No-knead bread recipe

Who can resist the heart-warming fragrance of freshly baked bread?

Recipe by Ingrid Casson

Photograph by Graeme Borchers

Makes 2 loaves or 12 rolls EASY 1 hour

Buy 1kg ready-made, proven dough from a supermarket or bakery (you may need to order it beforehand). For gourmet bread, work extra ingredients through the dough, such as cheese, caramelised onions, bacon, herbs or olives. Divide the dough in half for 2 loaves, or separate into 12 for rolls. Allow to rise for another 30 minutes in a warm place, then fashion into desired shapes on a lightly greased tray. Preheat the oven to 180°C. Sprinkle or stud the bread with extra seeds, herbs, olives, garlic and/or coarse salt. Drizzle the dough with olive oil and bake until golden and cooked through, about 30 minutes for a large loaf or 20 minutes for rolls. Serve warm with olive oil, tapenade, paté or flavoured butter.