We all know that white bread isn’t classed as a superfood. A loaf of mass produced white bread may contain an array of ingredients you can’t buy at any store. This easy overnight bread is satisfying, tasty and only contains four ingredients and time – which builds the flavour.
While I don’t consume a lot of flour in my diet, there are times I might want some white bread. I like being able to offer it to our BnB guests as an alternative to our regular bread. There are also times when I want to dunk, dip or spread on something bread. I like Michael Pollan’s advice in Food Rules: ‘if you’re going to eat junk food, make it yourself’.
This is a very simple recipe to follow and very versatile. You can see from the photos for this post that I’ve used it to make a range of loaves, including focaccia and mini-loaves, it can even be rolled flat to make a pizza base. The overnight proving gives it a wonderful “sourdough”-like flavour. When made using a mixer it’s super easy and the dough can last in the fridge for 5 days.
Easy Overnight Bread
Mixer with a dough hook, Loaf tins, baking sheet
or a pizza stone – depending on your preferred style of bread.
- 8g salt
- 15g yeast
- 900g strong white flour
- 700ml cool water
Add all the ingredients to a mixing bowl – keeping yeast and salt separate. Using your mixer’s dough hook, mix for 12-15 minutes until smooth and stretchy. (It should start clinging to the hook and leave the sides of the bowl clean.) Move it to a container large enough for it to possibly triple in size and cover with clingfilm (or a lid).
Put into the fridge to prove overnight.
In the morning, depending on the size of loaf you want to make break off a portion of the dough and shape it on a floured surface and place into a tin (or onto a baking try if you’re making a flatter loaf). The dough will roughly double in size during it’s second proving, which might take about an hour, but will depend on room temperature. Have a quick look at the video below if you want to see how the size of the dough will increase during the second proving.
If you prefer a crispy crust, put a tray of water in the oven when you bake your bread.
Preheat your oven to 240˚C (or 220˚C fan forced).
For small loaves or buns, turn the temperature down by 20˚C after 5 minutes – and cook for a further 10 to 15 minutes.
For a larger loaf turn the temperature after 10 minutes and bake for a further 20 to 30 minutes, depending on the size and shape of your loaf.