Easy No Knead Bread
This recipe is so easy and absolutely no-knead..well a tiny bit of kneading but really no effort at all. It produces a gorgeous crunch and light soft centre. After you've baking a loaf I can assure you it won't last long and you'll quickly bake another!
Ingredients = 1 loaf
500g strong bread flour or plain flour
2 tsp salt
1 tsp active dry yeast* or instant yeast
350ml lukewarm water
1 tbsp olive oil
Optional: 1 tsp sugar or touch of honey
(* dissolve in small amount of lukewarm water)
Place the flour, salt, oil and yeast in a large bowl. Keep salt separate from the yeast as it will kill the yeast. Stir all ingredients then add the water a little at a time, mix until it forms a shaggy dough and all flour has been pick up and combined. It shouldn’t be sticky or too wet.
Leave the dough in the bowl, cover and let rise for 6 to 8 hours until doubled in size. The longer you leave it the better the flavour.
Remove dough and place onto lightly floured clean bench top. Push the dough out with the heel of your hand, then fold it back on itself to the middle. Turn the dough 45°C and repeat again until each edge has been pushed out and brought into the middle until it resembles a round ball. Turn the dough over so the edges brought into middle are underneath.
Line a sheet of baking paper inside a cast iron Dutch oven, add a sprinkle of flour and place the round shaped dough. Let prove another 1 hour.
Preheat oven to 220°C (fan forced 200°C).
Sprinkle a little flour on top. Use a sharp knife or bread dough slicer to make a shallow cut across the top in a ‘C’ shape or your own pattern, this will allow the bread to expand while baking.
Place the lid on the Dutch oven and bake for 30min on the middle rack.
Uncover and bake for further 25-30min or until it is gorgeously golden.
Remove from the oven and use the baking paper to lift and transfer the bread onto a cooking rack. To check if the bread is done, gently tap underneath and it should sound hollow.
Let cool approx 15 minutes before slicing ....enjoy!