This recipe could also have been titled Busy Girl's Bread.
It's for people who, quite simply, have not got the time or the inclination to faff around with kneading.
I think this lady puts it best:
So the appeal of this recipe (besides the fact this bread is delicious and slightly addictive) is that it takes minimal effort. One simply mixes up all the ingredients, leaves the dough overnight to work its magic and then pops it in the oven in the following morning.
It's a truly lazy loaf. And I'm inclined to think that this happiest way to whip up a batch of bread. Ideally on a slow Sunday morning, so your house is perfumed with the scent of baking and ready for a long and lazy breakfast. And trust me - the scent of this bread baking is bound to wake up any slumbering boyfriend.
Oh and I feel I should add that taste & texture are not compromised here! This loaf is still deliciously light, a little chewy and makes for wonderful toast. I like to top slices of mine with a thick slathering of nutella and chopped bananas. But in fairness, I like to top most things with nutella, so...
For Lazy Girl's Crusty White Bread you will need (makes one loaf):
385g plain flour (plus extra for sprinkling)
1 1/2 tsp fine salt
1 tsp dried yeast (about half a 7g packet)
enamelled, cast iron pot with a lid for baking
Grab a large mixing bowl and pop your flour, yeast and salt in together. Stir is all together.
Gradually add in the water, stirring as you go.
Once all the water is added you should have something a little like this.
Simply cover tightly with clingfilm and leave overnight. Simple, eh?
The next morning your dough should have double in size and be a little bubbly on the surface.
Whack the oven on at 230c and put your dutch oven (or any deep, ovenproof dish with a lid, something like a Le Creuset) in the oven to heat up for 30 minutes.
Now heavily flour your work surface. This dough is STICKY so don't be shy with the flour.
Pour the dough onto the floured surface.
Bring together into a ball and leave to rest whilst you pot heats up.
Once the pot is hot, carefully take it out of the oven and transfer the floured dough into the pot. Put the lid on a put back in the oven for 30 minutes.
Then bring out of the oven, remove the lid and bake again for 15 minutes until golden brown.
Pull the loaf out and leave to cool a little on a rack.
Then when it's cooled a little slice it open and slather with butter, or honey, or jam, or nutella or melted brie... Oh the possibilities are delicious and endless!