by: Kate McMillan
Cook Time
40 minutes
Prep Time
2 hours 15 minutes
Yield
1 loaf
Total Time
40 minutes
Prep Time
2 hours 15 minutes
Yield
1 loaf
summary
We feel confident that there is nothing better than the smell of freshly baked bread. This no-knead country bread recipe cooks perfectly in a Dutch oven. The trick is getting the oven very hot and then dropping the bread into a preheated pan—perfect bread every time!
ingredients
- 1½ cups warm water
- 1 packet (2¼ teaspoons) instant-rise yeast
- 1 teaspoon kosher salt
- 3¼ cups all-purpose or bread flour, plus more for dusting
directions
- Place the water, yeast and salt in the bowl of a stand mixer and whisk just to combine. Let this sit for a few minutes to make sure the yeast is activated. Add the flour all at once, and, using the dough hook attachment, combine the ingredients on low. Use a spatula to wipe down the sides of the bowl and mix until everything is combined. Remove the bowl from the mixer and use your hands to form the dough into a round loaf. Place the dough back into the mixing bowl, cover with a clean, dry kitchen towel and set aside in a warm spot until the dough has doubled in size, about 2 hours.
- About 40 minutes before you are ready to bake, place your Dutch oven, with the lid on, in the oven and preheat to 450°F. Once the oven is preheated, continue to warm the pan for an additional 20 minutes.
- Cut a piece of parchment paper about 13x18 inches and sprinkle with about 3 tablespoons of flour. Flour your hands very well (the dough will be very sticky!) and gently bring the dough together and transfer to the floured parchment. Lifting up one side of the parchment, gently roll the dough onto the other side so the floured dough is now facing up. If you wish to, you can use a razor blade to make a design on the top of the dough.
- Very carefully remove the Dutch oven from the oven and remove the lid. Gathering up all four sides of the parchment paper, drop the dough (with the paper under the dough) directly into the pan. Cover the pan and transfer to the oven to bake for 35 minutes. Remove the top and continue to bake until the top is golden brown, about 5 minutes more.
notes
You can vary this no-knead country bread recipe by mixing in rosemary, thyme, olives or parmesan cheese. Simply add them to the mixing bowl along with the flour.
Do not make the mistake of cutting your bread too quickly. It needs time to rest or it will have a gummy texture.
If your bread browns too quickly on the bottom, you can place a pizza stone or sheet pan on the rack below. This will help divert some of the bottom heat.
