The Breadmaker is officially off the bench and no knead bread is in. Star breads in a cake tin or loaf style in the roasting dish. It’s based on the Holsts “The NZ Bread Book” version, halfed for daily mixing and a bit more salt and yeast.
dissolve 1 Tsp Supabake yeast and 1 teaspoon of salt into 1.5 cups of warm water
add 3 cups flour, combine I to a ball, scraping the sides, then cover with cling wrap and put somewhere warm to rise for a few hours, or refrigerate overnight.
once risen, gently shape into balls or loaf (use some extra flour) and then cover and rise again for say an hour, before cooking at 200 degrees celcius fr 20-30 mins
