Easy No Knead and Keep in Fridg for 7 days

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Name: No Knead Crusty Bread
Prep time: 45 min
Cook time: 3 h 55 min
Total time: 4 h 40 min
Yield: 3
Cuisine: Bread
Ingredients: 3 cups Luke Warm Water 105 degrees; 6.5- 7.5 cups K Arther AP Unbleach Flour; 1 TBL Salt; 1 1/2 TBL Active Dry Yeast

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INGREDIENTS

3 cups Luke Warm Water ; 105 degrees
6.5- 7.5 cups K Arther AP Unbleach Flour
1 TBL Salt
1 1/2 TBL Active Dry Yeast

INSTRUCTIONS

The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread-baker, you'll never believe this bread came out of your own oven. And even if you're a seasoned bread baker, you'll love this recipe's simplicity.

Instructions

1. *The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

2. Combine all of the ingredients in a large mixing bowl, or food-safe plastic bucket.

3. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.

4. Next, you're going to let the dough rise. Grease the bowl and cover. Rise 2 Hrs.

5. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.

6. When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, It'll be about the size of a large grapefruit.

7. Place onto a floured work and round it into a ball, or a longer log.

8. Place the loaf onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.

9. Let the loaf warm to room temperature and rise; this should take about 60 minutes, or up to a couple of hours. Preheat your oven to 450°F. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

10. When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.

11. Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

12. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

13. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

NOTES

*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all (and guaranteed to give you the best results), if you measure flour by weight, use 32 ounces. Using the same ratio/measuring, you can make a half-recipe if you prefer. While it's great to have dough on hand, it's fine to make less.
*Want to try this with whole wheat flour? You can absolutely make up to half of the total flour whole wheat, either our Premium or white whole wheat flours. Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.
Do not use Bread Flour.

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No Knead Crusty Bread

3 cups Luke Warm Water 105 degrees
6.5- 7.5 cups K Arther AP Unbleach Flour
1 TBL Salt
1 1/2 TBL Active Dry Yeast

Instructions
1.  *The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces. 
2.  Combine all of the ingredients in a large mixing bowl, or food-safe plastic bucket. 
3.  Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. 
4.  Next, you're going to let the dough rise. Grease the bowl and cover. Rise 2 Hrs.
5.  Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do. 
6.  When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, It'll be about the size of a large grapefruit. 
7.  Place onto a floured work and round it into a ball, or a longer log.  
8.  Place the loaf onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking. 
9.  Let the loaf warm to room temperature and rise; this should take about 60 minutes, or up to a couple of hours.  Preheat your oven to 450°F. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go. 
10.  When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven. 
11.  Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly. 
12.  Bake the bread for 25 to 35 minutes, until it's a deep, golden brown. 
13.  Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

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Nutrition

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Serving Size: 1 Serving (246g)
Recipe Makes: 3 Servings

Calories: 27
Calories from Fat: 4 (15%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 14mg		0 %
Potassium 180.8mg		5 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 1.6g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 27

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