• I love this bread because…

    1. It’s a carb.
    2. It’s ridiculously simple to make.

    Only FOUR ingredients, NO KNEADING, and it tastes pretty ah-mazing.

    The last time I made it one of my girlfriends came over for dinner.

    She saw the bread on the counter, “You didn’t make that did you?”

    “Uhhh…yes,” I responded.

    “Of course you did,” she replied with sarcasm.

    “It really is the simplest bread recipe ever,” I said while trying to defend myself. I proceeded to tell her how easy it was to make and she looked completely skeptical.

    I never convinced her.

    Trust me when I say…….YOU. CANNOT. MESS. UP. THIS RECIPE.

    It looks gorgeous, like you slaved over it for hours, every single time. You will spend more time shopping for lookalike bread at a fancy artisan bread store than you will spend on making this bread.

    Try Different Variations

    I love using this bread for French and Italian meals. It is great for sopping up alfredo sauce or smearing on some asiago spread with a glass of wine.

    The options are limitless of making a wide variety of flavors of this bread. We have added shredded asiago, shredded parmesan, garlic, thyme, basil, and are still trying out new possibilities.

    One caveat, it requires planning. This dough has to sit for about a day before baking. Once you mix all of the ingredients together (which will take approximately 4 minutes of your time) you will just leave it on the counter for 18+ hours and allow it to work its magic.

    Patience is not a virtue of mine, so on that level this bread and I don’t get along. Every time I pass by it in the kitchen my mouth waters thinking about pulling it fresh from the oven and slathering butter over a piece of it.

    I have adapted this recipe from Jo Cooks’ “No Knead Dutch Oven Crusty Bread.”

    Print Recipe
    Simple, Easy Rustic Bread
    katherine keller rustic bread recipe
    Course Bread
    Cuisine French, Italian
    Prep Time 5 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course Bread
    Cuisine French, Italian
    Prep Time 5 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    katherine keller rustic bread recipe
    Instructions
    1. In a big bowl mix the flour, salt and yeast together. If you are going to add any extra flavoring add it now. We enjoy adding shredded asiago or parmesan cheese in ours along with thyme and basil.
    2. Pour water into the bowl and mix it until well incorporated. Cover the bowl with plastic wrap. That's it! The hard part is done. Let the bowl sit on your counter for a minimum of 12 hours. I have let mine sit for as long as 24 hours.
    3. Preheat oven to 450 F degrees. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450 F degrees.
    4. Flour your hands really well. As promised, we are not going to knead the dough. We are simply going to remove the dough from the bowl and shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
    5. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove bread from pot and allow it to cool before eating.
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