I strongly believe that no-knead breads are simply perfect for both beginners in baking, as well as people with busy schedules. Infinitely adaptable, marvellously forgiving, and endlessly rewarding, a no-knead loaf is an excellent choice for any meal. And even on its own, too, straight from the oven.
The reason why I will always recommend this type of bread is how uncomplicated it is to prepare, both in time and in ingredients. There is no kneading necessary, only vigorous mixing for a few minutes, and it is ready for a slow, overnight rise. This gives is the bread a much richer, deeper flavour, which I love.
Ever since I started my baking journey, I have been adding yoghurt to my bread dough. I find it makes the bread delightfully soft and fresher for longer; and this applies to no-knead breads, as well. The baked loaves are nicely risen and tender, with a pleasantly tangy flavour.
This type of bread is best served broken by hand, and as soon as it is cool enough to handle. Enriched with fragrant raw honey and wonderfully strong Cheddar cheese, it is fantastic for soups and stews of all sorts, and even for flavourful spreads. Be sure to serve it while the cheese is still molten, it pairs incredibly well with any savoury meal.
Ingredients
450 grams plain flour
200 grams plain yoghurt
150 ml warm water
50 ml vegetable oil
25 grams raw honey
10 grams fresh yeast
10 grams salt
120 grams white Cheddar cheese, grated
Preparation
Crumble the yeast into a small bowl, pour in the warm water and mix briefly, just to help the yeast dissolve. Sift the flour into a large bowl, make a well in the centre, and add in the dissolved yeast, along with the yoghurt, oil, honey, and salt. Mix with a wooden spoon until a dough starts to form. Sprinkle in the grated cheese and mix again until a soft and sticky dough ball forms. Cover the top of the bowl tightly with plastic wrap, and let the dough rise in the refrigerator for 18 hours.
When the dough is ready, lightly dust the surface with a bit of flour, and quickly shape the dough into a ball, using a pastry scraper if needed. Transfer the loaf to a large baking sheet lined with baking parchment, generously mist it with cold water, and bake in a preheated oven, at 220°C, for about 25-30 minutes. Once the bread is baked, remove it from the oven and mist it lightly with water once again, then let it cool down just a little bit, and serve. Yields one large bread loaf.
