These are my best rolls ever. Probably my favourite bread recipe.
And it is so easy. Mix the ingredients together, that's it. Then you just wait a few hours, no kneading involved. Then shape them into balls, rest, then bake.
The secret to no knead bread is the rising time, by allowing the dough to rise for several hours, it allows the yeast to do it's thing, which is create bubbles in the dough, resulting in a fluffy, airy, textured bread.
The dough is quite sticky, so ensure you flour your work surface well. The moisture in the bread is necessary as once baking, it creates steam to produce the amazing crusty crust.
I add baking paper to the cast iron pot I use, as it can stick. It is optional however. I don't bother with covering the raw dough with plastic wrap, I just pop the tight fitting lid on.
This bread is even great the next day.
This is my favourite bread recipe, I make it when I don't want to go to the shops for just bread. It's easy and delicious and something you need to try.
And it is so easy. Mix the ingredients together, that's it. Then you just wait a few hours, no kneading involved. Then shape them into balls, rest, then bake.
The secret to no knead bread is the rising time, by allowing the dough to rise for several hours, it allows the yeast to do it's thing, which is create bubbles in the dough, resulting in a fluffy, airy, textured bread.
The dough is quite sticky, so ensure you flour your work surface well. The moisture in the bread is necessary as once baking, it creates steam to produce the amazing crusty crust.
I add baking paper to the cast iron pot I use, as it can stick. It is optional however. I don't bother with covering the raw dough with plastic wrap, I just pop the tight fitting lid on.
This bread is even great the next day.
This is my favourite bread recipe, I make it when I don't want to go to the shops for just bread. It's easy and delicious and something you need to try.
Recipe
Recipe adapted from Donna Hay magazine
Makes 7 rolls
4½ cups (675g) 'OO' bread flour
1¼ teaspoons active dry yeast
3 teaspoons extra virgin olive oil
1½ teaspoons table salt
2⅓ cups (580ml) water
Place all the ingredients in a large bowl and mix to form a wet, sticky dough. Cover the bowl with plastic wrap and allow to stand for 4 hours or until dough has tripled in size and has large bubbles. Turn out onto a well-floured surface, divide into 7 pieces and shape into rounds.
Place a piece of baking paper in the base of a 30cm-round heavy-based ovenproof saucepan, dust with flour and place the rounds inside.
Makes 7 rolls
4½ cups (675g) 'OO' bread flour
1¼ teaspoons active dry yeast
3 teaspoons extra virgin olive oil
1½ teaspoons table salt
2⅓ cups (580ml) water
Place all the ingredients in a large bowl and mix to form a wet, sticky dough. Cover the bowl with plastic wrap and allow to stand for 4 hours or until dough has tripled in size and has large bubbles. Turn out onto a well-floured surface, divide into 7 pieces and shape into rounds.
Place a piece of baking paper in the base of a 30cm-round heavy-based ovenproof saucepan, dust with flour and place the rounds inside.
Cover the pan with plastic wrap or the tight fitting lid and allow to stand for a further 30 minutes or until the dough has doubled in size.
Preheat oven to 220°C/200°C fan forced. Remove the plastic, if using, cover the saucepan with a tight-fitting lid and bake for 20 minutes. Remove the lid and cook for a further 20-25 minutes, or until the bread is golden and sounds hollow when tapped lightly.
Preheat oven to 220°C/200°C fan forced. Remove the plastic, if using, cover the saucepan with a tight-fitting lid and bake for 20 minutes. Remove the lid and cook for a further 20-25 minutes, or until the bread is golden and sounds hollow when tapped lightly.
Turn out and allow to cool completely on a wire rack.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060713300087/
Pin it: www.pinterest.com.au/pin/399413060713300087/
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