No-Knead Artisan Bread

January 13, 2015
No-Knead Artisan Bread

Fresh baked bread is something that goes in waves with me.  It saves us a bunch of money when it comes to our grocery budget, but, it's putting the time into the actual bread making that makes the whole thing a challenge. Truth?  I'm kinda lazy sometimes.   It's just easier to grab whatever bread we need from the grocery store.

But, this bread is totally different.

No-Knead Artisan Bread

It's easy. Super duper easy. Like, a child could make this easy. OK, do not have child make this. The whole burning oven thing is dangerous.

But, you get the idea.  Easy. Also, delicious!

No-Knead Artisan Bread

I've made this bread more times than can be counted and it is always comes out just right.  Crunchy crust and a perfect, soft middle. Perfect for toast, sandwiches, grilled cheese, pizza bread, side for soup, or just warm right out of the oven with some butter on it.    It's also a wonderfully versatile bread.  You could  add in some herbs, cheese, nuts, raisins..the possibilities are endless.  Pretty perfect.


So, go ahead, make some bread.

No-Knead Artisan Bread

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No-Knead Artisan Bread
No-Knead Artisan Bread
by Table for Seven
Prep Time: 00:10 +plus rising time
Cook Time: 00:45
Ingredients
  • 3 cups flour
  • 1 1/2 cups warm water
  • 1 tsp active yeast
  • salt, to taste preference
Instructions
In a large mixing bowl, combine flour, yeast, salt and water. Mix until combined. Do not over mix. Dough will be a bit 'rough' looking.
Cover your bowl with plastic wrap. Let it sit and room temperature for 8-12 hours to let it rise.
When your dough is ready, preheat oven to 450 degrees. When your oven is ready, place your empty dutch oven into oven for 30 minutes.
While your dutch oven is in preheated oven, flour your hands and remove dough from mixing bowl. Form into a ball and place on a well floured surface. Cover with plastic wrap for the 30 minutes.
After 30 minutes, carefully remove dutch oven from your oven and place dough in (line dutch oven with parchment paper if needed)
Cover with lid and bake for 30 minutes. Remove lid and bake an additional 15 minutes.
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