PreviousContentsNext

No­Knead Bread

3

 cups 

all­purpose flour

1/4

tsp

instant yeast

1 1/2

tsp

salt 

1 1/2

cups

water 

1

Mix ingredients together in a large bowl until combined into a shaggy dough. Cover bowl with

2

plastic wrap and let rest at room temperature for 12 to 18 hours.

3

Flour a work surface. Scoop the wet dough, which will be dotted with bubbles, onto the flour.

4

Fold twice, deflating it, and let rest for 15 minutes. Don’t worry if it sticks a bit, just scrape it

5

off.

6

Sprinkle with flour as needed to handle, and shape dough into a saggy ball. Let rest on floured

7

surface for another 1 to 2 hours.

8

Preheat oven to 450. Place heavy cast iron, enameled cast iron, Pyrex or similar lidded pot in

9

oven. Heat pot for at least 30 minutes.

10

Carefully tip dough into hot pot. Sprinkle with salt or seeds as desired, place lid on pot, and

11

return to oven.

12

After 30 minutes, uncover pot. Bake another 15 to 30 minutes, until browned as desired.

13

Cool on rack.

14

Don’t be surprised if you start the second loaf before you’ve finished the first.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (12.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

0

Calories From Fat (0%)

0

% Daily Value

Total Fat 0g

0%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 3498.89mg

146%

Potassium 4.28mg

<1%

Total Carbohydrates 0g

0%

Fiber 0g

0%

Sugar 0g

 

Protein 0g

0%