Everyone has tried or wants to try a no-knead bread recipe - but so many of the recipes need a dutch oven or special pan to bake in… Not this one; you can bake these loaves in any oven proof baking dish / pan.
4 cups (1000 mL) all-purpose unbleached flour2 tsp (10 mL) coarse salt2 cups (500 mL) lukewarm water (100ºF)1 Tbsp (15 mL) sugar2 tsp (10 mL) active-dry yeast
room temperature butter for greasing the bowls
In a measuring cup, dissolve the sugar into the water. Mix in the yeast and let it stand for about 5 minutes or until the mixture is foamy - just to ensure that the yeast is active.
In a mixing bowl whisk the flour and the salt. Mix in the water / yeast to form a wet, sticky, 'ragged' dough. Transfer this mixture into prepared buttered bowl.
Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for an hour or so - it needs to dbl in bulk. Punch down the dough, recover, and allow to rise a second time. About an hour.
Preheat the oven to 425ºF.
Butter two oven-safe 1.5L bowls (or bread pans), divide the dough into two equal portions and place into your prepared bowls. Cover & let the dough rise for about 30 minutes.
Bake for 10 minutes, then reduce the heat to 375º and bake for 22 to 25 minutes longer. Internal temp should be around 190ºF. Remove from the oven and turn the loaves onto cooling racks. let cool for 10 minutes before cutting.