Wednesday 5 August 2015

No Prove Homemade Bread 不用发酵的面包

I don't have a breadmaker. Neither do I have a dough kneading machine. So when I saw this recipe on Masterchef, I got excited. I have heard of 5-minutes no-knead artisan bread long ago. But this is even easier.

The looks might turn you off, nothing fantastic. The taste nothing mind-blowing. But what vowed me is the method of making this no prove homemade bread. I dare claim it is the easiest you could get to making that crusty piece of homemade chewy goodness. I am a lover of crusty breads but the traditional artisan method really puts me off. Too technical and a lot of kneading. This method has allowed me to make my homemade bread and eat it fresh, anytime that I want.

I quartered the recipe as this was purely experimental. Somehow, my bread browned too quickly. The crust, however, was both crispy and chewy, something that I absolutely loved. Yum! For my second attempt, I reduced my oven temperature to 200C and it got golden at the 36th minute. I gave it a knock as per instruction and it was already cooked perfectly. I also added a dash of Italian herbs in the dough and the smell of baking bread totally invaded my kitchen. And I loved every whiff of it!

All in all, it was a fun and totally no-stress recipe to work with. Now that I know I could easily whip up my own homemade bread (and at a smaller quantity too) anytime that I want, I am gamed to experiment with different spices and flavours. I just hope my body wouldn't protest with all the excess carbs. 

No Prove Homemade Bread 不用发酵的面包

Adapted from Matt Preston's No Prove Bread Recipe (Masterchef 2015)


250 g bread flour, plus extra to dust
1 tsp salt
1 tsp instant dry yeast
240 ml lukewarm water
1/2 tsp Italian herbs mix (optional, not in the original recipe)

Cooking Instructions

1. Combine flour, salt, yeast and herbs in a mixing bowl. 

2. Stir in water until well combined. Cover with clingwrap and put into the fridge overnight (or for about 6-8 hours).

3. Remove from fridge and allow to come to temperature for about 1 hour (or less if it is a smaller quantity).

4. Line a baking sheet with baking paper and dust generously with flour. Divide dough into 6 small rolls on baking paper.

5. Bake in a preheated oven at 200C for 35 mins (original recipe calls for 220C at 40 mins). Serve with choice of jam or butter.


  1. Hi I have tried the bread. The bread taste great! However I am unable to shape the dough as it is very sticky. Any idea why? Thanks!

    1. Hi, thank you for trying. This dough is meant to be sticky and wet. I suspect if the dough is not such, we wouldn't be getting that beautiful crust and soft whites inside. Like you, I am not able to shape the dough with my hands. I just use the plastic scoop/scraper to give it some shape. Not the most beautiful bread in the world but it works fine for me. After all, it is supposed to make life easy. What is more easy that to just drop the dough on the baking sheet. Cheers!


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