No Knead Bread
This recipe has been passed around here in Ecuador and then finally passed on to me from Brendan and Sarah. They served it to us one day along with their delicious Mexican Chili Chicken Soup--found in the Expat Recipe Cookbook link. Its a beautiful crunchy artisan style bread. It's super easy and toast up very well.
- 4 cups white flour
- 1/4 teaspoon dry yeast
- 2 teaspoon salt
- 2 cups water
- Mix all together, cover and let sit overnight. Come morning put the sticky dough in a buttered bread pan. You can add seeds along the bottom of the pan, then add your dough, if desired.
- Our friends let their bread dough rise in a warm oven for about 30 minutes. Then, while keeping the dough in the oven, they crank it up to 250 degrees -- 500c or full blast in an oven around here -- then bakes it for 80 minutes.
- I personally have been getting better results, for some odd reason, when I split the dough up to make two small loaves rather than 1 medium/large loaf.