We got this off the net years ago from Steamy Kitchen, which has pictures of a four year old making it, that’s how easy it is , we have made it heaps. It is so good fresh, like we are proper bakers (pictured above)
- 3 cups flour
- 1 teaspoon yeast (1/4 teaspoon instant yeast)
- 1 teaspoon salt
- 1 1/2 cups warm water
- Covered pot (cast iron, ceramic, enamel…something that can go into a 230C/450F oven.)
- The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with a damp tea towel and let sit overnight (12-20 hours) on countertop.
- Shape: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick.
- Rest: Sprinkle a bit of flour on a plate. Plop dough on to plate, seam side down and cover with a tea towel. Let it nap for 2 hours. (Original recipe says: ‘Generously dust a tea towel with flour. Set dough seam side down on top of tea towel. Fold tea towel over the dough’…. but its a hassle dealing with the dirty tea towel afterward…can anyone see any reason not to use a plate? It seems absolutely fine and is a million times easier).
- Preheat: When you’ve got about a half hour left, put the covered pot into the oven and preheat to 230C/450F.
- Bake: Your dough should have doubled in size. Remove pot from oven. Dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes.
- Uncover, bake another 15-20 minutes or until the crust is beautifully golden.
- Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 175C/350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter.
Thanks to Waikarere for sending us in this great ‘No Knead’ bread recipe which they whip up two or three times a week:
In large bowl put:
900ml warm water
2 heaped teaspoons of either molasses or honey or sugar
Sprinkle on top 1 Tablespoon of yeast
Leave this to froth
Grease well 2 large loaf tins
And in another large bowl put:
910gm (2lb) flour (can be either wholemeal or white or combination)
2 heaped teaspoons of salt
Mix together and make well in centre
Then beat the risen frothy yeast mix with hand eggbeater and pour into the well, mix together thoroughly (dough will be wetter than normal)
Put into prepared tins and put in warm spot to rise. Cover with tea-towel, (about 45mins to 1hr).
Preheat oven to 190c…Ready in 35-40mins.