Hey lovely! I know the last couple of weeks have been pretty tough on everyone, and I really hope that you are staying healthy and happy and safe at home. If you’re anything like me, in times of uncertainty and crisis, you might turn to cooking and baking for therapy. I know that I myself have been doing a lot more cooking lately, and in the last few weeks, I have probably done more baking than I have done in the entire year. So, I thought it would be fun today to share with you my recipe for a really simple no-knead bread. If you’ve never made bread at home before, you’re going to be shocked by how simple it actually is!
Preparation Time
- Prep Time: 15 minutes
- Rest Time: 14 hours
- Cook Time: 45 minutes
- Total Time: 15 hours
Ingredients
- 1/2 teaspoon dry active yeast
- 1 cup warm water
- 1 teaspoon sugar
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
Directions
- Activate the Yeast:
- In a small bowl, combine the warm water (make sure it’s warm, not hot) and sugar. Add the dry active yeast and stir gently. Let it sit for about 10 minutes until the mixture becomes frothy. This means the yeast is activated.
- Prepare Dry Ingredients:
- In a large bowl, combine the flour and salt. Mix well.
- Combine Wet and Dry Ingredients:
- Pour the activated yeast mixture into the bowl with the flour and salt. Mix with your hands until all the flour is incorporated. The dough will be sticky and scraggly.
- First Rise:
- Cover the bowl with plastic wrap and place it in a warm, draft-free spot. Let the dough rise overnight, or for about 12 hours, until it has tripled in volume and is bubbly.
- Shape the Dough:
- Flour a piece of parchment paper and turn the dough out onto it. Lightly flour the top of the dough and fold it over on itself a few times. Shape it into a round loaf and place it seam-side down on the parchment paper. Cover with a kitchen towel and let it rise for another 2 hours.
- Preheat the Dutch Oven:
- About 30 minutes before the second rise is finished, place your Dutch oven (with the lid) in the oven and preheat to 450°F (230°C).
- Bake the Bread:
- Carefully remove the hot Dutch oven from the oven. Using the parchment paper, transfer the dough into the Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes, until the bread is golden brown.
- Cool the Bread:
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 10 minutes before slicing.
Serving Suggestions
- Serve with a smear of butter or a drizzle of olive oil.
- Use it to make sandwiches or toast.
Cooking Tips
- Ensure your water is warm, not hot, to avoid killing the yeast.
- Use a kitchen thermometer to check that your Dutch oven handle is oven-safe, or cover it with aluminum foil.
Nutritional Benefits
- Homemade bread is free from preservatives and artificial ingredients.
- This bread provides carbohydrates for energy.
Dietary Information
- This recipe can be adapted to use gluten-free flour for a gluten-free version.
- Suitable for vegetarians.
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for longer storage and reheat in the oven.
Why You’ll Love This Recipe
- It’s incredibly simple and requires minimal effort.
- The bread has a wonderful texture and flavor.
- Perfect for novice bakers and those looking to try homemade bread.
Conclusion
I really hope you give bread-making a try for yourself! It’s a rewarding and therapeutic activity that results in delicious homemade bread. If you do give it a try, be sure to share your creations with me on social media. Enjoy and happy baking!