So, an easy 3-ingredient "beginner" bread, plus it doesn't require a mixer or even any kneading.
Ingredients:
3 cups aerated bread flour
1 teaspoon yeast
1 teaspoon coarse salt
1 and a half cups warm (tepid) water
Method:
Mix dry ingredients together.
Add water & mix until you get a sticky gooey dough.
Transfer dough to an oiled bowl & lightly cover with an oiled piece of glad wrap.
Rest dough for 3 to 4 hours it should rise to around 1 and a half times the original size.
After resting remove from bowl & place on a flour dusted surface.
Using a scraper fold over onto itself a few times, then scrape inwards on the bottom to shape the dough into a round ball.
Place round ball on baking paper & leave for 30 to 40 minutes.
Whilst the dough is resting heat oven to 230 degrees c.
If using a dutch oven heat it (with lid) in the oven at the same time.
If using a skillet heat that in the oven at the same time.
After 30 to 40 minutes turn the dough over on the so seam is at the top & then place (on the baking paper) in dutch oven or on skillet & then into the oven.
Lid must be on the dutch oven, if using skillet cover with tinfoil.
Leave in oven for 30 minutes.
Remove lid / tinfoil.
Leave in oven for another 30 minutes.
Remove from oven, remove dough from dutch oven / skillet & place on cooling rack.
Let rest for 15 odd minutes, then slice & enjoy with butter!
Notes:
If you don't have bread flour you can use all-purpose or even cake flour. Just add 1 tablespoon of corn flour for every cup of flour.
You can use cold water, then just leave for 4 to 5 hours to allow dough to rise.
If it is a cold day (or you have a cold kitchen) you can place the dough it in the microwave & leave the door open with light on. This will create a little heat & help the dough rise.
The longer you leave the first rise the more air pockets the baked bread will have. You can leave it overnight in the fridge, this slows the yeast fermentation & adds more flavour to the bread. Longest I've left it is 2 days with no problem at all. Remember to let it get to room temperature before baking.
You can use this as a base bread & add anything you fancy to it. Cheese, chilies, herbs, garlic etc.
If you prefer you can split the dough into 2 & then create two long thinner loaves. If doing this then place on a baking tray & cover with tinfoil. Bake 20 minutes & then another 20 minutes (not 30 & 30 as loaves are thinner). Also remember to score the top of the loaf 3 or 4 times diagonally across the short side.
Try not to add too much dry flour when you are shaping it. The more sticky the dough the more air pockets the baked bread will have. Conversely the more flour you add the heavier the texture of the bread will be.
Ingredients:
3 cups aerated bread flour
1 teaspoon yeast
1 teaspoon coarse salt
1 and a half cups warm (tepid) water
Method:
Mix dry ingredients together.
Add water & mix until you get a sticky gooey dough.
Transfer dough to an oiled bowl & lightly cover with an oiled piece of glad wrap.
Rest dough for 3 to 4 hours it should rise to around 1 and a half times the original size.
After resting remove from bowl & place on a flour dusted surface.
Using a scraper fold over onto itself a few times, then scrape inwards on the bottom to shape the dough into a round ball.
Place round ball on baking paper & leave for 30 to 40 minutes.
Whilst the dough is resting heat oven to 230 degrees c.
If using a dutch oven heat it (with lid) in the oven at the same time.
If using a skillet heat that in the oven at the same time.
After 30 to 40 minutes turn the dough over on the so seam is at the top & then place (on the baking paper) in dutch oven or on skillet & then into the oven.
Lid must be on the dutch oven, if using skillet cover with tinfoil.
Leave in oven for 30 minutes.
Remove lid / tinfoil.
Leave in oven for another 30 minutes.
Remove from oven, remove dough from dutch oven / skillet & place on cooling rack.
Let rest for 15 odd minutes, then slice & enjoy with butter!
Notes:
If you don't have bread flour you can use all-purpose or even cake flour. Just add 1 tablespoon of corn flour for every cup of flour.
You can use cold water, then just leave for 4 to 5 hours to allow dough to rise.
If it is a cold day (or you have a cold kitchen) you can place the dough it in the microwave & leave the door open with light on. This will create a little heat & help the dough rise.
The longer you leave the first rise the more air pockets the baked bread will have. You can leave it overnight in the fridge, this slows the yeast fermentation & adds more flavour to the bread. Longest I've left it is 2 days with no problem at all. Remember to let it get to room temperature before baking.
You can use this as a base bread & add anything you fancy to it. Cheese, chilies, herbs, garlic etc.
If you prefer you can split the dough into 2 & then create two long thinner loaves. If doing this then place on a baking tray & cover with tinfoil. Bake 20 minutes & then another 20 minutes (not 30 & 30 as loaves are thinner). Also remember to score the top of the loaf 3 or 4 times diagonally across the short side.
Try not to add too much dry flour when you are shaping it. The more sticky the dough the more air pockets the baked bread will have. Conversely the more flour you add the heavier the texture of the bread will be.
