This easy No-Knead loaf is thanks to Alexandra Stafford’s recipe in Bread Toast Crumbs. I’ve adapted the recipe to make one loaf, but it could easily be doubled.
3 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1 1/4 teaspoons instant yeast
1 1/2 cups lukewarm water
3 TBS neutral oil
Softened butter, for greasing
1. In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water, followed by the oil. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough.
2. Cover the bowl with plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, until the dough has doubled in bulk.
3. Preheat oven to 375° F. Grease a 8.5 x 4.5 inch loaf pan with softened butter—be generous. Deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.
4. With greased hands, lift the dough into a prepared loaf pan. Do not cover the pan. Let the dough rise on the countertop near the oven (or another warm, draft-free spot) for 20 to 25 minutes, until the top of the dough just crowns the rim of the loaf pan.
5. Transfer the pan to the oven and bake for 40 minutes. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf rest on its side for at least 15 minutes before cutting.
Note: Makes great grilled cheese sandwiches. Bet it would also be good for French toast.