bread

Bake It Up -> No Knead Bread Recipe from Alyssa Joy Photography

Guest post. This recipe from Alyssa Joy Photography is so easy; even for non-bread bakers like me. I can attest to its yumminess because, yes, you bet your arse we ate it while photographing it! Do check out Alyssa’s amazing photography skills on her website and instagram. xo, jennifer

styling by jennifer oatsvall  |  photo + recipe by    alyssa joy photography

styling by jennifer oatsvall | photo + recipe by alyssa joy photography

From Alyssa:

The thought of making bread at home is often intimidating. But this recipe I’m sharing with you today is super simple to make and the result is a beautiful, perfectly crusty, flavorful loaf of bread that looks like it came straight out of a bakery. I’ve made this recipe many times over the last few years and it’s never failed me!

I first discovered this recipe when my friend Katie posted photos of this amazing homemade bread years ago, initially on her tumblr blog. She sent me this blog post by The Londoner, which explains the recipe in detail and has helpful process photos. I’ve compiled the instructions from that blog post with my personal experience of making the bread many times. Just follow the directions below and it’ll be a no-brainer! I recommend making the dough in the evening, letting it rise in a warm place overnight, and baking in the morning.

styling by jennifer oatsvall  |  photo + recipe by    alyssa joy photography

styling by jennifer oatsvall | photo + recipe by alyssa joy photography

No-Knead Bread

3 cups flour
1.5 tsp salt
1/2 tsp yeast
1.5 cups water

Mix ingredients together in large mixing bowl until just blended - no need to over-stir it. It won’t be pretty or really look like dough. If it’s a bit dry, just add a little more water until all the flour is blended together. Cover bowl with plastic wrap and let sit in a warm place. I usually turn my oven on low for a few minutes, then turn it off and put the bowl in there and leave it there. Let dough sit overnight/all day.

After rising, turn oven to 450 F and preheat a dutch oven pot in it.

Place the dough on floured surface. Don't knead or punch it down. Just flip the dough over a couple times to coat it in flour so it’s not sticky anymore. Place the dough in the dutch oven and bake for 30 minutes with the lid on, and 10-15 minutes with the lid off, until the crust is brown and crispy.

Slather in a nice healthy amount of butter, drizzle with some honey, and enjoy!

styling by jennifer oatsvall  |  photo + recipe by    alyssa joy photography

styling by jennifer oatsvall | photo + recipe by alyssa joy photography

If you don’t own a dutch oven, you could also use any large oven-safe pot and lid, a pizza stone, or a large cast iron skillet. This week I baked the bread in a cast iron skillet and loosely covered the bread in aluminum foil for the first 30 minutes, and it worked great!

Also: dutch ovens are wonderful, but you don’t have to spend a fortune to get one that works well. The colorful Le Creuset and Staub dutch ovens are glamorous and gorgeous and I definitely want one someday, but this $40 Lodge 5-quart dutch oven on Amazon does the trick just as well.