The Easiest No Knead Bread in a Dutch Oven | STAUB
Recipe Information
No Knead White Bread
Cultural Context
No Knead White Bread emerged as a popular baking method in the early 2000s, credited to Jim Lahey. This technique allows for a simple, hands-off approach to bread-making, making it accessible for home bakers. Its cultural significance lies in its ability to produce artisan-style bread with minimal effort. Today, variations abound, with many bakers experimenting with different flours and add-ins, making it a beloved staple in kitchens worldwide.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: bread flour
Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.
yeast
💰Cheaper: sourdough starter
Sourdough starter can be a natural alternative to commercial yeast.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is healthier while margarine offers a cost-effective substitute.
milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk is dairy-free, while water is the most economical option.
Combine flour, yeast, and salt in a large mixing bowl.
Add shredded cheddar cheese and chopped jalapeños to the dry ingredients.
Mix until evenly distributed.
Pour in warm water and olive oil.
Stir until a shaggy dough forms, ensuring no dry flour remains.
Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours.
Preheat the oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
Carefully remove the hot Dutch oven and uncover the dough.
Transfer the dough onto a floured surface and shape into a ball.
Sprinkle cornmeal into the bottom of the Dutch oven.
Place the dough in the Dutch oven and cover with the lid.
Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes until golden brown.
Cool on a wire rack before slicing.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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