The delicious scent of baking bread fills the house with a magical quality. It makes you feel at ease and at home. Making bread from home, meanwhile, is a scary prospect for many. I suppose it’s because people are afraid of yeast or because they think it would take too much time and effort to work with the dough. The good news is that I have a proven method for making fresh bread that requires zero kneading—the No Knead Bread!
I first discovered how much I loved No Knead Bread when I was completely swamped with work and all of my other daily obligations. I was too exhausted and pressed for time to make fresh bread, but I missed its warm, comforting flavor. That’s when I stumbled upon this recipe, and I started using it all the time. In addition to being a breeze to whip up, this adaptable dish is great with a variety of soups, salads, or even just a little butter. And because it’s baked in a Dutch oven, the crust is beautifully crisp and the inside is light and fluffy. I promise you, this is a recipe you will want to keep and use again and again.
No-Knead Bread Recipe
Two and a half teaspoons of active dry yeast and three cups of all-purpose flour
a pinch of salt (medium)
1/2 cup of water that is warm, about 110°F?
Instructions:
Combine the flour, yeast, and salt in a big basin and stir to combine.
A shaggy dough should be formed when the warm water is added to the flour mixture and stirred with a spatula or wooden spoon. It is important not to overmix.
Wrap the bowl in plastic or a clean kitchen towel and set aside to rest for 12 to 18 hours at room temperature.
Before you put a Dutch oven with the cover on, heat it in the oven for 30 minutes at 450°F (230°C).
Place the dough on a surface that has been lightly dusted with flour and set aside while the Dutch oven is heating. Form the dough into a spherical loaf using floured hands.
With caution, remove the cover from the heated Dutch oven and set it aside. After that, carefully transfer the dough to the Dutch oven.
Put the cover back on the Dutch oven and put it back in the oven. Place in the oven and cook for half an hour.
Take the cover off after 30 minutes and bake for another 10-15 minutes, or until the bread has a golden brown crust.
Take the bread out of the Dutch oven with care, and set it on a wire rack to cool before cutting and serving.