Imagine creating a restaurant-worthy bread that requires almost no effort, bursting with the vibrant flavors of Cyprus - salty halloumi, fresh mint, and bright orange zest. This revolutionary no-knead bread recipe will transform your home baking, turning even novice cooks into artisan bread masters. With just a few simple ingredients and minimal hands-on time, you'll produce a stunning loaf that looks and tastes like it came straight from a professional bakery.
Prep Time: 12 hrs
Cook Time: 45 mins
Total Time: 12 hrs 45 mins
Cuisine: Cypriot
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups water
- 1 cup halloumi cheese, grated
- 1/4 cup fresh mint, chopped
- Zest of 1 orange
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1 1/4 teaspoons of salt, and 1/2 teaspoon of instant yeast. Mix the dry ingredients together until evenly distributed.
- Slowly add 1 1/2 cups of water to the dry mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms. Ensure all the flour is incorporated and there are no dry patches.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 12 to 18 hours. This long resting period allows the dough to develop flavor and texture.
- After the resting period, the dough should have risen and bubbles should be visible on the surface. Lightly flour a clean work surface and turn the dough out onto it. Be careful not to deflate it too much.
- Sprinkle the grated halloumi cheese, chopped fresh mint, and the zest of 1 orange over the dough. Gently fold the dough over itself a few times to incorporate the ingredients, being cautious not to overwork it.
- Shape the dough into a rough ball and place it seam-side down on a piece of parchment paper. Cover it with a kitchen towel and let it rest for about 1 hour while you preheat the oven.
- Preheat your oven to 450°F (230°C). Place a Dutch oven (or a heavy oven-safe pot with a lid) in the oven to heat up for at least 30 minutes.
- Once the oven and pot are hot, carefully remove the pot and remove the lid. Using the parchment paper, lift the dough and place it into the pot. Cover with the lid and return it to the oven.
- Bake the bread covered for 30 minutes. This helps create steam, which is essential for a crusty loaf.
- After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Once done, carefully remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing. This allows the bread to finish cooking and helps develop the texture.
- Serve the no-knead bread warm or at room temperature, ideally with a drizzle of olive oil or as a side to your favorite dishes.
Tips
- Use fresh, high-quality ingredients, especially the halloumi and mint, to maximize flavor.
- Be patient during the long fermentation - this is where the magic happens and develops deep, complex tastes.
- Ensure your Dutch oven is scorching hot before adding the dough for that perfect crispy crust.
- Don't skip the cooling period; it's crucial for achieving the ideal bread texture.
- For extra moisture, place a small dish of water in the oven during baking to create additional steam.
- If possible, use instant yeast for the most consistent rise and texture.
- Experiment with the cheese-to-herb ratio to suit your personal taste preferences.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
