Watching Australia's Masterchef for hours on end has its benefits.. eventually you learn to do something! :D
Being a petite baker (and not having a kitchenaid..) means that kneading bread is one of those things equivalent to 2 weekly workouts.. (same as the exaustion of changin the bed sheets.. I will never understand why I end up out of breath..) :(
So anyway, when I saw this recipe not needing kneading I was more than thilled!! Crunchy cookie-like bread with soft (not heavy) center! A bread after my own heart Lol So I immediately googled & tried the recipe. I have done this bread twice, and used the dough over 2 days each time (as it yields 10 of these breads more or less)..
My mum on the other hand tried this recipe and failed.. I think her active-dry yiest was provably dead..(so don't trust her.. she's pretty disastrous with cooking - except for crepes & flans). just make sure the active yiest that you use is "alive" :P
On floured air-baking tray
- 1 kg Flour (all purpose)
- 1 Tbsp Yiest (active dry)
- 1 Tbsp Salt
- 950 ml Water (lukewarm)
Place in a bowl flour, yiest and salt. Mix.
Add in the water and combine.
Cover and place in the fridge overnight.
Pre-heat oven at 220 C. Line tray with baking paper, generously sprinkle with flour.
Remove dough from the fridge and let come to room temperature for 15 min. Separate a dollop and place onto tray.
In the oven
Bake for 40 min or until outside is golden brown, and sounds empty upon tapping.
This bread is really good with butter & jam. Or you can just add some dried rosemary and olives in the dough before letting is rest to change the flavors a bit :)