two great doughs

The 'no knead' bread concept has been taking the world by storm for the last couple of years. By letting the dough rest in the fridge, it allows time for the gluten to develop slowly, instead of requiring the usual kneading to do this job, making bread baking super easy. The book 'Artisan bread in 5 minutes a day' is where I have adapted these master recipes from, and if you google no knead bread you will be presented with loads of other recipe options. For a fabulous no knead ciabatta recipe check out Tina's blog for Karyn's recipe.

My favourite no knead recipe makes a great all purpose dough that can be stretched out and baked as a rustic ciabatta style loaf, rolled out and stuffed to make pinwheels, it is also fantastic used to make pizza, calzone or breadsticks. You can keep it in the fridge for up to two weeks, so it is really handy to have on hand to rustle up a last minute pizza or loaf of bread to accompany lunch or din ner.

I use Edmonds instant yeast, which comes in sachets of around 8g.

easy no knead dough

1 tbsp instant yeast

1 tbsp salt

3 c warm water

6 c flour

Combine water, yeast and salt. Add flour and mix well with a wooden spoon until the flour is combined, it will be quite sticky still. Cover loosely with plastic wrap and leave at room temperature for 3-4 hours, until the dough rises up then collapses.

Place in the fridge and keep chilled at least overnight but for up to 14 days. The longer time the dough rests in the fridge the more the bread will develop delicious sourdough like flavours. It may go a little grey on top but that's ok, it's just the yeast doing its thing...

Shape as desired and bake in a hot oven (230c) or for stuffed flatbread like pinwheels or calzone 200c.

It is just as easy to make a sweet brioche-style dough, using a similar hands-off method. This dough keeps for up to 5 days, so you can make it on a weeknight to enjoy for a weekend breakfast.

no knead sweet dough

2 eggs

60g butter, melted

1/4 c honey
1 c warm water

2 tsp instant yeast

1 tsp salt
3 1/2 c flour

In a large bowl combine the eggs, honey, butter, water, yeast and salt. Add the flour and mix well with a wooden spoon. Cover loosely with plastic wrap and refrigerate for up to 5 days.

To make cinnamon rolls combine 100g soft butter, 75g white sugar, 75g brown sugar and 2 tsp cinnamon. the ingredients for the cinnamon butter and beat well until combined. Roll out dough on a floured board, as thinly as possible, then use a spatula to cover with the cinnamon butter. Roll up tightly, then use a serrated knife to saw the log into 12 rounds. Place in muffin tins and bake at 170c for around 20 minutes.

To make glazed sticky buns with wanuts like the one in the picture above check out this link.

To make pain au raisin, make up some extra thick custard (cheats way = combine 2 tbsp custard powder and 2 tsp sugar and 2 tbsp milk and mix to a smooth paste, then add 2 c milk and simmer or microwave until thickened) Let custard cool overnight. Soak 1 c raisins in boiling water for twenty minutes until plump and juicy, drain. Spread rolled out dough with custard, scatter with raisins and bake as above.