It’s all in the crust

No knead artisan bread is something we were introduced to by a friend and it changed our lives. This bread has the perfect crispy crust and a delicious sourdough flavor. You can make it plain or add different cheeses, fruit, seeds, and flavors.

First up, is cranberry, orange, and almond bread. This was delicious! It would make the perfect bread for a turkey sandwich or french toast.

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This dough is extremely sticky, be sure to use plenty of flour.

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I mean really, look at that crust! Plus the size of this loaf is perfect for small get-togethers or a meal with friends (or just grab some butter and/or cheese and eat it yourself despite what Megan is about to write about saving it for later).

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The cheddar jalapeno loaf is also a favorite and one we will be entering into the county fair this fall. It has the perfect amount of heat without being overbearing. I found it a touch hot, but I’m a baby. The cheese and jalapenos are mixed into the dough as well as sprinkled on top. Yellow cheddar gives a nice color to the bread, but I enjoy the taste of white cheddar better. I decided next time I make it, I will do a little both to get the best of both worlds. Cream cheese would be the perfect spread for this bread. (and really anything else, but enough about my addiction to cream cheese) Not to mention it makes delicious toast.

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To store this bread, put the cut side face down on the cutting board. If you put it in a bag, you will lose the crispy crust.

For gifts, we wrapped the loaf in a flour sack towel, which seemed to work well.

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There are a lot of recipes for this no knead artisan bread, each varying slightly. I am posting two slightly different recipes for this bread. If you want just plain sourdough, just leave out the add ins.

This bread is very forgiving and extremely easy. It’s a great recipe to start with if homemade bread scares you. Be creative and have fun with it! I am completely useless when it comes to bread and I can’t manage to mess this recipe up. If I can do it anyone can.

5.0 from 1 reviews
No Knead Artisan Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 3 cups All Purpose Flour
  • 1½ tsp. salt
  • 1 tsp. yeast
  • 1½ cups luke-warm water
Instructions
  1. Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Dough will look messy and not smooth.
  2. Once combined, cover tightly with plastic wrap and let sit on the counter. Let dough sit for between 12-18 hours. Sometimes, I have let mine sit for longer because life got in the way. It still turns out.
  3. When dough is done rising and ready to bake, preheat oven to 450 degrees F and place dutch oven in oven to pre heat. Pan should pre heat for 30 minutes.
  4. Heavily flour clean counter top or surface. Turn dough onto floured surface and shape into a round ball.
  5. After dutch oven has preheated, place ball of dough in the dutch oven and cover with lid.
  6. Bake at 450 degrees F for 30 minutes. After 30 minutes, remove lid and bake for an additional 15 minutes until done. Bread will be golden in color.

5.0 from 1 reviews
No Knead Artisan Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 3 cups of all-purpose flour
  • ½ teaspoon instant or rapid rise yeast
  • 1¾ teaspoon kosher salt
  • 1½ cups cool tap water
Instructions
  1. In a large mixing bowl, whisk together flour, salt and yeast.
  2. Add water and mix until a sticky mixture forms.
  3. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
  4. Heat oven to 450 degrees. While oven is pre heating, place pan in oven for 30 minutes to pre heat as well.
  5. Meanwhile, pour dough onto a heavily floured surface and shape into a ball.
  6. Remove hot pot from the oven and drop in the dough.
  7. Cover and return to oven for 30 minutes.
  8. After 30 minutes remove the lid and bake an additional 15 minutes.
  9. Remove bread from oven and place on a cooling rack to cool.

For cranberry, orange, and almond loaf:

1/2 c dried cranberries, 1/2 c almonds (I used slivered), and zest from one orange (mixed into the dough before you let it rise).

For cheddar jalapeno loaf:

1/4 c diced jalapenos, 1 c cheddar cheese (mixed in with dough before it rises) and 8-10 thin jalapeno slices and 1/4 c cheese sprinkled on top right before bread is baked.

 

 

800 degrees… literally

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This past weekend I found myself in Vegas (which was real hot) for a couple hours. Before we made our way back to Ely we grabbed lunch at 800 degrees Pizzeria. I loved everything about it. You can create your own pizza or choose one of their specialty pizzas. If you choose to create your own, you get to choose everything…even the kind of crust you want.

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We chose the tropicale, which had roasted pineapple and rosemary ham. We also ordered a caesar salad. I loved the freshness of the food. I was planning on just eating the salad and having half a slice of the pizza for my lunch. But that half a piece turned into a tad bit more because it was so good! The crust had a great crispiness to it. I love a good crust! My only criticism was the extremely loud music and there seemed to be some serious confusion among the employees, which made ordering a little hectic.

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……..I don’t know, something with cheese

whole sandwich

Cheese on top of cheese on top of more cheese. It doesn’t get much better than this. For our lunch with grandpa we made croque monsieur. I had never had these, but Nathan had them in Europe and they were an excellent suggestion.

First, you make the cheese sauce. CHEESE SAUCE!

Cheese sauce

Next, you toast the bread and start assembling the sandwiches.

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Is your mouth watering yet?

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Ina says to slather the cheese sauce. So we did.

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Due to poor planning (surprise!) we ran out of the shredded cheese. So we used Swiss on three of our sandwiches. And while we’re on the subject of cheese…we used gouda in place of gruyere . Unfortunately, gruyere was nowhere to be found at the store.

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My favorite part is watching the cheese melt and bubble in the oven.

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These were absolutely amazing! The next day we reheated our leftovers for lunch. I was surprised at how beautifully they reheated. On day 1, the Swiss cheese hardly browned at all under the broiler. But were a lovely golden brown the second day.

Give these a try. You will not be disappointed.

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Croque Monsieur
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 sandwiches
 
Ingredients
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 12 ounces Gruyere, grated (5 cups)
  • ½ cup freshly grated Parmesan
  • 16 slices white sandwich bread, crusts removed
  • Dijon mustard
  • 8 ounces baked Virginia ham, sliced but not paper thin
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, ½ cup grated Gruyere, and the Parmesan and set aside.
  3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
  4. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.