no knead bread and pizza dough
I have never made a single loaf of bread before in my life, so if I can do it and turns out looking like THIS, you can do it too! This bread only uses 4 ingredients to create this fluffy bread that is absolutely perfect toasted for a sandwich or simply dipped into your favorite olive oil * seasoning. You won’t be sorry to tried it!
This No Knead bread is a recipe by Half Baked Harvest out of her Super Simple cookbook and it is exactly that… super simple! It does require a little time between the steps but that’s it! I do highly recommend using a Dutch Oven for this bread to create the “oven within the oven” effect for the crispiest, crackly crust.
Recipe by: Half Baked Harvest (halfbakedharvest.com & @halfbakedharvest)
MAKES
1 pound of dough
Prep Time: 10 minutes
Resting Time: 2 hours or overnight
Cook Time: 45 minutes
Total Time: 55 minutes plus resting time
INGREDIENTS
3 cups all purpose flour, plus more as needed
2 teaspoons instant yeast (*or active yeast)
2 teaspoons kosher salt
1 (12oz.) beer
1 tablespoon extra virgin olive oil
*if using active yeast, dissolve the 2 teaspoons in a little bit of hot water before adding
METHOD
In a medium bowl, stir together the flour, instant yeast (see *note if using active yeast above), and salt. Add the beer and olive oil and mix with a wooden spoon until combined. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, 1 to 2 hours.
to bake as bread:
When ready to bake, place a 6-quart Dutch oven or heavy pot on a rack positioned in the center of the oven. Preheat the oven to 450˚F. Once it reaches temperature, let the Dutch oven warm for 30 minutes.
Turn the dough out onto a generously floured work surface. Using your hands, form the dough into a ball and place it on a large piece of parchment paper.
Carefully remove the Dutch oven from the oven and place the dough with the parchment paper in the center of it. Transfer the pot back into the oven, cover, and bake for 30 minutes. Carefully remove the lid and continue baking until the bread is a deep golden brown, about 15 minutes more.
Carefully life the bread out of the pot and place it on a rack to cool completely about 2 hours. (Don’t slice into the bread right out of the oven, you want to let it continue to cook as it cools.)
to use as pizza dough:
Turn the dough out onto a floured work surface and divide it into 2 equal pieces. Use half the dough as directed in any given pizza recipe and save the remaining dough, wrapped in plastic wrap, for another use.