No-Knead Bread Recipe

Ingredients

• • 1/2 teaspoon dry active yeast

• • 1 cup warm water
  • 1 teaspoon sugar
  • 3 cups all-purpose flour

• 1 1/2 teaspoons salt

Directions

1. 1. Activate the Yeast:
      • In a small bowl, combine the warm water (make sure it’s warm, not hot) and sugar. Add the dry active yeast and stir gently. Let it sit for about 10 minutes until the mixture becomes frothy. This means the yeast is activated.

1. 1. Prepare Dry Ingredients:
      • In a large bowl, combine the flour and salt. Mix well.
   2. Combine Wet and Dry Ingredients:
      • • Pour the activated yeast mixture into the bowl with the flour and salt. Mix with your hands until all the flour is incorporated. The dough will be sticky and scraggly.

   3. First Rise:
      • Cover the bowl with plastic wrap and place it in a warm, draft-free spot. Let the dough rise overnight, or for about 12 hours, until it has tripled in volume and is bubbly.

1. 1. Shape the Dough:
      • Flour a piece of parchment paper and turn the dough out onto it. Lightly flour the top of the dough and fold it over on itself a few times. Shape it into a round loaf and place it seam-side down on the parchment paper. Cover with a kitchen towel and let it rise for another 2 hours.
   2. Preheat the Dutch Oven:
      • • About 30 minutes before the second rise is finished, place your Dutch oven (with the lid) in the oven and preheat to 450°F (230°C).

   3. Bake the Bread:
      • Carefully remove the hot Dutch oven from the oven. Using the parchment paper, transfer the dough into the Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes, until the bread is golden brown.

1. Cool the Bread:
   • Remove the bread from the Dutch oven and let it cool on a wire rack for at least 10 minutes before slicing.