HOW TO: No-Knead Bread

A popular recipe for it’s simplicity, this bread uses very little yeast and requires little more effort than a quick stir. You will have to wait a bit though . . . the dough needs to sit overnight to achieve perfection.

---

HOW TO: No-Knead Bread

15 to 24 hours before serving . . .

To a large mixing bowl, add:

1 1/2 cups warm water

1/4 tsp yeast

1/2 cup oats (quick or regular)

Allow to sit for about 5 minutes, then stir in:

3 cups flour

1 tsp salt

Continue to stir until the dough holds together, though it will be shaggy. Cover tightly (lid or plastic wrap) and allow to rest at room temperature for 12+ hours.

Optional: stir the dough at hour 2 and/or hour 10 during the 12+ hour raising cycle

3 hours before serving (2 hours prior to baking) . . .

• Cut a sheet of parchment, about 8” x 12”

• Shape loaf:

1. Flour surface (recommend to shape on a silicone sheet)

2. Dump dough on floured surface

3. Fold one third over center, then fold the other side over center

4. Rotate 180 degrees and repeat both 1/3 folds and pinch edges together

5. Place seam-side down on parchment square

6. Invert mixing bowl and place over prepared loaf, protecting it from drying out while it rises

1 hour 30 minutes before serving (30 minutes prior to baking) . . .

• Place 6 to 8 qt. oven-safe covered pot* in oven

• Preheat oven to 450F

Baking time! (1 hour before serving)

1. Remove pot from oven (careful it’s hot!) and remove lid

2. Lift parchment containing loaf by long opposite corners and set inside pot

3. Cover with lid and place in hot oven

4. Bake for 20 minutes covered

5. Remove lid, bake an additional 20 minutes

6. Loaf with be golden and internal temp should be 200F

7. Remove from oven and transfer to wire rack to cool

8. Allow to rest for 20 minutes

Slice & serve.

---

Brenda tips:

• Serving size: 8-12 servings

• This bread is amazing to use for grilled cheese sandwiches!

• *Covered pot can be cast iron dutch oven or enamel cast iron dutch oven as both can handle the heat of 450F. Other covered pots may work, but it is critical to ensure in advance that they are oven-safe to 450F to prevent injury. Some recipes recommend glass pans, but keep in mind that 425F is their very top temperature so plan accordingly.

• Baking parchment can generally be reused for a few loaves

---

Window to B’s kitchen . . .