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If you haven’t tried No Knead Bread in your Dutch Oven…. you should.
It has been just the culinary miracle I needed.
So, after a blogging break to welcome our 5th little bundle of joy, I’m back to share a new-to-me discovery.
Yes, I’ve been under a rock for a few years (that rock being toddler twins) but I have recently been introduced to No Knead Bread. And I love it.
In case you don’t know what it is, the clue is in the name – you can make delicious, no additives, homemade bread, without having to knead it.
You just give the ingredients a 30 second stir, leave it overnight/all day, and then pop it into your Dutch Oven to bake.
No Knead Bread – how does it work?
How? The basic science (as I understand it) is that the process of bashing it about to encourage gluton to develop in the dough is replaced by the process of time.
Essentially, you leave your dough for 12 – 18 hour, and the gluton develops all on its own.
If you want to know more, and get stuck into making this bread, then check out this amazing book with all the know how for 200 delicious breads – with no kneading, and only one bowl needed:
This method of making bread has captured my kitchen these days.
Here’s why, in no particular order:
7 reasons to love No Knead Bread in Dutch Oven
- It really does take me 5 minutes to put together
I usually throw the ingredients together at the end of the evening. Minimal effort, no clear up, so simple. Just anticipation of homemade bread for breakfast, or maybe lunch.
2. It has the most amazing sour dough flavor, without the faff of a sour dough starter. I think it’s the length of time it’s left to mature.
3. Making bread used to be a bit of a hobby for me – I enjoyed the various stages of the process. Just in this season of life, speed is of the essence. This method has brought bread-making back into the realm of the possible for me.
4. There’s no hidden ingredients in the bread. Not even sugar.
Flour, yeast, a pinch of salt and some water.
5. More reliable than a bread machine. I once had one, and it was a love affair. But it broke and that was that. I was back to wishing I had more time to make bread.
6. I love that a very basic soup lunch is elevated to a new plain with homemade bread. But in a busy homeschooling day, that needs to be without distracting me or taking valuable time.
7. It adds a little bit of magic to my day. Isn’t yeast amazing?
If you haven’t tried No Knead Bread in your Dutch Oven, please please please give it a go – check out this very helpful book for the real deal.
Or if you’re feeling flightly, try my very general recipe:
No Knead Bread Dutch Oven Recipe
3 cups of bread flour
pinch of salt
1 tsp of dried yeast
1 1/2 cups of lukewarm water.
- Give it a little mix, cover it in clingwrap and then leave it for 8-18 hours (you really can be that flexible).
2. Preheat your Dutch Oven to 215 degrees and pour your mixture out onto some floured baking parchment.
3. Pop it into the preheated Dutch Oven. Bake for 20 minutes with the lid on; then remove the lid for a further 20 minutes.
4. Leave it to cool on a cooling rack. Or eat it warm with salty butter. And fresh lemon curd.
Before we go
I’ve talked before about my very minimalist kitchen requirements (check out that post here!) but here are two essentials for me:
Check out these links or click on the images to get the details for two simple but essential fresh kitchen items.