Very easy, classic recipe for crusty no-knead white bread. This is our family’s favorite and is made with only a handful of ingredients. It turns out perfect every time! *Chef’s Kiss*
I basically mix things together the day before and let it sit covered at room temperature for around 24 hours. This recipe does require some planning ahead! But man, it’s worth it.
After it rests, I roll it out on a floured surface and turn it out. I put a plastic wrap over it and let it rise for another two hours.
Bake it in a pre-heated oven for approximately 45-50 minutes and you’ve got yourself some tasty bread!
Dutch Oven Bread
An easy, delicious recipe for crusty no-knead white bread. This is our family's favorite and is made with only a handful of ingredients. It turns out perfect every time! *Chef's Kiss*
Ingredients
- 4 1/2 cup AP Flour
- 1 tbsp salt
- 3/4 tsp dry, active yeast
- 2 1/4 cup lukewarm water
- yellow cornmeal for dusting
Instructions
- In the base of a large bowl, stir together the flour, yeast and salt. Add the lukewarm water and stir with your hands until a sticky dough forms. Cover with plastic wrap and let sit at room temperature for 12-24 hours.
- Heavily flour a surface and pat the dough out into a circular shape. Fold the sides towards the center and turn the dough smooth side up. Sprinkle with more AP flour and cover loosely with plastic wrap. Let stand at room temperature for an additional two hours.
- Place a 4-quart cast iron dutch oven in the cool oven and preheat to 500°. Sprinkle top of dough with cornmeal and turn over to sprinkle cornmeal on the bottom. You may need to use a large spatula to do this.
- Place dough into the preheated dutch oven (carefully)! Cover and bake for 30 minutes. Remove lid and bake an additional 10-20 minutes. Let cool completely before serving.
