No Knead White Bread
This is a great, easy no fuss recipe for a novice bread baker. It results in a rustic, crusty loaf. Simply take a few minutes to mix together the ingredients, and then let it rise. The best part? This dough can sit in your refrigerator for up to 7 days! And, it makes up to 4 loaves with 1 recipe!
Cook Time: 30-40 minutes
Serving Size: 3-4 loaves
Featured Bakeware:
Ingredients
7 1/2 cups all purpose flour
3 cups lukewarm water
1 T salt
1 1/2 T instant yeast
Recipe Instructions
Mix all ingredients together in a large bowl. You could do this in a stand mixer, on medium for about one minute. You could also just use a very large bowl and mix by hand until very sticky, rough dough is formed. Cover and let rise for about 2 hours. This dough will increase considerably, so make sure to use a large bowl, or plastic bucket. Then, transfer dough to refrigerator for at least 2 hours or up to 7 days. This does take up a bit of refrigerator space! The longer it stays refrigerated; it will become more like a sourdough bread. When ready to bake one loaf, sprinkle top of dough with flour and pull off a piece about the size of a softball (14-19 ounces). You will get 3-4 loaves out of this one recipe. Preheat oven to 450 degrees and place a metal or cast iron pan on bottom oven rack. Have 1 c hot water ready to go. Using a floured work surface, form into a ball or log. Sift a coating of flour on top of shaped dough and let rise for about an hour to come to room temp. When ready to bake, place on your USA Pan cookie sheet or sheet pan. You can also do more than one loaf if you'd like. Take a sharp knife and slash the top of dough 2-3 times. Place bread in oven and pour 1 c hot water into the pan on the bottom of oven to create steam. Quickly close oven door and bake for 20-30 minutes.