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Crusty No Knead Bread January 9, 2012

Filed under: baked goods — meier1014 @ 4:30 pm

I love homemade bread. I’m pretty sure I’ve gone over that before. There is nothing like the way the house smells while it’s baking, and the flavor is just so much better than the stuff you buy in the store! I looked for a basic crusty white bread recipe for ages, and never found on that satisfied me, until I found this one! This recipe is so so so simple. There’s no special equipment, no kneading, a kid could make this recipe by themselves it’s so simple. But it is beyond delicious, and extremely versitile. I have used this recipe for everything, from simply eating to using in recipes like bread pudding and dressing. So, please, give it a try. Let’s get baking!

Crusty No Knead bread

3 1/4 cups all purpose flour
1/2 tbs salt (I use kosher)
2 1/4 tsp yeast
1 1/2 cups water, approx 105 degrees (basically it should feel warm, almost hot, to the touch but not burn your finger)

-Combine all ingredients in a large bowl and stir until well combined
-Cover with plastic wrap and allow to rise in a warm spot for 2 hours, then move to the fridge for anywhere from 2 hours to 7 days (no joke. I have left it in the fridge for over a week before and it was still good, just had a more sourdough type flavor)
-Remove from the fridge, sprinkle a clean counter with flour, and sprinkle the top of the dough with a small amount of flour as well
-Place the dough on the floured counter and shape into whatever shape you want it. No need to make it perfect or to mess with it too much
-You can bake your bread two ways, on a pizza/baking stone or on a baking sheet, either way place you shaped dough on a sheet of parchment paper and sprinkle the top with flour
-Allow the dough to rest for 45-60 minutes.
-Place a shallow baking dish on the very bottom rack of your oven (if you are using a pizza/baking stone place that in your oven as well, on the middle rack). Preheat your over to 450 while the dough is resting.
-Once the dough has had a chance to rest get 1 cup hot water ready to place in the shallow baking dish. Slice 2-3 slits approx 1/2 inch deep in the top of your bread. Put the bread in the oven (parchment paper and all) and the hot water in the shallow dish and quickly close the oven.
-Cook for 25-35 or until deep golden brown on top
-Remove and allow to cool on a cooling rack. Or, if you’re like me, place on the cooling rack, cut yourself a slice, then allow to cool. ENJOY!




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