An introduction to how to make bread at home. 5 ingredients (that's including the water!) Jill shows how to make an easy recipe for no knead bread, from your hands, and to the oven in no time at all. Great for the beginning baker.

RECIPE NO KNEAD BREAD:

13 oz. very warm water
1 1/2 teaspoons salt
1 1/2 teaspoons dry yeast (packages of dry yeast hold 2 1/4 to 2 1/2 teaspoons)
2 teaspoons oil (of choice) or can be omitted
3 1/2 cups white flour (preferably bread flour but all-purpose flour works too)

Mix water, yeast, salt, and oil in a bowl. Mix thoroughly until yeast and salt are dissolved. Let rest for 5 minutes to activate yeast.

Add flour and mix until combined. Mix until flour is totally moistened from water.

Cover and proof in a warm location for 1 1/2 hours or until approximately doubled in size.

Begin preheating oven to 400 degrees F.

Gently deflate the dough by moving it around the bowl and folding dough over on itself until it's deflated.

Prepare baking pan with a spray of oil.

"Roll" the dough into the pan. Settle it into the pan with a spatula/spoon (see video). Cover and allow to rise again until the dough fills the pan, and it has risen to almost the top of the baking pan. (About 30 minutes)

Bake at 400 degrees for approximately 40 minutes. Turn out onto cooling rack. Try to control your urge to cut into it for about 30 minutes, allowing the bread to cool down. Makes one loaf.

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