No Knead Bread | Artisan Yeast Bread | Dutch Oven baked Bread

This is probably one of the easiest Bread recipes there ever is. This no Knead yeasty bread is every bit as true to it's title...really quick and easy to make. Just mix all the ingredients together and leave it to rise for about 3-4 hours and bake in a dutch oven closed with it's lid. We loved its beautiful crust and soft spongy texture that's perfect to dunk in some soup or sauce. It tasted somewhat like a sour dough bread.

After baking it reminded us of the crusty bread that is offered at one of our favorite Italian restaurants here. At the restaurant the crusty loaf is served with Balsamic Vinegar and Olive Oil and we love to season with some salt-pepper or parmesan cheese and enjoy the bread by dunking it into this mix. So my son did not waste any time in gathering up some of those and we ate half the loaf just as is....sooo good!

The rest of the loaf we dunked in some Chicken Noodle soup that I had made for dinner that night and my baby girl loved to munch on the slices with some Butter on it and the loaf didn't see another day as we polished it right off...lol!

Since I had a Dutch oven it was easy to bake this bread. If you do not have a Dutch oven here are some alternatives :
1. Using an Oven safe (upto 500F) Casserole dish with an Oven safe lid or cover with Aluminium Foil.
2. Using a baking pan to place the dough and place another oven safe pan under the baking pan filled with water. This steaming effect is required to get that lovely crust for the bread.
3. Using Oven safe heavy Metal pot with a lid.

I have followed the recipe from RecipeTinsEats. Fresh homemade bread tastes so good, you have to eat one to really know what that means. Do give this a try and you will be making it several times for sure.

Easy no knead Yeast Bread

You’ll Need

3 cups All-purpose Flour (bread flour or plain)

2 tsp instant or active dry yeast

2 tsp salt

1.5 cups very warm water (ie up to 55°C/130°F)

1.5 Tablespoon flour, for dusting and shaping dough

Directions

Make the dough:

1. Mix flour, yeast and salt in a large bowl. Add water (atleast 130F warm water), then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy.

2. Cover the bowl with cling wrap or plate, leave it on counter (or inside the oven with lights on) for 2-3 hours or until it doubles in volume.

3. Once dough has risen well, Preheat oven to 450F and place a dutch oven in oven with lid on while it is preheating (I used my Le Creuset Oval shaped dutch oven).

Shape the dough:

1. Sprinkle counter top with 1 Tablespoon flour. Scrape dough onto the counter top and sprinkle top of the dough with ½ Tablespoon flour.

2. Fold the sides of the dough inwards to roughly form a roundish shape.

Transfer to parchment paper:

Transfer the dough to the center of the parchment paper. Shape it again if needed to form a round or oval shaped dough. Dough may be sticky.

Baking the bread in Dutch Oven:

1. Remove the hot dutch oven from oven. Place the dough in parchment paper into the dutch oven and place lid on.

2. Bake for 30 minutes covered with lid, then remove lid and bake for 12 minutes or until outer crust looks deep golden and crispy.

3. Cool on rack for 10 minutes before slicing.

Notes:

1. Make sure the water used to make the dough is NOT boiling or super-hot. 120F-130F is recommended. This temp is good for proofing the yeast.

2. Dough can be prepared in morning and baked in evening , similarly it can be made at night, left to rise, refrigerated and baked in morning. When taking out of fridge, let it sit out until it loses its chill and then bake.

You can find other bread recipes on the blog in the 'My Recipes' section but here are 2 of my favorite:
Focaccia with Herbed oil


Herbs and Cheese Garlic Pull Apart Bread


-Manju

Focaccia with flavorful Herbed Oil

Those of you who’ve been following my blog for a while now, knows my love for baking and experimenting with new recipes. Bread baking is something that I am still learning and with each new recipe I try I learn a new technique and I love the whole process.

Focaccia is similar to Pizza but with few variations. I have read that in Pizza dough the amount of yeast used is less resulting in a thin, flat and flexible crust, while focaccia dough uses more leavening, causing the dough to rise significantly higher (source: Wikipedia). Another difference is in the shape, Focaccia is often shaped into a square, oval or rectangle shape. Sometimes the toppings used are added into the Focaccia dough instead of being topped.

