No Knead Bread Recipe

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My friend Stacy gave me a recipe for NO Knead Bread, and I was very excited! I just really dislike getting dough and stickiness in my nails and all over my hands. You make the batch in the evening and it rises overnight for the most part. It isn’t quite sandwich bread, but I likened it to the yumminess at Macaronni Grill. Foccacia?
This was so easy, and pretty much my first time making bread (I had done rolls a few times).

Here is the recipe (I doubled it for these loaves):

No Knead Bread Recipe

No Knead Bread
Author: Kristen Duke
  • 3 cups flour
  • 1/4 teaspoon instant yeast
  • 1 Tablespoon Kosher salt I used reg.
  • 1 1/2 cups luke warm water plus 2 Tablespoons
  • Cornmeal if desired
  • *If you want to add dreid herbs rosemary, thyme to the bread, add it to the flour mixture in the first step.
  1. In a large bowl, combine flour, yeast, and salt. Add water and stir until blended. Dough should be sticky. Cover bowl with plastic wrap. Let dough rest at room temperature for 12-18 hours.
  2. Lightly flour a work surface and place dough on it. Sprinkle dough with flour and fold over on istelf twice. Cover with plastic wrap and let rest for 15 minutes.
  3. Shape dough into ball using just enough flour to prevent sticking. Coat a cotton towel with flour or cornmeal. Place dough seam side down on a towel, dust with more flour or cornmeal. Cover with towel and let rise for 2 hours.
  4. Dough will double in size. Preheat oven to 450F. Plce a 4 quart covered pot in oven while heating (I used a 2.5 qt. pyrex with lid and it was fine). Place dough in pot and shake to evenly distribute. Cover with lid and bake for 30 minutes. Remove lide and bake for additional 15-30 min (I did just 15) until browned. Turn out on a wire reack to cool.



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