Easy No Knead Bread (Dutch Oven Bread)
Ingredients
3 cups all-purpose flour
2 tsp active dry yeast
1 ½ tsp sea salt
1 ½ cups warm water 105 degrees F
Instructions
Combine the flour, yeast, and salt in a large bowl and stir to combine.
Add the water and mix until the dough forms a ball.
Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.
Let dough sit covered at room temperature for 18-24 hours.
After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.
Place a 2 3/4 quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: Readers have used a 5 qt. dutch oven with success).
While oven is preheating, transfer the dough from the bowl onto a floured surface.
Form the dough into a ball, adding a few TBS more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and "floppy." That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).
Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.
Gently put the dough ball into the baking dish so it’s evenly distributed.
Cover and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.
Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.
Combine the flour, yeast, and salt in a large bowl and stir to combine.
Add the water and mix until the dough forms a ball.
Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.
Let dough sit covered at room temperature for 18-24 hours.
After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.
Place a 2 3/4 quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: Readers have used a 5 qt. dutch oven with success).
While oven is preheating, transfer the dough from the bowl onto a floured surface.
Form the dough into a ball, adding a few TBS more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and "floppy." That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).
Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.
Gently put the dough ball into the baking dish so it’s evenly distributed.
Cover and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.
Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.
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