No-knead beginner’s loaf

No-knead beginner’s loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 1 hr plus cooling and at least 9 hrs rising

Easy

Makes 1 loaf (cuts into 10-12 slices)
This easy Italian-inspired bread is designed to fit into the working week - enjoy as a simple snack dipped into balsamic vinegar and olive oil

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per slice (12)

  • kcal162
  • fat2g
  • saturates0g
  • carbs29g
  • sugars0g
  • fibre1g
  • protein5g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • ¼ tsp fast-action dried yeast
  • 500g strong white bread flour, plus extra for dusting
  • 3-4 rosemary sprigs, leaves picked
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tsp sea salt
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Pour 500ml warm water into a large bowl and sprinkle over the yeast. Stir to distribute the yeast, then add the flour, rosemary leaves and sea salt. Once everything is well mixed, cover the bowl with cling film and leave to rise overnight, or for 8-12 hrs.

  2. Once the dough has risen, brush the inside of another large bowl with the olive oil and dust with 1-2 tbsp flour. Carefully tip the bread into the floured bowl and dust the top with more flour. Cover again with cling film and leave to prove for 1 hr.

  3. Heat oven to 200C/180C fan/gas 6. Place a large casserole dish, small roasting tin or cake tin in the oven to heat up. When it’s really hot, take it out of the oven and quickly tip in the dough. (The dish or tin should be hot enough that the dough will sizzle when it goes in.) Sprinkle with a little more flour and bake for 45 mins–1 hr or until the bread is risen, golden and, if you tap the crust with your knuckles, it sounds hollow.

  4. Turn the bread out onto a wire rack and leave to cool for 10-15 mins before slicing. Delicious served warm with olive oil, balsamic vinegar and sea salt flakes.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (11)

FionaMet's picture
5

Just brilliant! I reduced the water quantity a little as I removed the salt (cooking for baby) and it was great. I figured it would be very runny compared to moral bread dough so baked it on baking parchment which worked fine. Lovely crisp crust and kept really well - especially for a salt free loaf. Particularly excellent if you haven't got a mixer handy to knead a normal bread dough. Nice texture too - similar to ciabatta and good for toasting.

wooz's picture
5

I wouldn't have tried this if I had read the comments first, but my friend made it when I went there for lunch, and it was great. So I made it exactly to the recipe, cooked it in a large square cake tin, and it was terrific! I thought it was very like ciabatta, with a chewy consistancy and large holes. It kept better than I expected, and made wonderful toast.

kirstabel's picture

Update on bread, Managed to coax it from pan when a bit cooler. Actually.......tastes lovely! Have sliced it and although it is a little bit fragile the texture is nice and light inside with a nice crunchy crust.....may use it for bruschetta.....worth having another go and tweaking.

kirstabel's picture

I wish I had read the previous comments. I made this last night and it stuck to the ( unoiled / unfloured ) baking pan. Having said this, the dough did rise well and the rosemary smelled lovely so I might give it another go using something else to bake it in. Will taste it then adjust the salt.

nuttyone's picture
0

I tried this and what a complete mess. would not recommend to anyone.

junefallon's picture

I tried this last week. Followed recipe exactly in the magazine. Dough was runny. Didn't rise that much. Used a cruiset casserole pan. Didn't say to oil the pan, which I wished I had as the bread completely stuck. Stodgy filling, but the crust was already, just a mess at the end. Disappointed in the results, haven't looked to see if there is a video help on this. Stick to my usual bread recipe using my kenwood mixer, which is pretty reliable.

stutay's picture
2.5

The water quantity suggested here (500ml) sounded all wrong to me, but I tried it anyway. I ended up baking it for 90 minutes & still most of it was inedible stodge! It was also far too salty.
Guided also by other recipes I've been trying to perfect the 'chewy brown', this recipe was helpful for adapting that:
I changed to 375ml water (& 1/3 TSP yeast, though 1/4 may be fine!), ditched the olive oil & 2nd bowl (not needed & more washing up!), no rosemary & just 1 1/2 TSP salt. This time it produced a cracker, which is now my regular loaf.

stutay's picture
2.5

The water quantity suggested here (500ml) sounded all wrong to me, but I tried it anyway. I ended up baking it for 90 minutes & still most of it was inedible stodge! It was also far too salty.
Guided by the lovely recipe linked below, this recipe was helpful to use to adapt for a great chewy brown:
I changed to 400ml water (& 1/3 TSP yeast, but this may not be necessary), ditched the olive oil & 2nd bowl (not needed & more washing up!), no rosemary & just 1 1/2 TSP salt & this time it produced a cracker, which is now my regular loaf.

https://thegreedymagpie.wordpress.com/2012/05/11/a-delicious-and-simple-...

stutay's picture
2.5

The water quantity suggested here (500ml) sounded all wrong to me, but I tried it anyway. I ended up baking it for 90 minutes & still most of it was inedible stodge! It was also far too salty.
Guided by the lovely recipe linked below, this recipe was helpful to use to adapt for a great chewy brown:
I changed to 400ml water (& 1/3 TSP yeast, but this may not be necessary), ditched the olive oil & 2nd bowl (not needed & more washing up!), no rosemary & just 1 1/2 TSP salt & this time it produced a cracker, which is now my regular loaf.

https://thegreedymagpie.wordpress.com/2012/05/11/a-delicious-and-simple-...

stutay's picture
2.5

The water quantity suggested here (500ml) sounded all wrong to me, but I tried it anyway. I ended up baking it for 90 minutes & still most of it was inedible stodge! It was also far too salty.
Guided by the lovely recipe linked below, this recipe was helpful to use to adapt for a great chewy brown:
I changed to 400ml water (& 1/3 TSP yeast, but this may not be necessary), ditched the olive oil & 2nd bowl (not needed & more washing up!), no rosemary & just 1 1/2 TSP salt & this time it produced a cracker, which is now my regular loaf.

https://thegreedymagpie.wordpress.com/2012/05/11/a-delicious-and-simple-...

stutay's picture
2.5

The water quantity suggested here (500ml) sounded all wrong to me, but I tried it anyway. I ended up baking it for 90 minutes & still most of it was inedible stodge!
Guided by the lovely recipe linked below, I changed to 400ml water (& 1/3 TSP yeast, but this may not be necessary), ditched the olive oil & 2nd bowl (not needed & more washing up!) & this time it produced a cracker, which is now my regular loaf.

https://thegreedymagpie.wordpress.com/2012/05/11/a-delicious-and-simple-...

Questions (1)

sarecg11's picture

This looked intriguing as a recipe so I'm trying it.
But I'm wondering whether it is working (I'm proving it at the moment).
It is a very wet mix - more like a batter than a dough. Is this how it should be?
And how did the photographer get a loaf that shape out of a casserole dish, roasting dish or cake tin?

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…