No Knead “Everything” Bread
Our No-knead “Everything” Bread is the perfect easy bread.
Most bread recipes never turns out like they should. The bread is heavy like a brick, or the crust is so hard that you cant cut through it. I’ve had my share of bad bread through the years.
When I first moved from my small town to the city many years ago, I had a roommate that had moved from his small town too. He was a great roommate, but struggled with homesickness and would visit his mom most weekends.
He always bragged about his mother’s homemade bread. He made it sound as if the heavens would open when she pulled it from the oven.
When he would return to our apartment after a visit with her, he would have a loaf of her homemade bread that she send with him to share with me.
To say this bread was terrible, was an understatement. I’m not sure why Nick loved it so much, other then it was the only homemade bread he knew.
As time went on, even he grew tired of the weekly loaves, and eventually, he would toss the bread into the trash when walked in the apartment without even opening it. I asked him why he didn’t ask his mom to stop baking them.
He said he would rather throw them away than hurt her feelings. I think she raised a nice person!
I know one thing for sure, NO ONE will throw away our No-Knead “Everything Bread”.
I love the “no-knead” method. Mix the ingredients and let the yeast do its thing. It does take planning because of the resting time. I have found that waiting the full 18 hours produces a more delicate loaf.
The heavy dutch oven with a lid is essential as well. The bread is steamed in the dutch oven as it bakes, producing a soft crust.
The idea of “everything” bread came from my favorite bagel. Now, it has become my favorite bread. Oh, here is a tip: you can change the spices in the topping to whatever you have. I use this recipe to clean out my spice cabinet.
Happy Baking!
No Knead" Everything" Bread
This is the easiest bread you will ever bake! After mixing the ingredients, the yeast does all the work. Your bread will have a golden crust on the outside and soft and flavorful inside. It looks and tastes like an artesian loaf of bread.
Ingredients
- 3 Cup Flour
- 1 Teaspoon Salt
- 1 Teaspoon Active Dry Yeast do not use instant yeast
- 1 1/2 Cups Water 95-100 degrees plus Teaspoon for topping
Everything Seasoning
- 2 Tablesppons dried whole oregano
- 2 Tablespoons dried garlic
- 2 Tablespoons poppy-seeds
- 2 Tablespoons sesame seeds
- 1 Teaspoon coarse salt
Instructions
-
In a large bowl; mix flour, salt, half of 'everything' mix and yeast.
-
Add water to the bowl; using spatula, mix the dough until it is fully incorporated.
-
Cover with plastic wrap and let rise at room temperature for 13 to 18 hours. The dough will develop small bubbles on top when ready to proceed, but wait a minimum of 13 hours and a maximum of 18 hours.
-
When ready to bake, preheat oven and your dutch oven with lid on to 450 F degrees.
-
Remove the dough from the bowl and lay it flat on a lightly floured work space. With floured hands, Pull right and left edges up toward the middle of dough, pull top and bottom edges up toward middle of dough forming a ball shape. Flip the dough over on work surface. Using your hands to shape dough lightly dust the bottom of the dough ball with flour. Using kitchen sheers, Slice 3 slashes into top of bread dough, spritz with water and sprinkle on remaining 'Everything' Topping. Transfer dough to parchment paper.
-
Remove pot from oven when preheated, and remove the lid
-
Carefully, holding all corners of parchment paper, Place ball of dough into the pot. Cover the pot with the lid, making sure all parchment paper is inside pot and place it back in the oven.
-
Bake for 30 minutes with the lid on, then remove lid and bake for another 15 minutes or until the crust is golden brown.
-
Being very careful, remove dough from the dutch oven to a cooling rack. Brush with melted butter. Set on cooling rack (brush with a bit of melted butter, cool before slicing.
