No Knead Bread
If I was great with words, I would write a love letter to bread. Is anything as amazing as taking a piece of warm, crispy bread and dunking it into a yummy, flavorful broth? This recipe is so easy and basically fool proof. There is a great recipe that NYT Cooking published here, but I’ve tested and changed a few things to create my favorite below.
You could easily add some rosemary, thyme and/ or toasted garlic into this to create a savory side for dinner. As a side to an Italian dinner, I’ve stuffed the bread with cheeses, herbs and garlic cloves and then baked to create a pull-away bread. You could add some sugar, cinnamon and raisins to create a sweeter breakfast bread. The options are endless!
No knead Bread
Ingredients:
3 cups bread flour
2 teaspoons salt
½ teaspoon instant yeast
1 ½ cups warm water
Directions:
Combine all dry ingredients in a large bowl.
Slowly add water and mix with a spoon until combined. The dough will look shaggy but that’s ok! Cover the bowl tightly with plastic wrap and leave on your kitchen counter to rise for 12-15 hours.
After rising, plop the dough out onto a well-floured surface and turn the dough over onto itself about 10 times. Let sit for another 30 minutes.
Meanwhile, take a medium sized Dutch oven and place in the oven and let it heat up to 450 degrees F. it’s important that the pot heats with the oven. It helps the bread cook at an even temperature.
When the oven has reached temp, place the dough on a sheet of parchment paper. Pull the dutch oven out of the oven and lower the parchment paper down into the pot. The parchment paper will help with an easy removal later on. Return the pot back into the oven and cook covered for 35 minutes. Then remove lid and cook another 15.
Let the bread rest for at least 15 minutes before slicing. Enjoy with some warm butter, honey or some avocado and flaky salt for a lovely snack.