Savoury & Mains
The Easiest Bread In The World
I have always wanted to bake bread, but as much as cooking comes naturally to me, baking is something that I am only just starting to master. Baking bread has always felt to me that you needed to be a level up baker in order to tackle it …
And then the no knead craze began….
My neighbour, Trish, was kind enough to share a recipe with me that her daughter in law shared with her… so not entirely sure of the provenance… This recipe is so easy and hassle free I still can’t believe that I have made it myself!
I really don’t think I can ever buy bread again, the only things you are going to need is an oven proof casserole dish with a lid (preferably cast iron as it is more heat resistant), water, flour, yeast and a pinch of salt….. You can choose to make it into one loaf or even in little rolls.
The results is a beautiful country loaf strangely resembling sourdough in taste, with the crunchiest crust in the world! It is perfect to make on the Friday night and to bake on Saturday morning to enjoy at breakfast
- Prep Time5 min
- Cook Time45 min
- Total Time50 min
- Serving Size1 Loaf
- Resting TimeOver night
Ingredients
- 450g White strong flour + 1 Tbsp
- 2 Tbsp Wholemeal flour
- 375 ml Warm water
- 2 Tsp Active dried yeast
- 2 Tsp Sea salt
The Day Before
In a bowl mix all your dried ingredients bar the wholemeal flour and the extra tablespoon of strong flour.
Mix gently, incorporating the water a little at a time. If using an electric mixer; do so on the lowest setting. Your mix consistency should be pretty wet by now.
To get the right texture start by adding the extra tablespoon of flour and then add the wholemeal a little at a time until you get a sticky but not too wet dough.
Cover your bowl and leave to prove for 3 hours in a warm place, an airing cupboard is ideal.
After this time the dough should have risen to almost double in size – transfer to your fridge and leave overnight.
The Next Morning
In the morning take out your dough and leave at room temperature for at least an hour.
Preheat your oven at 250°C
On a clean surface dust a little flour and shape your dough, making sure that the whole surface is covered with a light layer of flour.
Scrape the dough with a metal spatula onto a piece of grease proof paper and transfer to your cast iron pot. Put the lid on and place in the oven to bake for 30 minutes.
After 30 minutes remove from the oven and now you should start to see a light crust forming on the top. Return to the oven without a lid and cook for 12/15 minutes reducing the heat to 220°C.
Leave to cool for 10-15 minutes and it’s Finally ready!
To keep it fresh wrap it in a clean towel or a paper bag in a dry place and it should last a good 3-4 days.
Enjoy… Bon appetit! ♥♥♥
“Peace goes into the making of a poem as flour goes into the making of bread.”
Happy Bread Making
