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No-Knead Bread

by Lisa Shull
  • 3 cups water (105-115 degrees F)
  • 1 TBS instand or active yeast
  • 1 TBS kosher salt
  • 6 1/2 c unbleached all purpose flour

Prep: 15 min     Cook: 135 min     

  1. In a 5-qt nonreactive container, mix water, yeast, and salt. Mix in the flour, just until incorporated.
  2. Cover dough loosely; allow to rest at room temp. about 2 hours.
  3. 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.
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