Richards Easy No Knead Bread Recipes
NO-KNEAD BREAD
This easy Italian-inspired no-knead bread is designed to fit into the working week - enjoy as a simple snack dipped into balsamic vinegar and olive oil
Provided by Miriam Nice
Categories Side dish, Snack
Time 1h10m
Yield Makes 1 loaf (cuts into 10-12 slices)
Number Of Ingredients 5
Steps:
- Pour 500ml warm water into a large bowl and sprinkle over the yeast. Stir to distribute the yeast, then add the flour, rosemary leaves and sea salt. Once everything is well mixed and you have a very, very soft dough (don't worry if it's sticky, you won't be kneading it), cover the bowl with cling film and leave to rise overnight, or for 8-12 hrs.
- Once the dough has risen, brush the inside of another large bowl with the olive oil and dust with 1-2 tbsp flour. Carefully tip the bread, which will be very soft and bubbly, into the floured bowl and dust the top with more flour. Cover again with cling film and leave to prove for 1 hr.
- Heat oven to 200C/180C fan/gas 6. Place a large casserole dish, small roasting tin or cake tin in the oven to heat up. When it's really hot, take it out of the oven, line it with a square of baking parchment or a silicone liner and quickly tip in the dough. Sprinkle with a little more flour and bake for 45 mins-1 hr or until the bread is risen, golden and, if you tap the crust with your knuckles, it sounds hollow.
- Turn the bread out onto a wire rack and leave to cool for 10-15 mins before slicing. Delicious served warm with olive oil, balsamic vinegar and sea salt flakes.
Nutrition Facts : Calories 162 calories, Fat 2 grams fat, Carbohydrate 29 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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- In a large mixing bowl, whisk together the water and the yeast. In a separate bowl, mix the flour and salt well. Dump the flour mixture into the yeast mixture. Using a wooden spoon or spatula, mix the dough until it is well combined.
- Cover the bowl with a dry kitchen towel and set the dough aside to rise for 1 hour, or until doubled in size.
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- In a large bowl mix together the flour, yeast, and salt. Add the water and mix with a wooden spoon until you have a shaggy, sticky dough. You want it to be quite sticky, it will be OK, trust me.
- Cover the bowl with a plastic wrap and set aside to rest at room temperature (but not in direct sunlight) for 12-18 hours - it’s best if you just let it rest overnight. After 12-18 hours the surface should be dotted with bubbles.
- After rising, the dough will be quite loose and sticky. This is OK. Don’t add more flour. Don’t knead the dough. Instead transfer the dough to a floured surface and use floured hands to gently and quickly lift the edges of the dough in toward the center, folding the dough over onto itself. Tuck in the edges of the dough to make it round. Place the dough, seam side down, on a large piece of parchment paper. Cover the dough loosely with a towel or plastic wrap and let it rise at room temperature for 1.5-2 hours until it doubles in size (in cold weather rising will be slower).
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