OPTION 1: Life Hack Bread
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. It is so good fresh, like we are proper bakers (pictured above). Its a life hack because its EASY, SIMPLE, QUICK, CHEAP, VEGAN and people often say “THAT WAS THE BEST BREAD I’VE EVER HAD.” We make it regularly and have changed the recipe below to be zero waste and a bit less faf.
- 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. (In winter give it a bit of extra heat somehow, hotwater cupboard, hot water bottle, bowl with warm water underneath).
- 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, (Again in winter provide a bit of extra heat).
- 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.
OPTION 2: Running Late Bread.
Thanks to Waikarere for sending us in this great ‘No Knead’ bread recipe which he whips up for his large family two or three times a week. It’s ‘Running Late Bread’ because unlike most bread you don’t have to leave it for long or do anything the night before. Also very easy!
Makes two loaves
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 (usually about the time is takes it put the stuff below together, put a bowl of water water underneath if needed).
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.