I was a bit behind on the no knead bread bandwagon and only got to making it a couple of weeks back – probably because when I want freshly baked bread, I want it within a couple hours, not to wait overnight and more. However, I had the perfect opportunity when family came to visit us in the new house, I simply mixed this up before I went to bed then it was good for the oven well in time for their arrival.
It really is good, let alone unbelievably easy and effortless. The long rising helps create a wonderful golden crust and a deep flavour that just can’t be achieved with regular risen bread. It’s fantastic warm with butter or dipped into olive oil, balsamic or houmous.
The recipe comes from Abel and Cole, the guys who I often get my organic veg boxes and other yummy organic foods from. They’re recipes are great as they are the opposite of precision – a mug of this, a dash of that – yet they always work!
No Knead Bread from Abel and Cole: Serves 10 slices.
- 2 mugs strong white bread flour, and more for dusting
- ½ teaspoon instant yeast
- 1 teaspoon sea salt
- 1 teaspoon granulated sugar
- 1 tablespoon good olive oil
- 1 mug of luke warm water
In a large bowl combine flour, yeast, sugar and salt. Add the water and olive oil. Give this a quick stir with a wooden spoon or your hands to combine. The dough will be wet and sticky. Cover bowl with plastic wrap and leave to rest at room temperature for about 12 hours.The Dough should then have doubled in size and be covered in small bubbles.
Scrape the dough out of the bowl with a plastic spatula and onto a lightly floured work surface; sprinkle with a little more flour and fold it over on itself two or three times. Roll it over seam side down and shape it into a ball. Try not to over work the dough, and use a little more flour to stop it from sticking if need be. Place the dough ball into a lightly oiled round heat proof dish/pot/tin of about 10 inches in diameter, cover with a tea towel and let it rest for about 1 to 2 hours until it has risen again.
Pop the pot into a 200°C pre‐heated oven and bake for about 35 to 45 minutes until the bread has formed a good crust and it has a hollow sound when knocked on its bottom. Turn this out onto a rack to cool slightly before serving.
How easy was that?!