No Knead Bread

Who doesn’t love bread? But not everyone has the time or wants to take the effort or knead them dough, proof it, and so on and so forth. Enter no knead bread! Simple to make. No fuss & all you need is time! And the taste will remind you of good sourdough bread.

You simply mix the flour with the salt, yeast and water & let it rise overnight for around 12-18 hours. And finally, you bake it in a Dutch oven.

I actually added 1 tsp of dry oregano to it as an aromatic, making this an oregano bread. I have also added chopped Kalamata olives to it as well. You want to add any other dry ingredients before you add the water to the flour mixture.

This is is “riganada”! It is usually made with stale bread, but I toasted a slice. Sprinkled a little water on it & drizzled olive oil. A tiny splash of red wine vinegar. Squeezed a fresh tomato over it. A little crushed garlic. Feta cheese & oregano. We love to eat this in Kefalonia. Perfect picnic food!

Ingredients :

3 1/4 cups of bread flour or all purpose flour

1 package of yeast

1 tsp of fine salt

1 1/4 cups of warm water


In a large mixing bowl, add the flour, salt, yeast and whisk it to evenly distribute. Then add in the warm water. Mix that with a spatula or wooden spoon. Then using your hands, make sure the flour is well incorporated. Cover the bowl with plastic wrap and a kitchen towel. Let it rise for 12 hours or so. Basically simply forget about it.

The next day, it is ready to bake!

Place your Dutch oven, with lid on, in a cold oven. Heat it up to 450F. While that is heating up, place your dough on a sheet of parchment with a little flour on it. Shape the dough. I will let it rest on the stove top near the heat.

When the oven reaches 450F, remove the Dutch oven and place the dough with the parchment paper in the pot. Close the lid & return it to the oven for 30 minutes or so. I tap on the crust with my finger. If it sounds hollow, the inside in baked.

Then remove the lid and place it back in the oven for another 15 minutes, or until golden brown.

When it’s baked, use the parchment to lift it out of the Dutch oven so that you don’t burn yourself.

Please note that a Dutch oven gets extremely hot. I actually double up with my oven mitts and silicone trivets to handle it. So be very careful not to burn yourself.

Let it cool completely before cutting into it.

Kali Oreksi!

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