Food
Bread you can bake on a weeknight
A practical guide for Ridents readers, written from everyday experience. No-knead bread asks for five minutes of effort and a lot of patience. Stir flour, salt, a little yeast and water into a shaggy dough before bed…
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A practical guide for Ridents readers, written from everyday experience.
No-knead bread asks for five minutes of effort and a lot of patience. Stir flour, salt, a little yeast and water into a shaggy dough before bed, cover it and leave it on the counter. In the morning it has risen and developed flavour on its own. Shape it roughly, let it rest while the oven and a lidded pot heat up, and bake it covered, then uncovered.
The lidded pot traps steam and gives the crust that bakery crackle. Once the basic loaf is familiar, add seeds, olives, a spoon of honey or swap a quarter of the flour for wholemeal. A loaf costs pennies, fills the house with a smell that makes everyone wander into the kitchen, and keeps for three days wrapped in a clean tea towel.