Last week I posted this picture on Instagram.
I didn’t think much of it as I tore a piece off and smothered it in salted butter and honey. This bread has the best crust that sort of snaps rather than crumbles and a bubbled, soft centre with holes that fill with butter.
I’d eaten half the loaf before I picked up my phone again and saw your cries of “recipe, recipe!”
Now, I’m not usually one for making bread, I can never be bothered with all that kneading and proving… patience isn’t really my thing.
This little beast has changed my mind.
Size doesn’t matter (in this instance), it just has to be deep and have a lid.
3 cups unbleached white flour
1 1/2 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
Get your biggest mixing bowl and mix together your flour, salt & yeast. Pour in your water, little by little, stirring until your left with a mixture that looks like this:
Ok so it’s not winning any beauty pageants… but trust me, it’ll taste better than it looks. Cover the bowl with cling film and leave it somewhere warm for about 12 hours, it’s best if you make it in the evening and leave it over night. When you come back you should have a bubbly mixture, about twice the size.
Heat the oven to 230C (450F) and pop your pot in to preheat for 30-45mins. While things are hotting up, scrape your dough onto a heavily floured surface and shape into a ball.
Set aside to rest until your pot is heated. Get your pot out and carefully place your dough inside. Using your mitts, place the lid back on top and place it back into the oven. (NB: You don’t need to oil, grease or butter the pot.) Bake for 30mins.
Remove lid and bake for a further 15mins.
You should be left with a bronzed beauty of a loaf. Pull it out and place it onto a cooling rack.
When it’s cooled a little, cut it open and smother with something deliciously melty, like cheese or butter.
This recipe is so easy, once you’ve made it once you’ll be able to whip it up any time you feel like it. Perfect to stir together on a Friday night, ready to fill your house with the smell of fresh baked goodness on Saturday morning. When you slip yours out of the oven make sure you send me an Instagram (@rosiethelondoner). .