No Knead White Bread

Here's a simple recipe from my old blog that I used to make all the time on the homestead.  

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This bread is super simple to make and tastes excellent.  It slices great, doesn't fall apart and everyone we serve it to is astonished at how simple and tasty it is, not to mention economical!

Ingredients:
3 cups White Flour
1 teaspoon Salt
1 teaspoon Yeast
1 1/2 cup Water (warm)

Here's what you do....
1. Put the flour in large bowl (preferably glass but use whatever you have) then mix in salt and yeast.


2. Add water and stir until everything is mixed well.  If it's too sloppy add a bit more flour.  If it's too dry add a bit more water.  There is no exact science to it, as you do it a few times you will see the end product and what produces a bread that you like.  The consistency should be sticky and rather sticking to the bowl as you stir it but not so sloppy wet that it sloshes.

3. Cover it with a lid or plastic wrap and let it rise 2-4 hours if your house is warm. I also like to set it out in the sun to give it a fast rise in the summer.  There should be bubbles on the top after it has risen quite high.

4. Next you will need to grease, oil or spray a bowl that is about the same diameter of the pot you will be cooking the bread in. (Grease it very well.) Scrape the dough down to deflate it then put the dough in the bowl and let it rise again. Let it rise very high regardless of how long it takes you.  Again, I like to set it out in the sun when our woodstove isn't going.

When the dough has risen preheat the oven to 450 or so and put the pan (with lid see notes below) in the oven while it heats.  You want to make sure the pot is just as hot as the oven.  I like to preheat mine at about 15-20 minutes.

When the pot and oven are hot, remove the pot and turn the bread dough into the pot.  Quickly put the lid on and get it back into the oven. 

Bake for 30-35 minutes. Remove bread from the pan and cool before slicing.  (Well, try to wait until it's cool anyway :-) It does continue to cook as it cools so it really is best to wait.

Note:
​I found that cast iron or enamel based pots work best.