Anyways whatever the differences are, all I can say is that it’s a soft spongy bread with a lovely  crust on top, perfect for dunking into soups or stews. 

Several of my blog buddies have been baking this particular Focaccia recipe shared by Aparna and all their pics tempted me so much that I just had to try it out. The actual recipe was for a Focaccia Caprese (Focaccia topped with Caprese toppings along with Herbed oil) but fortunately/unfortunately for me I had none of the Caprese toppings available on hand...not even tomatoes, so I decided to just bake the Focaccia with the Herbed oil on top and it did not disappoint at all.

Now where do I begin raving about this Focaccia. The dough was so simple to make and it rose beautifully. The herb oil gets wonderfully absorbed by the bread while baking which creates a nice crunchy flavorful crust and the aroma and flavor seeps into the bread as well and finally yields a soft and spongy bread.

The Herb Oil is simply superb made using staple pantry ingredients and after brushing the Focaccia dough with the Herb Oil, you can later dunk your baked Focaccia into the same oil (if any leftover) and enjoy the bread, its just that good!

Focaccia with Herbed Oil

You’ll Need

For the Dough:

Active Dry Yeast – 2 ¼ tsp (1 sachet)

Luke warm water – ¼ cup

Sugar – 2 tsp

All-purpose flour – 3 ½ cups

Olive Oil – ¼ cup (can use any oil of choice)

Warm water – ¾ to 1 cup (use as needed)

Salt – 1 tsp

For the Herbed Oil:

Extra Virgin Olive Oil – ¼ cup

Dried Oregano – 1 tsp

Dried Basil leaves – 1 tsp

Grated or minced Garlic – 2 or 3 cloves

Red Chilli flakes – ½ tsp

Salt – to taste

Directions

1. Mix together all the ingredients of the Herbed oil and keep aside.
2. First proof the Yeast:  Add 2 ¼ tsp yeast to ¼ cup warm water with 2 tsp sugar and let it stand for 10 mins undisturbed until it doubles in volume. If your yeast is active it will beautifully bloom and foam. (If your yeast doesn’t bloom even after 10-15 mins, throw it and make a new batch, else your dough will definitely not rise well)

3. Add the All-purpose flour, Olive oil, Proofed Yeast and Salt in to a bowl and using a kitchen aid stand mixer or your hands, knead the dough by mixing in ¾ cup to 1 cup warm water. Add water as needed to form a smooth yet mildly sticky dough.

4. Shape the dough into a ball and add it to a well oiled bowl and turn the dough around to coat all over and let it sit covered for about 1 hour until it doubles in volume.

5. Once the dough has risen, punch it down slowly and you can either bake it into a single focaccia covering your entire pan or 2 medium sized Focaccia or 4 smaller focaccias. (I divided the dough into two equal parts and used just 1 part and froze the rest for later use)

6. Take a 11x17 rectangular sheet pan and place wax paper  or silicon mat on it. Place your dough on it and roll it out smoothly into a rectangular shape  (I dint measure the dimensions of my focaccia, but a thick and roughly rectangular shape is good).  Let the dough rest again for 20 mins .
7. Oil your fingertips and create dimples in the dough. Brush the herbed oil all over generously.

8. Place it into the 450F pre-heated oven and bake for 16-18mins until it is almost done and turning golden brown. I rotated the tray after 10mins, again brushed the herb oil all over and baked for another 6 mins (so mine was done in 16mins)

9. Let the focaccia cool for few minutes , then serve warm and enjoy!

Suggestions:

1. If using Active Instant yeast, you need not proof it separately, just add it along with the flour and other ingredients for the dough with 1 tblsp sugar and make the dough as usual.

2. Actual recipe states to bake for 18-20 mins, but mine was good and golden brown after 16mins so keep checking towards the last few minutes.

The aroma, texture, taste everything about this focaccia was super-duper and both Manish and my lil’guy munched on them as soon as it was out of the oven. Even the mild spice from the red chilli flakes in the herbed oil din’t bother my lil’one. I quickly made a tortilla soup with chicken sausages and we dunked the yummy focaccia in it and ate up almost ¾th of the bread. 

My favorite portion of the focaccia were the sides, the crusty bread was simply a delight to munch on. I would suggest you all to give this a try, its really simple and remember, if I can bake bread, then you can too :-)

-Manju