Graduation number two is done!
Time flies so fast. I can still remember my first day as a first year at UBC. Carrying a huge fold-out map, trying to navigate around campus to get to my next class. And now, here I am. Needing to face the real world. Finding a job. That sounds so daunting, I kind of wish I was back in school so I don’t need to deal with unemployment, interviews and uncertainty.
Can I bake my troubles away? I want to say…yes. Always.
And having this bread done with minimal effort on my part? Totally added bonus.
When I first saw this recipe, I was super skeptical. A no knead bread? Leaving the dough to sit overnight? Having the end result look crusty and gorgeous? There must be some catch!
I can tell you right now, there is no catch. This is beyond foolproof. I have made this bread 3 times already, and each time this bread has come out perfect. The only suggestion I would give is to eat this bread right away. Since this bread has no fat, it will dry out quicker than other breads you may make with oil. But I don’t think the bread would last that long anyways.
It’s hard to say no to a freshly baked loaf of bread.
This Super Simple No Knead Overnight Bread recipe is so easy and is made with only 4 ingredients! Mix it the night before, have white bread in the morning.
- 3 cups all-purpose flour
- 1 3/4 tsp salt
- 1/2 tsp instant yeast
- 1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add the water and mix enough until it’s fully combined. Cover the bowl with plastic wrap and set aside for 12-18 hours. (Overnight works great.)
In the morning, preheat the oven to 450˚F. As soon as the oven has reached 450˚F place a cast iron pot or a round casserole dish with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover the ball with plastic wrap and set aside while waiting for the pot to heat.
Remove hot pot from the oven and drop the dough right in. Cover with the lid, and return to oven for 30 minutes.
After 30 minutes, remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Total time does not include time resting.