This is probably the easiest and quickest bread of the world. It’s crispy outside, but light and tender inside. And you don’t even need to knead it.
If you are fed up with tasteless, unhealthy grocery store type of breads, but you are not quite there to make a sourdough bread yet by yourself, I highly recommend to try this recipe.
- 400g strong white flour
- 1 sachet dried yeast (7g)
- ½ tsp caster sugar
- 1 tsp sea salt
- 2 tbsp olive oil
- 400-450ml lukewarm water
Place flour, yeast, sugar and salt in a large bowl, and mix them up. Make a hole in the middle of the dry mixture and add olive oil and water. Mix them together for about 2 minutes or until you get a wet, very sticky dough.
You wouldn’t tell at this point, but don’t you worry, you are going to make a lovely home-made bread from this weird, sticky mixture soon.
Cover it with cling film, put it in the fridge and allow to rise the dough slowly overnight (or at least 8-10 hours).
Next morning put your dough on a well-floured surface, punch down with your hand, fold it over a few times and make it long bread-shaped.
Line a 900g loaf tin or a baking tray with baking parchment and place the dough in it. Dust the top of the bread with some more flour, then cover with clean tea towel and leave it to rise until doubled in size.
In the meantime preheat the oven to gas mark 7, 220 C. Bake the bread for 15 minutes, then reduce the heat to 200 C, gas mark 6. Continue to bake for 30 minutes or so, until the bread is golden brown and sounds hollow when you tap on the base.
Remove from the tin and leave it on a wire rack to cool completely.
Cover your completely cooled bread with cling film or keep it in an airtight container and it will stay fresh for 3 days — or you also can freeze it for up to 1 month.