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No Knead, All Purpose Bread

The basic proportions are as follows, just multiply this out for the amount of dough you require. For instance, for a large loaf of bread,
I would use 3 to 4 cups of flour, with the other ingredients multiplied accordingly. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 1 cup plain flour (you can use half wholemeal and half plain)

  • ¾ tsp sugar

  • ½ tsp salt

  • 1 tsp dried yeast

  • Warm (blood heat) water *

  • 2 tsp oil

  • *As flours vary as does the humidity in the air, it isn’t possible to give a definitive amount of water as this can change from day to day. Just remember the principle of making a SOFT but manageable dough.


  • 1.

    Mix the flour, sugar, salt and yeast together in a bowl. Make a well in the centre and add the oil, together with enough warm water to make a soft dough.

  • 2.

    Mix well, then cover with a tea towel and allow to rise. You can knead it first if you want, but I don’t bother.

  • 3.

    Once risen to about double, turn the dough over with a spoon, and allow to rise again. Repeat this process several times if you want, or just the once will do.

  • 4.

    Turn the dough out onto a lightly floured board and knead until smooth (if it has been through the rising process a couple of times, about 3 minutes is sufficient).

  • 5.

    Shape as desired. For instance, you can make the dough into bread (half fill the tins with dough), or bread rolls or pizza bases.

  • 6.

    Allow to rise for 15 minutes, then bake at 200°C for 12–15 minutes for bread rolls, 15–20 minutes for pizza with toppings.

  • 7.

    For a larger loaf bake for 10 minutes at 200°C, then at 170°C for a further 20–25 minutes. The way to tell if your bread is cooked is by knocking the top of the cooked loaf with your fingers. If it makes a hollow sound, it is cooked.

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