How to make a Jim Lahey's No-Knead Bread in time for breakfast
I have developed the following method for "no knead" bread, it works EVERY time and is scrumptious.


Mix 650gm strong white flour in a bowl, pinch of salt, slug of olive oil, 440 mls warm water and 5 (yes 5) teaspoons of dried yeast.
Mix with food mixer for 4 -5 minutes. 
Place in oiled plastic bowl, and cover bowl with oiled clingfilm.
Fill a stainless sink with very warm water. Float the bowl with the dough in the water. Leave the bowl to proof for 1 hour (don't touch it). 
The dough will have doubled in size. Remove the dough and place in a greased baking tin. Turn on the oven and pull out oven shelf as far as it will go. Place the baking tin with the dough inside on the extended shelf of oven for 30 minutes.
Place a metal pot of water in bottom of oven. Put bread now into a fairly warm fan-forced oven (220°-230° C). 
Bake until you can smell aroma (approx 25 -30 mins). To test for being done, the loaf should sound hollow when knocked. You now have stunning "artisan type bread" and you haven't had to knead anything or get your hands dirty.


This works well during the summer and winter and can be made in time for breakfast, i.e. 2 hrs start to finish and needs no help from you.