Delicious Breads From Ellen Cooks

---

Who knew making fresh, homemade bread could be this simple? With just 4 basic ingredients and no kneading required, you’re just a few easy steps away from warm, crusty goodness straight from your oven! This no-fuss recipe is perfect for those days when you want to impress with minimal effort, and trust me, your kitchen will smell like pure happiness. So let’s get started!!

Ingredients

• 3 cups all-purpose flour
• 1 ¾ teaspoon salt
• ½ teaspoon active dry yeast
• 1 ½ cups water (110°F to 115°F (43°C to 46°C))

Proof the yeast: Make sure the yeast is not expired. Then, using a large bowl, add the yeast and warm water. Let it sit for a few minutes until bubbles form on the surface. This should take 5 to 10 minutes. Proofing is not necessary for this recipe, but it ensures that your yeast is active.

Form the dough:  Add the flour and salt to the yeast and water mixture and mix well using your hands or a spatula. If you haven't proofed the yeast—no worries. The slow rising process will ensure the yeast is activated. At this stage, the dough will be very sticky.

Let the dough rise:  Next, cover the dough with either plastic wrap or a damp towel and place it in a spot where it will remain undisturbed for several hours.** I use the oven at room temperature and keep the door closed. If the house is cold, I may heat the oven slightly and then turn it off before putting the dough inside. If you do this, be careful not to overheat the oven, as it will kill the yeast. Your dough should remain in the oven for 12 to 24 hours.

Preheat your oven:  Remove the risen dough from the oven and preheat it to 450°F.** While the oven is heating, place a cast iron pot with its lid inside. The pot needs to be very hot before adding the dough for baking.

Shape the dough:  Flour your hands and sprinkle additional flour on a surface. I like to use a sheet of parchment paper as my work surface. Next, remove the sticky dough from the bowl and place it on the floured parchment. Shape the dough into a ball by folding it over itself a couple of times. Ensure the dough remains pliable by adding more flour as needed to prevent it from sticking. Once shaped, place the dough ball seam-side down and let it rest for a few minutes until the cast iron pot is fully heated and the oven reaches 450°F. While the dough rests, you can add a decorative touch by scoring it with a sharp blade or knife. This gives the bread a professional look and helps prevent cracking during baking.

Put dough and parchment paper into the very hot pot:  I lift the dough ball and parchment together which helps to avoid getting burned and ensures your dough does not stick to the cast iron pot.  

Bake the  bread: Bake for 30 minutes with the lid on, then remove the lid and bake for another 15 to 20 minutes until brown on top.  Now you can remove the bread from the oven and cool completely if you can wait that long!  

You can pair no-knead bread with hearty soups like tomato basil or creamy butternut squash, perfect for dipping and soaking up every last drop of flavor. For a more filling option, try serving it alongside a decadent cheese or charcuterie platter—whether it's loaded with artisan cheeses, cured meats, or tangy pickles, the bread adds that rustic touch. 

Whether it’s a cozy meal or a fun, shareable spread, this bread truly elevates any occasion!