Store-bought bread usually comes in some sort of plastic, whether it’s an actual plastic bag or a waxed paper sleeve with a plastic window. Since going zero waste, I’ve been buying bread at a bakery where I can use a cloth bag. But then winter came and the idea of leaving the house became much less appealing 😄
Here’s a super easy bread recipe that looks and tastes amazing. If you’re intimidated by the idea of making bread, don’t be. This recipe is so easy (and delicious), I’ve already made it four times this week! 😂
What I love about this no-knead recipe is that there’s no need for any special machines or gadgets! All you need is a bowl, four ingredients and an oven-safe container with high sides. I used a quart-sized fondue pot (4 1/2″ tall and about 6″ wide) that I bought at a garage sale. Its enamel coating and high sides make it perfect for baking this bread. I just had to replace the plastic knob with a metal one to make it oven safe 😉
Like many things zero waste, making this bread is easy but requires some advance planning. That’s because the dough needs to rest for 8-24 hours. We mix the dough the night before in less than five minutes (my son can do it by himself while I’m making dinner), then it’s ready to bake the next day 😋
No knead bread recipe
Adapted from It’s Always Autumn
Makes one small loaf perfect for 1-2 people. If you want to make a bigger loaf, simply double the recipe (and use a larger over-safe container)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon traditional active dry yeast (not quick rise)
3/4 cup warm water
Sunflower oil or other vegetable oil to grease container (optional)
1) Combine flour all ingredients in a bowl using a wooden spoon until everything’s combined (less than a minute). No need to knead. It won’t resemble dough at all, and that’s OK!
2) Cover bowl with beeswax wrap and leave at room temperature for 8-24 hours (I put mine in the oven so it’s safe from my cat LOL)
4) At least 90 minutes before you plan on serving the bread, remove the dough from the bowl and turn it onto a well-floured surface. It will be sticky and dotted with bubbles. With floured hands, grab edges of dough and bring them to the top until it forms a ball—do not knead. Flip dough so the seam is on the bottom (and the smoothed side is on top), and let it rest for 30 minutes.
3) While your dough is resting, preheat oven to 450F and place your oven-safe container in the oven to warm up.
4) Once the dough has rested, use a sharp knife to slash an “X” across the top of the dough.
5) Carefully remove your preheated container from the oven and grease with sunflower oil using a small washcloth if desired. Then pick up the dough ball with floured hands and drop it into your container. Cover the dish with a lid or aluminum foil and bake covered for 30 minutes. Then bake uncovered for 10 minutes or until top is nicely browned.
6) Remove bread from container and let it cool for at least 15 minutes before you slice it so the crust has a chance to harden. Bon appetit!