After some yummy cookie recipes, I have a savoury recipe to share with you today, I thought we could all do with some more carbs obviously…
Before we get to this bread I’d just like to thank everyone for all of their input and help after I asked about watermarks etc in this post.
The wavy watermark was the clear winner, so that’s what I’ll be doing from now on. I’ll get my other half to re-enable right click tonight!
Now, this bread…
I love bread, if I have a bowl of soup and bread to dip in, I honestly eat 1/4 of a loaf. I just love big, thick slices of bread!
I also love making bread, I just love the process of making the dough and then kneading it, so I was a bit intrigued about this no-knead bread. I wondered how it would live up to my normal loaf.
I won’t be making this no-knead artisan bread all the time, I still love a normal white loaf, but this is a great if you don’t have time to knead a loaf of bread, but still want a fresh, homemade loaf.
It was gorgeously crunchy on the outside and soft in the middle, the perfect loaf of bread in my opinion!
It’s so easy to make! And your house is still filled with the absolutely divine smell of freshly baked bread… Ahhhhhhhhhhhh so good!!
So now onto the recipe. You basically put all of the ingredients into a large bowl mix them until they come together into a loose dough, cover the bowl up and leave it overnight! Simple! You’ll need a large cast iron pot with a lid. I used a 5 litre cast iron enamelled casserole pot.
No-Knead Crusty Artisan Bread
Ingredients
- 3 cups plain flour
- 1 tsp salt (original recipe called for 2-3tsp; we aren't too keen on salt though)
- 1/2 tsp yeast
- 1 1/2 cups warm water
Instructions
- Place all ingredients into a large bowl and mix with a wooden spoon, until a loose, scraggly dough forms.
- Cover the bowl with cling film and leave at room temperature for 8-24 hours. (I left mine for 24 hours). The dough will be all bubbly.
- Preheat the oven to 230 degrees C/450F. Once the oven is up to temperature, place the cast iron pot into the oven for 30 minutes.
- Shape the dough into a round loaf with floured hands. After the pot has been heated for 30 minutes, remove from the oven and place on a heatproof surface. Place the shaped loaf into the pot and place the lid on it. (If your cast iron pot isn't enamelled, place a piece of greaseproof paper in bottom of the pot)
- Place into the oven for 30 minutes, then remove the lid and bake for a further 7-15 minutes until golden brown and slightly crackled on top. Keep an eye on it, my loaf only needed 9 minutes without the lid, it will depend on your oven.
- Once the loaf is baked, (it will sound hollow when you knock on it) remove from the oven and remove from the pot. Place the loaf on a wire rack to cool completely.
- Loaf will keep, tightly wrapped, at room temperature for 3 days.
Recipe Notes
Recipe from The Comfort Of Cooking - http://www.thecomfortofcooking.com/2013/04/no-knead-crusty-artisan-bread.html
I link up at these great Link Parties!
Annie is a self-taught baker, recipe developer and food photographer. When not in the kitchen, she can be found with her head in a book or jotting down recipe ideas! 
Love the no-knead part. But I used to be intimidated with any breads…now they're my favorite to make! Have a fun day relaxing today…hope there's some good tv on! (=
Visiting from Thursday's Treasures. Your bread looks great. Pinned.
Annamaria
Yum! I LOVE making bread from scratch but the kneading part can be a bit rough so this sounds perfect! I can eat bread all day long! Visiting from Foodie Friday!
I love sweet cookies but this looks so good. I need some of this right now. Found you at Diana Rambles Pin Me party.
I'd love it if you brought this over to Tumbleweed Contessa's Saturday Dishes. We're featuring breads this weekend. http://www.tumbleweedcontessa.com/blog/
Wishes for tasty dishes,
Linda
Tumbleweed Contessa
I love bread too! This looks so nice. I try lots of bread recipes (banana/pumpkin/cinnamon/etc) but they never rise very well (or turn out like the picture!) Do you have any tips for me?
I would love for you to share and link up at my weekly TGIF Link Party if you haven't already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday's at midnight. http://apeekintomyparadise.blogspot.com/. Hope you will join us! Have a wonderful week!
Hugs, Cathy
With this bread, I just left it for 24 hours, it's the first time I've ever done a slow rise bread!! Normally though I turn the oven on low until it reaches temperature then switch it off whilst I'm kneading the bread dough, then I put the dough in a bowl and cover it with a clean tea towel and put it in the warm oven for 1-2 hours. I've never had a dough not rise, don't know if it's because I place it in a warm oven or not, but worth a try! 🙂
The dough always rises for me, but when I bake it, I find that the bread itself has barely risen and it ends up very dense and squidgy!
This looks wonderful! Thank you for sharing this recipe–we will have to try it.
Planting Daffodils
Hope you are having a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you so much for sharing your recipe with Saturday Spotlight, it looks delicious. Enjoy the rest of your week, and hope to see you at the party again soon.
April
Annie, I adore fresh baked bread, I can't wait to give this recipe a try! Thanks for sharing at Thursday's Treasures, you're being featured this week!