Super Simple No Knead Overnight Bread
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
Ingredients
- 3 cups all-purpose flour
- 1 ¾ teaspoon salt
- ½ teaspoon instant yeast
- 1 ½ cups water
Instructions
- 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.
Notes
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What size pot did you use / works best for the amount of dough?
I think I used a 2 1/2 quart round casserole dish, but I have heard that it works well with 5 quart casserole dishes as well. Just make sure it has a lid.
No-knead bread is literally among the top 5 things that have ever happened to me. I'm only slightly exaggerating.
And congratulations on graduation! That is a big, big deal!
Simple and gorgeous! I've been wanting to try this for quite some time myself! And congratulations on your graduation!
I've become a big fan of no-knead bread, and I'm always amazed at how delicious it is. Congratulations on your graduation!
It looks and sounds amazing!
Congrats! Wow, this bread really does sound too good to be true. I'm gonna have to try it!!
Looks perfect!
Great bread and Congratulations!
ela h.
Gray Apron
Impossible.. Baking bread for me is mission impossible 😀
This looks fantastic Cathleen! I love when you can see how airy the bread comes out, and this is certainly no exception! Might just have to have a go at this 😀 x
Interesting, Cathleen! Bookmarked!
Hi Cathleen, congratulation to you.
That bread look really good, well done! Great to go with coffee. :))
Thanks for sharing the wonderful recipe.
Have a nice week ahead,regards.
Congratulations, Cathleen! I understand your fear of the unknown and will keep you in my prayers. Everything will fall into place.
Though we can't bake our troubles away, it certainly helps! 😀 This bread looks amazing! I really want to give it a try. I'm no the best when it comes to bread making but this sounds simple enough so I may give it a go! ^_^
Toodles,
Tammy<3
**quick question: could I add a tblsp of oil if desired? Thank you!
Yes, I definitely think you can add oil if you like. If you try it out, let me know how it goes!
This may be the best looking no-knead bread I've ever seen. And congratulations on being officially graduated.
That looks amazing! Love the browned crust, that's the best kind there is 🙂 And the webby crumb, mmm. 😀