Bread, No-Knead

By MarieR

This delicious recipe requires no kneading and can be made in just one 2-quart saucepan. (Chill overnight).
Better Homes and gardens Fall Baking September 2013, Page 58.

Ingredients

• Prep: 25 minutes Stand; 1 1/2 hours
• Chill overnight; Bake 40 minutes at 425°F
• 1 1/2 cups warm water (105°F to 115°F)
• 1 teaspoon active dry yeast
• 2 3/4 cups bread flour
• 2 tablespoons sugar
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt

Preparation

Step 1

1. In a 2-quart oven-going, nonstick saucepan* stir together the warm water and the yeast until yeast is dissolved. Stir in flour sugar, oil, and salt until combined. Cover wit! lid; let stand in a warm place for i hour. Sti down. Cover and chill overnight.
2. Before baking, let dough stand uncovered, at room temperature fo 30 minutes. Preheat oven to 425°F. Bake in the saucepan, uncovered, about 40 minute or until top is golden, bread sounds hollow when lightly tapped, and an instant-read thermometer inserted in the center register 2oo°F. If necessary to prevent overbrownin;
cover loosely with foil for the last 15 minutes of baking.
3. Immediately loosen sides and remove bread from saucepan. Cool on a wire rack. Makes 12 servings.

variations:
CHEESY BACON BREAD; Prepare as directed, except stir in V2 cup shredded Gouda cheese (2 ounces), 1/4 cup crisp-cooked and crumbled bacon, 2 tablespoons coarse ground mustard, and i teaspoon caraway seeds, toasted, with the flour. Store, covered, in the refrigerator.