Imagine creating a stunning, golden-crusted artisan bread that looks like it came straight from a professional bakery - without spending hours kneading or requiring advanced baking skills. Kelly's No Knead Bread is the ultimate game-changer for home bakers, promising restaurant-quality results with minimal effort. This revolutionary recipe transforms simple ingredients into a mouthwatering loaf that will have your family and friends wondering if you've secretly trained as a professional baker.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 1/2 cups warm water
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of active dry yeast, and 1 teaspoon of salt. Stir the dry ingredients together until they are well mixed.
- Gradually add 1 1/2 cups of warm water to the dry mixture. The water should be warm to the touch but not hot, ideally around 110°F (43°C). Use a wooden spoon or spatula to mix the ingredients until a shaggy dough forms. Ensure that all the flour is incorporated; the dough will be sticky and wet.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for about 12 to 18 hours, or until it has doubled in size and the surface is bubbly. This slow fermentation process develops flavor and texture in the bread.
- After the dough has risen, prepare a work surface by dusting it lightly with flour. Using a spatula, gently scrape the dough out of the bowl onto the floured surface. Be careful not to deflate the dough too much; it should still be airy.
- With floured hands, fold the dough over itself a few times to form a rough ball. Do not knead the dough; just shape it gently. Dust the top of the dough with a little more flour to prevent sticking.
- Place the shaped dough onto a piece of parchment paper. Cover it with a kitchen towel and let it rest for about 30 minutes while you preheat your oven.
- Preheat your oven to 450°F (232°C). If you have a Dutch oven or a heavy pot with a lid, place it in the oven while it preheats. This will create a steamy environment for the bread, helping it to rise and develop a crispy crust.
- Once the oven is preheated, carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and place it into the pot (you can also sprinkle a little cornmeal or flour in the bottom of the pot to prevent sticking).
- Cover the pot with its lid and return it to the oven. Bake the bread for 30 minutes with the lid on. This traps steam, which helps the bread rise.
- After 30 minutes, carefully remove the lid from the pot. Continue baking the bread for an additional 15 minutes, or until the crust is golden brown and crispy.
- Once baked, carefully remove the bread from the pot using the parchment paper. Let it cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set properly and enhances the flavor.
- Enjoy your homemade Kelly's No Knead Bread fresh, or store it in an airtight container at room temperature for a few days. It can also be frozen for longer storage.
Tips
- Water Temperature Matters: Use warm water around 110°F to activate the yeast perfectly without killing it.
- Patience is Key: The long 12-18 hour rise develops deep, complex flavors, so don't rush the process.
- Dutch Oven Magic: A heavy lidded pot creates steam, ensuring a crispy exterior and soft, airy interior.
- Flour Dusting: Be generous but gentle when handling the dough to maintain its delicate air pockets.
- Cooling is Crucial: Always let the bread rest for at least 30 minutes after baking to allow the crumb to set properly.
- Storage Hack: Store in an airtight container and reheat briefly in the oven to restore that fresh-baked texture.
Nutrition Facts
Calories: 117kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
