No Knead Bread - Maxwell & Williams Cast Iron Recipe Book
Prep time: 1:30 mins | Cook time: 45 mins | Makes: 1 loaf
Bread making might seem intimidating, but we promise it's easier than you think. This no-knead recipe is the perfect place to start — minimal effort, maximum reward, and a seriously impressive loaf every time.
You'll also find this recipe (and plenty more) in the Maxwell & Williams Cast Iron Recipe Book, included when you purchase any piece from our cast iron range. Shop the range here.
Ingredients
- 2 cups lukewarm water (approximately 40°C)
- 1 packet (7g or about 2¼ teaspoons) active dry yeast
- 1 tbsp sugar
- 4 cups all-purpose or bread flour
- 1 tbsp salt
Method
In a medium-sized bowl, combine the lukewarm water and yeast. Stir gently and allow it to rest for 5–10 minutes until the yeast activates and becomes foamy.
In a large mixing bowl, whisk together the flour, sugar, and salt.
Create a well in the center of the flour mixture. Pour in the yeast and water mixture. Using a wooden spoon, mix until a shaggy dough forms and begins to pull away from the sides of the bowl.
Adjust consistency if needed: if the dough feels too sticky, sprinkle in additional flour, one tablespoon at a time. If it feels too dry, add water in small increments.
Lightly grease a bowl and transfer the dough into it. Cover the bowl with a clean kitchen towel or plastic wrap and leave it in a warm place to rise until it has doubled in size, about 1½ to 2 hours.
Dust a piece of parchment paper with flour. Turn the dough out onto the floured parchment and gently shape it into a loose ball by folding the edges inwards.
Place the parchment paper and dough into a smaller bowl. Cover it and let it rise again for 30–60 minutes.
Preheat your oven to 230°C. Place a cast-iron casserole (e.g., Maxwell and Williams Casserole) with its lid inside the oven to heat thoroughly.
Once the casserole is hot, carefully remove it from the oven. Use the parchment paper to lift the dough and transfer it into the casserole. Cover with the lid and bake for 30 minutes.
Remove the lid and continue baking for an additional 10–15 minutes, or until the crust is golden and crispy.
Remove the bread from the casserole and allow it to cool on a wire rack before slicing.
Article via Maxwell & Williams
