No knead yeast bread. This is perfect for anybody a bit scared of making bread, it might take a couple of go’s to prefect, but it’s worth the effort.
485g plain flour/bread flour
salt – 2 tsp
sugar -2 tsp
active dry yeast, 7g sachet of easy bake yeast -2 tsp
2 cups luke warm water (1.5 cups cold mixed with 0.5 cup of boiling water)
2 tblsp soft butter – for greasing bowls
- In a large bowl, whisk together the flour, salt, sugar and yeast. Add the water. Mix until the flour is absorbed. Don’t over mix, it just needs to not have dry flour in it.
- Cover bowl with tea towel or clingfilm and set aside in a warm spot to rise for at least an hour but up to 2. (if you turn your oven on full for 1 minute – only 1 mind set the timer!! Turn it off immediately, it will be the perfect temp to prove your bread, put the bowl in and don’t keep opening the door)
- Preheat oven to 220/375f. If you proved your bread in the oven using method above remember to take the bowl out first!!
- Grease 2 x 1 ltr oven safe bowls ( I use standard pyrex bowls, like you would use for a plum pudding) with approx 1tblsp butter each.
- Using 2 forks punch down the dough, scraping it from the sides of the bowl. You want to loosen the dough entirely from the sides of the bowl and make sure you’ve punched it down. Divide the dough into 2 equal portions and place into the buttered bowls.
- Let the dough rise in the bowl for 20/30 minutes, until just below the rim of the bowl. Out of a draft and in a warm place.
- Bake for 15 minutes. Reduce the heat to 190/375f and bake for another 15-17 mins. Remove from the oven and leave to cool, if the loaves look a little pale of soft when turned out of bowl, place back into oven for another 5 mins