No Knead Bread: so easy a 4-yr old can make it!

So, let’s start. 3 cups of bread flour in a big bowl.
(last time I made it I used 1cup wheat & 2cups white)

1/4 teaspoon of instant yeast.

1 teaspoon of table salt

Add 1-1/2 cups of lukewarm water.

STIR
(you can use your hands, a spoon, or whatever)

cover the dough and let sit on counter for 12 to 18 hours

After sleeping, the no knead bread dough should look like this:


Dump out on floured surface.

Wet your hands. This will prevent the very sticky dough from sticking to your hands. If you find dough sticking to your hands, wet again. Why not flour your hands? You could, but you want to keep the flour: water ratio pretty even. Since we are adding flour to the surface, I balance it out by wetting my hands. It is the high water content that makes this bread so deliciously light and the crust very crisp. With wet hands, grab the dough and fold over all ends towards the middle. Turn dough blob over so that you get a nice, smooth, tight surface. Try to tuck the dough ends under to get that taut surface.

Gently move dough onto a floured towel. Cover. Let nap for 2 hours. It should puff up nicely and double in size.

A half hour before the nap ends, slip covered pot into your oven. Use a 5-qt or larger cast iron, ceramic, Pyrex, stainless steel or enamel pot. Crank up the heat to 450F. Let it pre-heat for 30 minutes or longer.

When the oven is heated up throw the dough into your pot. Slap on the lid and cook for 30 minutes covered. Then uncover and bake further for 15-20 minutes. To check – you can either tap the bread (should sound low, hollow, like a drum) or take its temperature (should be 210F in middle).

Remove and let cool. Enjoy with your choice of butter or margarine.
This goes really well with soups. Or would make a yummy sandwich.