Overnight No-Knead Tomato Herb Sourdough

This is a favorite in our family. Extremely low-effort, delicious bread. Tastes especially good topped with cream cheese. We also eat it as sandwiches, grilled cheese, or just with butter. The flavors are so mouthwatering. Tomato, herbs, garlic, salt.... so delicious. My husband asks for this every week and I happily oblige.

No-Knead Overnight Tomato Herb Sourdough

Ingredients:

3 C Flour
2 tsp Lawry's Garlic salt (or any seasoned or plain salt)
1/2 tsp Active Dry Yeast
1 1/2 C Tomato Soup 
1 T Basil
1/2 tsp. Oregano
1/2 tsp. Parsley
1/2 tsp. Sage
1 Tablespoon minced garlic
1 tsp Onion powder

Directions:1. In the morning (or 24 hours before baking) add all ingredients to a medium mixing bowl and mix together with a wooden spoon or a spatula. The dough will be fairly thick but if it isn't absorbing the flour well (as in there are clumps of dry flour remaining after mixing) add a dash or two of water to moisten. Cover with plastic wrap and let sit overnight, or about 24 until holes start forming on the top due to bubbles rising.

2. Preheat oven to 450F. If you want an extra crispy crust, preheat with a cast iron dutch oven inside the oven. Otherwise, any loaf pan will do.

3. While the oven is preheating, form the dough into a ball on a floured surface, adding extra flour if it is sticking too much to your hands.  (If you are using a loaf pan you may for it into an oblong shape and drop it into the loaf pan). Cover back up with the plastic wrap and allow it to sit for about a half an hour as your oven heats up.



4. If using a cast iron, remove it now from the oven and drop the dough in. Replace the cover on the dutch oven and bake, covered for 30 minutes. If using a loaf pan, simply bake uncovered.


5. For an extra crispy top crust remove the cover of the dutch oven and bake an additional 7-10 minutes. Let cool completely before slicing with an electric or serrated knife. Enjoy!