No Knead Parmesan Italian Spice Bread

I am a bread lover, and this is by far my favorite bread to make. This recipe also allowed me to capture a friend’s stomach for life.

Ingredients

3 cups of All-purpose Flour (You can use bread flour if you have it.)

1 tbsp of Olive Oil

2 tsp of Honey

2 tsp of Salt

1/2 tsp of Instant Yeast

1 tbsp of Italian seasoning

1 1/3 cups of warm water (105-110 degrees Fahrenheit)

1/2 cup of shredded Parmesan Reggiano (or regular parmesan if you can’t find Reggiano.)

5-quart dutch oven

Parchment paper

Large mixing bowl

Measuring cups and instruments

Whisk

Spatula

Mix all of your dry ingredients together in a large mixing bowl.
Mix the water and honey together until blended.
Add all the liquids to the dry ingredients and mix well. Combine until there are no more flour spots. (Your dough should be shaggy.)
Let it rest at room temperature for 12 -18 hours. Anything more than that, and your bread might become a science experiment.
When ready to bake the bread, heat your oven to 400 degrees Fahrenheit and place your dutch oven in it for 20-30 minutes. Let them heat up together.
Remove the down from the container and place it on a floured surface. (Take 1/2 cup of flour and sprinkle half on a dry surface. You can add more to keep the dough from sticking.)
Fold the dough by taking the edges and binding it underneath until it is a lovely ball.
Place the shaped dough on parchment paper and remove the dutch oven from the oven; then place the dough and parchment paper in and cover it before placing it back in the oven for 30 minutes.
Let it bake for 30 minutes with the lid on, then remove the lid and allow it to bake for 10-15 more minutes. Your bread should look golden brown.
Allow it to cool for 20 minutes after removing it from the oven.
Slice and enjoy.

Making bread isn’t hard.

Give yourself time between when you start and when you actually bake the bread.

If you want to know more about my work, check out my latest poetry collection.