02 Dec No Knead Bread Recipe
In our house, bread is king. We eat bread at almost every meal. After trying dozens of bread recipes, I realized we were better off with a no knead bread, because I’m lazy when it comes to baking and no knead recipes are much easier. I came across this super simple, four ingredient, no knead bread recipe from Humble Herbivore and now I make fresh bread every other day (or as needed, which is sometimes every day). I thought it was a perfect simple recipe to share with you for the weekend.
Mix 1 1/2 cups of warm water with 1/2-1 tsp of active dry yeast and set aside for 10 minutes. Note: I only use 1/2 tsp of active dry yeast, I found it made for fluffier bread. Make sure the yeast has dissolved completely (it may take longer than 10 minutes).
Meanwhile, mix the dry ingredients: 3 cups of all-purpose flour and 1 1/2 tsp salt. Note: You can use 1 cup whole wheat flour and 2 cups all-purpose flour instead. I use organic all purpose flour. If you want to add any extra ingredients for a more artisanal loaf, this is when you should add them. Occasionally, I’ll add finely chopped fresh rosemary. For the holidays you could add dried cranberries and walnuts. But the plain loaf is delicious all on its own as well.
Pour in yeast water. Stir until it combines into a cohesive, lumpy mess. Note: Less stirring makes for fluffier bread. I found that using a wooden spoon works best for the mixing process.
Cover and let it sit for 8-12 hours.
Note: Our apartment is cold, so I put the bowl in the oven or microwave (while turned off) to help keep a consistent, slightly warmer temperature for the dough to rise. I found that 10 hours was the perfect amount of time for the dough to fully rise. If you want to check if your dough has risen as much as it can (for fluffiest outcome) then wet your finger and poke the dough. If your finger hole stays without the dough filling in, then it is ready to go in the oven! If not, wait another hour or two and do the poke test again.
To cook, set your dutch oven/oven-safe dish and lid into the oven set at 450F. Wait for the dish to heat up for 20 minutes. Meanwhile, on a floured surface, use your hands to roll the dough into a ball. Place the dough into the dutch oven and place the lid on, cook for 30 minutes. Remove the lid and cook for another 5-10 minutes to brown the top. We usually can’t wait to cut into the bread, but it is better if you can let it cool off before slicing it. Either way, it is delicious!
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