No-knead bread recipe
 This simple no-knead bread recipe is a great one to have up your sleeve, and it’s perfect for sandwiches. You can adjust the recipe timings to make this loaf fit into your daily routine – see our tip to learn how. 500g/1lb 2oz strong white flour, plus extra for dusting7g (1 sachet) instant yeast10g/⅓oz saltvegetable oil, for greasing 500g/1lb 2oz strong white flour, plus extra for dusting 7g (1 sachet) instant yeast 10g/⅓oz salt vegetable oil, for greasing Method Mix the flour, yeast and salt together in a large bowl. Add 325ml/11fl oz warm water and scrunch the flour mixture and water together until no lumps of flour remain and you’re left with a scruffy ball of dough. Cover and set aside for 1–2 hours, or until doubled in size.Grease a 3lb/1.3kg loaf tin with a little vegetable oil. Tip the dough onto a lightly floured work surface. Gently tap the dough to flatten it, shaping it into a rough square. Bring the top edge of dough into the middle and press to seal, then bring the left and right sides into the middle. Roll the top edge of dough towards you a little at a time, pressing to seal it into itself as you roll. The tension in the dough should be noticeably increasing. When you have a large sausage shape, put the dough seam-side down into the loaf tin. Cover and leave in a warm place for 45 minutes to 1 hour, or until doubled in size.Preheat the oven to its highest setting (ideally using conventional heat rather than fan-assisted) and place a heavy-bottomed baking tray on the bottom of the oven to heat up. When the loaf has doubled in size, splash a small amount of water on top of it and place it on the middle shelf of the oven, throwing a small glass of ice-cold water into the preheated tray at the bottom of the oven. Close the oven door and immediately turn the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of the tin and tap it underneath – it should sound hollow. If not, put it back into the tin and cook for a further 5 minutes. Remove the bread from the tin and leave on a wire rack to cool completely before slicing. Mix the flour, yeast and salt together in a large bowl. Add 325ml/11fl oz warm water and scrunch the flour mixture and water together until no lumps of flour remain and you’re left with a scruffy ball of dough. Cover and set aside for 1–2 hours, or until doubled in size. Mix the flour, yeast and salt together in a large bowl. Add 325ml/11fl oz warm water and scrunch the flour mixture and water together until no lumps of flour remain and you’re left with a scruffy ball of dough. Cover and set aside for 1–2 hours, or until doubled in size. Grease a 3lb/1.3kg loaf tin with a little vegetable oil. Tip the dough onto a lightly floured work surface. Gently tap the dough to flatten it, shaping it into a rough square. Bring the top edge of dough into the middle and press to seal, then bring the left and right sides into the middle. Roll the top edge of dough towards you a little at a time, pressing to seal it into itself as you roll. The tension in the dough should be noticeably increasing. When you have a large sausage shape, put the dough seam-side down into the loaf tin. Cover and leave in a warm place for 45 minutes to 1 hour, or until doubled in size. Grease a 3lb/1.3kg loaf tin with a little vegetable oil. Tip the dough onto a lightly floured work surface. Gently tap the dough to flatten it, shaping it into a rough square. Bring the top edge of dough into the middle and press to seal, then bring the left and right sides into the middle. Roll the top edge of dough towards you a little at a time, pressing to seal it into itself as you roll. The tension in the dough should be noticeably increasing. When you have a large sausage shape, put the dough seam-side down into the loaf tin. Cover and leave in a warm place for 45 minutes to 1 hour, or until doubled in size. Preheat the oven to its highest setting (ideally using conventional heat rather than fan-assisted) and place a heavy-bottomed baking tray on the bottom of the oven to heat up. Preheat the oven to its highest setting (ideally using conventional heat rather than fan-assisted) and place a heavy-bottomed baking tray on the bottom of the oven to heat up. When the loaf has doubled in size, splash a small amount of water on top of it and place it on the middle shelf of the oven, throwing a small glass of ice-cold water into the preheated tray at the bottom of the oven. Close the oven door and immediately turn the heat down to 200C/180C Fan/Gas 6. When the loaf has doubled in size, splash a small amount of water on top of it and place it on the middle shelf of the oven, throwing a small glass of ice-cold water into the preheated tray at the bottom of the oven. Close the oven door and immediately turn the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of the tin and tap it underneath – it should sound hollow. If not, put it back into the tin and cook for a further 5 minutes. Remove the bread from the tin and leave on a wire rack to cool completely before slicing. Bake for 40 minutes, turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of the tin and tap it underneath – it should sound hollow. If not, put it back into the tin and cook for a further 5 minutes. Remove the bread from the tin and leave on a wire rack to cool completely before slicing. Recipe tips By making the process a little longer you will also improve the flavour, rise and structure of the bread. To lengthen the process, simply use a little less yeast. For an initial rise of 12 hours, use ½ teaspoon of instant yeast when mixing the dough. For an initial rise of 6 hours, use 1½ teaspoons of instant yeast. After the first rise, continue to follow the recipe from step 2.