自制面包比大多数人想象的要容易，而且回报也超出了它的努力。
家庭不烤面包的首要原因是认为这需要数小时的积极工作和一长串的技能。对于这里的大多数食谱来说，活跃时间是 15 到 20 分钟——剩下的就是酵母发挥作用。一条免揉面包的原料成本约为 0.75 至 1.0 美元，而面包店同类面包的成本为 4 至 8 美元。还有烤箱里烤面包的味道吗？仅此一点就值回票价了。
以下是四个食谱，按从最简单到最复杂的顺序排列。选择适合您下午的那个。
四成分配方
本文中的每个面包配方都以相同的食品储藏室主食开始：面粉、水、酵母和盐。就是这样。除此之外的一切——黄油、橄榄油、香草、鸡蛋、牛奶——都是同一基础上的变体。
15
Minutes active
For any recipe on this page
4
Ingredients
Flour, water, yeast, salt
~$1
Cost per loaf
vs $4–$8 bakery artisan bread
1
Dutch oven
For the crispiest no-knead crust
关于酵母的说明：活性干酵母和速溶酵母在这些食谱中大多可以互换。如果您使用 Active Dry，请先将其溶解在温水中，静置 5 分钟直至起泡。速溶酵母可以直接混合到面粉中。两者都有效。
Reasons this works
- No-knead method eliminates the hardest part of traditional bread making
- Active time is 15 minutes — the dough rises while you sleep or work
- Homemade bread costs about $1 per loaf, not $5–$8 from a bakery
- Kids can help at every stage: stirring, shaping, dimpling, and watching the oven
Mistakes that trip people up
- Old yeast that won't foam anymore — always test it before mixing your dough
- Too much flour during shaping — a sticky dough bakes into a lighter loaf
- Slicing too soon — bread needs at least one hour of cooling or the crumb turns gummy
- A cold baking surface — the Dutch oven or baking stone must be fully preheated to get a crisp crust
四种家庭面包食谱
No-Knead Bread
Mix flour, yeast, salt, and water. Let it rise 12–18 hours. Bake in a Dutch oven. Zero kneading required.
Sandwich Bread
A soft, sliceable loaf made in a standard loaf pan. Great for toast, PB&J, and lunchboxes.
Dinner Rolls
Soft, buttery rolls portioned individually. Kids love rolling the dough into balls.
Focaccia
Dimpled flatbread with olive oil, rosemary, and flaky salt. The easiest bread to make with children.
完整食谱：免揉面包
这是改变家庭烘焙的配方，由 Jim Lahey 和《纽约时报》于 2006 年向广大受众介绍。它不需要揉捏，不需要立式搅拌机，也不需要任何面包经验。将四种原料混合在一个碗中，等待过夜，然后烘烤。
时间安排：周日晚上睡觉前将面团混合，周一早上上班或放学前成型，周一晚上烘烤。晚餐用新鲜面包，总共花了15分钟。
No-Knead Bread
Ingredients
Dough
- 3 cups (360g)all-purpose flour
- ¼ tspinstant yeast
- 1½ tspsalt
- 1½ cups (340g)water(room temperature)
Steps
- 1
Mix the dough
In a large bowl, combine the flour, yeast, and salt. Pour in the water and stir with a wooden spoon until a shaggy, sticky dough forms. It will look rough and uneven — that is exactly right.
- 2
First rise (12–18 hours)
Cover the bowl with plastic wrap or a damp kitchen towel. Leave it at room temperature for 12 to 18 hours. The dough is ready when it has doubled in size and the surface is dotted with bubbles.
- 3
Shape the dough
Turn the dough out onto a generously floured surface. Fold it over itself two or three times. Shape it into a rough ball and let it rest for 15 minutes — this relaxes the gluten so the final shaping is easier.
- 4
Second rise (2 hours)
After the rest, shape the dough into a tighter ball. Place it seam-side down on a piece of parchment paper. Cover loosely with a towel and let it rise for 2 hours.
