Easy recipe suitable for a daily fresh loaf
Check out this new recipe for a kneaded bread: bread 2!
Update 2017-06: No need to add sugar, vinegar or oil, so these are now removed!
This is really easy - I make this bread every day (unless I wake up late, because you need one hour in the morning if you do the rising overnight)
Here is the original no-knead bread recipe that became very popular: http://cooking.nytimes.com/recipes/11376-no-knead-bread
I follow that recipe roughly, although I don't use a real "dutch oven" but instead a backing tray or roasting pot with a lid (see picture below). Also I immediately throw the dough in a shape and put the whole thing in a cold oven.
Here is what I do:
I often prepare the dough before going to bed. I warm up the oven slightly (lowest setting is 50 degrees C), then turn it off and put the dough mixture inside until the next morning. In this warm environment it will rise nicely, which helps when your kitchen is cold (like in England).
It sounds like a lot of work, but when you have done it once it's quite easy. Check out the following table with the step and how little time it takes.
|step||active time||waiting time|
|1||Mixing flower and salt||2 minutes|
|2||Adding water||1 minute|
|3||Letting yeast dissolve||5 minutes|
|4||Stirring and mixing||4 minutes|
|5||Put away||1 minute|
|6||Overnight fermentation||~8 hours|
|7||Prepare pot with parchment paper||2 minutes|
|8||Transfer dough to pot and put in oven||1 minute|
|10||Take off lid||1 minute|
|Total||17 minutes||~9 hours|