Here’s a simple and reliable No-Knead Bread recipe — crusty on the outside, soft and chewy on the inside, with minimal effort.
No-Knead Bread
Ingredients
- 3 cups all-purpose flour (or bread flour)
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups warm water (about 105–110°F / 40–43°C)
Instructions
Step 1: Mix the dough
- In a large bowl, combine flour, yeast, and salt.
- Pour in warm water and stir with a spoon until a sticky dough forms.
- Cover bowl with plastic wrap or a kitchen towel.
Step 2: Let it rise
- Let the dough rest at room temperature for 12–18 hours, until it has doubled in size and has bubbles on the surface.
Step 3: Shape and rest
- Generously flour a work surface.
- Scrape dough onto surface and gently fold it into a rough ball — no kneading required.
- Cover loosely with a towel and let rest 30–60 minutes.
Step 4: Preheat oven and bake
- Place a Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
- Carefully remove the hot pot and place the dough inside.
- Cover with the lid and bake 30 minutes.
- Remove the lid and bake another 15–20 minutes, until the crust is deep golden brown.
Step 5: Cool and serve
- Transfer bread to a wire rack and let cool at least 20–30 minutes before slicing.
- Enjoy plain, with butter, or as a sandwich base.
Tips
- For added flavor, mix in herbs, garlic, or olives before the first rise.
- The dough is very sticky — resist the urge to add too much flour.
- Leftover bread can be toasted or used for croutons or bread pudding.
I can also provide a whole wheat no-knead version that’s hearty and nutty if you want a healthier variation. Do you want that version?
