Crusty No Knead Bread

 

Ingredients

• 3 1/4 cups (439g) all-purpose flour
• 1 1/2 tsp active dry yeast
• 1 1/4 tsp salt
• 1 1/2 cups (360g) warm water

Instructions

• In a large mixing bowl, whisk together, flour, salt and yeast.
• Add the warm water and mix together with a large spoon until combined.
• Cover the bowl with plastic wrap and then cover with a tea towel.
• Put the bowl in a warm place and let the dough rise for 3 hours.
• After two hours have passed, put your skillet in the oven. On the bottom rack, add a pyrex baking dish or bowl filled with 2 inches of water. Preheat your oven to 475° F for 45 minutes.
• Once the dough has risen for 3 hours, has doubled in size and the top is bubbly, turn it out onto a floured board or counter. With floured hands, quickly form the dough into a ball. DO NOT KNEAD.
• Carefully remove hot cast iron skillet from the oven and line with parchment paper. (If you do not have parchment, you can add a couple of teaspoons of cornmeal to the skillet to keep the dough from sticking.)
• Add the bread dough to the skillet.
• With a sharp knife, make a large "X" onto the top of the dough and return to the oven.
• Bake for 30-45 minutes until the bread is golden brown.
• Transfer bread to a wire cooling grid for 30 minutes before slicing.
• Enjoy

Crusty No Knead Bread

Crusty No Knead Bread tastes amazing and is so easy to make! This simple recipe has just four ingredients and takes minutes to mix together. Your house will smell heavenly in no time!

• Cast iron skillet (I used a 10-inch. You probably don't want to go any smaller than that.)

• 3 1/4 cups 439g all-purpose flour
• 1 1/2 tsp active dry yeast
• 1 1/4 tsp salt
• 1 1/2 cups 360g warm water

1. In a large mixing bowl, whisk together, flour, salt and yeast.
2. Add the warm water and mix together with a large spoon until combined.
3. Cover the bowl with plastic wrap and then cover with a tea towel.
4. Put the bowl in a warm place and let the dough rise for 3 hours.
5. After two hours have passed, put your skillet in the oven. On the bottom rack, add a pyrex baking dish or bowl filled with 2 inches of water. Preheat your oven to 475° F for 45 minutes.
6. Once the dough has risen for 3 hours, has doubled in size and the top is bubbly, turn it out onto a floured board or counter. With floured hands, quickly form the dough into a ball. DO NOT KNEAD.
7. Carefully remove hot cast iron skillet from the oven and line with parchment paper. (If you do not have parchment, you can add a couple of teaspoons of cornmeal to the skillet to keep the dough from sticking.)
8. Add the bread dough to the skillet.
9. With a sharp knife, make a large "X" onto the top of the dough and return to the oven.
10. Bake for 30-45 minutes until the bread is golden brown.
11. Transfer bread to a wire cooling grid for 30 minutes before slicing.
12. Enjoy!

This bread is best eaten the day it is baked. You can store it in a sealed food storage bag for 2-3 days. You can soften it in the microwave or toast it as well.

This bread freezes very well and can be frozen for up to 3 months in an airtight bag or container.

Appetizer, Side Dish

American, French, Italian

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