2 1/4cupscool water5 12 cups All-Purpose flour1/2 tsp instant yeast2 tsp salt2 Tbsp Everything Bagel and Bread Topping(Recipe Follows)2 Tbsp olive oil For the crust topping 1 tbsp Everything Bagel and Bread Topping
Mix the dough ingredients in a large (5qt) mixing bowl or pot. It will be a very sticky dough. If using a mixer, mix the dough for 3 minutes.
Cover the bowl with plastic wrap and let rest overnight or for at least 8 hours or for up to 12 hours. The dough will bubble and rise, doubling in size overnight.
After the rest period, turn the dough out onto a lightly floured surface and form it into a loaf or round; about 14 inches long for an oblong loaf or 10 inches for a round.
Lightly grease you baking vessel and place the formed dough inside, smooth side up.
Cover the pan and allow the dough to rise again for another 2 hours or until an indention remains after you poke the dough.
Just before baking, make several slices in the top of the loaf about 2 inches or so apart to allow for expansion of the dough. Lightly spritz or spray the dough with water and sprinkle on the topping. Place the lid on the pot.
Place the pot inside a cold oven and turn it on to 450°F.
Bake the bread, lid on, for 50 minutes. Then remove the lid and bake an additional 10 minutes.
The bread will have a deep brown color and sound hollow when tapped. An instant read thermometer inserted into the center of the loaf should read 205°F.
Remove the bread from the oven and turn it out onto a wire rack to cool.
Since this bread has a high water content- the crust will not stay crisp for a long time. If you aren't eating the bread immediately, you can opt to re-crisp the crust simply by re-heating the loaf in a 350°F oven for 10 minutes just before serving. Store bread in an airtight container or freeze to prolong freshness. IF you freeze the bread, defrost it and simply follow the reheating instructions given here for crisping up the crust.
Everything No-Knead Bread
Amount Per Serving
% Daily Value*
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.