Enjoy homemade bread with this simple recipe from The Recipe Tin Eats
Nothing beats warm, fresh bread on a cold winter’s day. Follow the recipe below from The Recipe Tin Eats to make your own delicious Artisan bread from scratch.
World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD
Prep: 5 mins Cook: 40 mins Rising: 2 hrs
• 3 cups (450g) flour, bread or plain/all purpose
• 2 tsp instant or rapid rise yeast
• 2 tsp cooking / kosher salt, NOT table salt
• 1.5 cups (375 ml) very warm tap water, NOT boiling or super-hot (ie up to 55°C/130°F)
• 1.5 tbsp flour, for dusting
1. Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. The dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed to get the right consistency.
2. Rise: Cover with cling wrap or plate and leave on counter for 2 – 3 hours until it doubles in volume, is wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer.
3. Optional – refrigerate for flavour development – at this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
4. Take the chill out of refrigerated dough – if you refrigerated the dough per step 3, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
5. Preheat oven – Put Dutch oven in oven with lid on (26cm/10″ or larger). Preheat to 230°C (220° ff) 30 minutes prior to baking.
6. Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
7. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here –it’s more about deflating the bubbles in the dough and forming a shape you can move.
8. Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (i.e. seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don’t get too hung up on the shape. In fact, lopsided = more ridges = more crunchy bits!
9. Dough in pot: Remove piping hot Dutch oven from oven. Use paper to place dough into pot, place lid on.
10. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
11. Cool on rack for 10 minutes before slicing.
For more information, visit: www.recipetineats.com/easy-yeast-bread-recipe-no-knead/