Chef: Text replacement - "|thumb|middle|none|alt=Electus]]" to "|middle|none|alt=Electus]]"

2026-01-30T12:50:09Z

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{{#seo:
|title=Bread with no name, British recipe
|titlemode=replace
|keywords=#dough #banneton #breadwithnoname #thermomix #yeast #fridge #flour #bake #sparklingmineralwater #bread #dried
|hashtagrev=032020
|description=This bread doesn't have a name but someone suggested 'Elizabeth II's Bonnet Bread'! To make it, you will need a 1kg banneton, lined with a hairnet
}}

{{Template:AdvancePreparation}}

This bread doesn't have a name but someone suggested 'Elizabeth II's Bonnet [[Bread]]'! To make it, you will need a 1kg [[Banneton|banneton]], lined with a hairnet.
{{recipesummary
|TotalCalories = 1592
|PortionCalories = 159
|DatePublished=12th April 2013
|Author=JuliaBalbilla
|ImageComment =
|Servings = Servings: 10 - Makes 1 loaf
|Difficulty = 2
|TotalTime = 50 minutes + resting time
|PrepTime = 10 minutes + resting time
|CookTime = 40 minutes
|Image = [[Image:Bread with no name recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''I would call it round bread''

4/5

..or Bun Bread?

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>

{{RecipeIngredientsTM

| 600g very strong Canadian [[White bread|white bread]] [[Flour|flour]]
| 370g [[Sparkling mineral water|sparkling mineral water]]
| 7g [[Dried|dried]] fast action [[Yeast|yeast]]
| 1¼ teaspoons [[Salt|salt]]
}}
===Method===

{{RecipeMethod
| Mix the [[Flour|flour]] with the cold water ([[Thermomix]] 30 seconds)
| Leave to autolyse for 2 hours
| Incorporate the [[Yeast|yeast]] and the [[Salt|salt]] ([[Thermomix]] 30 seconds)
| [[Knead]] according to your chosen method ([[Thermomix]] 2 minutes, 30 seconds)
| Shape into a ball and put into a lightly oiled bowl
| Cover with [[Cling film|cling film]] and leave in the [[Fridge|fridge]] overnight
| In the morning, remove the [[Dough|dough]] from the [[Fridge|fridge]] and leave at room temperature until the [[Dough|dough]] has doubled
| Again, shape into a ball and leave until doubled in size
| Using 150g of the [[Dough|dough]], make a plaited circle and place in the bottom of the [[Banneton|banneton]]
| Shape the rest of the [[Dough|dough]] and put in the [[Banneton|banneton]] on the plaited circle
| Leave to rest until doubled in size.
| Preheat the [[Oven|oven]] to 230º
| When the [[Dough|dough]] is ready, transfer to a [[Baking sheet|baking sheet]], lower the [[Oven|oven]] temperature to 220º and [[Bake|bake]] for 40 minutes.
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Accompaniments]]
[[Category:Bread and baking]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Thermomix recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/banneton|#banneton]] [[Special:Search/breadwithnoname|#breadwithnoname]] [[Special:Search/thermomix|#thermomix]] [[Special:Search/yeast|#yeast]] [[Special:Search/fridge|#fridge]] [[Special:Search/flour|#flour]] [[Special:Search/bake|#bake]] [[Special:Search/sparklingmineralwater|#sparklingmineralwater]] [[Special:Search/bread|#bread]] [[Special:Search/dried|#dried]]
</code>

Bread with no name - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus]]" to "|middle|none|alt=Electus]]"