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Speedy No-Knead Bread

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“Another great recipe from Mark Bittman of the New York Times. This is an updated and much faster version of No-Knead Bread recipe found on this site. Cooking time does not include resting time (4 1/2 hours). Also check out the whole wheat version of this recipe on this site (Fast No-Knead Whole Wheat Bread).”
READY IN:
50mins
YIELD:
14 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
  2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
  3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  4. Cover with lid and bake 30 minutes, then remove lid and bake an other 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

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