- Prep Time: 1h 30 min
- Cook Time: 50 minutes
This super easy artisan bread is so easy to make and requires virtually no kneading. It has been shared with us by Sophia Handschuh, the Thermomix Baking Blogger.
Recipe Tester Feedback: "A really tasty and versatile bread with slightly dense texture and an ultra crunchy outer crust allover. We cut some of ours into chunky slices and ate with the Macadamia Olive Dip from The BBQ Issue and it was divine." - Nadia
No: Dairy / Egg / Nuts
Preparation Time 1 hour 30 minutes
Cooking Time 50 minutes
Makes 1 loaf
Can be frozen
- water - 330g, lukewarm
- yeast - 2 tsp, dry active
- bakers flour - 500g, plus extra for dusting
- olive oil - 20g, plus extra for greasing
- molasses - 10g
- salt - 10g
- ice cubes - 3-4, or a glass of water
- Add water (330g) and yeast (2 tsp) to the mixer bowl. Program 1 minute / 37C / Speed 2.
- In this order, add flour (500g), olive oil (20g), molasses (10g) and salt (10g) to the mixer bowl and knead until smooth. Program 2 minutes / Closed Lid / Kneading Function.
- Transfer to a lightly greased bowl. Cover the dough with a tea towel and leave to rise for one hour.
- Once risen, take the dough out of the bowl and place it onto a floured surface.
- Preheat your oven to 250C and place a round casserole dish with a lid in the oven to heat up really hot.
- Form your dough into a ball and leave to rise on the kitchen bench, covered with a tea towel, for another 30 minutes.
- Take your preheated casserole dish out of the oven, uncover and place your bread inside. Quickly put the lid back on, place in the oven and add 3-4 ice cubes to the oven to steam it up. If you don't have any ice cubes, just take a glass of water and chuck the water inside.
- After 12 minutes, uncover the bread and you should see it has risen considerably, developing a crack. Now leave the lid off and bake for a further 35 minutes on 220C until baked through. You can test this by quickly knocking on the bread. If it sounds hollow, it is done.
- Remove from the oven, take out of the dish and leave to cool on a wire cooling rack for at least 10 minutes before cutting into your delicious loaf.