Tuesday, April 21, 2020

EASY No-Knead Bread! - Crusty, Light, Delicious Bread

Yum
Can you tell from this blog that I am NOT a baker? It might be hard to recognize, but my best recipes tend to be dinner recipes, or drinks. Because that's what I can do pretty well on a regular basis. Honestly, baking scares me.


Why? Because baking = chemistry. And guess what necessary high school class Ashley ended up not taking? Yep. Chem. Here's the short story: I went to a TINY school in New England. This meant we didn't have very many "fun" classes. When I decided I wanted to go to Art school, I decided I needed to take an extra year of art to build my portfolio. Unfortunately, the only art class was opposite chem. I was told I totally could take chem senior year... until senior year happened and chem was opposite gym. That's right, chem was not a graduation requirement, but gym class was.


Luckily, my college didn't require I take chem. Even more luckily, one of my best friends, John, was a baking fanatic and was able to teach me the basics. For a while John and I met weekly for Foodie Friends Night where he'd make the baking portion of the meal--everything from bread to cakes to cookies--and I'd make the rest. One day I got a call from John at 4am with a serious plan to open our own bakery/restaurant. If we both weren't drowning in student debt, I may have joined.

Our baking nights are one of the things I miss most about New England. John's bread skills are way more advanced than this super easy recipe, but it does the trick.


With a little planning ahead I can whip this up for dinner. The slices are narrow, so they make excellent dinner bread slathered with butter, or great cafe sandwiches.

If I can make this, so can you!

Easy, No-Knead Crusty Bread
  • 1 1/2 cups warm water
  • 2 1/4 tsp yeast (1 package)
  • 1 tsp sugar
  • 2 tsp salt
  • 3 1/4 cups bread flour or all-purpose flour
  • 1 egg, whisked
  • Herbs or mix-ins (I like using roasted garlic!)
  • cornmeal for dusting stone

-In a stand mixer with a dough hook attachment (or just a bowl + spoon + elbow grease) combine water, yeast, and salt and stir until combined. Wait about 10 minutes, until mixture has begun to froth. This is how you'll know the yeast is "proofed" and ready to go!

-Add the flour and gently stir until incorporated. Add in any herbs or mix-ins you'd like. Mix on low speed until dough is smooth and elastic.

-Place a clean dishtowel or plastic wrap over the bowl and set in a warm spot for 2 hours. I like to set the oven to 200 degrees, then turn it off and put the bowl in there.

-Pre-heat oven to 450 F. Place your bread cooking pan of choice (pizza stone is preferred, but I do fine with a silicone baking mat on a cookie sheet.  

-Add 2 cups of water in an oven-safe dish and position in the bottom rack of the oven. The steam from the water will help ensure a crispy, crusty crust!

-Gently form dough into a ball (or any other shape you desire!) and brush with the egg if you'd like a shiny crust. Make two or three shallow slices on top of the bread.

-Sprinkle your baking sheet with corn meal and set the dough ball on top. Bake for 30 minutes, or until crust is golden brown.

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