What's the best thing to eat with a bowl full of steamy soup? Fresh bread - like super fresh, crunchy crust, chewy, so good. It' possible I've shared here before that our Aldi has artisan bread, it all tastes like sourdough. All.of.it. Italian Bread, Baguettes, French Bread, and even Chibotta. It all tastes the same. If you like sourdough then yay for you. I'm not the biggest fan, so it annoys me. I've been wanting to try Dutch Oven no-knead bread. This bread was honestly the easiest bread I've made - possibly ever.
Let's review the steps.
1. Stir together four ingredients - flour, yeast, salt, and water in a big bowl.
2. Cover with plastic and let it sit for 12 - 18 hours. Yes... HOURS.
3. Heat oven with Dutch Oven inside it.
4. Plop sticky dough inside HOT pan - cover and bake.
5. Take the lid off for the last 15 minutes.
6. Pop out of pan and cool.
7. Slice and eat.
I guess that's a lot of steps - but they are easy steps. Like super easy. The giant bowl of jiggly dough on our counter made me wonder if this was really going to work - but it did!
My father in law declared it the best bread ever... he also said that Wisconsin (as a whole state) does not make good bread. Um... that seems unlikely... but I'll just smile and say thank you because this bread really was that good. I should have added some cinnamon butter... oooooh... I have leftovers - imagine it toasted with that butter... ok, know what I'm doing tonight!
So... Make this, unless gluten is not your friend, and if gluten isn't your friend... maybe try an alternate flour...because yum.
No Knead Bread
3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp active dry yeast
1 1/2 cups water room temperature
Instructions
In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated.
Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
Preheat oven to 450 F degrees. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450 F degrees.
Remove the pot from the oven and remove the lid from it. If you want to make sure your bread doesn't stick to the pot you can sprinkle some flour or cornmeal on the bottom of the pot.
Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated.
Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
Preheat oven to 450 F degrees. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450 F degrees.
Remove the pot from the oven and remove the lid from it. If you want to make sure your bread doesn't stick to the pot you can sprinkle some flour or cornmeal on the bottom of the pot.
Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
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