Overnight bread recipe bakes a loaf to make the BEST TOAST IN THE WORLD! It has a lush flavour, which comes from the long, slow, overnight fermentation.
Thomas Herbert, our great-grandfather, was baking at a time when yeast was expensive, so he made dough with about a tenth of the quantity used in modern, mass-produced ‘bread’, and left it overnight to rise. Read our story of our overnight bread recipe.
Although overnight bread was born out of economic necessity, it has stood the test of time. In no small part this is because it tastes so wonderful, it’s a great all-rounder with a soft close texture that makes it perfect for sandwiches, and toasted it’s brilliant. The tiny amount of yeast, which ensures a long slow rise, also makes this bread easier to digest for a lot of people, and it keeps fresh for longer than most other loaves.
When baking use our baking stone to get a great rise. You will need a large bread tin too for this recipe.
If you don’t have the time to wait for this loaf to rise try our quicker white bread recipe.
Try our overnight bread: the Sherston.
Serves - Makes one large loaf
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