No Knead Bread #BreadBakers

Welcome to #BreadBakers! We are a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

This month we're sharing bread recipes that pair well with Soup! It's the perfect time of year to warm the kitchen up with some home baked breads, and warm cozy soups and stews. Chili has been on our menu pretty regularly since fall - and I love making cornbread to pair with it!

But today I thought I'd try some No Knead Bread to share - very little hands on work, mostly just rising time, and you'll have an easy, delicious, loaf of homemade bread that you can slice up or if you like it rustic just tear chunks off, and pair with your favorite soup or stew!

If you have a day to allow this to sit in the kitchen and rise, it's super easy and results in a wonderful, simple, and rustic bread. The crust is thick and chewy, and center is so soft and tender. Absolutely perfect for a spread of butter, or to soak up the liqid in a bowl of stew, soup, or chili. Enjoy it however you prefer! 

It makes a relatively small loaf - so only lasted about 24 hours at my house! 

Visit all of our breads perfect to pair with your soups or stews:

• Artisan Bread Bowls from Food Lust People Love
• Brazilian Cheese Bread from Passion Kneaded
• How to Make a Crusty French Baguette from The Wimpy Vegetarian
• No Knead Bread from Making Miracles
• Pao de Milho from A Messy Kitchen
• Skillet Corn Bread from A Day in the Life on the Farm
• Soft Bread Rolls for Soup from Sneha's Recipe
• Sourdough Breadsticks from Zesty South Indian Kitchen
• Whole Wheat Rolls for Soups and Sandwiches from Karen's Kitchen Stories

No Knead Bread

Ingredients
1 pound all-purpose flour (about 3 cups) plus more for sprinkling
2 teaspoons salt
3/4 teaspoon active dry yeast
1 1/2 cups lukewarm water

Directions

1. Combine 3 cups flour, salt, and yeast in a medium bowl and whisk to combine. Make a well, stir in the warm water and with a wooden spoon or dough whisk, stir until a shaggy dough is created and all dry flour is incorporated.
2. Cover the bowl and set aside in a warm place to rise for 5 - 8 hours. 
3. About 1 hour before you want to bake the dough pull out a piece of parchment paper and lightly flour it. Scrape the dough together into a ball and set onto the floured parchment paper. Put the parchment paper with the dough back into the bowl and cover again to rise for another hour.
4. 30 minutes before you're ready to bake - put a dutch oven in the oven and pre-heat to 450 degrees.
5. After 30 minutes remove the hot dutch oven and set on the stove top (handling carefully). 
6. Set the parchment paper with the dough into the dutch oven and place the lid on it, then place into the oven and bake for 30 minutes. Remove the lid, and bake an additional 15 minutes. 
7. Cool the bread, then slice and enjoy with your favorite bowl of soup or stew! 

Adapted from The Kitchn

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