The Easiest (non-machine) Bread In The World

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• 24 ounces strong bread flour ()
• 1 teaspoon 'easy blend' dried yeast
• 1 teaspoon salt
• 1 teaspoon caster sugar (superfine)
• 15 fluid ounces hand-hot water (approx)

Recipe

• 1 measure out your flour& put it in the oven on it's lowest setting for 10 minutes put the sugar in a measuring jug& pour in the water to the 15fl oz mark (you may need a little more or less water- just use your instinct! with this dough, it's better to have it too wet than too dry) sieve the flour into a large bowl& add the salt& yeast.
• 2 make a well in the centre& pour in the sugar/water mixture a bit at a time.
• 3 first bring the mixture together with a wooden spoon& when it starts to form a dough use your hands remove the dough to a floured work surface& knead for 3 minutes.
• 4 return it to the bowl& leave to rise at room temp for 2 hours.
• 5 remove from the bowl to your floured work surface& knead for a further 3 minutes.
• 6 shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins).
• 7 leave to rise in the tin for 1 hour.
• 8 bake at 230 degrees (celsius) for 30 minutess.
• 9 turn the bread out of it's tin& return to the oven, upside down, for 5 minutes to make the base& sides lovely& crusty.