Easy 'No-Knead' Bread

LeGourmetTV's picture

Jul. 19, 2013

Everyone has tried or wants to try a no-knead bread recipe - but so many of the recipes need a dutch oven or special pan to bake in... Not this one you can bake these loaves in any oven proof baking dish / pan.

Ingredients

All purpose unbleached flour 4 Cup (64 tbs) (1000 ml)
Coarse salt 2 Teaspoon (10 ml)
Lukewarm water 2 Cup (32 tbs) (500 ml (100 degree F))
Sugar 1 Tablespoon
Active dry yeast 2 Teaspoon
Butter 1 Tablespoon (For greasing at room temperature)

Directions

GETTING READY

1. In a measuring cup, dissolve sugar into the water and then add yeast. Mix well and let it stand for about 5 minutes or until the mixture is foamy.

2. Grease a bowl with butter and set aside.

3. In a mixing bowl, mix together flour and salt.

4. Pour yeast water mixture into the bowl and mix to form wet sticky dough.

5. Into the buttered bowl, transfer the dough, cover with a tea towel or plastic wrap and set aside in a warm place for an hour or until double in size.

6. Punch down the dough, cover again and set aside to rise for another hour.

7. Butter two oven-safe 1.5L bowls (or bread pans) and set aside.

8. Preheat the oven to 425 degree F.

MAKING

9. Using buttered hands divide the dough into two equal portions and place into the greased bowls. Cover and let the dough rise for about 30-60 minutes.

10. Pop in oven and bake for 10 minutes.

11. Reduce the heat to 375 degree F and bake for another 22-25 minutes or until the internal temperature reaches around 190 degree F.

12. Remove from the oven and transfer to cooling racks. Allow bread to cool for 10 minutes before cutting.

SERVING

13. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 238Calories from Fat 6

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 416 mg17.33%

Total Carbohydrates 50 g16.7%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet