This bread has me daydreaming of being somewhere in Europe drinking fine wines and eating delicious breads and cheeses like its my job. Of course I've actually never been to Europe (yet), but when I take a bite of this fluffy, airy, crusty top bread, I am transported to a little café on a cobblestone street sitting outside watching beautiful people walk by. This no-knead artisan loaf is that good.
The first time I tried this bread, I thought there was absolutely no way it was going to come out good because there was little prep work, only four ingredients, and I just couldn't grasp how it was going to turn out. Well let me tell ya....it turned out really good.
So good that instead of being this fabulous European woman, the realistic version of me was in workout clothes tearing off a piece of the bread right out of the oven and slathering butter on it standing right there in my kitchen, barefoot, with the dogs staring at me. I think they were judging me.
I have made it a couple times now, and every time it comes out perfect. There are little to no skills required to make this bread, so you have to try it for yourself!
Ingredients:
- 3 Cups All Purpose Flour
- 1 1/2 Tsp. Salt
- 1 Tsp. Dry Yeast
- 1 1/2 Cups Warm Water
Directions:
- Mix all of the dry ingredients into the bowl.
- Add your water and stir until well combined and a shaggy dough has formed.
- Cover your bowl with plastic wrap tightly and let sit on the counter overnight or atleast 7 hours.
- The dough will have puffed up significantly and will have lots of air bubbles in it.
- After the dough has risen, heavily flour a clean surface and place your dough onto the surface. This dough will be VERY sticky and that's ok.
- Preheat oven to 450 degrees.
- Form into a ball, and cover with plastic wrap and let rest 30 minutes.
- While your dough is resting, place your dutch oven or other oven safe pot with a lid into the oven to preheat.
- Once the dough has rested, take the dutch out of the oven and put dough in the center of the pot.
- Bake for 30 minutes with the lid on and then another 15 minutes with the lid off until the top is crusty and golden.
Look at the inside of that bread! It's so light and airy...
I want this bread for breakfast with a fried egg, I want it for lunch with a salad, and I want this bread for dinner with a big bowl of pasta. It's deelish.
Mix it up before you go to bed and the next day you will have fresh bread within the hour!
You can't really ask for anything more than that!
*Recipe from Chef In Training .
