Years ago, I did a post about no knead bread – mix up the ingredients in a large bowl, cover and let it rise for 12 to 18 hours. It was basically a do-the-night-before recipe. But what if you forgot to like I did last week? I’ll let you in on a little trick I learned – if you use rapid rise yeast you can cut the proofing time from 12 to 18 hours to just 2 to 3! Same delicious bread but in less time.
- 3 cups bread flour
- 2 1/4 teaspoons rapid rise yeast
- 1 ½ teaspoons salt
- 1 ½ cups warm water
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Using a wooden spoon, mix all ingredients in a large bowl . The dough will be sticky, that’s ok. Cover the bowl with a damp cloth or plastic wrap and let it proof for 2 to 3 hours, until doubled in volume.
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Ten minutes before the proofing time is over, heat the oven to 450º and place a Dutch oven in the oven while it preheats.
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Sprinkle some flour on the counter and turn the dough onto the counter, to form it into a round shape. You may have to dust your hands with flour to prevent the dough from sticking to them.
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Using a dough scraper or large knife, move the dough to a piece of parchment paper.
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Take the Dutch oven out of the oven, and transfer the dough into the Dutch oven using the parchment paper.
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Place the lid on and bake the bread for 30 minutes. Remove the lid and bake for another 15 minutes until the bread is golden brown.
