I’m a self confessed diet bouncer. What I mean by that is, I go from months of eating vegetarian and then switch to Paleo for a few weeks, basically meaning carb free and bring on the meat, then I go back to vegetarian because I love bread and animals; it’s a vicious cycle of guilt I tell you. I’m currently in the Paleo window, but I’m cheating with this bread recipe…and ice cream…
You might ask…How do you have the time to make bread? Where’s that next novel?
I hear you…I’m not cheating my readers. This is the easiest, most labor free bread recipe ever and it’s fantastic and I must eat occasionally.
Mix reasonably well with a fork until all the ingredients are combined into a lumpy dough. Then cover with the lid and leave it on the counter overnight. 12-18 hours. I know, crazy right?
No Knead Dutch Oven Crusty Bread
- 3 cups white flour
- 1 teaspoons of active or rapid rise yeast
- 1 teaspoon of salt
- 1 1/2 cups of warm water
The first time I made this is cam out perfect. The secon time, I used a different metal bowl with an ill fitting lid and I think that was why it nearly rolled off the counter. For some reason, it didn’t rise nearly as well.
The next day…after you’ve written yourself silly, heat your oven to 450 degrees and pull out your Dutch oven with a lid. I used this one
But you can use a round one or a rustic cast iron one like this
Put the Dutch oven into the oven with the lid on. Now set the timer for 30 minutes. You want it to get good and hot. (Please be careful not to burn yourself.)
Then rip off a good size piece of parchment paper, 15 inches or so and lay it on the counter. Now, stir down the dough in the bowl and lay it in the center of the parchment paper forming a round loaf. Don’t roll it out or anything, I just stir it with a wooden spoon and dump it onto the paper. Let the dough rest on the paper while the pot is heating up.
when the timer goes off, obviously use pot holders, and lift off the Dutch oven lid and then use the corners of the parchment to lift the dough and place the whole thing into the pot. Replace the hot lid and let the bread cook in the oven for 30 minutes. Remove the lid from the pot and let it brown for another 15 minutes.
Then remove from the oven and pull out the loaf. Let it cool for at least 10 minutes before you attempt to slice it open and spread butter over each slice. It’s crunch and chewy just like a homemade loaf should be and it’s easy. Just remember to mix the simple ingredients the night before and voila, warm bread with dinner and toast for breakfast the next day.
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