Quick & easy, this no-knead bread recipe can get a hot & tasty homemade loaf on the table in no time!

Recipe Highlight: The recipe link below has recipe for both a quick rise (2 hours) and overnight rise (12 to 18 hours). I have included my tweaked version of the quick rise recipe, but please head over to Gimme Some Oven’s website for detailed instructions for both original versions.

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LINK: https://www.gimmesomeoven.com/no-knead-bread/

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INGREDIENTS:

• 3-1/4 cups (430 grams) of All Purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon honey or granulated sugar
• 1 packet (7 grams) of active dry yeast
• 1-1/2 cups warm water (about 110 degrees) — or more, as needed. Depends on how thirsty your flour brand is. Trader Joe’s AP tends to need more water. Check the link above for a picture of how it should look at the dough stage.

INSTRUCTIONS:

1. Mix the dough. Stir the dry ingredients together in a large bowl until combined. Add in the warm water and stir with a spatula until the dough is mixed. Please note: The dough will be loose and sticky with some scraggly bits! As mentioned in the ingredients list, it may need more water depending on the brand/type of flour used.
2. Let the dough rise. Let the dough rest at room temperature for 2 hours or until the dough has doubled. See notes section for some proofing tips!
3. Shape the dough: Transfer to a well-floured surface, folding the dough on top of itself by pulling the outer edges up and into the center a few times until the dough holds its shape & forms a round dough ball. Lightly flower the top of the dough ball and then carefully flip it upside-down onto a peice of parchment paper. The smooth side should be on top. Use your hands to shape the ball into an even circle before lightly flouring the top of the dough ball before covering loosely with plastic wrap or a kitchen towel.
4. Preheat the oven & Dutch Oven. Toss your Dutch oven inside cold oven (to avoid cracking enamel) and set to 450 degrees to pre-heat for about 30 minutes while allowing the bread ball to rest.
5. Bake the bread. Transfer the dough ball via the parchment paper into the pre-heated Dutch oven. Be careful as the Dutch oven WILL BE HOT. Cover the Dutch oven with the lid and allow to bake for 30 minutes. At the 30-minute mark, carefully remove the lid and bake for an additional 10-20 minutes (depending on how crispy or golden brown you wish your loaf to be).
6. Cool down. & serve Remove from the oven, and then carefully lift from the Dutch Oven using the edges of the parchment paper. Transfer to a wire rack, if available, and allow to cool at least 30 minutes before slicing.

NOTES:

You will have the best results if you allow your dough to rise in a warm environment. If you don’t have a proofing box, you can turn your oven on for a few minutes at a low heat to get it warm before turning off the oven and putting in your dough to rise. You can also just turn your oven light on. I have also seen it suggested that you use a space heater in a small room such as a laundry room on really cold days.

An additional tip I have come across regarding a blistering crust is to use a spray bottle with water and spritz on top of floured loaf right before putting into the oven.

The dough can also be used to make a focaccia-like dough. Just drizzle a little olive oil on top and start stippling with your fingertips, finishing with a sprinkling of flaked salt and additional toppings.

Time to get baking!