I wish I loved to make bread. I really do. I love the smell of fresh baked bread. I love the taste. I love the texture. I love the warmth.
I make homemade bread from time to time, but thats the thing… it takes “time.”
When I was in the first year or two of growing my blog, my mom introduced me to a blog called, “The Baker Chick.” We would (and still do) call each other up on the phone before we turned out our lights for the night and “oooo” and “ahhh” over what The Baker Chick made that day. Everything on her blog we want to try. Even if it was flavors and food that we normally wouldn’t pick out, her photos and stories made us want a piece, slice, taste of whatever is was that she made that day.
Her blog is still my mom’s favorite blog to read (with the exception of mine, right mom?! ;-) ) And as soon as my mom saw her post this recipe, she immediately called me and said, “Nikki! Did you see the bread Baker Chick made today?! It is perfect for you because it says it is ‘NO KNEAD!'” My attention was grabbed. I hopped on over to the Baker chick and saw this DELICIOUS looking bread that seriously made me want her to just cut me a slice and pass me it right through my computer screen. I HAD to try it. And guess what?! It is just as easy as she says it is. And now you have my word. It is EASY. Seriously fool-proof. It has the crispy, crunchy crust you love on artisan bread and the soft center. Slab some butter on it or dip it in a balsamic vinegar-olive oil mixture and you will be in heaven.
*Note I used a dutch oven. I use a Le Creuset. If you don’t have a dutch oven, The Baker Chick said in her post that any heat-safe covered pot will work fine as long as all the handles and knobs can withstand the 450 degrees F required for this recipe.
- 3 cups All Purpose Flour
- 1½ tsp. salt
- 1 tsp. yeast
- 1½ cups luke-warm water
- Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Dough will look messy and not smooth and that is completely okay.
- Once combined, cover tightly with plastic wrap and let sit on the counter overnight. I let mine sit for about 15 hours. Let it rise anywhere from 12-18 hours. Dough will be puffed up appear bubbly and be sticky. It won't be in a ball shape and that is normal.
- When dough is done rising and ready to bake, preheat oven to 450 degrees F.
- Heavily flour clean counter top or surface. Turn dough onto floured surface and shape into a round ball. Cover lightly with plastic wrap (you can just lay the plastic wrap that you used to cover your large bowl over the top) and let dough rest.
- While the dough is resting, place your dutch oven into the oven for 30 minutes to pre-heat.
- After dutch oven has preheated, place ball of dough in the cents of the dutch oven and cover with lid. The Baker Chick said: You can put a piece of parchment under it if your dutch oven doesn't have an enamel coating.
- Note handles will be extremely HOT! Remember to use hot pads :)
- Bake at 450 degrees F for 30 minutes. After 30 minutes, remove lid and bake for an additional 15 minutes until done. Bread will be golden in color.
(recipe from: The Baker Chick)