No Knead Bread

I’ve discovered a magic recipe for baking bread. Okay, maybe I haven’t discovered it since it’s been around for quite some time, but I just got around to making it two weeks ago. And let me tell you… it’s easy. It requires no kneading. It tastes amazing. In fact, I made last Saturday night while some friends were over and I didn’t even have a chance to taste myself! I’ve already made it three times – four, if you count the loaf that’s in the oven right now. So, how’s baking bread “easy”, you might be wondering? I don’t know, but this recipe is fool proof, I tell you. I believe they even call it the recipe for novice bread bakers. So do yourselves a favor and try it, please! The only thing you need is a pot or dutch oven that can go inside the oven. This is important, because you’ll bake the bread inside it; it mimics the heat of bakers’ ovens and that’s why it turns out tasty and good looking.

The first time I made it I used the base recipe, but I’ve experimented a bit since then. For example, I substituted 2 cups of flour for whole-wheat flour to have a whole-wheat bread, which is the one shown here. Another time (this is the one my friends gobbled up) I substituted part of the water for beer. Since I didn’t get to taste this one, I’m baking it again right now, so I’ll let you know how it tastes. Although judging by the time it took everyone to eat it, I’m guessing it was good. I also made barbecue chicken wings for dinner that day, but I couldn’t take a picture, so I’ll post the recipe for the barbecue sauce when I get around to making it again. Anyway, here’s the recipe for the bread. Promise me you’ll try to make it, it’s so easy!

No Knead Bread

Recipe adapted from The Kitchn

3 cups of all purpose or bread flour (substitute for whole-wheat if you’d like)

1 1/4 tsp. salt

25g of active yeast (which you’ll dissolve in the liquid), OR 3/4 tsp. instant yeast (which you’ll mix with the flour)

1 1/2 cup water (or substitute some for beer if you wish)

If you’re using instant yeast: in a bowl, mix the flour, salt and the instant yeast if that’s what you’ll be using. Then add the water and mix well.

If you’re using active yeast: in a bowl, mix the flour and salt. Make a hole and pour the warm water in it; dissolve the yeast inside. Mix well.

Slightly oil the dough on all sides, wrap tightly, cover it with a kitchen towel (so it’s dark) and let it rest in a warm spot for 6-8h.

Turn the dough at least once. Cover again and let it rest for another hour or so. 20 minutes before the hour is up, preheat the oven at 445ºF/230ºC with the dutch oven or pot you’ll be using inside it (with a lid).

Roughly shape the dough into a ball, and place it into the dutch oven, put the lid on again, and bake for 30 minutes inside the oven. Take off the lid and bake for another 10 minutes. (If you have a thermometer, the temperature inside the bread should read 210ºF; I have this cheap one from Ikea which works very well, and you can use it for meats or as a timer)