Baking Bread this weekend…..

What a great thing to do this weekend…make bread together with those you love.
This first recipe is one I have literally been making for 15 years. Simply No Knead was a local company that sold ingredients, products and held classes. I have learnt so much since then and now tend to make it by feel,adapting flours and water as required. The company appear about Nanna-ish, but it is a good basic staring point.

The second recipe is such a find. A good friend stumbled upon this great book and she shared!  Artisan Bread in 5 minutes a day by Jeff hertz berg and Zoe Francois is simply amazing and a tested family favourite. There is page after page of inspiration here. And the recipe link has a step by step guide with pictures….always helpful.

Basic White Bread Loaf
600grams (or 4 metric cups) No Knead untreated flour          
2 teaspoons No Knead natural improver  
1 teaspoons salt 2 teaspoons No Knead cold pressed oil 
1 teaspoons sugar
1 tablespoons No Knead dry active yeast (slightly rounded)

500mls very warm water (you will probably not use all of this water

1. Mix all the dry ingredients together in a large bowl, make a well. 
2. Pour in of the liquid and the oil and mix thoroughly, adding small amounts of water until you have a stiff moist dough. NOTE: 50 to 100mls maybe left over
3. Cover the dough with CLING WRAP and allow the dough to double in size. 30 minutes 
4. Turn to the dough out onto a well-floured board or flat bench.
5. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball.
6. Lightly oil** a 700gram Pre-Seasoned bread tin.
7. Place both halves of dough into the tin, spray with water and sprinkle with Sesame or Poppy Seeds.
8. Allow the dough to double in size.
9. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown.
10. To clean your bread tins, wait till cool then wipe out with paper towel
11. To make a grain loaf, add 3 to 4 TABS of your favourite grains.

Electric- 220oC Fan Forced- 200oCGas- 215oC

** Olive oil is a viscous oil becomes sticky when heated and is not recommended to baste our tins with before baking your bread. We use and recommend Cold Pressed Sunflower Oil.