No-Knead for Speed White Bread

Makes 20 slices
450g (1lb) Doves Farm gluten-free white bread flour blend
generous tsp salt
2tsps quick yeast
1tbsp soft muscovado sugar
325ml (11floz) warm milk – cow, goat, soya or oat
1tsp cider vinegar
2 eggs
2tbsp olive oil plus
4tbsp oil from a jar of sun-dried tomatoes

Preparation and cooking times
Prep 15 mins. 1hr to rise and 45mins to bake

In one bowl mix the flour, salt, sugar and yeast.

In another mix the milk, eggs, vinegar and 2 tbsp of oil.

Add the dry ingredients to the wet and the chopped tomatoes and mix well. The result should be a sticky dough.

Scoop the dough into a 1kg (2 pound) loaf tin, press the top to make it as even as possible and then cover with oiled plastic wrap.

Leave in a warm place to rise. This should take about an hour.

Remove the plastic wrap and place the loaf in the centre of a preheated oven at 220C/425F/Gas mark 7. Bake for 45-50 minutes or until the loaf sounds hollow when you tap the base.

Cool before slicing.

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