No-Knead Peasant Bread That Anyone Can Bake
Golden, buttery no-knead peasant bread with a tender crumb and crispy crust — baked in Pyrex bowls and ready in just 3 hours.`,
Ingredients
- 4 cups unbleached all-purpose or bread flour
- 2 teaspoons kosher salt
- 2 cups lukewarm water
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- Butter for greasing bowls
Instructions
- Whisk together flour, salt, sugar, and yeast.
- Add lukewarm water and stir to combine into a sticky dough.
- Cover and let rise 1.5 to 2 hours, until doubled in size.
- Use two forks to punch down dough and divide in half.
- Transfer each half into well-buttered Pyrex bowls.
- Let rise again for 20–30 minutes, until dough crowns the bowl rim.
- Bake at 425ºF for 15 minutes, then at 375ºF for 15–17 minutes more.
- Turn out and cool on wire rack before slicing.
Notes
Use Pyrex 1-qt or 1.5-qt bowls for best shape.
Reduce water slightly when using whole wheat flour.
To freeze, slice after cooling and store in ziplock bags.