Quick No Knead Bread In Dutch Oven - a spin on a popular Crusty No Knead Dutch Oven Bread recipe, shared originally by the New York Times more than 10 years ago

Quick No Knead Bread In Dutch Oven

yield

time

Ingredients

– 1 tsp salt – 1 tsp sugar – 2 1/4 tsp instant dry yeast – 2 cups ap flour – 1 1/2 cups whole wheat flour – 1 1/2 cups warm water — 110 F – 1 tbsp olive oil — not extra virgin

16 servings

5 hrs

Step 1

In a large bowl, mix together the flour, salt, and active dry yeast. Add the warm water to the bowl and stir until a shaggy dough forms.

Step 2

Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours. After the dough has risen, preheat the oven to 450°F (230°C).

Step 3

Place a Dutch oven with a lid in the oven and heat it for 30 minutes.

Step 4

While the Dutch oven is heating, place the risen dough onto a floured surface and shape it into a round ball.

Step 5

Once the Dutch oven is heated, carefully remove it from the oven and place the dough ball inside.

Step 6

Cover the Dutch oven with the lid and bake for 30 minutes.

Step 7

After 30 minutes, remove the lid and bake for an additional 10-15 minutes until the bread is golden brown and crispy.

Step 8

Remove the Dutch oven from the oven and carefully remove the bread from the pot.

Step 9

Allow the bread to cool on a wire rack for at least 30 minutes before slicing and serving. Enjoy your delicious homemade no-knead bread!

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