Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins

no-knead overnight bread

4.1

(468)

www.onegoodthingbyjillee.com
Your Recipes

Prep Time: 720 minutes

Cook Time: 30 minutes

Total: 750 minutes

Servings: 4

Cost: $3.46 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 2 ingredients for grocery delivery

Instructions

Opens new tab and helps creators monetize

Step 1

Start by whisking the flour, salt, and yeast together in a medium-sized bowl.

Step 2

Gradually add the water to the dry mixture, and stir using a wooden spoon. Mix the dough gently and form it into a ball.

Step 3

Transfer the dough ball to a large ungreased bowl. Cover the bowl with plastic wrap, then place it out of the way in a room-temperature area. Let the dough rise for 12-18 hours, or until the surface is covered in bubbles and the dough has at least doubled in size.

Step 4

When the dough is ready, place a Dutch or French oven into your oven and turn it on to 450°F. Let the Dutch oven warm up for about 30 minutes or so.

Step 5

Transfer the dough to a floured surface. Fold the corners of the dough under to form a smooth, rounded surface. Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.

Step 6

Next, use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Then use a spray bottle on the mist setting to spray the top of the dough lightly with water.

Step 7

Remove your preheated Dutch oven from the oven, and place the parchment paper and dough inside. Cover the Dutch oven and bake for 30 minutes.

Step 8

After 30 minutes, remove the lid and bake your bread for an additional 8-15 minutes. You want the top to be nice a dark, but not burnt. Remove from the oven and transfer your bread to a cooling rack. Allow to cool for 30 minutes before slicing.

Step 9

Slather a piece of your homemade bread in butter or jam, and enjoy! :-)

Top Similar Recipes from Across the Web