Incredibly Easy Crusty Bread {No Need to Knead}

I constantly encourage my children to venture out and try new things - especially things of which they are fearful. I have been pushing myself to do the same when it comes to baking bread. I decided to do a little research into bread recipes and when I came across this one from Simply So Good, I was inspired to dive in and try it. And, let me just say that I am in love with this bread. So easy. So quick to prep. And, so delicious.

 

First of all, something I truly adore about this particular bread recipe is that it only has four ingredients {and one of them is water}. Secondly, there is no kneading. I repeat, NO KNEADING. {No dough hooks, paddle attachments or mixers either.} Additionally, I love that the recipe for this bread on Simply So Good's blog offers several options for add-in ingredients to make different flavor combinations. Think Orange, Cranberry and Nut Bread. Or, Lemon, Rosemary and Gruyere Bread.  Alternatively, you can just add in your choice of shredded cheese{s} to make Cheese Bread.

To make the bread, you mix four ingredients together in a bowl. Cover it and let it sit for 12 - 18 hours. Form it into a ball. Heat up a large pan {with the lid on}. Throw the dough ball in the pan. Bake. Cool. Devour.

I mixed the dough together at night in like, less than five minutes. So ridiculously easy.



Ingredients:

3 cups unbleached all-purpose flour {plus a little more for dusting surface later}

1 3/4 teaspoons salt

3/4 teaspoon yeast

1 1/2 cups water

Directions:

In a large mixing bowl, combine together flour, salt and yeast. Add water and mix until a shaggy mixture forms. {2 - 3 additional tablespoons of water may be needed to allow dough to just come together.}

Cover bowl with plastic wrap and set aside for 12 - 18 hours. {Overnight works great.}

Heat oven to 450 degrees. When the oven has reached 450 degrees, place a large cast iron pot with a lid in the oven and heat for 30 minutes.

{NOTE: Cast iron is suggested, but any large pot with a lid that can withstand 450 degree oven temperatures will work.}

Meanwhile, pour dough onto a heavily floured surface.

Gently shape into a ball. It will be extremely sticky. Use flour on your hands to manage and shape dough.

Cover with plastic wrap and let sit while the pot is heating. Remove hot pot from the oven and drop in the dough. {Do this carefully as the pot will be extremely HOT.}

Lid and bake for 30 minutes.

After 30 minutes, remove lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.  Slice with a serrated knife. Serve with butter or preserves.

NOTE:  If desired, the excess flour on the dough prior to baking can be brushed off with a pastry brush or wiped off by hand if too much is present.


03/29/18:  Updated photos and made clarifications to recipe/post.