no knead bread

No knead bread is my go-to bread. I make it every other day. My husband and I eat every morning with our coffee before everyone else gets up.

I think I first learned about the bread from Mark Bittman. It’s an easy bread to make, and requires little hands-on time. I keep mine in the fridge in a plastic vegetable bag.

Recipe

4 cups bread flour

1/4 teaspoon yeast

2 cups warm water

Mix everything together in a bowl and cover it with a piece of plastic wrap. I use a bowl that allows the dough to double in size. Let the dough rise for 24 hours.

Two hours before baking the bread, turn the dough onto a floured surface and cover with the plastic wrap. Let the dough rest for 15 minutes. Dust a cotton towel with cornmeal. Place the dough on the towel and cover with a cotton towel.

30 minutes before baking, place a 6 to 8 quart heavy covered dish in a 450 degree oven and heat it for 30 minutes. I like to use an oval dish rather than a round one.

Bake the dough in the dish for 17 to 20 minutes with the cover on. I bake mine for 18 minutes since my oven runs hot. Remove the cover and bake for 16 to 20 minutes. I do 16 for my hot oven. The outside should be a golden brown color after the second time.