There is nothing like delicious homemade bread on a chilly fall day! I love this bread with a warming soup or just on it's own with a generous slab of butter. I am sure you have seen a "no-knead" bread recipe before but this one is a little bit different. I doesn't require the 19 hour rise time and can be made in as little as 3 hours total. Perfect if you decide to make it on a whim like I sometimes do!
- 4 1/2 Cups bread flour
- 2 Tablespoons yeast
- 2 Cups warm water
- 1 Tablespoons sugar
- 1 Tablespoon salt
1. Proof yeast by combining the yeast and sugar in the bottom of a stand mixer and pour the warm water over top. Whisk lightly and let rest for 10 minutes.
2. In a separate bowl, mix 3 cups of the flour with the salt.
3. Add flour mixture one cup at a time to the yeast mixture. With the dough hook attached, stir on low. The dough will start to come together but will still be sticky at this point.
4. Add the remaining flour 1/2 cup at a time until the dough forms into a ball. Continue to mix for a few minutes.
5. On a lightly floured surface, knead the dough for about 5 minutes or until smooth.
6. Place dough in a greased bowl. Cover with a lightly damp towel. Let the dough rise for 20-30 minutes.
7. Pre-heat oven to 400 degrees with the dutch oven inside.
8. Take the ball of dough out of the bowl and lightly coat with flour. Carefully pull out the dutch oven and drop the dough inside. If it doesn't look pretty, that's ok. It will even out as it cooks!
9. Using a knife, score three lines into the top to create the artisan look.
10. Cook for 30 minutes covered. Then take off the lid and cook for another 7-10 minutes until the top is golden and crunchy.
11. Remove from the dutch oven and onto a cutting board. Allow to cool slightly and enjoy!
Recipe adapted from Larissa Another Day