HOMEMADE BREAD / NO KNEAD! Only 4 ingredients. The Food Shop

Homemade bread, no knead.

Here's a detailed recipe for homemade no-knead bread using just 4 ingredients:

“Homemade No-Knead Bread”

*Ingredients:*
- 4 cups bread flour
- 1 1/2 cups warm water (about 110°F)
- 2 tsp dry yeast
- 1 tsp sea salt

*Instructions:*
*Prepare the Yeast*
-In a bowl combine 1 1/2 cups warm water 110°f / 43°c, and 2 tsp dry active yeast. Give it a good mix. Let the yeast activate for 10 minutes.

2. *Mixing the Dough:*
- In a large mixing bowl, combine the sifted bread flour, dry yeast, and sea salt.
- Pour in the warm water and stir with a wooden spoon or a dough whisk until a shaggy dough forms and all the flour is hydrated. The dough will be sticky and rough-looking.

3. *First Proofing:*
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 2 hours. During this time, the dough will rise and become bubbly.

4. *Shaping the Dough:*
- After 2 hours, the dough will be puffy and risen. Flour a work surface generously and turn the dough out onto it.
- Gently shape the dough into a ball by folding the edges towards the center, rotating it as you go to form a smooth round shape.

5. *Second Proofing:*
- Transfer the shaped dough ball onto a large piece of parchment paper.
- Lift the parchment paper and dough and place them into a clean mixing bowl. Cover the bowl with a clean kitchen towel and let it rest for another 30 minutes.

6. *Preheating the Oven:*
- About 20 minutes before the second proofing is done, preheat your oven to 450°F (230°C). Place a Dutch oven (with lid) into the oven while it preheats.

7. *Baking:*
- Once the dough has rested for 30 minutes and the oven is fully preheated, carefully remove the hot Dutch oven from the oven.
- Lift the dough, still on the parchment paper, and carefully place it into the hot Dutch oven. You can trim any excess parchment paper that sticks out, or you can simply leave it alone.
- Cover the Dutch oven with its lid and place it back into the preheated oven.
- Bake covered for 30 minutes.

8. *Finishing the Bake:*
- After 30 minutes, remove the lid and parchment paper from the Dutch oven. The bread should be partially baked and have a golden crust forming.
- Continue to bake the bread uncovered for another 15 to 20 minutes, or until the crust is deep golden brown and the internal temperature of the bread reaches 200°F (93°C).

9. *Cooling and Serving:*
- Once baked, carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely. Cooling helps set the crumb and makes slicing easier.
- Allow the bread to cool to room temperature before slicing. Enjoy your homemade no-knead bread!

This recipe yields a delicious artisan-style loaf with a crispy crust and soft, airy crumb inside. It's perfect for sandwiches, toast, or enjoying with soups and salads.

—————————————————————————————————————————-

The Food Shop
@thefoodshop45
[email protected]