Easy No Knead Bread

The base recipe is below. Makes 2 large loaves or 3 smaller ones. Dough can be refrigerated for up to a week.

3 c. warm water

2 packets (1 1/2 T) instant yeast

1 T kosher or sea salt (less if you're using iodized table salt)

1 1 /2 T sugar

Mix together and let yeast start to bloom..

in a large mixing bowl or mixer add

6-7 cups flour. 

Mix until a shaggy dough forms and the flour is fully incorporated. Cover and let rest 3-5 hours. It should roughly double in size and kind of bubble on the surface. (It can actually sit on the counter overnight if you forget and it will be fine.)

When you're ready to bake. Preheat oven to 450. I usually preheat my dutch oven while I'm shaping the loaves.

On a floured surface dump 1/2 of the dough. Flatten out into a rectangle adding a bit more flour as needed. DON'T KNEAD!

Fold gently over onto itself 4 times. Tuck the edges under and form a ball. Place on a sheet of parchment paper and set into preheated dutch oven. If you feel fancy flour surface and slice design into top with sharp knife.  Cover with lid and bake for 30 (ish) minutes and then remove the lid and bake an additional 12-15 minutes depending on the size of your loaf. Cool on wire rack.

Variations:

Add cheese or herbs or both to base recipe for cheesy herb bread.

Sub part of the flour for rye or whole wheat

Use for Foccacia or pizza dough

White Sandwich Bread

Sub 2 T honey for the sugar

Add 1 stick melted butter to wet ingredients

Divide into 3 and put into loaf pans instead of a dutch oven. Let raise 40 minutes.

Bake at 350 for 45 minutes

If using refrigerated dough the last raise is more like an hour and 40 minutes.