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no –knead french bread

(1 rating)
Recipe by
Debra Russell
Hillsboro, AL

I have got to have bread with all my pasta dishes.This helps me save alot of money making my own. To store,wrap loaves individually in plastic wrap and freeze. To thaw and re-crisp, unwrap and place in 300 oven.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 25 Min

Ingredients For no –knead french bread

  • 2 cups tepid water (90* to 100*)
  • 2 pkg. regular active dry yeast (not quick rise)
  • 5 cups unbleached all-purpose flour
  • 2 tsp. salt

How To Make no –knead french bread

  • 1
    Measure water into large bowl. Sprinkle yeast over water; let stand 5 minutes. Stir in 2 cups flour until smooth. Stir in remaining flour and salt, stirring until dough pulls away from sides of bowl. Cover with plastic wrap and refrigerate overnight
  • 2
    Remove dough from refrigerator 2 hours before shaping and let rise, covered in a warm place until almost double in size.
  • 3
    Coat a dark, rimless baking sheet with cooking spray. Coat work surface with cooking spray and dust with flour. Transfer risen dough onto work surface; divide into 3 pieces. Shape into long, narrow loaves (about the length of the baking sheet). Place loaves on prepared baking sheet, cover and let rise until puffy, about 45 minutes.
  • 4
    Preheat oven to 450. Make 4 to 5 diagonal slashes on each loaf with a sharp, serrated knife. Spritz loaves heavily with water. Bake until loaves are golden 25 to 35 minutes. Cool on wire rack.

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