Quite possibly the best no-knead bread ever!!

I have found the what I think is the best and easiest no-knead bread recipe. If you want to throw the ingredients - all four of them - into a bowl and mix, then this is the one for you.

It does take some time though, you have to allow it to rise for twelve hours, knock it down and let it rise again for another two, but really the whole process takes you about three minutes, the rest is just patience.

This is an American recipe and because their cup is smaller than ours, I had to do a little maths - not scary maths - to work out what the correct measurements were. After some research I came to the conclusion that most people believe an American cup of white flour weighs approximately 150g, their cup is 240mL instead of our 250mL, and there is not much difference between our teaspoon - well not enough for me to worry about it.

Armed with this knowledge I decided I needed:

600g white flour (I am sure you could use a combination of flours)
1/4 teaspoon yeast
1 1/4 teaspoon salt
480 mL tepid water


You basically throw the ingredients into a bowl in the above order, stir,

cover and let rise for twelve hours.

I left mine overnight.


This morning I scraped it out of the bowl, knocked it down, folded it in thirds and dropped it fold side down into a bread pan that I sprayed liberely with oil.


Then leave it to rise for another two hours.

Chuck it in a 220 degree oven for about 35-45 minutes and let it do it's thing.


Cut, slather with butter and enjoy!!

See? I told you it was easy.