I Knead to Tell You All Something!
I know a few of you know that cooking is one of my favorite things. As the cold weather and snow starts to fly, I wanted to share a super easy no Knead bread recipe I came across a few years ago. A loaf rarely lasts the day in our house, and it makes your entire house smell like fresh baked bread! I always double the recipe to make a bigger loaf. Ingredients: 3 Cups (450g) flour 2 tsp instant yeast 2 tsp Salt (it calls for Kosher salt but I've used all types and it's worked) 1.5 cups (375ml) very warm tap water (Not boiling, you should be able to put your finger in it. If you have super chlorinated tap water, bottled water might work better or let the water sit out for the chlorine to evaporate off) Instructions: 1. Mix the flour, yeast, & salt in a large plastic or glass bowl 2. Add half the water and mix with the handle of a wooden spoon, add the other half once mixed 3. You're aiming for a wetter dough so that it rises better 4. Cover the bowl with cling wrap or a damp towel. Yeast works better when it is warmer, so you can put in the oven with the light on or if you're lucky turn on the bread proof setting on your oven. 5. Let the bread rise for 2-4 hours. Kneading isn't necessary but I will typically mix up the bowl every hour using the wooden spoon handle. 6. 30 minutes before you're ready to bake it, remove the dough from the oven and set the temperature to 450 degrees C. The recipe calls for a Dutch Oven to cook the bread in but I've used a large pot with a lid. The key is to keep the steam in with the baking bread to crisp the outside. 7. Sprinkle flour on a clean counter before scraping the dough out of the bowl. Shape into a rough ball before transferring it onto Parchment Paper. I've sprinkled a bit of salt or herbs on the top at this point for flavor. 8. Once the Dutch Oven/Pot is super hot, quickly open the oven and remove the lid. Place the dough & parchment paper in & quickly put the lid back on and close the oven. 9. Bake for 35 minutes covered and then another 12-15 minutes uncovered until golden brown 10. Cool on a rack for 10 minutes if you can resist cutting into it.