No-Knead Bread

It's no surprise, that in an article promising 15 recipes "that will make your house smell delicious,"  I chose the one on how to make bread.  But seriously, with a little planning not only will your kitchen smell delicious, but if you time it just right you will be pulling these beauties out of the oven just as your hard working husband arrives home. 

Recipe from theKitchn

Don't you just want to carve out the top of that bread, and fill it with soup?!

Ingredients:

3 cups white flour OR bread flour

3/4 teaspoon yeast

1 1/4 teaspoon salt

1 1/2 cups slightly warm water

 

Equipment:

Large bowl

Plastic wrap

Spray oil OR olive oil

Oven-safe pot with lid OR Dutch oven (should be at least 4 quarts in size)
(I did not have an oven-safe 4-quart vessel, thus the mini loaves.  In addition, baking the bread in two smaller loaves may provide you with added portion control.  If you are anything like me, you'll need it.)
 

Instructions:

1. Gather your ingredients!

2. A note on the yeast: The original No-Knead Bread recipe specifies instant yeast. You can use pretty much any yeast you have on hand.

3. Add your flour to the bowl.

4. Add the yeast and salt and stir thoroughly.

5. Measure out 1 1/2 cups of barely warm (tepid) water.

6. Pour into the bowl and stir thoroughly.

7. The dough will look rough and shaggy.

8. Spray the top of the dough with cooking spray, or, if you do not have cooking spray, lightly oil the top of the dough with olive oil. Spread a thin layer over top with a paper towel, then turn the dough in the bowl so the whole ball of dough is coated with the oil.

9. Cover the bowl with plastic wrap.

10. Throw a towel over top of the bowl and set it in a warm corner. Leave it alone for 6 to 8 hours.

11. After at least 6 hours have passed the dough will have risen and will look rather bubbly and stretched out.

12. Lightly oil the counter top and turn the dough out onto it, folding it over on itself at least once.

13. Cover the dough with plastic wrap and let it sit for another hour.

14. About 20 minutes before the hour is up, turn on the oven to 450°F. Place an oven-safe Dutch oven or pot in the oven.

15. The dough will have risen and nearly doubled in size.

16. Quickly shape the dough into a round ball and drop it into the pot. 

17. Optional: Slash or cut the top of the dough with kitchen shears or a sharp knife.

18. Place the lid on the pot and put it in the oven.

19. Bake for 30 minutes.

20. Remove the lid from the pot.

21. Bake for an additional 15 to 20 minutes.

22. You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side reads 210°F.

23. Remove the bread from the oven. If you wish to keep it warm for serving, you can wrap it in a clean kitchen towel.

24. Slice and serve!