No-knead Bread
A bake that gets its character from c flour and instant yeast or 1.25/4 tsp active dry yeast.
contains gluten
Ingredients
US
Metric
- 3 c flour
- 1 tsp salt
- 1/4 tsp instant yeast or 1.25/4 tsp active dry yeast
- 1 1/2 cups warm water
- Oven-safe pan
Steps
- Mix the dry ingredients then add the hot water. It should come out as a firm dough.
- Leave the dough at room temperature for 12 hours. You can then keep the dough in the fridge for up to 48 hours before cooking.
- Preheat oven and pan to 450 F (230 C).
- Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered.
Nutrition (estimated, per serving)
| Calories | 171 |
|---|---|
| Protein | 4.9 g |
| Fat | 0.5 g |
| Carbs | 35.8 g |
| Fiber | 1.3 g |
| Sodium | 296 mg |
Source
based.cooking (community recipes, public domain) — unlicense