Description
A simple yet delicious no-knead sandwich bread that offers a perfect balance of crusty exterior and soft, pillowy interior.
Ingredients
Scale
- 4 cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon instant yeast
- 2 cups warm water
Instructions
- Combine the flour, salt, and yeast in a large mixing bowl. Stir with a wooden spoon until well mixed.
- Gradually pour in the warm water, mixing until no dry flour remains.
- Cover the bowl tightly with plastic wrap and set it aside at room temperature for 12 to 18 hours.
- Preheat your oven to 450°F (230°C) and place your Dutch oven inside to heat up.
- Flip the dough onto a floured surface and gently shape it into a ball. Let it rest uncovered for about 30 minutes.
- Carefully remove the hot Dutch oven from the oven, place your dough inside, cover with the lid, and bake for 30 minutes.
- Remove the lid and continue baking for an additional 15 to 20 minutes until golden brown.
- Allow the loaf to cool on a wire rack before slicing.
Notes
You can prepare the dough the night before for fresh-baked bread in the morning. Experiment by adding herbs for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 320mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg