No-Time-Dough ??

hi never heard of any yeast base that takes less than a couple of hours to prove and rise..

i suggest they are either a beer? or bi-carb/ soda style of bread.

would not keep more than 1 day.

aussie damper is: plain flour about 2 cups, water to a stiff consistency, walnut size chunk of butter if you wanna be posh! and salt ,a pinch sugar, and 2teasp bicarb soda per 2 cups flour.

mix well shape to loaf and whack in a hot oven for 30 to 40 mins. or, put into a dutch oven, coals over and under for about 45 mins. leave the lid on and do not peek for the duration.

Speeding up the dough processing time offers economic advantages - with less dough in process, the baker needs less and smaller equipment, less floor space and less labor. "No time" dough processes, which require little or no resting, are a common goal. Some processes use high-speed, high-energy mixing to speed up the gluten development.

One set of procedures intended to eliminate the traditional bulk fermentation step are the “no-time” methods. Popular in the United Kingdom and Australia, these processes generally require an extremely energy-intensive mixing step, sometimes performed in a partially vacuumized chamber.

BASIC DOUGH

1 c. butter, softened

1 1/2 c. confectioners' sugar

1 egg

1 tsp. vanilla

2 1/2 c. Gold Medal flour

Mix butter, sugar, egg and vanilla thoroughly. Blend in flour. Divide dough in half.

In the straight or no-time dough process, all of the ingredients in the formula are added the mixer at one time. The products most commonly produced using this process are bagels, corn and flour tortillas, sweet doughs, frozen doughs, pastries, pizza dough, Italian and French breads.

If you have enough rising agents in there you can bake a loaf in under an hour

I mixed 270ml warm water, 3tbsp balsamic mustard, 1 2/3tbsp sugar, 1/2tsp salt, a 380g mix of self raising and plain flour and 2 7g sachets of yeast and it made a great loaf in 58 minutes exactly.

Use a breadmaker......much easier!

......

no time to make dough?