfer it to a preheated baking tray, put it into the oven, and bake at 230°C with top and bottom heat for 25-30 minutes until the surface of the bread turns golden brown. Note to adjust the temperature and time according to your own oven's characteristics.

Take the baked bread out to cool, and remember to remove the baking paper while it cools, otherwise moisture will accumulate at the bottom and won’t escape.

Cut open the bread to see, the inside has many naturally fermented honeycomb bubbles, with a texture that is crispy on the outside and soft on the inside, very delicious.