This bread will make you look like a kitchen boss, make no mistake about it. While you will find recipes everywhere for this ….. and they all tell you to let the dough sit for anywhere from 12-18 hours I am here to tell you you can fake it with as much time as you’ve got! Yes, you may get a “better” result in that length of time, but throw it together the same afternoon you want to eat it and it will still be a miracle.
I’ve been studying these recipes for no knead bread, mistrusting the whole concept. After all, generally speaking I do things the long way …. you know that, right? I think of my kitchen time as yoga, peaceful, calming and S L O W ….. Well, this hit all those boxes except for the slow part …. but it worked so well with a late night dinner. Tuesdays the grandkids have gymnastics, and I don’t get home from taking them until after 6. So, beef stew leftovers just cried for something special like this to elevate dinner. The night before I prepped the dough (took all of maybe 5 minutes) and forgot about it until after gymnastics. Pop it into the oven and you won’t believe the results.
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups room temperature water
- DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here, kids.
- PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) 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. (Remember: NO KNEAD.) 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.
- BAKE: Remove the plastic from the dough. Lift the dough and parchment together into the pan 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. Voila! Done. Miracle no-knead bread, you boss you.
I’ve reprinted this recipe from “Pinch of Yum” after studying these recipes for months! Seems so strange to think of a bread that doesn’t require kneading, but this couldn’t be easier, and results in a great loaf of bread. While the entire text portion is lifted from “Pinch of Yum” I’ve taken my own photos, and I’m hooked on the whole idea. Thanks!