I make a basic white no-knead bread most frequently. It has a bit of an english muffin texture, with bubbles & crevasses for the butter to melt into...mmmmm.
- 4 cups all purpose white flour
- 1/2 tsp active dry yeast
- 1 1/4 tsp salt
- 2 1/4 cups warm water
Mix all ingredients in a bowl & stir with a fork. It will be a wet dough. Let rest for 10-18 hours at a warm room temperature in a covered bowl. (I make it before I go to bed & bake after work the next day) Stir with a floured fork. (it is a sticky dough) Remove dough from bowl & form shape on a floured surface with floured hands & place in floured cast iron pot, or other heavy pot with lid. A parchment paper lining can also be used. Lightly flour the top & let rise for 1.5 hours. Brush with an egg wash (beat an egg with a bit of water), Lightly sprinkle with coarse salt. (optional). Bake in 350 degree oven for 30 minutes with the lid on, & additional 15 minutes with the lid off. The egg wash will make a nice toasty brown crust.
I like to make several ziplock bags with the pre- measured dry ingredients, & take it to the cottage or camping. I can bake it in my dutch oven over the bon fire or in a regular oven.