Crusty No-Knead Bread

Isn't that picture beautiful?! Perfectly browned fresh baked bread.  The cracks in the crust show how light and fluffy the insides are, the aroma eludes to the heavenly flavor. Sure this bread takes over half a day to make. Who cares? It is totally worth the wait! And one of the best parts of this bread? You can customize it to anything! Make an orange cranberry loaf for Christmas gifts. Or how about a lemon thyme loaf for summer? Throw in a variety of seeds like pumpkin and sunflower for crunch and extra nutrients. The possibilities only end where you imagination stops.

I found this recipe on Pinterest many months ago. The original recipe actually came from an old cast iron cookbook. The original source recommends you use a lidded cast iron dutch oven. You can use any lidded dutch oven/large casserole that you choose, as long as it can withstand 450 degrees. Mine is terra cotta. Your pan does not have to be oiled or floured before you bake. And don't worry about this coming out wrong, the dough is forgiving.

Ingredients

3 c white flour (wheat is too heavy)
1 3/4 tsp salt
1 1/2 c water
1/2 tsp instand or rapid-rise yeast

Directions

1. Combine flour, salt, and yeast in a large bowl. Stir in water and mix until incorporated. (This mix will be sticky.)

2. Cover with plastic wrap and let sit unrefrigerated for 12-18 hours.

3. Preheat oven to 450. Once oven has achieved temp, preheat the dutch oven for 30 minutes.

4. While the oven is preheating, turn the dough out onto a floured surface and roll into a ball. Cover with plastic wrap and set aside for 30 minutes.

5. Remove the dutch oven CAREFULLY and place the dough inside. Bake for 30 minutes.

6. Remove the lid and bake another 15 minutes.

7. Remove from the oven and place on a cooling rack to cool.

 
What are your favorite add-ins? Leave your answer in the comments below.