4 Ingredient No Knead Bread Recipe
I’m not going to give you a word salad here, because when I’m searching for a recipe, I want the goods and I want it now! You also won’t find 7 billion pop-ups on this blog which makes it almost impossible to even get to the recipe. I will simply say thank you for coming and if you feel inclined check out my new devotional at the bottom, I would be very grateful!
Let’s get to it!
What you Will Need
3 cups All Purpose Flour
1/2 tsp dry active yeast
1 tsp salt
1 1/2 cup HOT tap water (110F)
*You will need a Dutch Oven in order to Bake this Bread. I’ve linked the one I use HERE.
In a bowl Mix all DRY ingredients together and lightly mix
Add hot water and mix with a spatula until mixed well (the dough will be sticky)
Cover with Plastic wrap and a towel and let sit at room temperature for at least 2-5 hours and as much as 24 hours.
It should be bubbly and look like this.
*Preheat oven with Dutch Oven inside to 450 degree F. You will want the dutch oven to sit in the oven for 30 min to get nice and hot.
Now comes the exciting part: it's time to shape the dough. After shaping, allow it to rest for 30 minutes. While your dutch oven is gradually heating up, take this opportunity to get your dough ready. Take note, it might be a tad sticky, but fear not! A trusty spatula will effortlessly transfer it from the bowl onto some floured parchment paper.
Next, sprinkle a bit of flour onto your hands and gently press the dough onto the parchment paper (no need for a rolling pin, and perfection in flattening is not required). Fold it over itself about 3-4 times and shape it into a delightful ball. Leave the dough nestled on that trusty parchment paper, gently place it back into the bowl, lightly cover and let it rest for 20-30 minutes.
Now, with caution, retrieve your piping hot Dutch Oven from the oven and carefully place the parchment paper, with the dough still on it, into the pot. To ensure safety, I recommend tearing off the edges of the parchment paper so that none of it extends beyond the pot.
Place in the over covered for 30 min.
After 30 min, remove the top of the dutch oven and continue to cook at the same temperature for an additional 15 min.
Coming in HOT!
Once you remove it from the oven, I like to transfer the bread and the parchment paper to a cooling rack or a cutting board to rest for about 10 minutes.
Now it’s time for the best part!
Dig in my friends! I recommend having some while it’s nice an warm, because it’s the bomb.com!
The Bowed Bread Knife is a staple in my house. It Makes slicing your homemade bread a breeze! CLICK HERE to check out the one I use.
THANK YOU FOR READING! BE SURE TO LET ME KNOW HOW YOUR BREAD TURNS OUT AND HOW YOU LIKE IT!
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