No-Knead Wonder Bread
Rachel Ricks
This bread is awesome. It takes hardly any work- but has all the benefits of having a warm crusty bread hot out of the oven for dinner- and tastes delicious. You will need a cast iron dutch oven to bake this bread in- I like to use a 3.2 quart size, but you can use any size.
3 cups bread flour
1 1/2 tsp. salt
1/4 tsp. instant yeast (SAF is best)
1 1/2 cups water
That's it. Seriously.
Optional: Cheese for topping at end of baking
Mix together all ingredients (except cheese) in a medium bowl into a shaggy ball. Cover tightly. Allow to sit on the counter overnight.
3 hours before you want to eat, place dough onto floured surface and shape into a tight, smooth ball. On a cutting board, place a large sheet of parchment paper and coat with cooking spray. Place dough in middle of parchment paper and spray top of dough. Cover with plastic wrap and let rise 2-3 hours.
Put empty baking dish in cold oven with lid on. (Some plastic handles should be removed.) Heat oven to 450 degrees for 30-45 minutes.
When dough has doubled, cut cross slits with sharp knife on top of dough. Carefully remove hot pot and lid from oven. Pick up sides of parchment paper, lift dough and carefully lower paper and dough into hot pot with parchment paper hanging out the sides of the lid. Replace lid. Bake 30 minutes at 450 degrees. Remove lid (top with cheese, if desired) and bake until golden brown about 15 minutes.
This bread is awesome. It takes hardly any work- but has all the benefits of having a warm crusty bread hot out of the oven for dinner- and tastes delicious. You will need a cast iron dutch oven to bake this bread in- I like to use a 3.2 quart size, but you can use any size.
3 cups bread flour
1 1/2 tsp. salt
1/4 tsp. instant yeast (SAF is best)
1 1/2 cups water
That's it. Seriously.
Optional: Cheese for topping at end of baking
Mix together all ingredients (except cheese) in a medium bowl into a shaggy ball. Cover tightly. Allow to sit on the counter overnight.
3 hours before you want to eat, place dough onto floured surface and shape into a tight, smooth ball. On a cutting board, place a large sheet of parchment paper and coat with cooking spray. Place dough in middle of parchment paper and spray top of dough. Cover with plastic wrap and let rise 2-3 hours.
Put empty baking dish in cold oven with lid on. (Some plastic handles should be removed.) Heat oven to 450 degrees for 30-45 minutes.
When dough has doubled, cut cross slits with sharp knife on top of dough. Carefully remove hot pot and lid from oven. Pick up sides of parchment paper, lift dough and carefully lower paper and dough into hot pot with parchment paper hanging out the sides of the lid. Replace lid. Bake 30 minutes at 450 degrees. Remove lid (top with cheese, if desired) and bake until golden brown about 15 minutes.
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