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.
Super Simple No Knead Overnight Bread
What you’ll need:
- 3 cups unbleached all purpose flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon 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.
Recipe from Simply So Good