| Fast Prep

no-knead bread

prep: 25 minutes | stand: 4 hours | rise: 1 hour | bake: 40 minutes at 450°F | MAKES: 10 servings (1 slice each)

1. In a large bowl combine the 3 cups flour, the salt, and yeast. Add the warm water. Stir until flour mixture is moistened (dough will be very sticky and soft). Cover; let stand at room temperature 4 to 24 hours.

2. Generously sprinkle additional flour (3 to 4 Tbsp.) on a large piece of parchment paper. Turn dough out onto floured paper. Sprinkle top of dough mixture lightly with additional flour (1 to 2 Tbsp.); using a large spatula, gently fold dough over onto itself. Sprinkle lightly with additional flour (1 to 2 Tbsp.). Cover; let rest 15 minutes.

3. Grease an oven-safe 5- to 6-qt. heavy pot with a diameter of 8½ to 9½ inches; sprinkle cornmeal over bottom and about 2 inches up the sides. Gently turn dough into prepared pot, using a spatula to help scrape dough off the paper (some dough may remain on the paper). Cover; let rise at room temperature until dough has risen by about 1 inch (1 to 2 hours).

4. Preheat oven to 450°F. Cover pot with a lid or foil; bake 30 minutes. Uncover; bake 10 to 15 minutes more or until top is golden brown. Immediately remove bread from pot. Cool completely on a wire rack.

PER SERVING: 154 cal., 0 g fat, 0 mg chol., 293 mg sodium, 32 g carb., 1 g fiber, 0 g sugars, 4 g pro.

NO-KNEAD BREAD, STEP-BY-STEP

1. The dough for this bread is very soft, so it doesn’t get kneaded, but it does need a little more flour worked in. Use a stiff spatula to scrape dough onto floured parchment.

2. Sprinkle the top of the dough with flour. Use the spatula to lift and fold the dough over. You don’t want to overwork the dough (as with kneading).

3. Slide a baking sheet under the parchment to support it. Hold the paper in place with your thumb and scrape dough off paper into the prepared pot.