Description
This no-knead peasant bread is soft, fluffy, and golden with a crispy crust. It is simple to make with everyday ingredients, requiring no mixer or special tools.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- 2 cups warm water (about 110°F)
- 1 tablespoon unsalted butter, for greasing
- Extra butter or olive oil, for brushing (optional)
Instructions
- In a large bowl, whisk together flour, salt, sugar, and yeast.
- Add warm water and stir with a wooden spoon until a sticky dough forms. Do not knead; just make sure all flour is hydrated.
- Cover the bowl with a clean towel and let rise in a warm spot for 1 to 1½ hours, or until doubled in size and bubbly.
- Generously butter two 1-quart oven-safe bowls or one 3-quart casserole dish.
- Use two forks to gently deflate the dough by pulling it from the sides toward the center, forming a rough ball.
- Divide the dough in half if making two loaves and transfer to the prepared bowls.
- Let the dough rise uncovered for 15 to 20 minutes until it just reaches the rim of the bowls.
- Preheat oven to 425°F.
- Bake for 15 minutes, then reduce heat to 375°F and bake an additional 20 minutes for small loaves or 30 minutes for a large one, until golden brown and crisp.
- Turn loaves out onto a wire rack. Brush with butter or olive oil if desired.
- Let cool at least 30 minutes before slicing.
Notes
- If baking in a Dutch oven, bake covered for the first 20 minutes, then uncovered for 15 minutes to develop a crisp crust.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American