Restaurant style 12 Hour No-Knead Bread with olive bruschetta is a very simple recipe to make, and takes just 6 ingredients.
12 Hour No-Knead Bread
Why not try this Cinnamon Monkey Bread recipe? Perhaps this Chocolate Chip Pumpkin Bread is more your style!
One of the simple pleasures in life is fresh warm bread from the oven. I must have tried a good handful of bread recipes out there, all differing in ingredients to cook time, and especially kneading and rise time.
I’ve used the bread maker and the oven, old recipes and new .. really, the list goes on.
I’ve made bread successfully about the same amount of times that I’ve failed horribly, I’ve found that some bread recipes are just so finicky that the fail rate goes through the roof.
I just hate when ingredients, time and energy go to waste. Especially when it comes to bread recipes. Some take so long, and to have it fail makes you never want to try again.
Yet through trial and error, I have myself a good group of bread recipes that I can truly rely on. One that are delicious and with little effort.
This 12 Hour No-Knead Bread recipe is one of those that I’m happy to have and keep in my collection.
12 Hour No-Knead Bread is actually very simple to make. One of the greatest things is that you don’t need to spend any time kneading the dough. That is always the part I hated doing.
This recipe takes just 6 ingredients and results in great tasting bread that is sought after from restaurants.
You know, the bread basket that goes under attack when it reaches the table? This is what comes to mind when I think of a really good bread!
I think the olive bruschetta really makes this recipe stand out, give it a try and enjoy very much!
12 Hour No-Knead Bread
Restaurant style 12 Hour No-Knead Bread with olive bruschetta is a very simple recipe to make, and takes just 6 ingredients.
Ingredients
- 1 cup Olive bruschetta, can use chopped green/black/red olives if you prefer
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 1 pkg Yeast
- 2 tbsp Oil, not much since the Olive Bruschetta is packed in oil but if you use just olives, have more oil on hand to add more if needed
- 1 tsp Salt
- 1½ cup Water
Instructions
- In a bowl, add the flour, yeast, and oil. Mix well.
- Add the salt, and mix again.
- Slowly add in the water, begin to mix as you add the water and continue throughout. You want a “shaggy” type of dough, meaning it'll be sort of stringy, somewhat dry but not too dry.
- Cover and let the dough rise for a minimum of 12 hours to a max of 18 hours.
- At the 12 hour mark, put a little bit of flour on the counter and dump out the dough. It should look like there are “strands” of dough pulling from the sides of the bowl and it should be well doubled in size.
- Take the edges of the dough and fold it into the center. There is no real science to this, just bring the outer edges into the center and press down.
- Take a piece of parchment paper and flip the dough onto the paper so the seams are facing down.
- Add the cup of olive bruschetta and cover. Let rise for 1 hour.
- When there is 15 minutes left of the rising process, take a heavy Dutch oven or baking pan with a lid, and place them in the oven at 450 – 500 degrees. You want the pot to be very hot so please be extra cautious with this high of an oven temperature.
- When the oven and pan are preheated, CAREFULLY lift the dough WITH the parchment paper and drop it into the pot/pan which is still in the oven. Put on the lid, and shut the oven door. Turn down the heat to 400 and let it cook for 30 minutes. At the 30 minute mark, remove the lid and let it cook another 10 – 15 minutes to brown the top.
- Remove from the oven and let it cool completely before slicing.
- Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 6 ServingsAmount Per Serving: Calories: 261Sodium: 392mgCarbohydrates: 46gFiber: 3gProtein: 7g
Elizabeth Vlug says
Oh I like this one. I have made a similar bread and was so surprised at how delicious it turn out. (and so little effort) Your combo of the flours and your additions sound delicious. Will definitely be trying your version. Thanks for sharing.
Carole Dube says
That looks so good!
Victoria Ess says
This sounds delicious and straightforward!
Carol M says
Oh looks so delish, love bread with olives.
Alayne Langford says
This is what we should all be doing! I wonder if I can incorporate gluten free flours to make your lovely bread?! ????
Janice Cournoyer says
Definitely going to give this a try!!!
Susan says
The directions call for oil but the ingredients list does not have oil in it. How much oil or are you referring to the bruschetta?
Tammi says
Just updated Susan, thanks for the heads up on this! 🙂
Susan says
One more question….when do you add the bruschetta? I really want to make this.
Lynda Cook says
Sounds absolutely delicious and would make a great gift for my mother, I never know what to get her and she loves her bread!!
Kim Tanti says
I have been getting into making breads. This one is a must it looks so good.
Mary S says
This looks delicious
Megan McGran says
This looks so good! A must try!
Chandra O'Connor says
Must taste so good, because it looks delish.
Judy Cowan says
Sounds like a yummy and easy bread to make! Thanks for the recipe, will have to make it soon to try it out.
loriag says
Yum that looks and sounds delicious.
Jay M says
I’ll have to try this. I abandoned my breadmaker in favour of making it in a pan so I’m always looking for new bread recipes 🙂
Florence Cochrane says
The bread sounds easy and looks yummy. This would be perfect to do in the evening and let stand overnight.
Christina says
There’s no mention of when to add the cup of olive bruschetta.
I consulted another olive bread recipe and folded it in before the 1 hour rising period. It worked great.
Maybe you can add this to your recipe!
It was delicious.
Tammi says
Gah, thanks for letting me know I forgot it. That is exactly when I did. Thanks, it’s been added.
Mayers Maerskian says
Not sure how nobody asked before:
– how much is 1 yeast package over there ?
– what kind of yeast are you/we using ?
I’m assuming you meant fresh yeast. Over here ( Europe ) one package of fresh yeast tend to be around 25gr ( 0.88oz ) . For dry yeast we’d use 1/3 of that .
Tammi says
For this I used an 8g packet of dry yeast. 🙂