Carol's Easy and Delicious No-Knead Bread

Super easy and amazingly delicious olive oil No-Knead Bread!

Ingredients

• 4 cups bread flour (3 cups white + 1 cup whole wheat recommended)
• 2 cups water
• 2 teaspoons salt
• 2 teaspoons instant yeast
• 1 teaspoon sugar
• Oatmeal (for bottom of pan)
• EVGE extra virgin olive oil

Instructions

1. Step 1: Combine flour, yeast and sugar in a large bowl. Then add salt. Add water and a generous pour of EVGE olive oil, stir with a spoon until just combined.
2. Step 2: Add more water if needed - the dough should be quite wet.
3. Step 3: Cover and leave at room temperature for 10-24 hours (or longer in the refrigerator).
4. Step 4: Stir and stretch dough with your spoon.
5. Step 5: Preheat Dutch oven (or heavy oven-safe pot) at 425F (220C) for 20 minutes.
6. Step 6: Scatter oatmeal on the bottom of hot pot - this prevents sticking and adds texture.
7. Step 7: Pour dough into hot pot, drizzle EVGE olive oil on top.
8. Step 8: Bake uncovered for 45 minutes until deep golden brown.
9. Step 9: Cool on wire rack for at least 30 minutes - the bread is still cooking inside during this time.

Tips & Notes

• This bread stays fresh 4 or 5 days covered OR you can freeze it
• Instead of plain water, you can infuse herbs like sage, rosemary, and thyme
• I like using 3 cups white with 1 cup of whole wheat flour

1. Mix all ingredients together (except oatmeal!)
2. Stir with a spoon, adding more water if necessary
3. Cover and leave between 10-24 hours (or longer in the fridge).
4. Stir and stretch dough
5. Preheat metal baking dish like a Dutch oven at 425F (220C) for 20 minutes
6. Cover bottom of baking pot with oatmeal, pour in dough and drizzle EVGE evoo on top
7. Bake uncovered for 45 minutes
8. Cool on metal rack for at least 30 minutes to an hour before cutting