No Knead Bread Recipe
Photo source: Grandmother's Kitchen
This no knead bread recipe is a little bit unconventional, and requires a large resealable container.
1 1/2 Tablespoons salt
1 Tablespoon sugar
1 1/2 Tablespoons active dry yeast
6 1/2 cups all purpose flour
Tools: resealable large container.
(Makes regular 3 loaves)
*Note, with this method you can make the dough all at once and then keep it in the fridge and just bake one at at time.
First, take 3 cups of warm water and pour it into the resealable container.
Stir in 1.5 tablespoons of salt and 1 Tablespoon sugar.
Add yeast and stir in.
Let mixture sit for 5 minutes.
Add flour and stir until all the flour is incorporated. You will create a big sticky mass.
Place lid loosely on top and let the mixture sit at room temperature until it has doubled (1-2 hours)
When it hits the top of the container, punch it down and seal the lid on tight.
Place in the fridge for 6 hours or overnight (up to 2 weeks).
When you are ready for a loaf of bread, grease a bread tin with some butter.
Preheat oven to 425F.
Use clean, oiled hands to pull out a chunk of dough (about 1/3 of the dough in the container).
Form it into a log and place it into the bread pan.
The rest of the dough can stay sealed in the fridge for when you want to use it.
Baked for 30-35 minutes until golden.
If you like a dark crunchy crust, at 25 minutes increase the temperature to 475F.