I didn’t believe my friend when she told me she had a fabulous recipe for no-knead bread that only required four ingredients. But she made it for me (pictured above) and it was DELISH! Here is the recipe, modified from the NY Times.
3 c flour
1/4 tsp yeast
1 1/4 tsp salt
1 5/8 c water
Combine dry ingredients in a large bowl. Add water and stir until blended. Dough will be “shaggy and sticky.” Cover the bowl with plastic wrap and let it sit 16 hours in a warm corner of your kitchen. (We put it on the fridge.)
At 16 hours, dust a cutting board with flour and place dough on it. Sprinkle the dough with flour and fold the dough into itself once or twice. Let sit 15 minutes under a cloth.
Cover your hands with just enough flour so the dough doesn’t stick to you. Shape the dough into a ball, cover with more flour, and place seam side down. Then place a cloth on top and let it rise 2 hours. Dough should double in size but will not spring back when you poke it. Thirty minutes before the bread is done rising, heat over to 450 degrees. Place a heavy 6-8 quart pot with a lid in the oven as it heats up. It’s important that the pot be pipping hot when you add the dough.
Put dough into very hot pot, seam side up, place the lid on top and bake 30 minutes. Take the top off and bake another 15-30 minutes, or until the bread is nicely browned. Serve warm with butter.
Note, the bread does not last a more than a few days because it has no preservatives. I wish there was a recipe as simple as this for wheat bread. Do you have one?