No-Knead Toast for Lazy People

Prepare the materials for use.

Melt the butter over a double boiler.

Take a larger bowl, pour the water in, then add sugar, and stir a bit to let the sugar dissolve.

Then add the yeast to the water and stir it a bit.

Add the salt to the flour and mix well.

Add the melted butter to the yeast water and stir slightly.

Pour the powder into the liquid, and mix it with a spatula until there is no dry powder left.

Mix the dough until no dry flour is visible, cover it with plastic wrap, and refrigerate overnight.

The next morning, take the dough out of the refrigerator; it has already risen to twice its size.

Sprinkle dry flour on the board, transfer the dough out, and also sprinkle some dry flour on it.

Press and push the dough with your hands to release the air.

Knead into a large dough.

Divide the dough into three roughly equal parts.

Take a small portion of dough, press it to release the air, and then form it into a dough ball.

Complete the three small dough portions one by one, cover with plastic wrap, and let the dough rest for 20 minutes.

After a few minutes, take a small piece of dough, sprinkle it with dry flour, and roll it out into a dough sheet with a rolling pin.

Try to roll it into a rectangle shape to make shaping it easier later.

Like folding a towel, fold the dough on both sides. Pay attention to the width after folding; it should be roughly the same as the width of your loaf pan.

Start rolling from one end, and each time you roll, you can use your fingers to press down the edge where the rolled part meets the flat dough, so that the dough sticks together better.

Roll to the end and pinch to secure.

Turned to the front, it is a flat surface.

Place the rolled dough into the loaf pan.

Do the other two in order, and also put them into the loaf pan. Cover with a cloth and let it ferment for another 30-45 minutes, until it doubles in size. The specific fermentation time depends on the temperature where you are.

The dough has fermented to twice its size.

Beat an egg into liquid.

Brush the egg liquid on the surface of the dough, cover it with the lid of the toast mold, and put it in the oven. Bake at 200 degrees with both top and bottom heat for 15 minutes, then remove the lid and continue baking for 10 minutes to allow the surface to color.

After baking at 200 degrees with top and bottom heat for 15 minutes, the bread looks like this.

Remove the lid, then continue baking for another 10 minutes, and it will be done. The bread will look like this, with a darker surface color and it will rise a bit more.

Tear it open and look at the layers inside—wow, a dense, layered structure. This is the key to why the toast is so delicious. Take a bite, soft and sweet, with the warmth of just coming out of the oven, like a cloud. You must try it.