Good morning world! Have you ever wanted to try your hand at making bread but have been too scared to even attempt? What with the kneading and rising and kneading and resting, and all the ingredients, it can be overwhelming for sure.
I came across this recipe and tweaked it to my own. I made this yesterday and I have to say it was a hit for sure. Pup 1 was in awe and Pup Dad ate plenty as a snack, not even with our meal!
This recipe has only 4 ingredients and requires no kneading. Yes, there is a rise time, but it is as simple as setting it on the counter and forgetting about it for several hours. The longer it sets the chewier it gets. I left mine to set near our woodstove which was going so it could have a little more heat, but I think if I had left it on my counter, it would have been just as good.
Pup 1 recommends this with some honey on top. We source our honey locally, but even if you get some from the store you will be fine. I would say it would make a wonderful sandwich bread with some warm ham and cheese, lightly toasted.
All you need is warm water (105 degrees) not too hot and not to cold or the yeast will not react correctly. A package of yeast, 1/4 ounce or 2 1/4 teaspoons, active dry yeast, flour, I used all purpose, but you could probably get by with whole wheat. We keep all purpose on hand at all times so that is what I used. I may try some others at a later time but for now, it is what I had and what I used. You also need salt. It is recommended to use Kosher salt, but I used regular table salt that I again have on hand in bulk.
No Knead Artisan Bread
1 pkg (2 1/4 tsp) Active Dry Yeast
3 Cups All purpose Flour
1/2 Tbsp Salt
1 1/2 Cups Warm (105 degrees) Water
Directions
Mix Yeast and water in bowl. Sift flour and salt into bowl and mix until combined. Dough will be sticky. IF it is too sticky to handle, add small amounts of flour until able to be handled.
I would recommend taking the mixed dough out of the bowl and placing on a baking sheet covered with parchment paper to let rise. Shape into whichever shape you desire. I left it in a round loaf shape, but you could easily make this into a baguette shape or smaller bowl loaf shapes. Just divide now so when they rise, they are ready to bake. Cover with a towel or saran wrap (sprayed with non-stick cooking spray) and let rise at least 2 hours on the counter or in a warm location.
After the dough has risen, turn oven on to 425 degrees F. Place a pizza stone, baking sheet, or cast-iron skillet inside oven while preheating to be able to cook the loaves on. I used an upside-down pizza pan, I do not have a pizza stone and needed a bigger surface than my skillet could produce. Once oven is preheated, place bread on parchment paper on sheet and bake for 25 minutes or until golden brown.
Once golden brown, remove from oven. I left mine to sit for about 15 minutes just to make sure the bread was fully set before cutting open.
This bread can be stored on the counter in a paper bag for up to 5 days. I doubt it will last that long, but you never know.
So, there you have it everyone! Please enjoy and let me know what you think in the comments!
