NO KNEAD WHITE BREAD
Firstly I know the title says no knead bread, but it does required a small amount of kneading, no more than 2 minutes, I promise. All you need is a little bit of patience, prepping the bread in the evening and baking in the morning.
This is yet another bread recipe to demonstrate my adventures in bread making. This along with the Persian Flatbread will be regular recipes in my household, as this is easy to make yet uses an innovative method of cooking the bread in a heavy lidded pot, as shown in the images below.
The bread is baked in a heavy heat resistant pan, placed in the oven sort of acting as a smaller oven which keeps the hot moist air trapped inside, giving it a great crust and a soft inside. You really should try this great recipe.
By adding 100ml of beer what you end up with is a bread with slight sweet malty flavours and potentially a hoppy flavour, but it all depends on the beer that you use. I would recommend using an ale with a strong hoppy flavour and a high alcohol percentage.
However I often use Belgian beer such as Hoegaarden or Leffe simply because I prefer the taste, of the beer itself and the final outcome of the bread is also pretty good.
- 450g Strong White Flour
- 1 x 7g Sachet Fast Action Yeast
- 2Tsp Salt
- 250ml Water
- 100ml Beer
- Prepare and combine all the ingredients in a large bowl. Combine until it forms a coherent ball of dough.
- Cover with plastic wrap and leave for 8 to 18 hours. I like to leave mine overnight.
- After the resting period is over, lightly flour a surface and knead the dough for roughly 2 minutes.
- Mould the dough into your chosen shape, this will depend on the shape of your heavy pot. I moulded mine into a ball. Place the dough onto a large sheet of baking paper on top of a baking tray, then loosely cover with cling film and leave to rest for 1-2 hours.
- 10 minutes before you’re ready to bake, place your heavy pot in the oven and pre heat the oven to 190c (gas mark 5).
- Before you bake sprinkle some flour on top on the bread and score the top. Place the dough and baking sheet into the pot, lower the temperature of the oven to 175c (gas mark 4) and bake with the lid on for 30 minutes.
- After 30 minutes removed the lid and bake for a further 20 minutes.
- Leave to cool before eating.