Simple No Knead Bread requires little more than stirring together a few ingredients, waiting for a short spell, slipping the dough into a hot Dutch oven, then baking. Dreams really do come true!
Like so much of the East Coast we were hit by the intense snowstorm that captivated the airwaves last week. The storm that delivered the kind of weather that is best experienced from the warm side of a window. A window situated by a cozy seat plumped with pillows and blankets. A window which allows the beauty of the outdoors in, while keeping the cold snap of air out.
Come March I may not be singing this tune but for now I love this weather. As long as everyone is safe there is something magical about the hushed tones of January. They speak to me. Hushed tones speak to me. Is that an oxymoron?
So Saturday morning the hushed tones spoke to me in the form of food.
Friday night Dom made a big pot of split pea soup – gosh that guy can cook – and I woke up Saturday wanting to join in on the fun. That’s when it came to me – Simple No Knead Bread.
Is there anything better than hot-from-the-oven-made-from-scratch-bread?
Is there anything better than homemade bread that comes together in no time?
Homemade bread that needs only a few hours of rest before baking up to a golden crusty piping hot loaf?
I don’t think so.
This beautiful craggy round loaf was met with rave reviews from Dom and Luc. And these favorable reviews, from a family who knows its way around a loaf of bread, is quite a testament. With its crunchy crusty exterior and soft and chewy interior – it’s the food of gods and goddesses.
There’s a good chance you guys have made or have at least seen gorgeous recipes all over the interwebs for no knead bread, so you’ll not be surprised to know that today’s post was inspired by the simple, fast and phenomenal recipes out there.
They are no joke.
This is no joke.
You want good bread fast?
Here you go!
- 3 cups all-purpose flour, plus extra for shaping
- ½ tsp yeast, active dry or instant
- 1½ tsp salt
- 1½ cups hot tap water (not boiling)
- In a large mixing bowl combine 3 cups flour, yeast and salt.
- Add water and stir until well-combined.
- Cover with plastic wrap and let stand for 4 hours.
- After 4 hours, transfer dough to a well-floured surface and sprinkle a little flour on the dough to make shaping easier. (1 - 2 Tbsp)
- Using a scraper, fold dough over 10 - 12 times to form into a ball.
- Place in a parchment lined bowl and cover with a towel.
- Allow to rest for about 30 minutes.
- In the meantime, place Dutch oven with the lid on in a cold oven and preheat to 450 F.
- When the oven reaches 450, lift the parchment paper with dough and carefully place in the hot Dutch oven.
- Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper and return bread, uncovered, to the oven for another 10 - 15 minutes.
- Remove and allow to cool slightly.