I have been asked for this recipe so many times I thought it was time I shared it here with you all. It is taken from one of my favourite recipe books; The New Zealand Bread Book by Simon & Alison Holst. (You can buy it at Whitcoulls in NZ).
No Knead Bread
2 Cups warm water
2 t Surebake yeast
1 T oil
2 t salt
4 Cups flour
Measure the water into a large bowl. Sprinkle the yeast over the water, stir it in, then add the oil and salt. Stir the flour in its bag to aerate it, then spoon the flour lightly into your measuring cup and level off the top. Tip this flour into the bowl and stir it into the liquid using a large wooden spoon. Repeat with three more cups of flour, stirring again after each one is added. At the end of this time a sticky dough will have formed. If it really is too wet you can add a little more water but I have never needed too.
Cover the bowl and leave it to rise for about 15-20 minutes or until it has doubled in size. Heat the oven to 230 degrees Celsius. You can form this dough into buns or put it in a loaf tin. Cut it with flour so it doesn’t stick to your hands.
Bake for 15-20 minutes or until golden. It makes a wonderful crust and has a great texture!
Enjoy! Have a great weekend everyone!