No-Knead Bread
by Lisa Shull
Ingredients:
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Prep: 15 min Cook: 135 min
Directions:
- In a 5-qt nonreactive container, mix water, yeast, and salt. Mix in the flour, just until incorporated.
- Cover dough loosely; allow to rest at room temp. about 2 hours.
- Do not punch dough down. Shape and bake the day it's made or refrigerate in a lidded container (not airtight) for up to 14 days.
- Makes 3 1/2 pounds.
- The dough is easier to work with after several hours of refrigeration. If dough is chilled, let rest 30 mins at room temp before using.
- I like to make the dough a day ahead and refrigerate it overnight.