Easy No-Knead Dutch Oven Bread

Snapseed 12 Honestly, I’ve never been so excited to do a recipe post. For years, I watched Mark Bittman’s New York Times article* on how to make “No-Knead Bread,” float around the internet. A couple weeks ago I took the plunge and finally tried the recipe while at my parents place. I then spent 10 minutes jumping for joy when it finished baking and another 30 minutes documenting my success.

Folks, the rumors are true. Making bread is EASY. And this particular recipe is INCREDIBLY easy and delicious. The taste is fantastic- slightly salty with a tender, almost flaky crust but a super soft, chewy inside. It’s the perfect candidate for simple, rich, olive oil. Plus, it only requires four ingredients and an overnight “rise.” Without further ado, here are the results from my very first attempt to make bread from scratch. – Aheli

*The NYT times article is actually based on Sullivan Street Bakery owner, Jim Lahey’s recipe for no-knead bread.

Easy No Knead Dutch Oven Bread

Total Time:

Prep: 10 minutes

Cook Time: 1 hour

Inactive: 8 + hours

Difficulty:

Ingredients:

3 cups all-purpose flour, plus more for shaping
2 teaspoon sea salt
1 teaspoon active dry yeast
1.5 cups warm water

Tools:

Wooden spoon
Large bowl
Plastic Wrap/ Bowl
4 to 6 quart Dutch oven with lid
Parchment paper

Steps:

In a large bowl, whisk flour, salt and yeast until well mixed.
Pour in warm water. Use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to touch.
Cover bowl with plastic wrap + bowls and set aside in a warm place for 8-18 hours until dough rises, bubbles and flattens on top.
Heat oven to 450 degrees F.
Place dutch oven with lid in oven for 30 minutes.
Flour a sheet of parchment paper and your hands.
Transfer dough to parchment paper, and with floured hands, quickly shape dough into a ball.
Cover dough ball with plastic wrap and let rest for 30 minutes.
Remove dutch oven from oven.
Transfer dough ball to the dutch oven (with or without parchment paper)
Cover dutch oven and return to oven.
Bake bread for 45 minutes with lid
Remove lid, and bake for another 10 to 15 minutes until dough is golden brown on top.
Cool slightly before slicing.

No Knead Dutch Oven Bread

This simple, delicious no-knead artisan bread recipe will transform your kitchen table.

3 Cups All Purpose Flour
2 tsp sea salt
1 tsp active dry yeast
1.5 cups warm water

In a large bowl, whisk flour, salt and yeast until well mixed.
Pour in warm water. Use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to touch.
Cover bowl with plastic wrap + bowls and set aside in a warm place for 8-18 hours until dough rises, bubbles and flattens on top.
Heat oven to 450 degrees F.
Place dutch oven with lid in oven for 30 minutes.
Flour a sheet of parchment paper and your hands.
Transfer dough to parchment paper, and with floured hands, quickly shape dough into a ball.
Cover dough ball with plastic wrap and let rest for 30 minutes.
Remove dutch oven from oven.
Transfer dough ball to the dutch oven (with or without parchment paper).
Cover dutch oven and return to oven.
Bake bread for 45 minutes with lid.
Remove lid, and bake for another 10 to 15 minutes until dough is golden brown on top.
Cool slightly before slicing.

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