If you are tired but need a bread tomorrow for breakfast, the No Knead Bread is just perfect. It’s so easy to make that it takes almost no effort. Even a beginner can make a good bread using this recipe.
|Preparation Time:||1 Hour (and overnight proofing)|
|All Purpose Flour||3.25 cups|
|Active Dry Yeast||0.5 tsp|
|Warm Water 105F||1.5 cups|
- Mix together flour, salt and yeast in a big bowl.
- Add water at 105 degrees Fahrenheit and mix with a wooden spoon to make a rough ball.
- Cover the bowl with a plastic wrap and leave it at room temperature for about 12 hours. If the room temperature is lower than 70 degrees Fahrenheit, you may want to put it in the oven with the oven light on.
- It may take a little more or a little less time to proof depending on the weather. Wait till it at least doubles in size.
- Place an oven proof heavy Pyrex casserole or dutch oven with lid in the oven. Preheat the oven to 450 degrees Fahrenheit.
- While oven is heating, dust the working counter with some flour and transfer the dough there. Fold the dough and make a ball with pinched side down.
- Grease a parchment paper. You could instead dust it but in my experience greasing works better.
- Gently place the dough ball on it and let it rest.
- Once the oven is hot, make a shallow cross with a knife on the dough and mist it with water lightly.
- Take out the dish from the oven, open the lid and gently pick the parchment paper from the sides and put it in the dish. Cover with the lid and put it back in the oven.
- Bake for 30 minutes and then take off the lid and bake for another 10 minutes to brown it a bit.
- Once it is browned to your liking, take out the dish from the oven.
- Lift the parchment paper to take out the bread and cool it on a wire rack for about 30 minutes.
- No Knead Bread is ready to be cut and served.
- Since there is no kneading in this bread, it’s a little chewy, like an artisan bread. Also the outer surface comes out hard but inside is soft.
- You can add any herbs to flavor the bread.
- The cross on the top is to give it room to expand.
- If your dough is not forming a ball and spreading down, perhaps it is too soft. Add a little extra flour and leave it to proof for another hour.
- If you don’t have an oven proof lid, cover it with the foil.
- Always store your bread wrapped up in a clean kitchen cloth in a box to keep it soft and moist.