How to Prepare Yummy No-Knead Crusty Bread

No-Knead Crusty Bread. The dough is baked in a covered dutch oven for perfect artisan bread. What I love about this bread. Oh, you thought you couldn't make bakery-style artisan bread at home?

This popular no-knead bread is not only easy, it's crusty and delicious! All you need is some parchment paper and a Dutch oven, and time to let it rise. Just mix by hand and let the yeast do all of the work. You can have No-Knead Crusty Bread using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of No-Knead Crusty Bread

1. It's 3 cups of all-purpose flour.
2. It's 2 teaspoon of kosher salt.
3. You need 1/2 teaspoon of dry yeast (active dry or highly active dry work best).
4. It's 1 1/2 cups of lukewarm water.
5. You need of Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid.
6. You need of I used our turkey roaster (with lid) and placed a cake pan (2 inches high – 12/14 inch diameter). It worked perfectly.

A very easy and astonishingly tasty, crispy artisan bread with no kneading involved. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. Seriously, this crusty, rustic, no knead bread is THE easiest bread I think you can make.

No-Knead Crusty Bread instructions

1. In a large bowl, stir together the flour, salt and yeast..
2. Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough..
3. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise..
4. An hour and a half before you want to eat the bread, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes..
5. While your Dutch oven preheats, turn dough onto a well-floured surf.

I used to be terrified of making bread, it always goes back to this one time a couple of years ago that I tried to make an Italian loaf and it turned out like a skinny rubber snake. An experience like that can scar you into. Readers loved the last no-knead bread recipe I published, a focaccia from Zoë François and Jeff Hertzberg of "Artisan Bread in Five Minutes a Day" fame, so I decided that was the route I wanted to go for a crusty, whole-wheat loaf. This time, I turned to Jim Lahey, the baker and cookbook author who. In order for bread to develop that incredible crust as it bakes, it needs steam.

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