Easy honey bread

Have you resolved to be more organised in 2013? Me too. Well, sort of. I like to think I am easing into things (which is why it has taken me until January 7 to write my first post for the year). I've decided my style of organisation is going to be all about Doing Things In Advance. I'm not sure how that's going to roll with my life's general theme of Doing Things At The Last Minute, but I have found a bread recipe that seems to encapsulate both.

Easy honey bread
If you made a resolution to make more bread in 2013 - or you want to encourage someone else in your household to make it - this is a good place to start. There's no kneading or complicated rising procedures involved, just a bit of planning, because you need to start this the day before you want to eat it. You can do that, can't you? Use the most flavoursome honey you can as it really makes a difference.

For the sponge:
120g bread flour
1/2 tsp dried yeast
1 tsp honey
150ml warm water

To add the next day:
350g bread flour
1 tsp salt
1 tsp yeast
250ml warm water
3 Tbsp olive oil

Put the flour and yeast in a large bowl. Dissolve the honey in the warm water, then stir into the flour until well mixed. Cover with plastic and leave overnight or for at least eight hours.
The next day, add the flour, salt and yeast to the mixture and stir well. Mix the oil and water together and add, stirring until combined. Cover again and let rise until tripled in volume (about two hours).
Line a baking tray with baking paper and dust with flour. Turn the dough out onto the tray and dust the top with flour. Let rise again, uncovered, for 45 minutes. Bake at 220C for 15-20 minutes, until golden.
This is best eaten hot out of the oven, but it's also good toasted the next day, topped with feta, honey and lots of black pepper.

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