No-Knead Cast Iron Bread
Make it at home for less than $2 Dollars a loaf.
- Prep
- 5 minutes
- Cook
- 45 minutes
- Total
- 8 hours hrs 50 minutes min
- Yield
- 10 Slices
- Calories
- 1375
Ingredients
- 3 Cups Flour
- 300 ml Warm Water
- 1 tsbp Salt
- 1 tsbp Instant Yeat
Equipment Needed
- 1 Bowl with lid
- 1 Measuring cup
- 1 Spatula
Instructions
Preparing the Dough
- Mix all the ingredients in a ceramic or glass bowl until the dough comes together, less than 1 minute.
Resting
- Cover with plastic wrap or a clean cloth.Let the dough rise for at least 8 hours — the longer, the better. If you live in a cold area, let it rest for 12 to 24 hours to allow for proper fermentation.After it has fermented, remove it from the bowl and place it on a clean surface sprinkled with a bit of cornmeal (optional, but gives that perfect finishing touch).Let the dough rest again for 1 hour, covered. Meanwhile, preheat the oven to 300°C with a cast iron or ceramic pot (with lid) inside.
Baking
- Remove the pot from the oven, add the dough, cover it, and bake for 30 minutes.Remove the lid and let it brown for another 15 minutes — in the video, it browned enough in the first 30 minutes, so I only left it for 5 more minutes.Remove from the oven and let it cool — this last step is very important, do not slice the bread while it's hot.