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No-Knead Bread

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  • Makes: 10 servings
  • Yields: 1 loaf
  • Prep: 25 mins
  • Rise: 1 hr
  • Bake: 40 mins 450°F

No-Knead Bread

Directions

  1. In a large bowl combine 3 cups flour, the salt, and yeast. Add the warm water. Stir until flour mixture is moistened (dough will be very sticky and soft). Cover; let stand at room temperature for 4 to 24 hours.
  2. Generously sprinkle additional flour (3 to 4 tablespoons) on a large piece of parchment paper. Turn dough out onto floured paper. Sprinkle top of dough mixture lightly with additional flour (1 to 2 tablespoons); using a large spatula, gently fold dough over onto itself. Sprinkle lightly with additional flour (1 to 2 tablespoons). Cover; let rest for 15 minutes.
  3. Grease a 5- to 6-quart Dutch oven or heavy pot with a diameter of 8-1/2 to 9-1/2 inches; sprinkle cornmeal over bottom and about 2 inches up the sides. Gently turn dough into prepared Dutch oven, using a spatula to help scrape dough off the paper (some dough may remain on the paper). Cover; let rise at room temperature until dough has risen by about 1 inch in the pan (1 to 2 hours).
  4. Preheat oven to 450 degrees F. Cover Dutch oven with a lid or foil; bake for 30 minutes. Uncover; bake 10 to 15 minutes more or until top is golden brown. Immediately remove bread from pan. Cool completely on wire rack.

Nutrition Facts (No-Knead Bread)

  • Per serving:
  • 154 kcal cal.,
  • 293 mg sodium,
  • 32 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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