Is there anything more comforting than homemade bread? Ages ago, before we had kids, I used this recipe a lot. Every time I pulled a loaf out of the oven, it felt like one of life’s most simple joys. Then my hands became pretty full with our three babies, and bread-making became a thing of the past.
Then a couple of weeks ago, as I was listening to this podcast episode I was inspired to try it again.
From a mom of three, in the thick of my husband’s busiest work season – if I can make bread, you can too. It was simple and super comforting to my whole family. We’ve scarfed down multiple loafs over the past few weeks. If you’ve never made bread before, the ingredients are very basic – flour, water, salt, yeast. As far as kitchen supplies, you’ll need a large bowl (the dough doubles in size), measuring cups and a fork or dough whisk, and a dutch oven. A dutch oven is one of my favorite kitchen pieces because it is beautiful and very functional – perfect for soups, bread, roasts, and sauces. I use mine all the time.
I wrote about this bread years ago, but I always prefer a post with more step-by-step pictures and a bit of hand-holding. So, let’s get started, and if you have questions ask away in the comments….
Crusty No-Knead Bread
I cut the original recipe in half, so these ingredients make 1 loaf of bread. You can easily double the ingredients to make two loaves, or make the first loaf, refrigerate the second half of dough and bake it the next day.
3 cups unbleached all purpose flour
1 3/4 teaspoon salt
1/2 teaspoon yeast
1 1/2 cups water
In a large bowl, whisk together flour, yeast and salt. Add water and mix well.
Cover with plastic wrap for 12 to 24 hours at room temperature.
Here is the dough after the resting time. It has doubled in size. Preheat oven to 450 degrees.
Place a sheet of parchment paper in your dutch oven. Heat the empty pot with lid on for 30 minutes in a 450 degree oven.
Meanwhile liberally add flour to the dough in the bowl. (You could also do this on the counter, but I like to keep the mess contained to one bowl.) Using your hands or a spoonula, shape the dough into a ball. Cover the bowl again with plastic wrap while the pot is heating.
Carefully take the hot pot out of the oven and place the dough inside. If you’d like to, use a sharp knife to cut a design into the top of the bread.
Cook covered for 30 minutes. Remove the lid and cook uncovered for another 10-15 minutes, until the dough is golden.
Look how gorgeous! Cool on a baking rack.
If you want to experiment, try adding in rosemary, gruyere, asiago cheese, jalepeno, cheddar, pumpkin seeds, sunflower seeds, or poppy seeds to the dough. You could also try multi-grain no knead bread. Zach and I were trying to estimate how much a loaf costs, and it is easily under a dollar. Much cheaper and much, much more delicious than any loaf I’ve ever grabbed at the grocery. And if you need a little more hand-holding or want to experiment even more, don’t miss this classic book.
If I can do it, you can too!