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No-Knead Crusty Artisan Bread Recipe

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This recipe for No-Knead Crusty Artisan Bread, by , is from The COVID-19 Quarantine Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jameia Haines

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour
2 tsp. kosher salt (not table salt)
tsp. dry active yeast
1 cups lukewarm water

Directions:
Directions:
In a large bow, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more soft, fluffy air pockets will form. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise. After dough is ready, preheat oven to 450. Place Dutch oven, uncovered, into the preheated oven for 30 minutes. While the Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough ball. Cover dough loosly with plastic wrap and let rest. After the 30 minutes are up, carefully remove the Dutch oven. With floured hands, place the bread dough into it. Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes more, uncovered. Carefully remove bread to a cutting board and slice with a bread knife.

 

 

 

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