The 'no knead' bread recipe you NEED in your life

Yep, you guessed it! No kneading required in this bread recipe, which is what makes it so easy to make, besides that it's only four simple ingredients! It's perfect for dipping in soups and sauces or by itself smothered in butter.

---

When my husband and I get invited to a dinner party this is my go-to recipe for bringing something to share (it's not very big so I usually make two for a larger group) and it's usually the hit of the party. Not only does it taste delicious, it looks the part. It has a thin golden crunchy crust with a soft inside. I get asked for this recipe all the time and I'm almost embarrassed by how easy it is.

---

Ok let's get to it!

What you'll need:

3.5 quart Dutch oven (anywhere from 3 to 4 quarts will do)

Parchment Paper (optional)

Ingredients:

3 C All-purpose Flour

1/2 tsp Dry active yeast

1 3/4 tsp Salt

1 1/2 C water (room temperature)

You can leave it as is or add some flavor to it. I add dried Rosemary (as you can see in the picture) but you can really add anything you like: cheese, garlic, etc.

How to:

Mix the dry ingredients in a medium size bowl with a wooden spoon or spatula then add the water an mix until well incorporated. cover the bowl with plastic wrap and set aside on your counter for 12-18 hours to allow the yeast to work its magic.

When you are ready to bake (the dough should have risen quite a bit and it should be pretty sticky and bubbly looking) preheat your oven to 450 degrees with your pot placed inside your oven to heat up as well. When it reaches 450 take your pot out remove lid and sprinkle with flour or line with parchment paper to prevent sticking. then flour your hand and roll your dough into a ball without over working your dough. Place the dough in your pot with the lid on and bake for 30 minutes then remove the lid and back for another 15-20 minutes unil the crust is a tasty golden brown.

Remove the bread from the pot to allow it to cool, then slice and add butter and enjoy, just try not to eat the whole loaf in one sitting!

Tips:

- Make sure you let your dough sit for at least 12 hours, the yeast needs time to do its things

- instead of mixing in extra flavors you can sprinkle things on top: parmesan cheese, chunky sea salt and a drizzle of olive olive.... be creative and have fun with your flavors.

- you can let your dough rest up to 24 hours if need be

- check the date on your yeast and

store it in the fridge or freezer in an airtight container to keep fresh