Oh my holy love handles! Who doesn’t love hot crusty artisan bread!? Of course, those who are gluten intolerant will disagree with me and for that a shed tears for you. No, really I do but I know that y’all have tricks up your sleeve that would make a grown baker cry so I know you are going to be ok. Give me a fresh baked loaf of bread (sourdough especially) and it will not last 5 minutes. I think if I were stranded on a desert island and had access to one thing it wouldn’t be a life raft, phone, or satellite signal… that is what I smart person would ask for and if you have read this blog you know that I certainly have my moments of stupidity. No, this girl would ask for fresh sourdough bread and a bottle of wine (ok, maybe two things).

Before you say anything, yes, this recipe has been floating around ever since the geniuses Jeff Hertzberg and Zoë François, created Artisan Bread in Five Minutes a Day but I love it so much that for those who haven’t seen or tried it that I wanted to share it with you. This recipe is an adaptation of Hertzberg and François from my favorite site for bread recipes, King Arthur Flour. In no way am I being paid to say this, but King Arthur is my favorite flour to use. Of course, you are more than welcome to send me a check, King Arthur.

If you haven’t already, this is a great recipe to make even if you have never tried to make your own bread. It is super simple, crusty, delicious and the perfect no-fuss recipe to make with your kids.

No-Knead Artisan Bread makes 2 to 4 loaves
simplified from King Arthur Flour

• 3 cups lukewarm water
• 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*
• 1 tablespoon salt
• 1 1/2 tablespoons instant yeast

*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

1) Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. Water should be not too cold and not too hot. Just about the temperature of a baby’s bath.

2) Mix and stir everything together. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.

3) Place the dough in a large greased bowl and cover lightly with plastic wrap or a shower cap.

4) Let the dough rise at room temperature for 2 hours. Then place it in the refrigerator for 2 hours to 7 days. If you’re pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it’ll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it’ll rise, then fall. That’s OK; that’s what it’s supposed to do.

5) When you are ready to bake, place the dough on a floured work surface. With knife, cut the dough into portions, anywhere from 2 to 4. I have found that I like a bigger loaf so I just cut the dough in half. I use one half then I place the other back in the bowl cover and set it in the fridge for later in the week. 6) Form the dough into a ball.

7) Place the dough on a piece of parchment (if you’re going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

8) Let the dough rise for about 45 to 60 minutes. Preheat your oven (and baking stone, if you’re using one) to 450°F while the dough rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

9) When you’re ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2″ deep. It’s ok for the bread to deflate.

10) Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It’ll bubble and steam; close the oven door quickly.

11) Bake the bread for 25 to 35 minutes, until it’s a deep, golden brown.

12) Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

So simple and delicious, there’s no reason not to make it!