Making bread is something I love to do; I actually would consider it my specialty. Anything from banana, orange cranberry, zucchini and even rhubarb bread, however up until this point I have never made a regular loaf of bread.
With the current Stay at Home orders in place I have been swapping meals with my friend and neighbor Priti who is also an incredible cook. She asked me if I’d be interested in swapping homemade bread for her Lentil soup. I thought why not. Luckily the whole world has been on a baking spree and sharing recipes online, so I had no problems finding a recipe.
After making it for the first time with four ingredients I couldn’t believe I had waited so long to make something so delicious. I will tell you a lot of patience is required, which may be my downfall in the kitchen however in the end, the result leaves you with a house smelling like a bakery and a savory bread to make breakfast toast with your favorite spread.
How to make No Knead Artisan Bread:
Ingredients:
1-pound all-purpose flour (about 3 cups) plus more for sprinkling
2 teaspoons salt
3/4 teaspoon active dry yeast
1.5 cups lukewarm water
Instructions:
1. Place the flour, salt, and yeast in a large bowl and stir to combine. Make a well in the center and add the water into the well. Stir until it forms a shaggy dough.
2. Cover the dough bowl with plastic wrap and kitchen towel, set aside in a warm place to rise until doubled in size and bubbly, a minimum 8 hours.
3. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball. Cover with a kitchen towel and let rise for 1 hour.
4. About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450°F.
5. Transfer the loaf onto a piece of parchment paper and carefully place in the preheated Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.
6. Place the lid on the pot and put it in the oven. (Careful, the lid is hot!) Bake covered for 30 minutes.
7. Remove the lid and bake for 15 minutes more. To ensure the bread is done use an instant-read thermometer, when it registers 210°F it’s done.
8. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread.
Tips:
- Storage: Leftover bread can be stored cut-side down at room temperature for up to 3 days. It can be tightly wrapped in plastic wrap and foil and frozen for up to 3 months.
- Consider making the dough right before bed and let it rise overnight.
- Additions: Consider adding your favorite fresh herbs or shredded cheese to the dough.
- Don’t refrigerate the dough as it rises, it will be safe on your counter for 18 hours.
- To ensure your bread doesn’t stick to the pot you can sprinkle some flour or cornmeal on the bottom of the pot or use parchment paper.
- Always check the expiration date on your yeast and make sure it hasn’t expired. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
Ingredients
- 1-pound all-purpose flour (about 3 cups) plus more for sprinkling
- 2 teaspoons salt
- 3/4 teaspoon active dry yeast
- 1.5 cups lukewarm water
Instructions
1. Place the flour, salt, and yeast in a large bowl and stir to combine. Make a well in the center and add the water into the well. Stir until it forms a shaggy dough.
2. Cover the dough bowl with plastic wrap and kitchen towel, set aside in a warm place to rise until doubled in size and bubbly, a minimum 8 hours.
3. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball. Cover with a kitchen towel and let rise for 1 hour.
4. About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450°F.
5. Transfer the loaf onto a piece of parchment paper and carefully place in the preheated Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.
6. Place the lid on the pot and put it in the oven. (Careful, the lid is hot!) Bake covered for 30 minutes.
7. Remove the lid and bake for 15 minutes more. To ensure the bread is done use an instant-read thermometer, when it registers 210°F it’s done.
8. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread.
