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Nutrition Facts (per serving) | |
---|---|
181 | Calories |
1g | Fat |
38g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings: 10 | |
Amount per serving | |
Calories | 181 |
% Daily Value* | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 269mg | 12% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 2g | 7% |
Total Sugars 0g | |
Protein 5g | |
Vitamin C 0mg | 0% |
Calcium 7mg | 1% |
Iron 2mg | 12% |
Potassium 76mg | 2% |
*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.
Ingredients
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1 1/2 cup plus 1 tablespoon lukewarm water
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1/4 teaspoon dry active yeast
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1 1/4 teaspoons salt
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3 cups all-purpose flour, more as needed
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1 cup cornmeal, more 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 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 baking sheet, 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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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.
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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 center rack for 50 to 55 minutes.
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Allow to cool on a rack before slicing.
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