Only 4 ingredients, lots of patience, and all vegan.
My parents gave me there version of this bread about 5 years ago. The first time I made it there was more crust than bread but it tasted delicious. The second time I made it the bread stuck to my dutch oven. The third time the crust was great but the inside was doughy. BUT THIS TIME D*MMIT ITS PERFECT. So here’s how you do it…
What you need when you don’t want to knead:
-3 cups all purpose flour
-2 tsps. kosher salt
-1 teaspoon active dry yeast
-1 1/2 cups of warm water
Start by whisking your flour, salt, and yeast in a large bowl. Then gradually add your water and incorporate, using my hands was best for this.
Form it into a ball as seen above and cover with plastic wrap. You will want to leave this in the warmest part of your kitchen (so on top of your stove is ideal) overnight. Mine rested for about 15 hours.
When I came back to it in the morning this is what it looks like. Now you will want to push all the air out of it. Make sure you have LOTS of flour on your hands prior to touching it.
On a very well floured parchment sheet form the dough back into a ball and wrap it with plastic wrap. Let it sit again for 30 minutes. During this time preheat your oven to 450 degrees F with the dutch oven still in the stove.
After 30 minutes retrieve the dutch oven with THE BEST HEAT PROTECTING GLOVES EVER ITS REALLY F*CKING HOT TRUST ME. Place the parchment paper in and plop your dough ball into it. Bake for 45 minutes with the lid on. Then 15 minutes with the lid off.
And then you have the most beautiful bread ever!!! I’m bringing this tonight for family so I’m very excited for everyone to try it!!