Least effort and least cost.
500g strong white flour
350g warm water
1 tsp easy bake yeast mixed into the flour
(Or 1 tbsp dried yeast dissolved and frothy in the water mentioned above)
1. Put the flour, salt and easy bake yeast into the food processor bowl. You can use a dough hook or a metal blade attachment. Put on the lid.
2. Turn on the food processor and pour the liquid into the moving flour until it has mixed in.
3. Process the sticky mixture for 45 seconds. It should become a smoother ball.
4. Leave the dough in the processor until it has doubled in size. This could take 1.5 hours.
5. Mix the dough for a few seconds to ‘knock it back’
6. Turn out the dough into a 2lb loaf tin which has a silicone baking paper laid inside it.
7. Leave to rise in a warm place, loosely covered with a clean tea towel (or oiled cling film). It will rise to the top of the tin.
8 Heat the oven to 230 degrees. When hot, bake the bread for 35-40 mins
9. Cool on a wire wrack or rest it diagonally on top of your bread tin.
Tips and troubles
If you use dried yeast, instead of easy bake yeast, dissolve it in the warm water. Sprinkle it on top of the water and wait until it froths up. Yeast likes the water to be blood temperature
The better the flour, the better the bread. Canadian strong white flour and Leckford Estate from Waitose both rise very well.
This bread may have a rough even spikey top and the edges imprinted by the silicone paper. But this is a small price to pay for low maintenance bread.
If the kitchen is cold, cover the food processor with warm fabric to encourage the dough to rise in the mixer. You can balance the tin on a hot water bottle when the dough rises in the tin; this is very effective.
To check if the bread is cooked, turn it out and upside down. Wrap it with your knuckles and it will sound hollow.