Lazy Breakfast Loaf
This delicious crusty bread has been shared with us by Alyce Alexandra from her book Everyday Thermo Cooking. This recipe is perfect to start the night before and leave overnight to prove – the next morning, all you have to do is bake and eat!
Recipe Tester Feedback: “My husband said that it was the ‘best bread ever’! Simple ingredients to make a fluffy loaf with a perfect crust. The most hassle free and cost effective bread I’ve ever made!" - Aoife
No: Dairy / Egg / Nuts
Preparation Time 5 minutes + 8-14 hours proving time + 30 minutes cooling time
Cooking Time 40 minutes
Makes 1 loaf
Can be frozen
You will need:
jumbo bread tin (approx. 2L)
wire cooling rack
- water - 570g, filtered
- bakers flour - 750g, plus extra if needed
- salt - 2.5 tsp, fine
- yeast - 2/3 tsp, dried, (e.g. 0.66 tsp dried yeast)
- Add the filtered water (570g), bakers flour (750g), fine salt (2.5 tsp) and dried yeast (2/3 tsp) to the bowl. Mix Speed 6 / 6 seconds.
- Mix Closed Lid / Kneading Function / 30 seconds.
- Invert the mixer bowl over a jumbo bread tin and twist the blades, allowing the dough to drop into the tin.
- If you can't move the blades, then the mixture is too wet. If this is the case, add more bakers flour (2 heaped Tbsp) to the bowl and mix Closed Lid / Kneading Function / 10 seconds.
- Cover the dough in the bread tin with a clean tea towel and set aside overnight to prove (approx. 8-14 hours; see Note).
- In the morning (or when you are ready to cook), preheat the oven to 230C. The dough is ready to cook when it has risen to approx. 2cm from the top of the tin.
- Place the tin in the oven and bake for 30 minutes.
- Using oven mitts, turn the tin on its side and shake to release the loaf. Continue cooking the loaf on the oven rack for 10 minutes, or until the bread is browned and the crust is hard when knocked.
- Allow to cool on a wire cooling rack for about 30 minutes before serving.
Note: Avoid extremes of temperature while your dough is proving. Very hot weather will mean the dough may overprove by morning, and very cold weather may mean that the dough will not rise sufficiently by breakfast (but may be ready for lunch or dinner!) Store your dough overnight at ambient room temperature – perhaps on top of the hot water system in winter or in a cool room in summer.