I remember hearing about a no knead bread recipe back in 2006 when NY Times published their No-Knead Bread
recipe. Since then there have been several variations of the recipe floating around the internet. I have always loved baking bread but for whatever reason never made this recipe, until recently. Honestly, I have no clue what took me so long. This is the easiest
bread recipe in the entire universe! I am not even kidding, I bet your 5 year old could make this.
This is another post brought to you by the lovely What’s Baking group. This month’s theme was baking with bread. Please check out our host Heather’s blog (Hezzi-D’s Books and Cooks) blog in a few days for the round up
No-Knead Crusty Bread
No Knead Crusty Bread
3 cups unbleached AP flour
1 3/4 teaspoons kosher salt
1/2 teaspoon instant (or rapid rise) yeast
1 1/2 cups water
In a large mixing bowl, whisk together the flour, salt, and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside to rise, in a draft free room temperature location, for 12-18 hours.
Heat oven to 450 degrees. When the oven has reached 450 place a cast iron pot with a lid in the oven and heat for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
Once the pot has been preheated remove the hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.