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Easy No Knead Bread Made With Olive Oil in a Dutch Oven

You don’t need any bread-making experience or to be home all day to babysit your bread. All you need is a bowl, a wooden spoon, a dutch oven, and plenty of time (it rises while you sleep!) and you too can be eating this yummy no knead bread tomorrow.
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Servings: 1 Loaf
Ingredients Method

Ingredients
  

  • 3 cups flour
  • 1/4 tsp. active dry yeast
  • 1 1/2 cups of lukewarm water
  • 1 1/4 tsp salt
  • 2 tbs. olive oil

Method
 

  1. Mix all ingredients together in a large mixing bowl. Consistency should be slightly sticky and hold as a mound.
  2. Add flour as necessary for the dough to maintain its shape and not flatten in the bowl.
  3. Cover the bowl with a loose fitting lid and set aside for 12-18 hours. Longer is better.
  4. The next day, sprinkle flour generously over the surface of the dough and flour your hands. Swipe all of the dough off of the sides of the bowl and fold over four times.
  5. Cover the bowl again and let it rise for 2 more hours.
  6. Preheat the oven to 450 degrees F with a cast iron dutch oven and lid inside. *you can start this when the dough has been rising for 1 1/2 hours.*
  7. After the oven has preheated for 30 minutes, remove the dutch oven.
  8. Sprinkle the dough generously with flour. Swipe all of the dough off the sides of the bowl. Gather up the ball of dough and drop it into the hot dutch oven.
  9. Cover with the lid and bake for 30 minutes. This traps the steam and helps the bread to rise.
  10. Remove the lid and bake for another 10-15 minutes until the bread is golden.
  11. Once baked, place the bread on a cooling rack for 20-30 minutes before slicing it. If you slice the bread too soon the loaf with dry out.
  12. *If your end product is too flat or hard to handle, start with a drier dough.
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