Ingredients:
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water (about 110°F)
- 1 tablespoon sugar (optional, for a slightly sweeter bread)
Instructions:
- Mix the Dough:
- In a large bowl, whisk together the flour, salt, and yeast.
- Add the warm water and sugar (if using) and stir with a wooden spoon or your hands until a sticky dough forms. It should be wet and shaggy, not smooth or stiff.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 12 to 18 hours at room temperature (preferably overnight). The dough will rise and become bubbly.
- Shape the Dough:
- After the resting period, lightly flour your work surface and turn the dough out onto it.
- Shape the dough into a rough ball by folding the edges inward. Don’t worry about perfection—just gather the dough together and shape it as best as you can.
- Prepare for Baking:
- Place a piece of parchment paper inside a large oven-safe dish or Dutch oven. Transfer the shaped dough onto the parchment paper.
- Cover the dish with a towel and let it rest for 1-2 hours to rise again.
- Preheat the Oven:
- While the dough is rising, place your oven-safe dish or Dutch oven with its lid into the oven and preheat to 450°F (230°C). Let the dish heat up for about 30 minutes.
- Bake the Bread:
- Once the dough has risen and the oven is preheated, carefully remove the hot dish from the oven.
- Using the parchment paper, transfer the dough into the hot pot and cover with the lid.
- Bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and has a crispy crust.
- If you tap the bottom of the bread, it should sound hollow when done.
- Cool and Serve:
- Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.
Enjoy your No-Knead Bread! It’s perfect for sandwiches, dipping in olive oil, or simply enjoying with butter. The best part? It’s super easy to make with minimal hands-on time!