- 5
Preheat and bake
30 minutes before you bake, put a Dutch oven with its lid inside the oven and preheat to 450°F (230°C). Once hot, carefully lift the parchment paper by the corners and lower the dough into the Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake another 15 minutes, until the crust is deep golden brown.
- 6
Cool completely
Transfer the bread to a wire rack. Let it cool for at least 1 hour before slicing. Cutting into hot bread releases steam that keeps the crumb gummy — waiting is the hardest step.
Notes
- Weigh your ingredients for consistent results: 360g flour, 340g water, 8g salt, 1g yeast.
- The dough should be sticky. Resist adding extra flour — stickiness is a feature, not a problem.
- No Dutch oven? Any heavy oven-safe pot works, or a cast iron skillet covered with a metal bowl.
- Mix in herbs, minced garlic, shredded cheese, or olives during the first stir for easy variations.
周日晚上混合免揉面团（5 分钟）。周一早上塑造形状（5 分钟）。周一晚上烘烤（5 分钟）。这相当于一周 15 分钟的手工工作，制作新鲜的面包。可持续的例行公事每次都胜过周末项目。
奖励：快速三明治面包
如果你的家人在学校午餐和早餐吐司时吃面包，那么自制面包在经济上是有意义的——每条面包大约 0.75 美元，而商店买的优质三明治面包则需要 3-5 美元——而且你可以控制里面的内容。
将 3.5 杯（420 克）面粉、2 茶匙速溶酵母、2 汤匙糖、1 茶匙盐、2 汤匙软化黄油和 1.25 杯（300 克）温牛奶或水混合。揉捏 8 分钟（用手或立式搅拌机）。让它发酵 1 小时，将其成型为面包，放入涂有油脂的 9 × 5 英寸平底锅中，再发酵 45 分钟，然后在 375°F (190°C) 下烘烤 30-35 分钟。
奖励：晚餐卷
适合假期、周日晚餐或任何单独的份量感觉特别的时候。使用与三明治面包相同的浓缩面团，但将其成型为 12 个均等的球，放入涂有油脂的 9 × 13 英寸平底锅中。第二次发酵后，刷上融化的黄油，在 375°F (190°C) 的温度下烘烤 18-22 分钟，直至呈金黄色。
孩子们喜欢这个食谱。滚动面团是有触觉的、宽容的，并且可以制作出他们自豪地放在桌子上的东西。
奖励：佛卡夏
您将制作的最宽容的面包。将 2 茶匙速溶酵母与 1.25 杯（300 克）温水混合，静置 5 分钟。添加 3.5 杯（420 克）面粉、2 茶匙盐和 2 汤匙橄榄油。搅拌成粘稠的面团。让它发酵1小时。转移到涂了油的平底锅中，并将其拉伸以填满平底锅。让它再发酵30分钟。关键步骤：用指尖在面团上压出深深的凹痕，淋上大量橄榄油，撒上迷迭香和片状盐。在 425°F (220°C) 下烘烤 20–25 分钟。
佛卡夏面包之所以被称为最适合儿童的面包，就是因为有了凹陷的步骤。每个孩子都想戳面团。
相关：根据您的家人调整食谱
一旦你了解了比例，面包面团就会变得宽容。精益面包的标准面包师比例为 100% 面粉、60–70% 水、1–2% 盐和 0.5–2% 酵母（按重量计）。一旦你知道了这一点，你就可以扩大任何食谱，将其分成更小的面包，或者换成全麦面粉（替换不超过一半的白面粉，并在每杯全麦中添加一汤匙水）。
有关与全家人一起烘焙的更多指导，请查看我们的家庭烘焙食谱指南和我们的与孩子一起烹饪文章。
Nestify 是一个人工智能驱动的家庭管理平台，具有共享的家庭食谱、每周膳食计划和管家代理，可将您的晚餐计划转变为综合杂货清单。 免费试用 Nestify，让最艰难的工作日夜晚变得可控。
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