Ballymaloe No-Knead White Yeast Bread

What type of bread do you eat? Are you a sliced pan kind of person or do you rush to your local bakery a couple of times a week to pick up a crusty baguette or tasty sourdough boule? Is a crusty loaf of white yeast bread your thing?

I have fallen in love with baking bread. It all started back at the Firehouse Bread School last summer and only increased at Ballymaloe. I baked at least a loaf a day while I was there and continued that when I arrived in Boston, testing out different brands of flour, different additions and mixes. This continued until I realized we couldn’t physically keep eating that much bread! I have had to limit it to a loaf or two a week.

 

Whatever type of loaf you are into – it is surprisingly easy to make your own (Except maybe sliced pan, lets be honest, I think that’s a good thing!)

This one is a Darina Allen Masterpiece. Darina was asked to join students at her alma mater at a discussion on why the art of bread baking seems to elude so many. It is a no knead white yeast bread, which is music to many peoples ears! She developed this recipe to demonstrate how easy it can really be. If you are new to bread baking, this  is a great one to start you off – it takes about 5 minutes to mix, doesn’t require kneading and is soft and fluffy.

Ballymaloe No-Knead White Yeast Bread

 

Freshly Baked Bread

Darina Allen, Ballymaloe Cookery School.

  • 450g (1lb) strong white flour
  • 1 teaspoon salt
  • 1 teaspoon honey or sugar
  • 15g (1/2oz) fresh yeast or 7g dried yeast/fast action
  • 300ml (10fl oz/1 1/4 cups) water at blood heat (Tepid water)

1 x 2lb loaf tin

  1. Mix the dry ingredients in a large bowl.
  2. In a jug, measure the water accurately (I like to weigh it), add the honey and then sprinkle in the yeast (If using fast action yeast, this can be added directly to the flour). Allow to sit for a few minutes until the yeast begins to froth.
  3. Brush your loaf tin with a little oil to prevent the loaf from sticking.
  4. Now add the wet ingredients to the dry and  mix well. I use my hand for this. You will have quite a wet sloppy mixture, not really dough like.
  5. Preheat your oven to 230C/450F
  6. Pour the bread mixture into the tin and allow to rise, covered with a tea towel or oiled cling film. This can take anything from 15 mins in a warm kitchen to 30 in a cold one. It is ready to bake with the bread reaches the top of the loaf tin, like in the image below. At this point you can sprinkle poppy seeds, sesame seeds, pumpkin seeds or something similar on top. Fully proved bread
  7. Put the bread in the oven for 20 mins. After 20 mins, turn down the temperature to 200C/400F and bake for a further 30-40 mins, until it looks browned and crunchy.
  8. Remove from the tin and return to the oven for 5-10 mins to ensure the bread has a nice crust. Cool on a wire rack. I am having it with some homemade butternut squash soup for lunch!soup and bread

 

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