Quick No-Knead Bread with Eggs and Butter

Mix the yeast, 1 tablespoon flour and sugar in a bowl. Add 5 tablespoons water warmed to 30 °C and stir into a thick paste. Leave for 10 minutes. Place an oval baking tin in the heated oven to warm.

Add the eggs to the yeast mixture and beat briefly. Add the water and salt and stir.

Add a few spoonfuls of flour and mix with a spoon.

Gradually add the remaining flour, stirring until well combined.

Melt the butter, add to the dough and mix again.

Grease the warmed tin, or a 24 cm baking dish, with 3–4 tablespoons oil.

Put the mixture into the tin. Make cuts with a knife to form a ridged top during baking.

Bake in a preheated oven at 180 °C for 30 minutes.

Remove and serve hot.