I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Tuesday, August 11, 2020

Super Easy No Knead Crusty Bread

This has got to be the easiest bread I have ever made! It is light and fluffy with a thin, crispy crust. And no overnight rise required! This one's a keeper!


1 1/4 cups warm water (105-110°F)

1 tsp honey (or sugar)

1 1/2 tsps salt

2 1/4 tsps instant yeast

2 1/2 - 3 1/2 cups bread flour

Warm the water in the microwave or a saucepan until it reaches the desired temperature. Dissolve the honey (or sugar) and salt in the water. Combine the yeast and 2 1/2 cups flour in a large mixer bowl, then add the water mixture. Beat together until the flour is well incorporated and the dough just starts to form a ball. I used about 3 cups total here. The dough should still be a little stickly.

Lightly dust the ball with flour and turn into a floured bowl. Cover with a dish towel and leave on the counter 1 hour or until doubled.

Once risen do not punch down. Tip the ball out onto a floured surface and begin shaping into a ball. Pull dough from the bottom and pull it over the top 3 or 4 times, then pinch to seal edge.

Dust and again turn into a bowl, cover and let rise another 30 minutes. During this time pre-heat the oven to 450°F along with a dutch oven and lid. And if you have a baking stone put that in the oven as well. If you don't have a dutch oven any oven safe pot and lid will do. Or use a pot with a baking sheet set on top. Google "substitute for dutch oven bread baking" for alternatives.

After the 30 minutes has passed turn the dough out onto a piece of parchment with it's corners cut off. Remove the dutch oven and lid from the oven. Lift by the parchment "handles" and gently lower the dough into the dutch oven. Cover and place in the oven.

Bake for 30 minutes, then remove lid and bake another 20 minutes. Remove from oven and immediately peel off the parchment paper.

Cool on rack covered with a dishtowel at least 30 minutes before slicing.

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