Deep Covered Baker No-Knead Bread

Name: Deep Covered Baker No-Knead Bread
Yield: 12 servings
Ingredients: 3 cups (1.06 L) all-purpose flour; 2 tbsp (30 mL) rub (see cook's tip); 1 packet (0.25 oz./7 g) quick-rising yeast; 1 ½ tsp (7 mL) salt; 2 ¼ cups (550 mL) water; 4 tbsp (60 mL) oil, divided (see cook’s tip)

Ingredients

3 cups (1.06 L) all-purpose flour
2 tbsp (30 mL) rub (see cook's tip)
1 packet (0.25 oz./7 g) quick-rising yeast
1 ½ tsp (7 mL) salt
2 ¼ cups (550 mL) water
4 tbsp (60 mL) oil, divided (see cook’s tip)

Directions

Mix the flour, seasoning mix, yeast, and salt in large mixing bowl. Add the water and 2 tbsp (30 mL) of the oil to flour mixture; stir until blended. (The dough will be slightly sticky.)
Cover bowl with plastic wrap and let the dough rise at room temperature for 6–10 hours, or until dough is doubled in size.
Brush the Fully Glazed Deep Covered Baker with the remaining oil.
Place the dough onto a floured Pastry Mat; lightly sprinkle the top of the dough with flour. Fold the dough over itself three or four times to shape into a rustic loaf. Place it in the baker and let it rise until doubled, about 1-2 hours.
Meanwhile, preheat the oven to 450°F (230°C).
Cover the baker with the lid and bake for 25 minutes. Remove the lid and bake another 25 minutes, or until the bread is a deep golden brown.
Remove the baker from the oven and carefully move the bread to a cooling rack; cool for at least 20 minutes before slicing and serving.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 150, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 24 g, Fiber 1 g, Sugars 0 g (includes 0 g added sugar), Protein 3 g

Cook's Tips:

Try any of the following pantry rubs or seasoning mixes: All-Purpose Dill Mix, Italian Seasoning Mix, Crushed Peppercorn & Garlic Rub, or Garlic & Herb Rub. You can use Garlic-Infused Olive Oil instead of regular oil if you'd like.