No Knead Bread - Easy!
An easy and delicious no knead bread recipe
Servings 6
Calories 246kcal
Ingredients
- 400 g Plain or Strong Plain Flour
- 1/2 Teaspoon Instant / Fast action dried yeast
- 1 1/2 Teaspoons Salt
- 300 ml Tepid Water
Instructions
- Put all your dry ingredients in a bowl and stir
- Next add your tepid water and stir using a wooden spoon or your hands
- Cover the bowl with Clingfilm or a shower cap
- Leave somewhere warm for 12-18 hours (overnight)After prooving your dough will be covered in pin prick air holes
- Flour the work surface and tip your dough out - it will be stringy and wet - use more flour to help
- Cover your hands in flour and shape into a ball - it will be very soft and a dough scraper might help
- Pop the dough ball on some baking paper, cover loosely with cling film and leave for 30 minutes - it won't get much bigger
- Preheat your oven 230C/450F - when the oven is hot pop your casserole / le Cruset dish in the oven to heat up
- Once the dough is proved and the pot is hot remove the pot from the oven
- Lift your dough on the baking paper and pop it into your hot pot - make sure your baking paper is not sticking out the pot - either trim it or pop it under the lid
- Put the lid on your pot and bake in the centre of the oven for 30 minutes
- After 30 minutes remove the lid and bake for a further 15 minutes until golden
- Leave to cool on a wire rack and enjoy!
Notes
*** All nutritional information is approximate and intended as a guide
Nutrition
Calories: 246kcal | Carbohydrates: 51g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 586mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 12mg | Iron: 3mg