Yup, you’ve got a no-knead bread recipe here. But not just a no-knead bread recipe, an ‘artisan’ bread recipe. And it requires literally no elbow grease.
You’re so welcome.
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Nothing impresses people more than two things coming out the oven: a standing prime-rib roast, and homemade bread. The smell of bread baking in the oven is basically telling your guests that you are a total domestic goddess. Let them be in awe, just don’t tell them that it took you no effort. Free compliments, people!
It’s not common to make fresh bread anymore in the US and it’s such a shame! It’s for convenience, I know, and I’m sure you are somehow convinced that bread making is this intricate process of drudgery and hard labor.
So not true.
This bread is no-knead and rises overnight; I’m sure you’ve seen the recipe around as it was made famous by a Mister Jim Lahey in NY and many a blogger has had that one comment basically yelling at them that no-knead bread was created by Jim. So here is my Jim-Waiver.
But my version is a little different; it doesn’t need a second rise or a dutch oven.
Instead, I use a pie dish.
That’s right. The first time I wanted to make some no-knead bread, my dutch oven was full of CHICKEN AND GNOCCHI SOUP (which this goes AMAZINGLY with, btw) so I used my enamel-coated pie dish in all its pretty glory. But anything could be used: a pyrex dish, a slow cooker insert (the removable bowl inside), basically anything oven-safe and can be covered with aluminum should work.
And it worked beautifully. The crust was crusty, crispy, and held up perfectly to hot soup. The inside- chewy, fluffy, and full of lovely artisan air pockets. A fresh loaf never lasts more than a day in this house, but this bread was gone after dinner.
The night before, I set up the shaggy, strange dough mixture and leave it out overnight for about 12 hours. My husband saw it on the counter and asked me just WHAT was I growing and why was it in the house. The yeast basically did all the work for me while I was sleeping. By time I wake up, it’s a gooey, bubbly, yeasty-smelling, lumpy, unattractive mess in a clear bowl full of hole-y nightmares. With no effort, it was ready for the oven. That’s when I knew this recipe, in all its goopy, easy-to-do glory, was perfect for me.
It’s dough, not a boyfriend! It needn’t be attractive!
Anyway, the dough was then scraped into a parchment lined pie dish, covered in foil, baked for 30 minutes then the foil whipped off for 15 so it can brown and crust-ify.
See how easy that is? And this bread is so good! I mean, it’s perfectly simple enough to just be buttered and jammed, but also fantastic as a grilled cheese sandwich or a panini.
It’s also perfect for dipping into CHIMICHURRI SAUCE; I toast slices up in the oven and serve a platter of bread with chimichurri like Italian restaurants do with olive oil and herbs, and it is well savored. I make multiple loaves to serve for dinner when friends arrive and they love it!
Everyone absolutely loves this bread, and I hope you do, too.
Here are some tools I used for this recipe:
- 3 cups all-purpose flour
- 1¾ kosher salt
- 1½ cup warm water
- ½ tsp quick-rise yeast
- In a large mixing bowl, whisk salt, flour and yeast together well. Pour in water and stir with a wooden spoon; dough will be sticky, a little shaggy, and wet-ish. That's great. Cover the mixing bowl with plastic wrap and leave out overnight (12-18 hours). If it's winter, leave in a warm spot.
- After 12-18 hours, lay parchment paper on your counter-top and flour heavily. Scrape dough onto floured parchment and gently form into a ball with well-floured hands. Cover with plastic wrap and let the dough rest for 10-15 minutes, while your oven preheats to 450 degrees F. You can add your pie dish (or dutch oven, or pyrex dish, or crock pot insert) into the oven if you want to heat it, totally optional.
- Once oven is preheated, pick up dough by the parchment paper and place the paper and dough into your pie dish. Cover with aluminum foil in a dome shape tightly, then bake for 30 minutes.
- After thirty minutes, remove aluminum and cook for 15-20 minutes, until crust is browned.
- Cool on wire rack or cut and serve immediately.
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