Really easy never-ending bread
The easiest bread you'll ever make, that you can make over and over again without needing more yeast.
Equipment
- 2lb loaf tin
- Large mixing bowl
Ingredients
- 4 cups flour (plain or strong bread flour)
- 1 tsp easy dried yeast
- 1.5 tsp salt
- 2 cups water
Instructions
- Mix the flour, salt and yeast together in a big bowl
- Add the water and mix well for a few minutes
- Cover the bowl with clingfilm or a tea towel and leave in a warm spot for 12 hours
- After about 12 hours, preheat your oven to 230 degrees
- Flour your worktop, or a big baking tray, then scrape the sticky dough out onto the floured surface
- Turn the dough a bit to get it all covered in the flour and then leave for 30 minutes
- Here's the magic step that makes this never-ending bread - making a levain (or saved yeast) to use for your next loaf instead of new yeast. Pinch off a piece of the dough and mix it with a cup of flour and a cup of water in a bowl. Cover this loosely and leave on the worktop to use in a day or two.
- Oil the loaf tin
- After 30 minutes scoop the dough up and put it in the loaf tin. You'll have to be quick because the dough is really loose, not the firm dough you might expect for bread.
- Cook in the oven for 45 minutes
- Check it's done by tipping the bread out of the tin and tapping the bottom gently, it should sound hollow
- Leave to cool and then enjoy!
Notes
This recipe is for the first time you make the never-ending bread.
The next time you make it you'll use the levain (saved yeast) that you made from the small piece of dough, cup of flour and cup of water.
The method of making the bread is exactly the same, but you need to adjust the ingredient amounts to:
3 cups of flour
1 1/4 tsp salt
I cup of water
Mix these with the bowl of levain, instead of using new yeast.
Then make the bread just like you did before, remembering to make a new levain ready for the next loaf in a few days!