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Wouldn’t it be delicious to have fresh homemade bread onboard your boat (or at home) when you don’t have a bakery handy? Well, this no-knead bread recipe means you can easily make bread on board when you need it. What makes this bread recipe so easy is that there is no kneading required for the dough, it’s made from simple supermarket ingredients and its reliable. No bread-maker required. You will need an oven of course and allow preparation time for the dough to rise twice.
Prepare the dough the night before baking. The duration of each rise will depend on the room temperature. The warmer the temperature, the quicker the dough will rise.
This bread recipe makes 2 medium-sized loaves.
Ingredients
- 920g plain flour (I use supermarket sourced unbleached flour)
- 3 tbsp caster sugar
- 1 tbsp salt
- 1 tsp dry yeast
- 2 3/4 cups cool or iced water
- 1/3 cup oil (I used light olive oil but you can substitute with seed oils if you prefer)
Method
- Combine all the dry ingredient in a large bowl and mix briefly until combined.
- Add the oil to the water, whisk and add to the dry ingredients. Mix until combined. The mix will look a little “wet’ and soft; I’ve found this to get a better result than a drier mix.
- Brush the dough with oil, cover and leave at room temperature overnight (about 12 hours).
- Next morning, the dough should have doubled in size. Use a spatula to fold the dough in on itself a few times, reducing its size.
- Oil two medium bread shaped baking tins.
- Split the dough in two, place in the tins and make a small but on the top of the dough with an oiled knife. Brush the dough with oil, cover and leave to rise again at room temperature (about 4 – 6 hours).
- Once the dough has risen in the tins towards the cover, remove the cover and let it rise a little more over the top of the tins.
- Preheat the oven to 220 degrees Celcius. Just before baking, drop the temperature to 200 degrees Celcius.
- Once the dough has risen over the top of the tins, place in the oven for approximately 30 minutes.
- If the tops are brown, cover with aluminium foil to prevent burning and bake for another 30 minutes.
- Check that the loaves are ready by inserting a skewer in the middle of the loaf and ensuring it comes out clean.
- Take it out of the oven and leave to cool in the tins for about 10 minutes, then turn out of the tins onto a baking tray to cool completely.
Voila, you have two delicious loaves of rustic homemade bread. All that’s left is to cut off a warm (if you can’t wait) slice, add your favourite topping and enjoy!
* This recipe has been adapted from “Kneadlessly Simply” by Nancy Baggett. A great resource if you want more bread recipes.
Wonderful. Will give it a try. Thanks!
Let me know how it goes too.
Looks great!
Used to try and make bread on the boat, but although it looked good when it went into the oven and smelt divine whilst cooking warming up the whole boat, it wan’t high when it came out of the oven. Plus, the next day you could crack your teeth on it…alas, our oven wasn’t hot enough I was told by a baker. 🙁
That’s a shame. I’ve found whatever rise you get before it goes into the oven is how it comes out. I agree though, it great bread on day 1 but best toasted after still. Still a very tasting recipe and so easy, I’m making it weekly with no trouble at all. If you’re at home give try this recipe a try sometime – there’s something very satisfying about making bread.
That’s very true about the rise before going into the oven.
I think there’s something very therapeutic about not only making bread but for me, cooking – love it and find it so relaxing.
Sadly, I’m trying to curb the bread intake so don’t have it every week although it’s hard to do here in southern Italy! 😉