Give us our daily bread

Categories:Recipe
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Lynn

Years ago when my children were much younger I baked bread religiously every week. Three 1llb loaves; two in the freezer, one out for eating. No hassle, no-knead bread.

I used a recipe I found in the Cranks Recipe Book (it’s a well used book as you can tell) which, in turn was based on Doris Grant’s 1940’s recipe. I adapted the Cranks version to half wholemeal & half white as a concession to the children and I think it made a lighter loaf too. I used malt or treacle instead of sugar too.
It kept well and made fabulous toast!
I recently, via a long & twisting thread through Facebook, came across a similar recipe for No Knead Bread and was inspired once more.
Recipe:
3 cups (750g) bread flour
1/4 tsp dried yeast
1tsp salt
1-1.5 cups (250ml-375ml) tepid water
Mix the dry ingredients in a large bowl then add 1 cup of water and stir. You’re looking for a soft, very sticky mix.
Cover & leave 12-20 hours at room temperature.
Scrape the gloop onto a well floured board & gently shape into a ball. Tuck the ends under to tighten the skin on top.
As you can see from the bubbles, it just doesn’t want to stop rising!
You’ll need, preferably, a high sided pot suitable for the oven. Doesn’t matter if you haven’t got one, your bread will just be long instead of high. Perfect for an enormous picnic sandwich if you want to slice it horizontally!
Oil & flour the pot to stop the bread sticking, cover & leave for 2 more hours.
(I made some apricot jam while I was waiting!)
Difficult to tell here but it’s now twice the size.
So, into the oven once your bread had risen. 250C for 20 minutes or brown & sounding hollow when the base is tapped.
I then turned it out if the pan & popped it back in for 5 minutes to crisp the base.
MrP & I couldn’t wait until it cooled to test! The crust was crispy in a French stick kind of way and the taste was amazing, even before the buttering. Very crumpety!
Definitely a winner.




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