Matt Preston se broodjie





No Prove Bread recipe

Makes 1 large round loaf, 1 long loaf and 6 rolls.

1 kg bread flour, plus extra to dust
1 tablespoon salt
1 tablespoon instant dried yeast
950 ml lukewarm water

For the bread, combine flour, salt and yeast in a large bowl. Stir in water until well combined. Cover with plastic wrap, then refrigerate overnight.

Remove bowl from fridge 1 hour prior to cooking, and allow to come to room temperature.

Preheat oven to 220C.

Line two baking sheets with baking paper, and generously dust sheet with flour. Place half of the dough onto one tray and place in oven for 1 hour or until golden, and the inside sounds hollow when knocked on the base. Make rolls and a smaller long loaf with remaining half of dough. Bake in oven for about 40 minutes or until golden and hollow inside.