Jeremy introduced me to bagels (can you believe I’d never really known the joy of bagels until I was in my early twenties?!) early on in our relationship and I quickly fell in love with the “everything” variety – those seasoned with a blend of poppy and sesame seeds, dried onion and garlic, and salt. Shortly thereafter, he introduced me to everything bread and it quickly became hard to decide which I loved more.
Fast forward a few years, and he gifted me a dutch oven for my birthday (this one, to be exact) this fall! I was so excited to use it, that I immediately started looking up recipes for simple, no-knead bread that wouldn’t require waiting several days to rise. I came across this recipe and decided to kick it up a notch with some everything seasoning. We purchased a couple of bottles of this blend from Trader Joe’s, but you can easily make your own using this recipe.
This recipe really is so simple and a great way to introduce yourself to making a basic bread. I’m excited to try my hand at more involved bread recipes this winter, but have a feeling I’ll return to this one often, as I tend to lack patience, especially when it comes to food, and even more-so when it comes to carbs. : ) This recipe only requires the bread rise for six to eight hours!
Note that you can also ditch the everything seasoning and just enjoy this bread plain.
One Day No-Knead Everything Bread
Makes one loaf | Recipe adapted from Kitchn
Ingredients
- 3 cups bread flour
- 3/4 teaspoon regular yeast (not instant)
- 1 1/4 teaspoon salt
- 1 1/2 cups water
- 3 tablespoons everything seasoning
Directions
- In a large bowl, mix the flour, yeast, salt, water, and 2 tablespoons of everything seasoning together with a spoon until you have a thick, shaggy dough.
- Cover with a towel or some plastic wrap and leave it in the warmest spot in your kitchen (on top of the refrigerator is always a good option) for six to eight hours.
- Once the bread has risen, lightly mist a counter or baking sheet with non-stick spray oil and turn dough out on it. Roughly shape it into a ball – it doesn’t have to be perfect! Mist with oil again, and cover with a towel or plastic wrap. Let proof for another hour or so.
- Heat the oven to 450°F and place a dutch oven (or one of these alternatives) in the oven to heat. Once the dough has doubled in size, put it in the dutch oven. The dough will be very wet, so you may need to simply pour it in. Don’t worry if it looks a little messy.
- Once it’s in the dutch oven, sprinkle with the remaining one tablespoon of everything seasoning (or more, if you like.)
- Cover the pot with a lid and bake for 30 minutes. Remove lid and bake for another 15 minutes to let it brown slightly.
- Remove from the oven and enjoy warm, preferably with a bowl of soup (like this one or this one!)
Happy bread making, friends!
xo, Aly