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If you've never tried a no-knead bread recipe before, this is a great one to start with. It does have to rise overnight, but the crusty French-style bread is so good, it's worth the wait! You'll be surprised how simple this bread recipe really is.
Ingredients
- 1 1/2 cup plus 1 tablespoon water (tepid)
- 1/4 teaspoon dry active yeast
- 1 1/4 teaspoon salt
- 3 cups all-purpose flour
- 1 cup cornmeal (or more or less, as needed)
Steps to Make It
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Gather the ingredients.
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Add the water, yeast, salt, and flour into a mixing bowl. Using a spatula or wooden spoon, stir well to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle.
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Once mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours.
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Flour a work surface well; using a spatula scrape the bubbly dough on to the flour.
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Flour your hands and pat down into a square shape.
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Fold each corner to the center, and flip the dough over so the folds are facing down.
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Shape into a round loaf.
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Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough may stick unless you put a good amount on the pan.
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Transfer loaf to the pan, folds facing down. Sprinkle the top with flour.
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Place a clean, dry, floured towel over the loaf, and allow to rise for 1 1/2 hours in a warm spot.
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Place a pie pan half-filled with water at the bottom of the oven and preheat to 425 F.
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Remove the towel, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife.
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Bake on the middle rack for 50 to 55 minutes.
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Allow to cool on a rack before slicing.
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