Easy No-Knead Bread #cake #yummy #recipe
Easy No-Knead Bread #cake #yummy #recipe
Ingredients
Instructions
In a glass measuring cup, combine to dissolve 1 1/2 cups warm water and 1/2 tsp instant dry yeast. Let it sit 2-3 mins.
Into a large mixing bowl, sift 3 cups all-purpose flour and add 1 tsp fine salt. Whisk to combine.
Pour in the water mixture and use a wooden spoon to stir until all of the flour is incorporated (do not knead). The dough will be very sticky, but do not add additional flour.
Cover the bowl with a plastic food wrap and let the dough rest on your counter or inside your unheated over for 18 hours to 24 hours.
Place an empty dutch oven and lid inside the oven and preheat the oven to 450°F. Once preheated, remove dutch oven and place on the stove. Be careful not to touch the dutch oven or lid without oven mitts because it will be extremely hot.
Meanwhile, generously dust a cutting board or work surface with flour. Using a rubber spatula, scrape the dough out (which will be very thin and sticky) onto the floured surface. With help of pastry scraper or well-floured hands, shape the dough by folding the dough in half and then fold in half again, pulling the dough together into a loose ball.
Sprinkle the bottom of the dutch oven with flour or cornmeal and carefully place (or drop) the bread in the center of your hot dutch oven. Cover with lid and bake for 30 minutes at 450°F. Carefully remove hot lid and bake for another 15 minutes to 20 minutes until golden brown.
Remove the bread from the pot (it should fall out easily) and place directly on wire rack to cool completely until it’s nearly room temperature before slicing it.
Recipe Notes
Use warm water – between 100°F to 110°F. Avoid using hot water or it will deactivate the yeast.
Substitute for active yeast – instant dry yeast can be replaced for active dry yeast. Use 3/4 teaspoon active dry yeast in this recipe.
Measure correctly – spoon flour into a measuring cup and level off the top with the back of a knife.
Rising the dough – draft-free room temperature, unheated oven or turned off microwave. Avoid placing dough into hot oven to rise. Hot temperature will deactivate and ruin the yeast.
For round, less flat bread – use a 4qt or 5 qt dutch oven so that the bread rises upwards, rather than spreading out over the entire surface of bigger pot.
Preheat the oven and dutch oven – placing the bread into hot dutch will help form a beautiful crust.
Flour the dutch oven – to make sure your bread doesn’t stick to the pot, sprinkle flour or cornmeal on the bottom of the preheated pot.
Cool bread before slicing – always wait for hot bread to cool to room temperature before slicing. Cutting hot bread will release too much steam and the bread will become gummy.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon fine salt (for saltier, do 1 1/2 tsp)
- 1/2 teaspoon instant dry yeast
- 1 1/2 cups warm water (100-110°F)
Instructions
In a glass measuring cup, combine to dissolve 1 1/2 cups warm water and 1/2 tsp instant dry yeast. Let it sit 2-3 mins.
Into a large mixing bowl, sift 3 cups all-purpose flour and add 1 tsp fine salt. Whisk to combine.
Pour in the water mixture and use a wooden spoon to stir until all of the flour is incorporated (do not knead). The dough will be very sticky, but do not add additional flour.
Cover the bowl with a plastic food wrap and let the dough rest on your counter or inside your unheated over for 18 hours to 24 hours.
Place an empty dutch oven and lid inside the oven and preheat the oven to 450°F. Once preheated, remove dutch oven and place on the stove. Be careful not to touch the dutch oven or lid without oven mitts because it will be extremely hot.
Meanwhile, generously dust a cutting board or work surface with flour. Using a rubber spatula, scrape the dough out (which will be very thin and sticky) onto the floured surface. With help of pastry scraper or well-floured hands, shape the dough by folding the dough in half and then fold in half again, pulling the dough together into a loose ball.
Sprinkle the bottom of the dutch oven with flour or cornmeal and carefully place (or drop) the bread in the center of your hot dutch oven. Cover with lid and bake for 30 minutes at 450°F. Carefully remove hot lid and bake for another 15 minutes to 20 minutes until golden brown.
Remove the bread from the pot (it should fall out easily) and place directly on wire rack to cool completely until it’s nearly room temperature before slicing it.
Recipe Notes
Use warm water – between 100°F to 110°F. Avoid using hot water or it will deactivate the yeast.
Substitute for active yeast – instant dry yeast can be replaced for active dry yeast. Use 3/4 teaspoon active dry yeast in this recipe.
Measure correctly – spoon flour into a measuring cup and level off the top with the back of a knife.
Rising the dough – draft-free room temperature, unheated oven or turned off microwave. Avoid placing dough into hot oven to rise. Hot temperature will deactivate and ruin the yeast.
For round, less flat bread – use a 4qt or 5 qt dutch oven so that the bread rises upwards, rather than spreading out over the entire surface of bigger pot.
Preheat the oven and dutch oven – placing the bread into hot dutch will help form a beautiful crust.
Flour the dutch oven – to make sure your bread doesn’t stick to the pot, sprinkle flour or cornmeal on the bottom of the preheated pot.
Cool bread before slicing – always wait for hot bread to cool to room temperature before slicing. Cutting hot bread will release too much steam and the bread will become gummy.
