Today we’re sharing a recipe for No-Knead Crusty White Bread. This is the perfect bread to make when you’re trying to stretch your budget and cook from your pantry.
This has to be one of the easiest and most delicious bread recipes. You simply mix all of the ingredients in a bowl, let it sit for 24 hours and bake it the next day. It bakes into this delicious artisan loaf that is sure to impress anyone! The other great thing is that you only need 4 ingredients to make this bread.
What are the best uses for No-Knead Crusty White Bread?
This bread can be eaten plain, toasted, made into a sandwich or eaten with soup or another main dish. This bread would also be great for french toast, grilled cheese sandwiches, turned into croutons or made into stuffing.
Here is a previous post where we share how to turn leftover bread into croutons or breadcrumbs that you might find helpful.
It is best to bake this bread in a dutch oven but if you don’t have a dutch oven, just use a large pot or baking dish with oven safe lid instead. The key is to preheat the dish before you add the bread dough to it.
No-Knead Crusty White Bread
The easiest and best homemade crusty bread
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups warm water
- 1 tsp salt
- 1 tsp yeast
Instructions
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Combine all ingredients in large bowl. Cover and let sit at room temperature for 24 hours.
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Transfer the bread dough to a floured surface and let rest for 30 minutes.
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Roll the dough in flour so that it is covered in a light layer of flour and can be handled.
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Place dutch oven in oven and preheat oven to 450 degrees.
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Once the oven has preheated, carefully remove the dutch oven from the oven.
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Sprinkle a light layer of cornmeal in the bottom of the dutch oven.
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Carefully transfer your bread dough to the dutch oven. Place the lid on dutch oven and return it to the oven.
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Bake covered for 30 minutes. Remove the lid and bake for another 15 minutes.
How long will this bread keep?
This bread will keep for several days in an airtight container or bag at room temperature or longer if stored in the refrigerator. You can even make several loaves up at once at freeze them or give them away to others.
We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.
