Have you ever really looked at the ingredients list on a package of bread?
We do. And of course we try hard to find brands with the least amount of ingredients and as much whole foods as possible. But it’s near impossible these days. As those store bought breads have to maintain a certain shelf life with equals at least a few ingredients that the average person has no way of knowing how to pronounce. A couple weeks ago while training my client, we got on the topic of breads and that she makes all of hers. Apparently she once read an ingredient list that had the word plastic in it. Say what? Plastic? Yep. If that’s not enough to make you think twice I don’t know what is.
Well, hearing how much success she has (and I have a cousin who has baked her way through a few bread cookbooks that helped inspired me) I figured why not give it a try.
I turned to Google for my first attempt. Probably had something to do with the fancy olive oil that I couldn’t help but buy. Which had me craving some crusty bread to dip in it. Then I went for easy and simple ingredients. Here is my result:
A No-Knead Crusty Artisan Bread
I’ve only made it twice so far. With all the travel bread hasn’t been on the top of the list. But the second loaf was even better than the first! I can’t wait to try a few other kinds. I see a honey, wheat loaf in my future. Who knows, I’ll probably even get crazy and try french or rye bread. Since this recipe was so yummy and easy I just had to share it with you. Good Luck! Let me know how yours tastes! 🙂
No-Knead Crusty Artisan Bread
Source: the Internet, from the blog, The Comfort Of Cooking
Yield: 1 loaf
Prep Time: 8-24 hours
Cook Time: approx 60 minutes
3 C all-purpose flour
2-3 tsp kosher salt
1/2 tsp dry yeast (active dry or highly active will work best)
1 1/2 C lukewarm water
special cookware needed: Dutch oven or a large oven-safe dish/bowl with a lid
1. In a large bowl, stir together flour, salt and yeast. Add in warm water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough.
2. Cover the bowl tightly with plastic wrap and let dough sit at room temperature for 8-24 hours. (I just mixed it at night and then let the bowl sit overnight). Dough will bubble and rise.
3. Once dough is ready. Preheat oven to 450. Place Dutch oven, uncovered, into the preheated oven for 30 minutes
4. While Dutch oven preheats, turn dough onto a well-floured surface, & with floured hands, form dough into ball. Cover dough loosely with plastic wrap and let rest.
5. Once the 30 minutes are up carefully remove Dutch oven. With floured hands, place dough ball into it.
6. Cover and bake in oven for 30 minutes.
7. Carefully remove cover, bake in oven for 7-15 minutes uncovered until top is golden brown. (Watch it closely)
8. Remove bread from dish carefully, place on cutting board and slice with a bread knife.
Hope yours turns out just as delicious!
Happy Tuesday Friends… Lots to look forward to this week!