Crusty, chewy, no-knead bread

Submitted by: Nadine Gergel-Hackett
The name says it all (this is probably my most favorite recipe ever!)

Serves: 8?

Preparation time:
Cooking time:

Dietary guidance: v v 

Ingredients

-4.5 cups flour (I usually use at least half bread flour)
-1/2 tsp "instant" or "quick rise" yeast (this is different from regular yeast, but it can easily be found)
-2 tsp salt
-3 cups *warm* water (just warm from the tap)
-a big pot with a top that can go into a 450 degree (F) oven (I use a 2.5 quart corningware dish with a glass (pyrex) lid that is circular and about 3-4 in or so deep)

Method

1) mix all of the ingredients together in a very large bowl (it will make a very sticky dough)
2) cover the bowl with plastic wrap and leave out of the fridge for about 18-24 h (the dough should start to look bubbly on top)
3) put the empty pot and lid in the oven and preheat the oven to 450 F
4) when the oven is heated, take out the pot and lid (be very careful they will be very hot)
5) pour the dough into the pot and cover with the lid
6) put into the oven for 30 min
7) after 30 min remove the lid and cook the bread uncovered another 15 min
8) remove from the oven and turn the bread out of the pot onto a cooling rack (if you have one) to cool, the bread is better after you have let it sit/cool a half hour or so

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