EASY Bakery-Style Bread for Beginners- just minutes per day!

This EASY no-knead bread recipe produces gorgeous, bakery-style loaves and takes just minutes to throw together! No fussy kneading, rising, or ingredients! CLICK SHOW MORE FOR RECIPE

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Real sea salt (use code HOMESTEAD for 15% off!): https://shop.redmond.life/collections...

Dutch oven: https://www.pntrac.com/t/TUJGRktKSEJG...

Parchment paper: https://www.pjatr.com/t/TUJGRktKSEJGT...

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🥖 🥖 Crusty No-Knead Artisan Bread Recipe

From The Prairie Homestead cookbook:
www.homesteadcookbook.com

1/2 teaspoon active dry yeast
3 cups warm water
1 tablespoon fine sea salt
6 cups all-purpose flour

In a large bowl (I use a food-safe plastic tub with a lid since I usually make one loaf at a time and refrigerate the rest of the dough for later), dissolve the yeast and salt in the warm water.

Stir in the flour to form a loose, sticky dough. Cover the bowl and let rise on the counter for 3 to 6 hours, until at least doubled in size. Because of the lengthier rising period, I don’t worry about putting this dough in a warm place like I do with other yeast breads.

If you like, you can fold the dough ever few hours, but this is not required. To fold, grab one side of the dough. Pull up, fold over and repeat until you've folded each "side" of the dough ball once.

TO BAKE THE SAME DAY:

At least 45 minutes before you plan to bake, place a 5-quart Dutch oven with the lid on into the oven and preheat the oven to 475°F.

Divide the dough in half and gently shape each piece into a ball. (Avoid punching or kneading it—we want to keep as many air pockets in the dough as possible.) Slash the top of the dough balls several times with a serrated knife. Set the dough balls on separate pieces of parchment and let sit at room temperature for 45 minutes while the oven heats.

When you are ready to bake, very carefully remove the Dutch oven lid and lower the parchment and one loaf inside. Replace the lid and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes. You are looking for the crust on this bread to be deeply browned.

Remove the finished loaf from the Dutch oven and cool on a wire rack. Sliced after it has cooled.

TO BAKE LATER:

After the initial rise time, put the dough in the refrigerator (covered) for up to 3 days. The flavor will improve the longer it sits. When you are ready to bake, remove the dough from the fridge, shape as directed above, and let sit at room temperature for 2 hours. Preheat the Dutch oven in 475* oven for 45 minutes. Bake as explained above.

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