Everything Bagel Cheesy No-Knead Crusty White Bread
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4.5
6 reviews
Excellent
Everything Bagel Cheesy No-Knead Crusty White Bread
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Enjoy freshly baked Everything Cheesy Bagel No-Knead Crusty White Bread for dinner tonight or just as a snack with homemade butter.
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Ingredients
- 3 cups lukewarm water
- 6 ½ to 7 ½ cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon salt
- 1 ½ tablespoons instant or active dry yeast
- 3 cups Hand-Rubbed Everything Bagel Cheddar shredded and divided
- 3 tablespoons everything Bagel seasoning divided
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Instructions
- Combine the lukewarm water, King Arthur Unbleached All-Purpose flour, salt, and active dry yeast in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. (For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.)
- Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined.
- Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.
- Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.
- When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about ¼ to ⅓ of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.
- Plop the sticky dough onto a floured work surface, knead in the shredded hand-rubbed everything bagel cheddar. Round it into a ball.
- Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sprinkle on the everything bagel seasoning (about 1 tablespoon per loaf). Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.
- Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven to 450°F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.
- When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about ½" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.
- Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.
- Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.
- Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature for up to 3 days.
Notes
- Nutrition is based on slicing each of 3 loaves into 12 slices.
Nutrition Information
Show Details
Calories
127kcal
(6%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Cholesterol
9mg
(3%)
Sodium
323mg
(13%)
Potassium
35mg
(1%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
95IU
(2%)
Vitamin C
0.001mg
(0%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3loaves
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 323mg | 13% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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