from the kitchen of Yvonne Sutherland.

I attended a church meeting with my friend at the Hayfork Branch and was distracted by the delicious flavor and chewy texture of the bread used for Sacrament. She told me she bakes it herself each week, using a recipe that is
over 2000 years old. Some refer to it as No Knead Bread. I was surprised by how few ingredients it used as well as the sweet flavor, since it contains no sugar.

3 cups of flour

1/4 tsp yeast

1 1/2 cups water

1 and 3/4 tsp salt

This recipe takes 2 days, as it uses a long resting period, however the first day is just a quick mix of the ingredients. Use a sturdy spoon to combine all the ingredients in a large bowl just until it sticks together. Cover bowl with plastic wrap and let sit 20-24 hours.

24 hours later – Cut a circular piece of parchment paper for the bottom of the pan you will be using to bake your bread. Choose a 5 quart cast iron dutch oven or a round glass, ceramic, or enamel casserole that has a cover. It should be at least 4 inches tall and must be able to withstand a hot 400-degree oven.

Remove plastic wrap from bowl. Tip the bowl, allowing the dough to release from the sides of the bowl and roll the bowl around, in order to shape the dough into a round shape inside of the bowl. You can help it along with a rubber spatula. This does not need to be shaped perfectly at all.  Dump the wet blob of dough into the parchment covered pan or casserole you have chosen in which to bake your bread. You may need to use the rubber spatula to release it all. Some people like to shake the pan to even the dough, but it doesn’t matter – as the uneven shape gives it character, and a more rustic appearance.

Cover with lid. Let rise another 2 hours.

Place covered pot in a cold oven and turn oven on to 400 degrees. Bake for 30 minutes. Uncover and bake another 15 – 20 minutes until golden. This loaf will be heavy, yet moist on the inside, with a crisp crust, which can be “re-crisped” by heating it in a 350 degree oven for 10 minutes.