No-Time Bread

Time: 1.5hrs

INGREDIENTS

• 2 (1/4-ounce) packets active dry yeast (4 1/2 teaspoons)
• 1 tablespoon granulated sugar
• 1 1/2 cups water
• 3 1/2 cups bread flour
• 1 1/4 teaspoons salt
• 3/4 teaspoon balsamic vinegar

INSTRUCTIONS

1. Proof the yeast. Place the yeast, sugar, and water in the bowl of a heavy-duty stand mixer and stir to combine (let sit for about 5min)
2. Preheat the oven and the Dutch oven. Arrange a rack in the middle of the oven, remove any racks above it, and heat to 450°F. Place a Dutch oven in the oven as it heats.
3. Add most of the flour, salt, and vinegar to the yeast and knead for 5 to 7 minutes. Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour, the salt, and the vinegar. Beat on low speed for several minutes with the paddle attachment. Add the last 1/2 cup of flour and switch to the dough hook. Beat for 7 minutes. Alternately, knead vigorously for 5 minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.
4. Shape the dough into a ball and rise in the microwave for 25 seconds. Lightly grease a large microwave-safe bowl with vegetable oil. Transfer the bread dough into the bowl and turn it to coat in the oil. Cover the bowl with a very wet kitchen towel. Cover the whole thing with a dry kitchen towel and put in the microwave. Microwave on HIGH for 25 seconds.
5. Let the dough rest in the microwave, then microwave again. Let the dough rest in the microwave for 5 minutes. Microwave on HIGH for 25 seconds more. Remove from the microwave and let rest and rise for 15 minutes more.
6. Shape the dough and transfer to the preheated pan. Shape the dough into a ball and plop it into the preheated Dutch oven. Quickly slash the top with a knife. Cover and bake for 30 minutes. Uncover and bake until the crust is golden brown and the internal temperature hits 210°F, about 10 minutes more. Let cool at least 30 minutes before slicing and serving.

RECIPE NOTES
Storage: Leftover bread can be stored cut-side down at room temperature for up to 3 days. It can also be tightly wrapped in plastic wrap and aluminum foil and frozen for up to 3 months.

From: https://www.thekitchn.com/easier-no-knead-bread-in-a-hurry-40653