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 why not give it a try for yourself!
Diana’s Bread Recipe
(Makes 2lb loaf)
350g malt flour
300g white flour
1 sachet of easy blend yeast
500ml 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 in the oven to rise for 45 minutes.
Once risen, take out of the oven and turn the oven up to 200C.
Bake the bread for 25-30 minutes.
Take out of the tin and put back in the oven upside down for 10-15 minutes, until hollow sounding when tapped on the bottom.
Cool on a rack and enjoy with some olive oil and balsamic vinegar or a page of butter 🧈! Delicious!
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