Recipe for No-knead Pot Bread with Garlic Butter

1 kg white bread flour
10 g (15 ml) instant yeast
30 ml extra virgin olive oil, plus more for oiling the pot
15 ml salt
875 ml (3 1/2 cups) water

For the garlic butter:
(make ahead and refrigerate until ready to use)
250 g butter, very soft but not melted
15 ml extra virgin olive oil
2-3 garlic cloves, finely grated
a large handful of parsley, finely chopped
salt & pepper to taste

How to

Place all the ingredients in a large mixing bowl and mix with a wooden spoon to form a wet, sticky dough.

Cover with a lid or plastic wrap and allow to stand at room temperature for 4-6 hours (longer if it’s a cold day) until it has tripled in size and has formed large bubbles.

Grease a large, wide pot (about 30cm, preferable enamel-coated iron or plain iron) generously with olive oil on the inside. Using oiled hands, shape the dough into 10-12 balls and place them alongside each other into the pot. Cover with plastic and leave to proof for a second time, around 30 minutes, until doubled in size.

Pre-heat oven to 220 C while waiting for the second proof.

Remove the plastic, cover with an oven-proof lid and bake for 20 minutes (the bread will steam).

Remove lid and bake for another 20 minutes until golden brown with a hollow sound when tapped.

Top with lashings of garlic butter when still very hot, melting the butter into the bread. Serve warm.

Tip: Use a silicon spatula to loosen the bread from the sides and bottom of the pot, if necessary.

For the garlic butter:
Mix all the ingredients together with a spatula in a mixing bowl (or use a food processor for a smoother result).

Turn out onto a piece of grease-proof paper, then roll into a log and refrigerate.

Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.

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