|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 2g||7%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
1 1/2 cup plus 1 tablespoon lukewarm water
1/4 teaspoon dry active yeast
1 1/4 teaspoons salt
3 cups all-purpose flour, more as needed
1 cup cornmeal, more as needed
Gather the ingredients.
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.
Once mixed, cover the bowl with a towel, and leave at room temperature for 12 to 16 hours.
Flour a work surface well; using a spatula scrape the bubbly dough on to the flour.
Flour your hands and pat down into a square shape.
Fold each corner to the center, and flip the dough over so the folds are facing down.
Shape into a round loaf.
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.
Transfer loaf to the baking sheet, folds facing down. Sprinkle the top with flour.
Place a clean, dry, floured towel over the loaf, and allow to rise for 1 1/2 hours in a warm spot.
Position two racks in the oven on the center and bottom racks. Place a pie pan half-filled with water on the bottom rack and preheat to 425 F.
Remove the towel, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife.
Bake on the center rack for 50 to 55 minutes.
Allow to cool on a rack before slicing.