There’s something so satisfying about freshly baked bread, and I love a good no-knead recipe because you get all the goodness of homemade bread without the commitment of maintaining a sourdough starter. With its golden, crusty exterior and soft, fluffy center, this bread is perfect for dipping into my favorite fall and winter soups—or simply enjoying with a smear of butter.
I’ve experimented with a few variations, including tucking whole garlic cloves into the dough but also love it with just a sprinkle of Trader Joe’s Everything But the Bagel seasoning. Minimal effort, a handful of ingredients, and your kitchen smells like a bakery.
Ingredients:
3 cups all purpose flour
1.5 tsp salt
2 tsp active dry yeast
1.5 cups of warm water
1 tsp of sugar
Instructions:
-Combine warm water, yeast, and sugar in a small bowl. Let sit for 5-10 minutes until foamy.
-In a separate large bowl, combine flour and salt. Pour in the yeast mixture and stir with a wooden spatula until a shaggy, sticky dough forms.
-Cover bowl with plastic wrap or towel. Let rise at room temperature for 2-3 hours, until doubled in size and bubbly.
-Put 5-6 quart dutch oven with the lid in oven and preheat oven to 450 F for 30 minutes.
-Place dough on parchment paper on countertop. After dutch oven is preheated, take it out of oven carefully and transfer dough & parchment paper into dutch oven. Cover with lid. Bake at 450 F for 30 minutes with lid on, then take lid off and bake for an additional 10-15 minutes, until crust is golden brown.
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