• 7bc1c6f1480c8eb74b02a6308ebd0dfb

Easy No Knead Bread

If you've never made bread before, this is the place to start; you'll need to plan ahead a little, but there's very little hands-on work required. Try substituting half of the flour with whole wheat.

Prep
Cook
Serves 8people
Ingredients
6
cups bread flour or all-purpose flour, plus more for work surface
1/2
tsp instant or active-dry yeast
2 1/2
tsp salt
2 2/3
cups cool water
Directions
1.
In a large bowl, mix ingredients until well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap, and let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it's ready.
2.
Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
3.
Generously dust a cotton towel with enough flour to prevent the dough from sticking as it rises; place dough seam side down on the towel and dust with more flour. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
4.
Preheat oven to 425 degrees. Place a 6-8 quart covered pot, such as a dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into the pot, seam side up. Dough will straighten out as it bakes.
5.
Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep brown. The internal temperature of the bread should be around 200 degrees; you can check with a meat thermometer, if desired. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

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