Last night, I went to a Norwex social. I always have such a fantastic time when I meet up with these amazing Norwex ladies as they are all so nice and welcoming. We share ideas, socialize and have lots of laughs together.
Last night was our annual Sangria and PotLuck party and I’ll give you ONE GUESS what item I brought for the potluck – you got it right…my BREAD! You see, my blogging partner over at Canadian Moms Cook, Stacey introduced me to this recipe and I have been making it ever since. Whenever there is a potluck or an oppotunity to bring food to someone’s house, this is what I make! I’m known as the “bread lady” and I LOVE it! Why? Because I love being known for something, even if it’s bread AND because it seriously is the easiest thing to make EVER!
All you need is 5 minutes the night before your party or event and less than 5 minutes in the morning to get things organized and the oven does the rest of the work. This No Knead Overnight Bread is seriously THAT easy!
The bread comes out dense and chewy on the inside and crusty on the outside. It reminds me of a fancier Artisan Bread, I almost feel like the title of this post should be “Cheater Artisan Bread”.
If you’re curious to know the specific types of pots/dishes that I used to make the bread in this photo, read further…
- 3 cups flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon Instant yeast
- 1 1/2 cups warm water
- Mix flour, salt and yeast in a large bowl.
- Add warm water and stir until combined, it WILL look like a gloppy mess at this point, but don’t worry!
- Cover the bowl with plastic wrap (you want a tight seal) and leave on the counter overnight (at least 12 hours). If it’s really cold outside, I will often drape a towel over top of my bowl in attempt to keep it warmer.
- In the morning, put your pot/dish with lid in the oven and pre-heat your oven to 450 degrees.
- Place bread on a VERY well floured counter. Shape the bread into a ball and cover on all sides with flour (it doesn’t matter how much as most of it will dust off in the end). Cover dough with the same plastic wrap you used overnight.
- Let oven preheat for approximately 20-30 minutes (with the pot inside).
- Use OVEN MITTS to remove the hot pot and place your bread into the pot. There is no need to reshape your dough.
- Put the lid on and bake bread for 30 minutes.
- After 30 minutes, remove the lid and bake for approximately 15 more minutes. This is to give your bread that nice crusty feel on the outside.
- Once bread is finished, place on a cooling rack. Once it has cooled off for approximately 10 minutes, you can cover it with a kitchen towel to keep it warm until serving time OR simply allow it to cool to room temperature.
TIP for making this Homemade No Knead Bread…
Or, more like a tip for the clean up. Because this recipe uses flour on the counter, the morning of, it does make a floury mess. I have the BEST cloth for wiping up the flour. The cloth picks up all of the flour in a jiffy AND it rinses out so easily! This Norwex Dish Cloth is my absolutely favourite dish cloth and I use it for wiping up flour every time I bake (I’m a super messy baker!). It is a baker’s dream come true! It also picks up spilled raw egg super quick!
NOTE: I have used two types of pots/dishes successfully to make this bread. The first is my amazing yellow, Cast Iron Emile Henry pot with a lid. I have also used my round, white Corning Ware casserole dish with a glass lid (otherwise known as my Mac ‘n Cheese casserole dish). The bread on the left in the first photo of this post was made in the cast iron pot and the bread on the right was made with the Corning Ware dish. The pot is larger, therefore the bread was less uniformly formed during the baking process.
See more baking and bread recipes here.