A friend of mine shared this no-knead bread recipe with me a long time ago, and I’d made it a ton because it was so easy and delicious. The original recipe called for bread flour, but noted that you could also use all-purpose flour. I’d made it both ways, until one day I went to make it and found I only had 1 cup of bread flour. So I figured I’d use up my bread flour and use all-purpose flour for the remaining 2 cups. I didn’t imagine it would make any noticeable difference, but the bread came out perfect – so soft and fluffy in the middle with a golden outer crust – better than ever before. I thought it might have been a fluke, so I tried it again and… same result. I never would have guessed such a small thing would make such a big difference, but now it’s the only way I make this bread!

Guessipe

• 2 cups all-purpose flour
• 1 cup bread flour
• 2 tsp instant yeast
• 2 tsp salt
• 1 1/2 cups water, microwaved for 1 minute

Stir together the flours, yeast, and salt.

Add the warm water and stir until the flour is incorporated.

Cover with cling wrap and allow to rise for 2-3 hours. Prior to baking, pre-heat oven to 450 degrees F and heat your dutch oven with the lid on for 30 minutes.

Use a spatula to scrape the dough from the sides of the bowl onto the middle of the dough, then flip the dough ball onto a piece of parchment paper sprinkled with flour so that the smooth side is up. Place into the pre-heated dutch oven.

Bake with the lid on for 30 minutes.

Remove the lid and bake for 12 more minutes.