Vegan no-knead bread

3 cups all-purpose flour
1 1/4 tsp salt
1/4 tsp instant yeast
1 1/2 cups warm water
1 tbsp olive oil
Cornmeal, for dusting
In a large mixing bowl, combine the flour, salt, and yeast.
Add the warm water and olive oil to the bowl and stir until everything is well combined.
Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours. During this time, the dough will rise and become bubbly.
After the dough has risen, preheat your oven to 450°F (230°C). Place a cast-iron pot with a lid in the oven to heat up.
While the pot is heating, dust a clean surface with cornmeal and carefully remove the dough from the mixing bowl. Shape it into a round loaf and place it on a sheet of parchment paper.
Once the pot is hot, carefully remove it from the oven and place the parchment paper and dough into the pot. Cover it with the lid and return it to the oven.
Bake the bread for 30 minutes, then remove the lid and bake for an additional 10-15 minutes or until the crust is golden brown.
Carefully remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing and serving.

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