If there is one recipe I would recommend you to make at least once in your life, it’s this No Knead Bread recipe by Aravaipa Farms, given to me by my dearest friend Lindsey.
Linds and I met in pharmacy school, and she’s been a constant in my life ever since. She’s quite easily one of the funniest people I know, always willing to lend an ear and good humor whenever I need to vent. Despite living thousands of miles apart, we always pick up right where we left off whenever we catch up. I love my sassy Linds and her perfect foil, Gabe. I can’t wait to see them again when I come back home to Richmond!
Ingredients
3 cups AP flour
1 and 1/4 tsp salt
1/4 tsp yeast
1 1/2 cups of cool water
Instructions
- Mix all flour, salt and yeast in a mixing bowl. Add mixins like cheese on this step.
- Add 1 and 1/2 cups of water— you may need a pinch less, but the dough will definitely feel a bit wet.
- Cover your dough with plastic wrap and let rise for 12-18 hours. I love making this the night before and baking in the morning!
- After a good night’s sleep, preheat oven to 450°F with the Dutch oven inside.
- Lightly flour a piece of parchment paper and transfer your dough on the paper. Fold it over itself a couple of times.
- Carefully place your parchment with the dough onto the preheated Dutch oven and cover it with the lid.
- Bake for 35 minutes until light golden brown.
- Remove the lid and bake for 10-15 minutes.
- Top should split 🙂
Fun fact: I’ve made this dough after indulging in a boozy Zoom happy hour with friends and the bread turned out beautifully. You can also add various toppings like jalapeños and shredded cheese as you are making the dough. Emily, another friend of mine, made cinnamon raisin no knead bread from this base recipe and loved it. Get creative— you’ve got the time. Hopefully you’ve got the yeast, too.
As always, stay safe! Enjoy your weekend.
-Mimi 🙂
