Over the years, I’ve tried this recipe in all different forms and it really couldn’t be any easier.
The dough will be very sticky and will be not too far off the height of a pancake when transferring to the tray, but it will rise into a beautiful loaf of bread that requires next to no work! And is well worth putting your feet up.
Ingredients – Makes 1 loaf
500 g (1 lb 2 oz) plain organic flour
2 teaspoons fine sea salt
1/2 teaspoon sugar
2 teaspoons dried active yeast
Roasted garlic and chive butter
1 head garlic
¼ cup finely chopped chives
100g salted butter, softened
Place the flour, yeast, salt and sugar in a large bowl and mix well to combine. Cover and place in the fridge for at least 6 hours or overnight.
Meanwhile, preheat the oven to 220°C. Line a tray with baking paper. Using a spatula, carefully transfer the very sticky dough to the lined tray into a round or loaf shape.
Bake bread for 30-40 minutes until golden and sounds hollow when tapped on the base. Set aside to cool for 15 minutes before slicing.
For the roasted garlic and chive butter, wrap the garlic in foil and roast while the bread is baking, or until garlic is soft. Remove and set aside until cool enough to handle.
Squeeze the garlic cloves from the skins into a bowl with the butter and chives. Mix to combine.
Serve bread with roasted garlic and chive butter.
This recipe is part of our 3-course cooler months menu; see our main course suggestion to follow here, or dessert recipe here.