Easy No-Knead Bread
Quick yeast bread that tops off any meal! Even my 9 yr old granddaughter (aka LMac) can make this:
4.5 cups all purpose/bread flour, divided
1.5 tsp active yeast
0.5 cups warm water (100 F or 38 C)
2 cups water, divided
1.5 tsp salt (or less)
Directions
1. Mix yeast, 0.5 cup flour, and 0.5 cups warm water in large bowl; cover, let sit for 30 minutes. This makes a delightfully yeasty "sponge"
2. Stir remaining water, flour and the salt into the bowl and mix until incorporated forming a sticky dough that pulls away from the sides. Let rise in warm spot for 2 hours. I use my cold oven with the oven light on. The light provides enough enough heat to keep it nice and warm inside.
3. After 2 hours it should be at least double in size. scrape the dough ball onto a cookie sheet lightly coated with Olive Oil. Edit: Dust the oiled pan with a little corn meal to prevent any sticking. 1 Tbsp should do. With wet hands (or oiled hands) shape a round ball, tucking any edges underneath. You want a nice tight skin on top. Let rise for 30-40 minutes.
4. Preheat oven to 425 F (220 C). Place a small pan of water on the lower rack to humidify the oven.
5. Cut a slit on the top of the risen loaf with a very sharp knife to allow for expansion and place on a rack above the pan of water. Bake for 35 minutes, until it is golden brown.
6. Let finished bread cool on a wire rack. Cool completely before cutting. Ahhh… who am I kidding? I never wait that long!
Pic attached of LMac’s loaf.
BTW, you can replace water with beer (except for the sponge) Different beers impart different flavors, no two are the same!
