0 servings
AuthorMyHorioTotal Time2 hrs 40 minsDifficultyBeginnerSimply made with flour, water, yeast, and salt, this no knead bread is steam baked to perfection, resulting in a crispy crust and a light and airy interior. Enjoy as a versatile accompaniment to any greek meal or as the base for dipping into olive oil and balsamic vinegar, or into some creamy tzatziki.
To make No Knead Bread:
To a large glass mixing bowl, add the flour, yeast, and salt. Whisk to incorporate.
Note: Glass bowls are beneficial to bread baking because it allows the baker to see whether or not the dough has risen to a desired size without relying upon height alone.
Pour in the water and mix with a fork. Keep mixing until all the flour is moistened.
At this point, use your hand to mix the dough ingredients together until fully incorporated (just a few seconds). Don't worry if the dough is sticky - that's how it's supposed to be.
Keeping the dough in the bowl, cover the bowl with plastic wrap and set it on the counter in a draft free place.
Allow to rise for two hours. The dough will double in size and have a lot of air bubbles.
Put a silicone baking mat on a 9x13 baking sheet and dust the mat with cornmeal.
Turn the dough out onto a floured work surface. Using a bench scraper or knife, cut the dough in half. The dough will still be sticky.
Using floured hands, place dough halves on prepared baking sheet.
Roughly pull and shape into two long loaves about 10 inches/25 cm each (doesn’t have to be exact) and about two to three inches apart. The loaves don't have to look perfect.
Cover with a clean kitchen towel and allow to rise for 30 - 40 minutes in a warm place.
Place a 9x13 baking pan on the bottom oven rack (you'll be pouring boiling water into this baking pan).
Preheat the oven to 475°F (246°C).
Remove the kitchen towel after 30 - 40 minutes. Using kitchen scissors or a sharp knife, cut three or four slashes about 1/2 inch deep, in each loaf on the diagonal.
Boil 4-5 cups of water in your kettle. Pour the boiling water into the 9x13 baking pan that is already hot in the oven, and close the oven door so no steam escapes.
Take the baking pan with the prepared dough, open the oven door, and place it on the middle rack of your oven.
Quickly shut the oven door. The steam creates a crispy crust.
Bake for 30 minutes or until the crust is golden brown.
Take out of the oven and lift one of the loaves. The bottom should be lightly browned. If it isn't, bake for another five minutes.
Remove the bread from the oven and allow to rest for a few minutes before serving.
Enjoy!
Ingredients
Directions
To make No Knead Bread:
To a large glass mixing bowl, add the flour, yeast, and salt. Whisk to incorporate.
Note: Glass bowls are beneficial to bread baking because it allows the baker to see whether or not the dough has risen to a desired size without relying upon height alone.
Pour in the water and mix with a fork. Keep mixing until all the flour is moistened.
At this point, use your hand to mix the dough ingredients together until fully incorporated (just a few seconds). Don't worry if the dough is sticky - that's how it's supposed to be.
Keeping the dough in the bowl, cover the bowl with plastic wrap and set it on the counter in a draft free place.
Allow to rise for two hours. The dough will double in size and have a lot of air bubbles.
Put a silicone baking mat on a 9x13 baking sheet and dust the mat with cornmeal.
Turn the dough out onto a floured work surface. Using a bench scraper or knife, cut the dough in half. The dough will still be sticky.
Using floured hands, place dough halves on prepared baking sheet.
Roughly pull and shape into two long loaves about 10 inches/25 cm each (doesn’t have to be exact) and about two to three inches apart. The loaves don't have to look perfect.
Cover with a clean kitchen towel and allow to rise for 30 - 40 minutes in a warm place.
Place a 9x13 baking pan on the bottom oven rack (you'll be pouring boiling water into this baking pan).
Preheat the oven to 475°F (246°C).
Remove the kitchen towel after 30 - 40 minutes. Using kitchen scissors or a sharp knife, cut three or four slashes about 1/2 inch deep, in each loaf on the diagonal.
Boil 4-5 cups of water in your kettle. Pour the boiling water into the 9x13 baking pan that is already hot in the oven, and close the oven door so no steam escapes.
Take the baking pan with the prepared dough, open the oven door, and place it on the middle rack of your oven.
Quickly shut the oven door. The steam creates a crispy crust.
Bake for 30 minutes or until the crust is golden brown.
Take out of the oven and lift one of the loaves. The bottom should be lightly browned. If it isn't, bake for another five minutes.
Remove the bread from the oven and allow to rest for a few minutes before serving.
Enjoy!