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Quick no rise bread

I love baking bread. It’s one of the things I find most comfort in. The rhythmic kneading of the dough, the delight of smelling baking bread, and the pleasure of eating warm bread lathered in butter, hmmm, there are very little things that can replace the comfort of homemade food.

This recipe – as are the majority of recipes on this website – is simple, easy and has the added bonus of being a no rise bread recipe which means you can be eating a delicious morsel in just under an hour.

The magic in this loaf, is due to the fact that you are sealing the loaf in your crock pot (or you can cover the loaf with an oven proof deep Pyrex dish, pan etc) and baking in a cold oven. The dough rises as it cooks. Don’t expect a huge rise your loaf, but the resulting comfort of having a homemade bread in under an hour, is an acceptable trade in my book any day.


400g bread flour - or plain flour
220 ml tepid water
1 packet (7g) dried instant yeast or 25g fresh yeast
30ml Oil - I use Olive Oil but you can use the one you prefer
2 teaspoons salt


Dissolve the yeast in the tepid water, and allow to rest for a couple of minutes. The mix should be slightly frothy after a couple of minutes which means your yeast is active. If it doesn’t froth, then you need to discard and start again.
Place the salt and flour in the bowl of a stand mixer - or a normal bowl if you do not have a stand mixer. And stir slightly to evenly distribute the salt through the flour.
Add the warm water and oil, and mix together to form a dough.
If you are using a stand mixer (with a dough hook attachment) then continue on med speed and knead for five minutes. If you are doing this by hand, then place the dough onto a lightly floured surface, bring the dough together and knead for some 10 minutes. The dough needs to be smooth and pliable after the allocated time, if not, then knead for a couple more minutes.
Place the dough into a greased crock pot, score the top of the dough with a sharp knife and cover with the lid. If you do not have a crock pot, then place the dough on a greaseproof paper lined baking sheet, score the dough, and cover with either an oven proof deep pan, or a deep Pyrex dish. The idea is to seal the steam inside whilst baking the bread as this helps with the rise and creating the crust. The height of the covering dish or pan should be enough to allow the dough to grow.
Place onto the middle shelf of a cold oven. Seal the door, turn on the oven to 200 degrees C and bake for 40 minutes.
Remove from the oven and uncover. Hey presto Magic
Carefully remove (Bread will be very hot) and allow to cool on a rack. Your bread should look beautifully browned and should sound hollow when tapped on the bottom.
Enjoy warm homemade bread in under an hour with cosykitchencorner. Yumms

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