Best no-knead bread recipe

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This recipe makes one loaf/baguette, two smaller loaves or can also be used to make rolls/buns. It is one of my most versatile recipes - I love it!

Right out of the oven



 Ingredients:
1 / 4 cup warm water
1 Tbsp yeast
1 Tbsp sugar or honey
1 cup warm water
1 Tbsp melted butter or oil
1 Tsp salt
3 to 3 ½ cups flour

Optional:
Pesto or Sun dried tomatos
1 egg
2 Tbsp Milk
Sesame or poppy seeds


Directions:

• Mix 1/4 cup warm water, yeast, sugar/honey together in large bowl. Allow yeast to dissolve for a few minutes.

• Combine 1 cup warm water, butter/oil, and salt. Add to “yeast water”.
• Mix in flour, stir well.  If dough is to sticky, add a bit more flour.
• Form dough into a ball. Place in a greased bowl and roll dough to grease the top of the dough.
• Let rise (covered) for 30 to 60 minutes at room temp. It should double.

• Divide dough in half and roll out as you would a pie dough. (I just use my hands to flatten it)
(Optional: this is also the time I would spread pesto or sun dried tomato on to make a savory bread)
• For each - Roll up as a jelly roll. Place on greased or parchment paper lined baking sheet.
• Make diagonal slits across the top with a sharp knife.
• Let rise +/- 1 hour or until doubled in size.

Optional:
• Beat egg and milk. Brush mixture over top of bread. Sprinkle with sesame or poppy seeds.

• Bake at 425 for 15 to 20 minutes


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