This is quite a wet dough almost like a sourdough but without the work of maintaining a starter. It's so fluffy and delicious we can eat a loaf in one sitting!

Method

Name: The Best Bread
Prep time: 5 min
Cook time: 45 min
Total time: 6 min
Yield: servings

Combine the warm water sugar and yeast in a jug or small bowl and leave until bubbling.
Sift together the flour and salt and then add the yeast mixture. Knead for approximately 10 minutes or until the dough makes “window panes” when stretched between two fingers.
In a deep pan pour in a kettle full of boiling water and then suspend a mixing bowl over the top. Do not allow the water to touch the bowl (it can be helpful to use a tea towel to keep it suspended). Oil the bowl and place the dough inside, cover, and prove for 4 hours.
Turn the oven on to full and place the casserole dish inside to preheat.
Line a bowl with greaseproof paper.
Oil your hands and knock back the dough. Form it into a loaf and place it on the greaseproof paper in the bowl. Put the bowl over the hot water to prove again for 30 minutes.
Carefully lift the dough on the paper out of the bowl and into the casserole dish. Pour the remaining 100g of boiling water over the dough and place in the oven with the lid on for 30 minutes.
After 30 minutes turn the oven down to 190, remove the lid and cook for a further 15 minutes
Allow the bread to cool in the dish for at least 15 minutes before eating.

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The Best Bread

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The Best Bread

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