(Optional Additions) Fresh or dry herbs (Oregano, Basil), Nuts, Seeds, Olives, Sundried tomatoes, or anything else you like
Instructions
In a small bowl mix in dry yeast, sugar and ⅓ cup lukewarm water. Let sit for 10 minutes until yeast starts to bloom
In a large bowl, add flour and salt, then mix to combine. Once the yeast mix is ready, add it to the flour and mix it all together
Add the remaining water and mix well
Add any additions you’d like and mix until combined. If the dough is not sticky, add a tablespoon of water
wrap well with saran wrap and let it sit in a warm place for 2 hours, until it doubles in size and small air holes appear
insert a medium sized, heat proof pot (including lid) to your oven and turn it on to 220°C (428°F).
Meanwhile, sprinkle a generous amount of flour onto your counter or big plate and with flour dusted hands, remove the dough onto the plate and gently form a ball with your hands, use the flour so it doesn’t stick so much
When the oven reached the desired temperature, carefully remove the hot pot from the oven and slowly lower the bread in there
Close with the lid and bake for about 40 minutes. Then, remove the lid and bake for another 10 minutes, until the crust is beautifully brown
Remove the bread from the pot while still warm using a towel or heat proof gloves and let it cool, upside down, on a rack.
Cool completely before cutting. After slicing, keep covered with a towel
Recipe by at https://www.kerenruben.com/breads/easy-no-knead-bread/%20