Very easy, almost no-knead bread!

Found In:

3 cups unbleached all-purpose flour

3/4 tsp instant active yeast  

1 ½ tsp table salt

¾ c plus 2 Tbsp water (at room temp)

¼ c plus 2 Tbsp beer (like Bud or Miller Light)

1 Tbsp white vinegar

 

Step 1: Whisk flour, yeast and salt in large bowl. Add water, beer and vinegar. Using rubber spatula/spoon, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (doesn’t take long) Cover with plastic wrap and let sit at room temperature for 8 to 18 hours. 

 

Step 2: Lay 12 by 18” piece of parchment paper inside 10-inch skillet and spray w/ nonstick cooking spray.  Transfer dough to lightly floured board and knead 10 to 15 TIMES. (doesn’t even seem to take this long) Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment paper-lined skillet and spray dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temp until dough has doubled in size (about 2 hours). The kneading is quick, easy and makes a very satiny bread dough.

 

Step 3: ~ 30 minutes before baking, adjust oven rack to lowest position, place 6-8 quart Dutch oven - with lid on - on rack and heat oven to 500 degrees.  Lightly flour top of dough and make one 6” long, ½” deep slit along top of dough (important!). Carefully take out hot Dutch Oven. Lift dough, using the parchment paper, and place all in the hot pot. Cover hot pot with hot lid and put back into oven. Immediately turn oven temp DOWN to 425 degrees.  Bake ½ hour. Then remove lid and continue to bake until loaf is deep brown and instant read thermometer inserted into center registers 210 degrees ~ 20 to 30 minutes. Total bake time ~ 1 hour.

- Ruth Johnson, friend of The Soap Lady