Easy Peasy No Knead Dutch Oven Bread
Hey hey!
Recently I was sent a link to A Pinch of Yum's No Knead Bread recipe and knew I wanted to try it out and of course take pix! The hardest part of this 3 step, 4 ingredient recipe was waiting the 12-18 hours for the instant yeast to work. Not only was this super easy to make, the bread was actually really really good --the whole loaf only lasted a few hours in this house. That just means I have to make more!! I've shared those pix along with a copy of the recipe below. Enjoy!
Here's What You Need:
- 3 cups all purpose flour
- 1 1/2 tsp salt
- 1/2 tsp instant yeast
- 1 1/2 cups room temp. water
You'll also need one large mixing bowl, whisk, wooden spoon, oven safe cast iron dutch oven as well as plastic wrap & parchment paper.
Timing:
- Prep: 12-18 hours
- Cook: 40 min
Let's Make Some Bread:
- 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 should be kinda dry and scrappy looking. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature.
- PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450. Stick a 5-6 quart enamel coated cast iron 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. 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.
This bread would be perfectly paired with any jam, I actually used apple butter. *chef's kiss* Or, better yet, you could dunk this into a piping hot bowl of butternut squash soup, recipe here! Enjoy!
For more details and variations of this recipe visit: A Pinch of Yum
