Two Hour No-kneed Bread

By tulawdog

Ingredients

• 1 1/4 cups Plain Flour
• 1 1/4 cups warm Water
• 2 3/4 tsp dried Yeast (not quick-acting)
• 3 tsps Sugar
• 1 tsps Salt

Preparation

Step 1

Start off by placing the yeast into a small bowl and pour about 50ml of the water gently on top. Set aside and allow the yeast to activate and froth up for about 15 minutes. Activating the yeast
Mix the salt and sugar in with the flour and then make a well in the centre. Pour in the activated yeast and then the rest of the water and mix well until the flour is completely combined. Cover with a cloth and leave in a warm place to prove for about 60 minutes or so, until the dough has doubled in size. Proving the dough
The proved dough
Grease and flour a loaf tin and then turn the dough out onto a floured surface. Dust the dough with a bit more flour and then fold over a few times. Form the dough into a block and press into the bottom of the tin. Make some deep cuts into the top of the loaf and sprinkle on some flour before setting aside in a warm place to rise for about 30 minutes. Turn on your oven to preheat to 230 degrees Celsius. Proving the bread in the tin
Ready for baking
When the loaf has risen above the edges of the tin carefully place it into the preheated oven and bake for 25-30 minutes, according to how brown you like your crust, and until the loaf sounds hollow when tapped underneath. Remove from the tin immediately after baking and allow to cool on a wire rac