Easy Artisan No Knead Bread
Enjoy a warm slice of this easy artisan no knead bread topped with a trio of garlic butters in this delicious Dracula-inspired dish!
Servings: 1 loaf
Calories: 116kcal
Ingredients
- 1 ½ cups warm water
- 2 ¼ teaspoon active dry yeast
- ½ teaspoon granulated sugar
- 3 cups all-purpose flour
- 1 ½ teaspoon salt
Instructions
- Warm the water to between 105°F and 115°F. Add the sugar along with the yeast and stir together. Let sit for 5 minutes or until the yeast has activated. The yeast should look bubbly and active with a pleasant yeasty aroma.
- While the yeast is activating, combine the flour and salt in a large mixing bowl. Add the yeast mixture and stir together just until combined. The dough will be wet and sticky – this is normal. Cover the bowl with cling film or a towel and place in a warm area to rise for 2 hours. After rising, the dough should be triple in volume and very bubbly.
- Sprinkle a liberal amount of flour on the counter. Use a spatula to scrape the dough out of the mixing bowl onto the counter. The dough will be very sticky. Sprinkle the dough generously with flour. Use your hands to fold the dough over by picking up one edge and pulling it into the centre. Repeat several times until you have a rough ball shape. You will feel the dough begin to tighten up as you fold. Flip the dough over and shape into a ball, tucking the edges under if necessary.
- Place a piece of parchment paper into a clean mixing bowl. Place the dough in the bowl on top of the parchment. Sprinkle the dough with flour. Cover with a tea towel and let rise for 15 minutes.
- After the dough has been rising for 15 minutes, turn on the oven to 450°F. Place a Dutch oven or clay baking dish in the oven while it is preheating. You want the Dutch oven to be as hot as the oven itself. Once the oven is preheated wait for another 10 to 15 minutes so that the dough will have been rising for roughly 45 minutes.
- To bake the bread, remove the lid from the Dutch oven. Carefully pick the bread dough up by the parchment paper and lower it into the Dutch oven. Use a sharp knife to score a cross across the top of the dough. Lightly dust the top with flour. Replace the lid of the Dutch oven and place into the oven. Bake for 20 minutes. Remove the lid and continue to cook for another 10 to 15 minutes until the bread is browned and fully cooked. The bread will sound hollow when tapped on the bottom.
- Transfer the bread to a rack to cool. This bread is quite soft and it is easier to cut after cooling. Enjoy!
Nutrition
Serving: 1slice | Calories: 116kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.3g | Vitamin C: 0.002mg | Calcium: 6mg | Iron: 1mg
