Also called “Miracle Bread”, this No-Knead bread is the easiest bread in the history of ever! Like the title says, there is literally no kneading required. You don’t even need a mixer- just a bowl and a spoon! This is the perfect solution when you want homemade bread for dinner but know you have a busy day ahead of you. All you do is mix a few ingredients together, cover it, and let it sit for several hours. Then just transfer it to a piece of parchment paper, place it in a hot Dutch oven and bake! The Dutch Oven holds the steam in and makes the crust of the bread nice and crispy, but I think you could make this bread without it. Maybe in an oven safe pot with a lid or just on a stone. It won’t turn out as crispy but would still be delicious. The texture of this bread is chewy and crisp on the outside while remaining soft on the inside. An added bonus from the long rise time is that the flavor of the bread is deepened, making this bread even more yummy! Serve it warm slathered with butter or dip in some oil and vinegar.
No-Knead Bread
Ingredients:
3 cups flour
1 tsp active dry yeast
1 1/2 tsp salt
1 1/2 cups warm water
In a large mixing bowl whisk flour, yeast, and salt together. Pour warm (not hot) water into the flour mixture and stir until a loose shaggy dough forms. Keep stirring (or mix with your hands) until flour is incorporated, adding a little more water if needed. Cover bowl with a towel or plastic wrap and place in a warm area. Let dough sit for several hours, even overnight if desired. I never think to make it that far in advance so I just make it in the morning, let it sit until about 4pm.
When ready to bake the bread, preheat the oven to 450 degrees. Place an empty dutch oven (mine is a 3 quart) in the hot oven and let sit for 30 minutes. While it is heating up, tear a square of parchment paper off and lightly sprinkle it with flour. Dump/scrape the dough onto the parchment paper and lightly shape into a loaf. It doesn’t need to look perfect
Remove the Dutch Oven from the oven and remove lid. Holding onto the edges of the parchment paper carefully transfer the dough (on the parchment paper) into the Dutch Oven. Place the lid back on (don't forgot that it's hot!) and bake for 30 minutes. After the 30 minutes is up, remove the lid and cook for an extra 10-15 minutes to brown it up more if desired. I only baked mine for the initial 30 minutes. Let bread cool for 10-15 minutes before slicing.
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