There are some great variations of this recipe, but this one from thekitchn.com is outstanding. You can make this bread from start to finish in just a bit more than an hour. Which beats the pants off of waiting over 24 hours for the original.
Now granted, this bread isn't as good as the long form, but it really does a great job of filling the void when you REALLY want fresh bread for dinner.
Super-Fast No-Knead Dutch Oven Bread
4 1/2 teaspoons active dry yeast (2 packets or .5oz)
1 tablespoon sugar
10 oz water
3 1/2 cups bread flour
1 1/4 teaspoon salt
3/4 teaspoon balsamic vinegar
2 teaspoons cornmeal
First, add your yeast to a mixing bowl. 2 packets or 4.5 teaspoons or .5 oz.
Add a tablespoon of sugar.
Add 10 oz of water.
Let this sit while you grab the other ingredients.
Pre-heat your oven to 450F. If your oven runs hot, do 425F.
Put your dutch oven in while it preheats.
Weigh out 3 cups of flour. I got 381 grams from some website converter.
If you don't care, don't worry about the weight.
Add 1 1/4 teaspoon salt.
To your yeast, add the 3/4 teaspoon balsamic vinegar.
Add the flour/salt.
Give it a mix to combine.
Let this go for about 2 minutes or until combined.
It should be a bit wet.
Add the last 1/2 cup of flour.
Mix for 7 minutes.
Grab a microwave safe bowl and spray some oil in it.
Sprinkle 1 teaspoon of cornmeal in the bowl and coat evenly.
This will help the dough release from the bowl later.
When your 7 minutes is up remove the dough from the mixer.
Drop it in the bowl.
Cover with a very wet towel.
Cover the whole thing with a dry towel.
Pop it in the microwave.
Heat for 25 seconds on high.
Let sit, IN THE MICROWAVE, 5 minutes.
WITHOUT OPENING THE DOOR, heat for 25 more seconds on high.
Let sit 15 minutes.
After your 15 minutes is up, you'll see the dough has risen well.
Sprinkle the other teaspoon of cornmeal evenly over the top of the dough.
When your oven is preheated, remove the dutch oven and un-lid.
Turn out the dough into the dutch oven.
Slash the top quickly.
Bake for 30 minutes with the lid on.
Remove the lid and bake for 10 minutes or until the loaf reaches 210-212F.
Let cool on a wire rack.
Overall, this bread is a really great alternative to the longer version and really does the trick for getting great bread in your belly in time for dinner. It's got a great crust and nice texture. Great for sopping up oil or slathering with butter. The balsamic vinegar adds a bit of tang to mimic the sourdough flavor and lends a great flavor to the bread. I'd use this for any Italian/Spanish/French sort of meal where a crusty bread is called for.
Give this a try when you have a hankering for fresh bread and just a bit of time.
Plus, leftovers make outstanding sandwiches!