I love baking bread, and no-knead breads are SO easy, yet with every loaf I learn something new. I'm still working on getting the outside color just right as well as those air pockets inside. After making my first few loaves of no-knead bread, I decided to experiment with some different add-ins. One time I tried fresh rosemary (no rosemary flavor, boo), but I do have a Toasted Sesame Bread recipe you should check out if you're feeling fancy. I like the Toasted Sesame Bread more than Kelvin does, but just plain no-knead bread is totally delicious, too. You could easily convert the recipe below into plain bread by omitting the Everything But The Bagel Sesame Seasoning Blend, but why would you? Also, why is the name of this seasoning soooo long? The bottle is not that big, so it's pretty much a miracle that they can fit the name onto the label. You can find the seasoning at Trader Joe's. My local store is usually sold out of it, so hopefully you have better luck than me in finding it. Otherwise, you could also make your own using sea salt, garlic, onion, black sesame seeds, white sesame seeds, and poppy seeds. But I'll take my chances and just attempt to get it at Trader Joe's. (This isn't sponsored, btw.)
No Knead Bread with Everything But The Bagel Seasoning
3 C bread flour (all purpose is fine, too, but you're gonna wanna make this more than once so might as well invest in some bread flour)
1/2 tsp active dry yeast
1 1/2 C warm water
1 tsp salt
2 Tbsp Everything But The Bagel Sesame Seasoning Blend
Add the yeast and warm water to a large bowl and let sit for a few minutes. Meanwhile, sift 3 C bread flour over a medium bowl. Scoop 3 leveled cups of the sifted flour into the large bowl containing the yeast and warm water. Set the leftover flour in your medium bowl aside for later.
Add the salt and Everything But The Bagel Seasoning and mix well. It'll look a little shaggy, but that's okay. Cover with plastic wrap, and let it rise for 8-24 hours.
Once the dough has risen, preheat the oven to 450F along with a Dutch oven with lid on. Next, pull out some parchment paper onto your work surface and grab that leftover flour from sifting earlier. Sprinkle some flour over some parchment paper, and flour your hands. Pull the dough out of the bowl, and place it onto the floured parchment paper. Grab some of the dough from the bottom and stretch it up to the top. If it sticks to your hands too much, add more flour to your hands, parchment paper, or sprinkle onto the bread. Continue stretching/pulling all around the bread until a cute ball starts forming. Turn the bread upside down so any seams will be on the bottom of the loaf and gently pat the sides to encourage it to keep its ball shape (I like to give the little guy a pep talk while I do this, like, "Attaboy, sport. You got this." No? Okay. Just trying to prepare for parenthood here.) Let the dough sit for 30 minutes.
After 30 minutes, take the Dutch oven out and carefully plop the parchment paper and dough into the Dutch oven. I trim the extra parchment paper that sticks out over the top. Put the lid back on, and bake for 30-35 minutes. Uncover, and bake for an additional 15 minutes.
Carefully set the loaf onto a cooling rack, and learn from my mistake by avoiding slicing it until it's completely cool. I love this bread plain, but my favorite toppings are cream cheese, egg, and avocado. You could also sprinkle a little extra of the bagel seasoning on top. Enjoy!