No-Knead White Bread
This no-knead white bread recipe is easy to make, and even beginner beadmakers will have the most delicious loaf!
Ingredients
- 2 Cups White Bread Flour can substitute whole wheat
- 2 Cups All-Purpose Flour
- 2 Tsp Instant Active Dry Yeast one small package
- 2 Tsp Salt
- 2 Tsp Sugar
- 2 Cups Water at 120-130℉
Instructions
- In a large bowl mix together the white bread flour, all-purpose flour, instant yeast, salt, and sugar.
- Add water that is 120-130℉ (you will need a food thermometer for this recipe as the temperature is crucial).
- Stir with a wooden spoon until well combined (use your hands if needed to work in all the flour).
- Sprinkle the dough ball with all-purpose flour and cover the bowl with a kitchen towel.
- Let dough sit in a warm, draft-free place until doubled in size, about 1 hour.
- Dust a work surface with all-purpose flour and turn the dough out onto it, gently deflating it with your hand.
- Use your hands to shape the dough into a round loaf and place on a large piece of parchment paper.
- Trim the parchment paper in a circle around the bread, leaving a 2" border of paper around the bread.
- Cover the loaf and parchment paper with a kitchen towel and let sit in a warm, draft-free place until doubled in size, about 1 hour.
- 30 minutes before you are ready to bake your bread, place the bread cloche or Dutch oven in the middle of the oven with a small, ovenproof dish filled with hot water on the bottom rack.
- Preheat the oven to 450 ℉
- Once the dough has doubled in size, score the top of the loaf with a bread lame for a design if desired.
- Transfer the dough with parchment paper to the preheated bread cloche or Dutch oven, be careful not to burn yourself!
- Cover with the lid and bake 30 minutes.
- Remove the lid and bake an additional 10-15 minutes until golden brown or until the bread reaches your desired color.
- Transfer bread to a cooling rack and allow to cool.
- Slice & Enjoy!