I found the recipe for this oh, so simple bread in one of my favourite blogs Joanna's Food.
I didn't get the same covetable holey look that Joanna has, I probably didn't rise it for long enough. The other loaf has a better lift, but as I am giving it to a friend I can't really cut it up to see how it is inside. The flavour however is excellent, with a good chewy crust. Next time I may bake one uncovered to see how that turns out.
The only other unkneaded yeast bread I ever make is the occasional Grant Loaf, which is quite a dense wholemeal loaf. This recipe is definitely one to repeat.
This next recipe I found on http://www.101things.wordpress.com/
A Magical Bread Recipe for Novices That Works Every Time
500g white strong bread flour.
7g dried yeast sachet.
3tbsp olive oil. Plus a bit extra.
Mix the flour, yeast and salt together in a large bowl. Pour in the water and the olive oil. Mix with wooden spoon until it’s together enough to take out of the bowl.
Kneed on a floury surface until the dough feels elastic and silky smooth the the touch, and bounces back slightly when prodded. This should take about ten minutes.
Place in a warmish area and leave to rise until doubled in size. This should take about one hour.
Knock back the dough and kneed for a minute or so. Dough will be elastic and bouncy when prodded. Mould the dough into a round-ish shape or put it in a loaf tin. Slather the surface with olive oil (this will give a soft, chewy crust).
Leave to rise for another hour or so on the tray or in the loaf tin which you are going to put it into the oven.
Pre-heat oven to 220/200 fan/gas mark 7. Bake dough for 25 – 30 minutes until a nice golden colour.
Leave to cool on a wire rack.