NO KNEAD BREAD

With just four simple ingredients and no kneading, this no-knead bread recipe is perfect for beginning bakers or anyone looking for an easy and delicious homemade bread recipe. Enjoy this delicious homemade crusty bread with just a few simple steps.

SIMPLE DUTCH BREAD, NO KNEAD

I love this homemade bread. It is crispy on the outside and soft and chewy on the inside. It is the definition of great bread and great joy!Jedes Mal, wenn ich es backe, kann ich es kaum erwarten, bis es ausreichend abgekühlt ist, um ein großes Stück abzuschneiden und es mit süßer, cremiger Butter zu bestreichen. So gut ist es.

Ich könnte so weiter machen, aber dann hättest du keine Zeit, das zu mischen. Es bedarf einer etwas fortgeschrittenen Vorbereitung, da es abgedeckt 12 bis 18 Stunden lang bei Raumtemperatur stehen muss, aber glauben Sie mir, es lohnt sich. Allein der Geruch wird einem den Kopf verdrehen.I love serving this no-knead Dutch bread with beef tips and gravy, meatballs and gravy, slow cooker roast, and beef noodle soup.

INGREDIENTS FOR NO KNEAD DUTCH BREAD

This bread is made from four simple ingredients!!

-Bread Flour – or All-Purpose Flour
-Instant Yeast (Fast Rise)
-Salt
-Warm Water – (110 degrees)

HOW TO MAKE NO KNEAD BREAD

Whisk together flour, yeast and sea salt in a large bowl. Slowly pour in the warm water, stirring with a wooden spoon. Continue stirring until everything is well mixed. It is a sticky and loose dough. Cover the container tightly with plastic wrap and set it on the counter to proof for 12 to 18 hours.Transfer the dough from the bowl onto a large piece of well-floured baking paper. Sprinkle some flour on the dough to make it easier to handle. Form the dough into a rough ball, using the excess baking paper to help. It doesn’t have to be perfect. Remember not to knead this dough.Cover the dough with cling film, a slightly damp kitchen towel or an inverted glass bowl and let it rest for about an hour.
Meanwhile, place a large pot (3 1/2 liters) in the oven with the lid closed. Preheat oven to 450 degrees.
When the dough is ready to bake, carefully remove the pan from the oven. Remember that everything, including the lid, will be very hot.Remove the lid and place the dough in the pot with baking paper. Cover and put the pot back in the oven. Bake covered for 30 minutes.
Remove the lid and continue baking the cake for 10-15 minutes until golden brown. Using the excess baking paper, carefully remove the bread from the pot and place it on a cooling rack.For best results, allow the bread to cool before cutting.

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