No Knead White Bread

I have never really been a big fan of no knead bread. I always find it lacking in some capacity. This one, however, is definitely not lacking. I love it and will be making it again and again. The crust is crunchy and chewy, and the inside is tender, soft, and has a great texture. The best thing? It is so simple to put together, and then lives in the refrigerator until you need to use it. The longer it sits, the tangier and tastier it gets. For a loaf of amazing fresh bread on the fly, you need not look anywhere else. Recipe adapted slightly from here.

No Knead White Bread

3 cups (24 ounces) lukewarm water

6 1/2 to 7 1/2 cups (32 ounces) all purpose flour
1 Tablespoon salt
1 1/2 Tablespoons instant yeast

Combine all of the ingredients in a large mixing bowl. Mix and stir everything together to make a very sticky, rough dough. By stand mixer, beat at medium speed for 30 to 60 seconds. By hand, just stir well until everything is combined.

Transfer dough to a greased 6-quart food-safe bucket (I use a giant ice cream bucket), and cover with a lid or plastic wrap. Let dough rise at room temperature for two hours, then refrigerate for at least two hours, or up to seven days.

To bake a loaf of bread, sprinkle the top of the dough with flour, grease your hands, and pull off about 1/4 to 1/3 of the dough (I use a 20 ounce piece of dough). On a floured work surface, shape the dough into a round ball or a log. Place the dough on a piece of parchment (if using a baking stone), or a greased baking sheet, or a greased 8 x 4 inch loaf pan and dust the top of the dough with flour. Le the dough rise for 45 to 60 minutes, and preheat your oven (and baking stone, if using) to 450F. When you are ready to put the bread in the oven, take a sharp knife and slash the bread two or three times, making the cuts about 1/2 inch deep to allow the bread to expand. It is okay if the dough deflates a little. Place the bread in the oven (on the baking stone, if using), and bake for 25 to 35 minutes, until it is a deep golden brown. Cool on a wire rack. Makes three or four loaves, depending on size.

Note: You can also bake this in an 8 x 4 inch loaf pan if you prefer to use it for sandwiches. It is not quite as crusty as when using the baking stone, but still turns out very well. If using a loaf pan, cut the dough lengthwise from end to end in order for the bread to expand completely.

Enjoy! -Cardamommy