2-HOUR NO-KNEAD BREAD
A friend of mine featured this recipe on her blog many months ago and intrigued me. It is so easy to make and reminds me of the bread I had in Europe. It has a nice crunchy/chewy crust and a delicious tender crumb. I usually brush the baked loaf with butter right after I take it out of the oven for that extra buttery taste.
Provided by Susan Bickta
Categories Savory Breads
Time 2h
Number Of Ingredients 5
Steps:
- 1. Measure flour into a large bowl and aerate by "fluffing" with a spoon. Add the yeast and salt. Mix well.
- 2. Add HOT water and stir until combined. Dough will be sticky.
- 3. Cover and let stand in a warm place for 1 hour.
- 4. After 40 minutes (of the 1 hour standing time), place a 3-6 quart oven proof Dutch oven in a cold oven and heat to 450 degrees F.
- 5. When 1 hour standing time is up, transfer dough to a floured work surface. With a scraper, fold dough over on itself 10 - 12 times and shape into a ball.
- 6. Place dough into a parchment lined bowl. Cover and let rest in a warm place for 15 minutes.
- 7. Using oven gloves, lift parchment (along with the dough) out of the bowl and transfer gently to the hot Dutch oven.
- 8. Cover and bake 30 minutes,
- 9. After 30 minutes, carefully remove lid and parchment. Return to oven, uncovered, and bake 10-15 minutes longer.
- 10. Remove from oven and place on a cooling rack. Let cool 15 minutes before slicing.
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