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-recipe "No-knead bread (country white loaf) recipe")
No-knead bread (country white loaf)
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Having fresh bread in the kitchen doesn’t always equal a work out for your arms
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Ingredients
Method
1. Place all of the ingredients into a large mixing bowl and mix until well combined. Cover with cling film and leave in a cool, dry place for 18-24 hours.2. Preheat the oven to its hottest setting and place a baking stone or cast iron casserole dish into the oven for 45 minutes.
3. With floured hands, push the sides of the dough in the bowl down and underneath, to make a neat round. Slide the dough onto the hot baking stone and cover with the heat-proof bowl, or into the casserole and cover with the lid. Bake in the oven for 20 minutes, then remove the bowl or lid and bake uncovered for a further ten minutes, or until the bread is golden-brown and cooked through (the loaf should sound hollow when tapped on the bottom).
Cook’s note
If you are using wholemeal flour, you will need approximately 50ml more water.
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Latest Comment
View all comments (6)How wet should this mix be? Matt Tebutts looked very wet-nearly runny. I had to add another 70ml water and it was still only a sticky dough. Used tesco organic strong white flour.Will be baking it tomorrow and see how it goes.....
Must it be a cast iron dish? Could I use a pyrex?
This is more of a ciabatta style bread and would be excellent as a bruchetta base. It's also dense enough to go well with a soup or stew. I would recommend adding a tablespoon of extra virgin olive oil with the water though.
Brilliant and SO easy! I have a bread machine and also love hand baking but this was fantastic!! Light and airy with a great crust.
Can anyone explain why kneading is usually necessary for bread making and why it isn't needed for this recipe?
This recipe does not look anything like the way Matt Tebbutt did it on the programme. If it had been an accurate representation it would have worth five stars!