I was looking at pictures while we were sick last week and thinking back to our visit with Dino’s cousins. They live on Maui. It was one of our most favorite vacations ever. We were so lucky to experience Maui life through local eyes. We hiked, surfed, and snorkeled off of rocky beaches. We foraged for our food mostly. We had eggs from their chickens, apple bananas and passion fruits picked from their property, and homemade bread daily. It sure makes you think of how little you need to be happy.
This bread recipe was inspired by Bella, our cousin who made the bread. I am sure it is not as good as hers. Her recipe was a simple, no knead one that you had to let sit overnight before you baked it. I wanted something similar without the long wait time. I googled and found a few recipes, but they were just a little different than what I wanted. After working with these, and a recipe that I had been baking for years, this is what came to be. I hope you enjoy it, and please let me know if you have an other questions that I may have missed! xo
Crusty No-knead Bread
~This makes one small round loaf of bread. Perfect for 2-4 people.
- 1 Packet Active Dry Yeast (2 1/4 tsp)
- 1 TBSP Honey
- 1 1/4 Cups Warm Water (almost hot to touch)
- 2 1/2 Cups Unbleached All Purpose Flour (plus about another 1/2 Cup)
- 3/4 tsp Sea Salt
- Dutch Oven
- Whisk together the honey and warm water. Combined the yeast and 1/2 cup of the flour, and add water mixture in the bowl of a stand mixer fitted with a dough hook. (You can also mix this dough by hand using a large mixing bowl and wooden spoon.)
- Whisk mixture together slightly, and let the yeast proof for 5 minutes.
- Sprinkle sea salt in the bowl with the yeast.
- Turn mixer on low and add the rest of the flour (2 cups) to the bowl a little at a time. Continue to mix on low speed until all of the flour is incorporated and dough has started to pull away from the sides of the bowl (about 2 minutes). (If you are mixing by hand, using the wooden spoon, mix until ingredients have come together and formed a smooth dough.) Turn off the mixer and remove the bowl and dough hook.
- Lightly flour your dough and turn it over inside the mixing bowl to coat with flour on all sides. I use about 1/4 cup of four to do this and a wooden spoon. You are only coating the dough, not incorporating the flour in the dough. I also hold the bowl and kind of spin the dough around so the dough ball rolls loosely and coats well with flour.
- Keep the dough in the bowl, and cover with a tea towel. Let it rise in a warm spot for 1 hour. I will put mine in a slightly warmed oven that I heated for a few minutes and then turned off. Dough will double in size.
- When the dough has risen, flour a large cutting board. Using a floured wooden spoon, carefully turn dough out onto cutting board. It will be sticky. Try not to punch the dough down. You want to keep it light and airy.
- Sprinkle flour across the top of the dough, dust your hands in flour, and then begin to shape it into a round loaf, pulling each corner of the dough in towards the center a few times. Flip the dough over and shape it into a round loaf.
- Flour a small mixing bowl and place your loaf, seam-side down, into the bowl. Add a little flour on top and around the sides. Cover with a tea towel and let rise another 30 minutes.
- While the bread is rising, place an empty dutch oven (with the lid on) in your unheated oven and preheat it to 450 degrees F.
- When dough has risen, and the oven is at 450 degrees, (don’t forget your mitts) pull the dutch oven out and remove the lid. I sprinkle a little corn meal on the bottom, but it is not necessary. You can also use a piece of parchment paper lining the pot, but again, not necessary. It should not stick if your pan is hot enough.
- Turn your bread dough gently out of the bowl and back onto your floured cutting board. Then with floured covered hands, gently form a ball with minimal handling. Carefully place it in the hot dutch oven.
- With your oven mitts back on, and lid on, place the dutch oven back into your preheated oven.
- Cook bread for 25 minutes.
- Remove the lid and continue cooking, uncovered, for 10-15 minutes more until the bread has deepened in color and is a golden brown crust.
- When the bread is done, use a spatula or wooden spoons to lift the bread out of the dutch oven and onto a cooling rack.
- Let cool for 15-20 minutes before cutting.