Emma Perfect homebaked no-knead Dutch oven bread
Freshly baked bread is astounding. The chewy crust and fluffy inside slathered with butter is bliss. If only it didn’t require all that kneading resulting in sore, tired hands. Fear not fellow lazy folks as here is an easy to follow recipe for no-knead bread. Just mix everything together. OK, technically you will have to knead – but just until the mixture comes together. So say no to 15 minutes of sore wrists!
Another bonus for this method is you can use a Dutch Oven (Cast iron casserole dish). This will distribute the heat evenly and help keep the bread in a shape that’s appealing. The lid helps keep the steam generated in cooking inside, making a fabulous tasting bread.
Use parchment paper or a dusting of cornmeal, or polenta to stop the bread sticking to the base of the Dutch Oven.
Ingredients
500g strong white flour, plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water
Method
Mix the flour, salt and yeast together in a large plastic bowl
Stir in the water to make your dough.
Cover the bowl with cling film (or top tip shower cap) and leave to rise at room temperature for about an hour.
After this time, remove the dough from the bowl and place onto a floured surface.
Pull the dough together with a light knead to make the dough bread shaped.
Place back in the bowl and leave to prove for another hour (or two if you can).
Half an hour before the dough is ready to bake, preheat the oven to 220C with whatever you are planning to use to bake your bread. This is when you put in your Dutch oven.
Place the risen dough onto parchment paper and carefully drop it into the Dutch Oven or sprinkle cornmeal/polenta at the bottom of the dish.
Score the top with a knife to make the bread look pretty, and to let the dough expand.
Cover the pot and bake in the oven for 20 minutes
After about 20 minutes, take the lid off the Dutch oven and continue to bake until the loaf is brown and crispy.
Place on a wire rack and let it cool before munching, you’ll enjoy it more!
Easy no-knead artisan bread
Ingredients
- 500 g strong white flour plus extra for dusting
- 2 tsp salt
- 7 g sachet fast-action yeast
- 3 tbsp olive oil
- 300 ml water
Instructions
- Mix the flour, salt and yeast together in a large plastic bowl
- Stir in the water to make your dough.
- Cover the bowl with cling film (or top tip shower cap) and leave to rise at room temperature for about an hour.
- After this time, remove the dough from the bowl and place onto a floured surface.
- Pull the dough together with a light knead to make the dough bread shaped.
- Place back in the bowl and leave to prove for another hour (or two if you can).
- Half an hour before the dough is ready to bake, preheat the oven to 220C with whatever you are planning to use to bake your bread. This is when you put in your Dutch oven.
- Place the risen dough onto parchment paper and carefully drop it into the Dutch Oven or sprinkle cornmeal/polenta at the bottom of the dish.
- Score the top with a knife to make the bread look pretty, and to let the dough expand.
- Cover the pot and bake in the oven for 20 minutes
- After about 20 minutes, take the lid off the Dutch oven and continue to bake until the loaf is brown and crispy.
- Place on a wire rack and let it cool before munching, you'll enjoy it more!
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