Crusty, Rustic, and Amazingly Easy Bread

First off, I have never baked bread before.  Also, I don’t have a bread maker and don’t know how to knead.  I was still crazy successful with this recipe!  You do need time during the day, as it requires hours for rising, but there is minimal actual work.

Crusty Rustic Bread – found on http://www.kitchentrials.com/2012/04/03/crusty-rustic-no-knead-bread-aka-the-easiest-bread-youll-ever-make/

  • 3 cups all-purpose flour
  • 1½ tsp salt
  • ½ tsp yeast (yes, that’s all the yeast you need!)
  • 1½ cups warm water (not hot, but more room temp)

In a large glass bowl, whisk together flour, salt, and yeast.  Stir in the water thoroughly with a wooden spoon.  Cover the bowl tightly with plastic wrap.

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Let this dough rise for 12-18 hours on the counter. Alternatively (as I did), you can place the bowl in the oven with only the light turned on. This method takes about 6 hours to rise.

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After your dough has risen and is removed from the oven, pre-heat your oven to 450ºF with a rack in the middle position.

Turn the dough out onto a well floured counter.  Add additional flour to the top of the dough and quickly form into a ball.  Just continuously fold up the sides until it resembles a ball.  Cover loosely with plastic wrap and let rest for 30 minutes.  Mine was more of a flat “ball.”

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While the dough is resting, place a large Dutch oven, with the lid on, into the pre-heated oven to warm for 30 minutes. You can also use any large, lidded cast iron or pyrex dish, as long as it can handle 450ºF.

After 30 mins of resting, place the dough ball into the heated Dutch oven.

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Put the lid on your Dutch oven and bake for 30 minutes.  Remove the lid and return to the oven, uncovered, for an additional 15 minutes, until the bread is golden brown.  If you want to use a thermometer, make sure it is at least 190 degrees F in the inside of the bread.  Let the bread cool on a wire rack before cutting.

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