Quick No Knead Bread

This past Thanksgiving I set out to make the New York Times No Knead Bread. It takes at the minimum 18 hours for the dough to rise. I made sure I planned far enough in advance so I could arrive to my family’s house with a hot fresh loaf of bread. Except the dough didn’t rise for one reason or another. Panic set in since I was asked specifically for this bread which I have been making for years with added olives. So here is a quicker version that needs just 3 hours to rise.

With the recent launch of my Level Up program I wanted to post this since we are working on keeping processed foods out of our diets. Plus who doesn’t love fresh bread??

What I Used:

3 Cups Flour

2 tsp rapid rise yeast

2 tsp kosher salt

1/5 Cups very warm water (not boiling)

1.5 T Flour for shaping

What I Did:

I whisked together all the dry ingredients. I added the water and mixed until all the flours was absorbed, it will be shaggy looking. I covered with a dish towel and a plate and left to rise for 3 hours. The dough should double in size and have bubbles on top.

I then heated a dutch oven in the oven as it preheated to 450. When the oven was at temperature, I layed the dough onto a floured surface and shaped into a ball. I transferred the dough into the dutch oven and baked for 30 minutes covered and then additional 12 minutes uncovered until it is golden brown.

I let it cool on a rack (for as long as I could stand without tearing into it) before slicing it.