This is a tale of woe, with a happy beginning but a terrible end! (not the easy bread recipe the recipe is great) Lately we’ve been trotting down to the local convenient store to buy a loaf of bread for breakfast. However its not great bread, (not sure what I am expecting from the convenient store bread) the “whole wheat bread” is more like a sweet fluffy white bread with brown food die. Not that I should complain to much, it is still good with peanut butter, marmite or to make an egg sammie.
Because of this we wanted to bake our own bread, which is something nether me nor Amy have done much of. With this in mind we hit the internet to find a easy bread recipe to start us off with. After being side tracked for far to long we found this great easy bread recipe from The New York Times – No Knead bread. It is a video and quite easy to follow and as it turns out it is a famous recipe and has had a few alterations and adaptions since this first video all within a quick search on NYTimes.
With only 4 ingredients this is a very easy bread recipe which you cant stuff up. And because you allow the dough and yeast to raise and grow slowly the flavors have time to develop and are delicious. It has a thick crunchy crust and a dense yeasty flesh.
- 3 cups Flour
- 1 1/4 tsp Salt
- 1/4 tsp yeast
- 1 2/3 cups of water
- Rye, flour or cornmeal to cover (optional)
- In a large bowl mix together all the dry ingredients.
- Create a well and add in the water.
- Mix them all together to form a dough.
- Cover the bowl and set aside for 12 - 20 hours.The dough should rise to be 2 or 3 times the size and of a sticky constancy.
- Preheat the oven with a dutch oven or Pyrex pot inside to 210c / 410f
- Scoop out the dough onto a floured bench top and lightly flatten.
- Fold in the sides to form a ball that will fit in to your preheated pot.
- Roll or dust your dough ball with rye or what ever topping you want. (I didn't use anything)
- Carefully put the dough in to your piping hot pot, put back on the lid and replace in the oven for 30 minutes.
- Remove the lid and cook for a further 15 - 25 minutes.
- Remove from the oven and allow to cool or tuck into you hot fresh bread.
The bread was amazing but I did say that this is a tale of woe, later that day after cooking this easy bread recipe Amy went to cook some chocolate cookies only to find our poor oven had given up the ghost. Lights on but no heat. Not that I can blame this recipe for killing our oven but be careful this bread is so dam good you may only get the chance to cook it once in your life time.
Easy bread Recipe Tips
- Get creative – add sunflower seeds, cranberries into the dough or fold last nights dinner into the middle.
- This is best eaten within 24hours of cooking as it will become quite dense and hard.
As I’ve never done a no knead bread before so this recipe is going into this month’s Our Growing Edge link up – hosted by Palachinka from Food and Travel. Our Growing Edge is aimed at connecting food bloggers everywhere and inspiring us to challenge ourselves and try new things. It’s a great idea and absolutely everyone is welcome to join in, so come on over and take a look for yourselves.