{"id":802,"date":"2015-04-25T15:24:20","date_gmt":"2015-04-25T15:24:20","guid":{"rendered":"http:\/\/betondinner.com\/?p=802"},"modified":"2018-03-09T02:39:58","modified_gmt":"2018-03-09T02:39:58","slug":"crusty-no-knead-bread-with-salty-honey-butter","status":"publish","type":"post","link":"https:\/\/betondinner.com\/crusty-no-knead-bread-with-salty-honey-butter\/","title":{"rendered":"Crusty No-Knead Bread (with salty honey butter)."},"content":{"rendered":"

\"Crusty<\/a><\/p>\n

I can’t even count how many times I’ve made this no-knead bread…because it’s that easy. Four ingredients (if we’re even counting water as an ingredient), one bowl, no kneading – and the end result is piping hot, crusty-on-the-outside, soft-on-the-inside bread that also happens to be beautiful. And\u00a0then you slather it with honey butter with a hint of salt and sweet-salty-soft-crusty magic happens.<\/p>\n

This recipe is super flexible – make 1 loaf, or 2 or 3 or 4; make the dough ahead of time and keep it in the fridge; bake all your loaves at once or over a couple of days! It doesn’t really matter how many loaves you make, though – you probably won’t have any left over. Is “serving size” really a relevant term when you’re talking about bread that’s still warm from the oven??\u00a0You have been warned.<\/em><\/p>\n

So: mix warm water with kosher salt and yeast. Stir in flour until it’s all incorporated and you have a shaggy dough ball.<\/p>\n

\"Crusty<\/a><\/p>\n

Cover the bowl with a towel and let it rise for a few hours. It has a lot of yeast in it, so it will get really bubbly, and it looks pretty wet!<\/p>\n

\"Crusty<\/a><\/p>\n

If you’re ready to bake it, sprinkle the dough with flour and cut off a hunk (I made enough dough for 2 loaves, so I just cut it in half). Shape the dough into a round boule by lightly stretching the surface with both hands and tucking the edges underneath. You’ll end up with a smooth, rounded top…<\/p>\n

\"Crusty<\/a><\/p>\n

…and a lumpy, pinched-together bottom.<\/p>\n

Give the dough\u00a0some room to grow on a baking sheet (a light sprinkle of flour on the pan is good, too).<\/p>\n

\"Crusty<\/a><\/p>\n

I like to go ahead and turn the oven on to 450 at this point, and put a broiler pan on the bottom rack. The dough balls rise\u00a0for about 40 minutes, then get a sprinkle of flour on top and a few slashes.<\/p>\n

\"Crusty<\/a><\/p>\n

The no-knead bread gets its lovely crispy crust from steam in the oven – that’s where your broiler pan comes in! Just pour in a cup of hot water when you put the bread in the oven. After 30 minutes, the loaves are nicely browned and your house smells glorious.<\/p>\n

\"Crusty<\/a><\/p>\n

The honey butter isn’t strictly necessary, but super easy – you don’t even have to measure, just eyeball and taste! You can mix it up by hand if your butter is soft enough, or whip it with a mixer.<\/p>\n

I probably don’t need to tell you that no-knead\u00a0bread goes with anything – any of these\u00a0soups<\/a>, obviously. Spaghetti<\/a>, for sure. But it can also breathe life into a leftovers meal, or make your virtuous grilled-chicken-on-salad dinner much more exciting! Bring it to a potluck, and be prepared to be a hero.<\/p>\n

\"Crusty<\/a><\/p>\nPrint<\/a>

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