No-Knead Crusty Bread - Super easy and economical recipe for several loaves!

This is one of my favorite bread recipes. I use this for crusty artisan-style loaves, as well as for dinner rolls and bread bowls. The recipe comes from King Arthur Flour.

INGREDIENTS

7 1/2 cups flour
1 1/2 Tbsp yeast
1 Tbsp salt
3 cups warm water

Mix ingredients well and form into dough. Cover and refrigerate overnight. (You can actually bake this bread the same day, but you need to let the dough rest for at least two hours before baking the first time.) When you're ready to bake, oil your hands, pull off a lump of dough, maybe about 1/3 of the total amount, and let it sit at room temperature for 1-2 hours (until it comes to room temp).

Preheat oven to 450º. Put a pan on the rack below the rack where you're going to bake your bread and let it get hot. You'll be adding water to this pan when you put your dough in the oven.

Once dough has come to room temperature, cut a couple of slashes in the top, either parallel or a criss-cross shape.

Pour at least 1 cup of water in the hot pan at the bottom of the oven then quickly put your dough on your bread stone (or transfer your pan with the dough) in the oven to bake. The steam will help create a really nice crust.

Bake for about 30-35 minutes.

Remove from oven and (if you can wait), let the bread come to room temperature before slicing. Enjoy!

Original recipe from King Arthur Flour https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe