The easiest and best no knead overnight bread!

Is there anything better than freshly made warm bread in the morning?

It’s definitely one of my favourite things in life but for ages I’ve tried various recipes and they’ve either have had to be kneaded for ages or been quite tricky to make well.

But this recipe, sent over by a friend, is so easy and the bread is delicious! You can also season as you wish – I sometimes add a bit of Rosemary cause I think it gives it such a lovely flavour. Next time I might try and add parmesan…

The only tricky thing about this recipe is that you need a Dutch Oven, or something similar to preserve the heat.

Ingredients

425g or 7.08dl Plain Flour

1 sachet Dry Yeast

3.5 dl Water (110 degrees F / 43 degrees C)

2 teaspoons Salt

2-3 tablespoons Olive oil

*optional* Spices (like rosemary!)

How to make this bread

1. Warm water to 110 degrees F/ 43 degrees C and mix in with a satchet of dry yeast and 2 table spoons of sugar or syrup. Wait 5 minutes for it to see that the yeats is alive. It will bubble up slightly.

2. Add flour (425g/ about 7 1/4 dl), salt (2 tablespoons), olive oil and spices (optional)

3. Quickly mix together and leave to prove overnight or for about 8h.

Next day

4. Turn on the oven to 225 degrees C (or 440 degrees F) and put the Dutch oven in it to heat up for 20-30 minutes.

5. Tip the proved dough on to a baking paper

6. Remove the Dutch oven from the oven after it’s heating time and place the baking paper with the dough inside. Put the lid on and bake for 30 minutes.

7. Remove the lid and bake for another 10-20 minutes. I usually do 15 and that gives a nice crust that isn’t too thick.

8. ENJOY! I eat mine with cream cheese and some avocado !

no knead overnight bread

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AUTHOR

Moa Nilsson

Adventurous Swede with a fondness for castles, snow and vintagesque experiences.

Scandinavian Abroad
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