This easy white bread recipe uses time to develop and mature the bread dough and is ideal for leaving overnight. The same method can be used for Wholemeal No knead Overnight Bread.
Put the flour, yeast, and salt into a large bowl and blend them together well.
Pour in the water and stir until everything looks craggy and lumpy.
Add the oil and stir into a dough.
Cover the bowl with a large upturned bowl or large saucepan and leave overnight (12-18 hours).
Rub some oil around the inside of a 1kg/2lb bread tin.
Using a spatula press down the dough and scrape it into a doughy mass.
Tip the dough into the prepared tin and smooth the top. Invert an upturned bowl over the tin and leave it to rise in a warm place to double in size, about 2 hours depending on the room temperature.
Pre-heat the oven.
Remove the upturned bowl and bake for 40-45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
Leave the bread to cool on a wire rack.
Equipment
1kg/2lb bread tin and 2 x mixing bowls
Temperature
220˚C, Fan 200˚C, 425˚F, Gas 7
Cooking time
40-45 minutes
Worked like a dream- my wife thinks it is my best ever loaf. But do not use the teaspoon of yeast the recipe recommends; use 7g or 1/4oz.
