THIS RECIPE IS THE EASIEST AND QUICKEST BREAD RECIPE THAT REQUIRES NO KNEADING (WHICH IS WINNING IN MY EYES)
YOU CAN MAKE THE BREAD INTO LONG BAGUETTES OR ROUND LOAVES AND HAVE THE OPTION TO HAVE IT PLAIN OR SEEDED.
INGREDIENTS
430g STRONG BREAD FLOUR
350ml TEPID WATER
10g SALT
7g DRIED YEAST
HANDFUL PUMPKIN/SUNFLOWER OR POPPY SEEDS (OPTIONAL)
RECIPE
1.IN A BOWL, ADD THE FLOUR, SALT AND YEAST AND QUICK MIX (ADD THE SEEDS IF WANTING A SEEDED LOAF)
2.THEN ADD IN ALL THE WATER AND MIX WELL TILL ALL THE MIX IS COMBINED
3.LEAVE THE DOUGH IN THE BOWL AND COVER WITH CLINGFILM OR A DAMP CLOTH TO PROVE FOR 2-3 HOURS (YOU WANT IT TO DOUBLE IN SIZE)
ONCE PROVED, HEAT THE OVEN TO 200°
4.ADD BAKING PAPER TO A TRAY AND LIGHTLY FLOUR
5.THE DOUGH WILL BE SUPER STICKY AND YOU WANT TO HANDLE IT AS LITTLE AS POSSIBLE, SO GENTLY TIP IT OUT ONTO A FLOURED SURFACE (WET YOUR HANDS AS THIS WILL HELP WITH THE STICKING), SPRINKLE WITH FLOUR AND SHAPE THE DOUGH INTO EITHER A ROUND LOAF OR LONGER BAGUETTE, AND PLACE ONTO THE LINED BAKING TRAY AND LEAVE TO RISE FOR A FURTHER 30 MINUTES WHILST THE OVEN IS HEATING.
6.BAKE ON 200° FOR 30 MINUTES TILL GOLDEN BROWN AND THE BREAD SOUNDS HOLLOW WHEN TAPPING ON THE BOTTOM.
LEAVE BREAD TO COOL COMPLETELY BEFORE CUTTING AND SERVING.
TUDDENHAMS KITCHEN 
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