No-Oven Stovetop Bread Recipe

If you’re seeking an expeditious and uncomplicated approach to produce freshly crafted bread sans employing an oven, experiment with this innovative stove-top bread formula. Delectable and gratifying, it serves as an admirable alternative to commercially available bread. Here’s the detailed formula:

Commence Dough Preparation: Whisk the granulated sugar, dried yeast, and tepid milk in a capacious basin. Stir thoroughly and allow it to sit for 5 to 10 minutes until it becomes frothy, signifying yeast activation.

Incorporate the salt, oil, flour, and yeast mixture into the basin. Stir until a cohesive ball forms. Depending on the flour and humidity, adjustments to the flour or milk proportions may be necessary for achieving a soft, non-adhesive dough.

To attain a smooth and pliable consistency, knead the dough for 8 to 10 minutes on a floured surface.

Kneading Procedure: Following kneading, transfer the dough to an oiled bowl and cover it with a moist cloth. Allow it to rise in a warm location until it doubles in size, typically within an hour.

Prepare for Boiling: In a large saucepan, bring 2.5 to 3 liters of water to a boil, adding a teaspoon of salt.

Shape and Boil the Bread: Once the dough has risen, deflate it and shape it into small balls or desired forms.

Gently immerse the dough pieces into the pot of boiling water, one at a time. Boil for a minute or two until they swell slightly and rise to the surface, indicating partial cooking.

Using a slotted spoon, remove the partially cooked dough pieces and place them on a clean kitchen towel to drain excess moisture.

Stove-Top Cooking: Heat a sizable griddle or skillet over medium heat. Transfer the boiled bread cubes to the hot skillet.

Fry for two to three minutes on each side until they acquire a crispy, golden exterior. To ensure even cooking, gentle pressure with a spatula may be applied.

Serve the stove-top bread warm, accompanied by various spreads such as butter or jam.

Additional Suggestions: For an aromatic variation, consider incorporating fresh herbs like thyme or rosemary into the dough.

Serving Tips: Slice the bread for sandwiches or use it as a complement to hearty stews and soups.

Leftover bread can be stored for up to two days at room temperature in an airtight container. Reheating it on the skillet is recommended for optimal enjoyment.