Now I have to be the first to admit it, bread and Betty have not been the greatest of friends in the past. I have always ended up with a sense of failure, and it has to be said, (and I am sure George will be more than happy to back me up in this statement) my patience leaves something to be desired, (although, I am perfect in every other way!)
It’s all that time consuming kneading that has to be done to produce a loaf worth the cooking. Feeling in a particularly generous mood, I would like to share with you the most wonderful bread recipe, with NO NEED TO KNEAD! I have discovered whilst on holiday in the States. I have now perfected the recipe, and we actually end up eating the whole loaf, sometimes at one sitting (note to self, start to count calories again…)
- 12 fl oz water
- 24 oz all purpose flour (plain flour of any sort, oat, wheat, etc)
- ¼ tsp dried yeast
- 11/4 tsp salt
I also add a handful of sunflower seeds, or if you wish to have sweet bread, you could add tablespoon sugar and some raisins.
Mix all together in a bowl, to form a ‘gloopy’ mixture. Leave overnight, the dough will look ‘stringy’. In the morning, draw the dough together, pat it and fold it and sprinkle with more seeds and some flour if you wish.
Heat a cast iron or ceramic coated pot with a lid, in the hottest part of the Aga, towards the top) for about 10 mins. Take out the pot and grease it with butter or oil, and drop the rounded dough into it. Replace the lid of the pot and place in the roasting oven for about 30mins. This is steaming the dough. Take out the pot and remove the lid and cook for a further 15-20 minutes, keeping an eye on your bread from time to time.
Then sit back