Image credit yummfully.com
But not just any bread. Your bread. The kind that makes you feel like a pro, even if you've never baked a loaf. We're talking about a no-knead wonder, a crusty, chewy masterpiece made from stuff you probably already have in your pantry.
Seriously, You Can Make This Bread
Forget the fancy techniques and endless kneading. This is bread for real people. You mix, you wait, you bake. That's it. And you get a loaf that's straight out of a bakery, with a satisfying crunch and a soft, chewy inside. It's like magic, but it's totally doable.
What You'll need Into the Bowl
Bread Flour: This is the backbone. It gives your bread that perfect structure and chew.
Rapid-Rise Yeast: This is your time-saver. No proofing needed, just mix and go.
Warm Water: Just the right temp to get that yeast going.
Salt: A little flavor boost and yeast control.
Image credit yummfully.com
How You'll Turn These Basics Into Bread
The Mix-Up: Grab a big bowl. Throw in the flour, yeast, and salt. Pour in the warm water. Mix it all together with a spoon or your hands. It'll be sticky—that's perfect.
The Rest: Cover the bowl with a damp cloth and find a warm, cozy spot. Let it sit for 2-3 hours, until it's doubled in size. This is the "no-knead" part.
The Preheat: Before the dough is done rising, crank your oven to 450°F (230°C). Put a Dutch oven (with the lid on) into the oven to preheat.
The Shape-Up: Sprinkle flour on your counter. Dump the dough out. Fold the edges in, about six times, to make a round shape. Use flour on your hands if it's too sticky.
The Transfer: Put parchment paper down. Use a scraper or knife to move the dough onto the parchment.
The Bake-Off: Carefully take the hot Dutch oven out. Use the parchment to lift the dough into the Dutch oven. Put the lid on and bake for 30 minutes. Then, take the lid off and bake for another 15 minutes, until it's golden.
The Cool-Down: Let it cool a bit before slicing. Then, enjoy your amazing homemade bread!
Want to Prep Ahead? You Got This
Yep, you can make the dough ahead. After the first rise, put it in the fridge (in an airtight container) for up to 3 days. Just let it come to room temp before baking. Easy.