No knead dutch oven bread

From Jo Cooks

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I love to serve fresh bread to guests (or my family!), but sometimes I just don’t have the time to make a proper yeasted bread with several rises. This bread solves that problem. It’s ridiculously easy and quick to mix up – just toss a few (four, only four!) ingredients into a bowl and stir, no kneading required! Let it sit over night, shape and transfer it to a dutch oven – and you have a loaf of hot, fresh bread ready for lunch. Because it is baked with the lid on (causing steam), it creates a wonderful crust. This is a delightful artisan like bread, with minimal work. Have some quality extra virgin olive oil on hand (I prefer Spanish, which is a bit milder) for dipping and you have a crowd pleasing appetizer, snack, or side dish.

Here we go!

In a big bowl mix flour, salt and yeast together. Pour water into the bowl and using a spatula mix it until it’s all incorporated.

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Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.

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Preheat oven to 450 F degrees. Add your dutch oven (3.5 quart is best) to the oven and heat it as well until it’s at 450 F degrees. Remove pot from oven and remove the lid from it. Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.

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Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove from the oven and let cool.

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Yield: 1 loaf (serves 6)

Ingredients

3 cups unbleached, all purpose flour

1 3/4 teaspoon salt

1/2 teaspoon active dry yeast

1 1/2 cups room temperature water

Directions

In a big bowl mix flour, salt and yeast together. Pour water into the bowl and using a spatula mix it until it’s all incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.

Preheat oven to 450 F degrees. Add your dutch oven (3.5 quart is best) to the oven and heat it as well until it’s at 450 F degrees. Remove pot from oven and remove the lid from it. Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove from the oven and let cool.

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