THE BEST EVER NO-KNEAD BREAD!
Follow these basic instructions for the perfect loaf - every time!
Knead Bread was first published in the New York Times about 10 years
ago. This bread requires no kneading which is why it’s become so
popular. You basically throw everything in a bowl, mix it up, let it
sit around for a few hours and let the yeast do its work, then bake
it.
The slow rise is what gives the bread that great flavor, and the
baking method is what gives it that incredible crispy crust. Super
simple right? I promise I’m not pulling your leg, this recipe is
super simple and super delicious. It’s a recipe that I make often.
This bread makes its way in my kitchen at least once a month so
trust me when I tell you, that this really works and it really gives
you the best bread ever!
Ingredients
- 3 cups all-purpose flour
- 1 3/4 tsp salt
- 1/2 tsp active dry yeast
- 1 1/2 cups water room temperature
Preperation
- Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.
- Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
- Preheat your oven: Preheat oven to 450 F degrees. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450 F degrees. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
- Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn't stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn't brown so much on the sides, but otherwise it's still crusty and delicious.
- Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.