EASY NO KNEAD KRUSTY ARTISAN BREAD
I really love to bake and cook from scratch for my family. I am often searching for healthy new recipes to try and dinnertime is sometimes an experiment around here. Most times we have success and get the thumbs up. Occasionally there are a few thumbs down meals.
This recipe is a definite THUMBS UP! I love fresh bread straight from the oven. Who doesn’t like it? This is the simplest NO KNEAD CRUSTY ARTISAN BREAD recipe ever! We are on our 3rd or 4th loaf since discovering this recipe. I have also made and delivered (porch drops) these fresh loaves to people I am really missing right now.
This bread requires a Dutch Oven. If you don’t have one, I suggest you get one because I love mine and use it for just about anything.
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 3/4 teaspoon active dry yeast
- 1 1/2 cups lukewarm water
I usually like to add other *things into the bread, and it should be mixed into the flour mixture before adding the water. This will allow everything to become better incorporated.
*For something extra, try adding black olives, grated old cheddar, sundried tomatoes, rosemary, basil, roasted red pepper etc.
In a bowl stir all dry ingredients including any add ins. Then stir in the water. Use a fork or spatula. The dough should be rough looking. The less you work it the lighter it will be. Cover the bowl with plastic wrap and put aside for 8 -24 hours.
When you are ready to bake, place your Dutch oven in a preheated 450 F oven with the lid off for 30 minutes. Meanwhile on a well-floured surface turn dough out and form into a ball and loosely cover with plastic wrap to rest.
After 30 minutes remove Dutch oven and place dough into Dutch oven and bake for 30 minutes with the lid on. Once 30 minutes is up taking lid off pot and bake for an additional 7-15 minutes (I usually do 10 minutes in my oven).
Remove from oven and take bread out of pot onto a wire rack to cool.
This is a great recipe that the kids can help with and feel proud of their dinner contribution.