Our head chef Diana is all about quick, no-hassle cooking. She developed her no-knead bread recipe over 30 years ago when she decided that making bread should be easier. Today, at The Avenue, it’s still the bread that we use, and is the welcoming nibble to many of our evening classes. It’s probably the most delicious delicious bread you’ll ever try, so try it for yourself!
Diana’s Bread Recipe
(Makes one loaf)
350g malt flour
300g white flour
1 sachet of easy blend yeast
1/2 ltr warm water
1 heaped tbs soft brown sugar
Pre-heat the oven to 50C.
Oil and flour the edges of a bread tin and line it with a strip of greaseproof paper.
Dissolve the sugar in the water.
Mix the flour, salt and yeast together and add the water to make the dough.
Put into the bread tin and pat down with a bit of flour.
Put to rise in the oven for 45 minutes. Once risen, take out of the oven.
Turn the oven up to 200C and bake the bread for 25-30 minutes.
Take out of the tins and put back in the oven for 10-15 minutes until hollow sounding. Cool on a rack and enjoy with some olive oil and balsamic vinegar! Delicious!