you are the butter to my bread, and the breadth to my life
As it has been pretty well established, I am a very carb friendly eater. Pasta > Sweets. Bread > Ice Cream. Weird, I know but what can you do.
Bread is EVERYTHING. Sandwiches, garlic bread, avocado toast, all need bread to happen. No-knead crusty artisan bread is a MUST in your kitchen. It is airy, crispy and light. It takes all of 5 minutes to prepare and you don’t have to knead it at all. No effort is required to make this delicious bread.
This dough is incredibly sticky, make sure that your hands are well floured before transferring it from the bowl to the parchment paper.
The best part of this no-knead bread is that you can make it the night before, let it rise overnight and enjoy it for breakfast the next morning! It only takes 55 minutes of baking in the oven and then, crusty bread ready to go!
Peanut butter and jelly, toast with smashed avocado, tuna melt, turkey sandwich, killer grilled cheese. Just a few ideas for you to ponder when deciding what to do with your no-knead crusty bread.
Remember, whatever you use it for, it will not disappoint!
- 3 cups flour, all-purpose
- 1.75 cups water, warm
- 1.5 tsp salt
- 1 tsp yeast
Into a large bowl add dry ingredients and mix well.
Add warm water into bowl. Using a wooden spoon, stir to combine until dough is formed. It will be a sticky, wet substance.
Cover bowl with plastic wrap and let rise. Allow to rest for a minimum 8 hours and maximum 15 hours.
Preheat oven to 425 degrees and place dutch oven into oven to allow to warm. (Allow between 30-40 minutes to warm)
While oven is preheating, transfer dough from bowl to floured parchment paper. Cover with towel and allow to rise for 20-30 minutes.
Once oven is preheated and dough is risen, carefully remove dutch oven from oven and place the dough along with the parchment paper into dutch oven. (having the parchment paper under the dough helps it cook without sticking to the bottom).
Loosely sprinkle a little more flour onto of the dough and place dutch oven into oven. Cover dutch oven and cook for 45 minutes.
Next remove cover from dutch oven and cook for an additional 10 minutes.
Once crispy and browned on top remove from oven. Allow to rest for 5-10 minutes.
Slice and ENJOY!
This is an incredibly sticky dough. When forming dough into a ball make sure that your hands are well floured, it will help make the process easier.
Wonderful web site. Plenty of helpful information here.
I’m sending it to a few buddies ans additionally sharing in delicious.
And of course, thanks in your sweat!
I tried it and it came out perfectly. Once I had the dough on the parchment paper in a bowl, rising, I let it rise an hour before putting it in the oven. I had a failure with another recipe last week so purchased a 2 quart cast iron Dutch oven and had success. (The springform pan with aluminum foil didn’t work for me. )