It’s a Reedville tradition to celebrate the season of Eastertide with weekly communion from Easter Sunday through Pentecost. That’s a lot of bread!
While we won’t all share from the same loaf of bread this year, we are still glad to share a moment of breaking bread on each of these special communion days. And we invite you to join us in Baking Bread Together to help make this season a little extra special – with the added bonus of filling your home with a heavenly scent of fresh-baked bread!
Maybe you already have a favorite bread recipe – that’s great! Or maybe you find bread a little intimidating, or overly time-consuming, or just something you haven’t really tried. If you’d like some extra inspiration, or an excuse to try something new, here’s a simple recipe that only requires 4 ingredients, about 10 minutes of dough-mixing time the night before baking, plus about 1 hour of oven time on baking day.
You might bake a loaf or two in time for Easter Sunday on April 4, slice them up, and then store some extra in the freezer to keep you well-supplied throughout Eastertide.Or go nuts, and treat yourself to fresh bread every week!
Happy Baking!
“Miracle No-Knead Bread”
You will need:
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups room temperature water
Large mixing bowl
6-quart Dutch oven or some other oven-safe pot/pan with an oven-safe lid.
Parchment paper
Prep the dough the night before baking:
In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, but just enough to get it wet throughout. No kneading needed, just mix evenly. It should look somewhat lumpy. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature.
Prep for baking:
When you’re ready to bake, preheat the oven to 450 F. Stick the Dutch Oven (or other oven-safe pot) in the oven for about 30 minutes to heat. At this point, the dough in your bowl should be puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. Gently shape it into a ball with flour on the outside, set on a piece of parchment paper, and cover lightly with the plastic wrap while your pan heats up in the oven.
Bake:
Remove the plastic from the dough. Lift the dough and parchment paper together into the Dutch Oven/pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot!). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior crispy and golden brown.