Deep Covered Baker No-Knead Bread

Name: Deep Covered Baker No-Knead Bread
Yield: 8 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, yeast, and salt in large mixing bowl. Add the water and 3 tbsp (45 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 1-2 hours or until the dough has 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:

8 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.