No-Knead Bread or Camp Fire Bread
This is a forgiving bread recipe. It could be made before leaving home and then cooked the next day in a dutch oven around the camp fire. Very impressive. (So if you had a 12-inch dutch oven, you would put 18 briquets on top and 12 on the bottom to achieve 450ºF.)
- 3 cups flour
- 1/2 teaspoon yeast
- 1 3/4 teaspoon salt
- 1 1/2 cups water (the temperature doesn't really matter, it can be cold)
Mix 4 ingredients till combined. Cover with foil and let sit in a warm place for 12 - 18 hours. Preheat oven to 450ºF. when ready to bake. Place cast iron pot in the oven to warm for 30 minutes. (Can use a nice pot like Le Creuset or just your average rusty dutch oven, minus rust!)
While the pot is warming, dump your dough out onto a heavily floured surface. While it has been sitting, it has been turning into a wet, bubbly goo. (I may add other ingredients at this point. I use 1/2 chopped, sauteed onion, 2-3 cloves garlic, 1-2 Tablespoons olive oil and 1 heaping Tablespoon Rosemary. Yummy) So dump it out and dust it with flour. Turn it over a couple times just so it forms into a ball. Cover with a towel and let sit for up to 2 hours, or until you pot is heated. Then place the ball of dough into the pot.
Cover with lid and bake at 450)F. for 30 minutes. Remove lid and bake for an additional 15 minutes.
The bread should sound hollow when tapped.