I’m not gonna lie, I’m quite the amateur when it comes to bread-making. But, hey, thats not gonna stop me from trying! Check out that loaf pictured above.. not bad eh? That was my first try!
Thanks to this recipe, even an amateur can make delicious bread at home! It’s so simple, and only takes a little planning to allow for the dough to rest for 12-18 hours. You don’t need a fancy bread machine. All you need is a FOUR simple ingredients and a 6-quart dutch oven. If you don’t have a dutch oven laying around, you NEED one. Not only because they’re perfect for making beautiful, golden, crusty loaves of bread, but they’re also the best for making soups and stews. Here is a really affordable Crock Pot Dutch Oven
I hope that I’ve convinced you that you need this no-knead bread in your life.
- 3 cups all purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups room temperature water
- In a large mixing bowl, whisk together the flour, salt, and yeast until mixed. Stir in the water until a chunky, thick dough forms. The dough should be just barely wet throughout. If it needs a little more water, add a few more tablespoons, but don’t overdo it. Its gonna look chunky but that is okay. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature.
- When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Dutch Oven in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.
- After the Dutch Oven has remained in the oven for 30 minutes, remove it from the oven. Remove the plastic from the dough. Lift the dough and parchment together into the dutch oven so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy.
Thank you Pinch of Yum for this delicious recipe!
