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Easy No Knead Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 29 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings (slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Easy No Knead Bread recipe delivers a simple yet delicious homemade loaf that requires minimal effort. With just a few basic ingredients and no kneading, the dough is mixed, left to rise, and baked in a Dutch oven to create a crusty, golden-brown bread with a soft interior. Perfect for beginners and bread lovers alike, this method combines convenience with classic bread flavors.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons active dry yeast

Wet Ingredients

  • 1.5 cups warm water (between 100-110 degrees F)

Instructions

  1. Combine dry ingredients: In a large bowl, mix together the flour, salt, and active dry yeast until evenly distributed.
  2. Add warm water: Heat water to about 100-110 degrees Fahrenheit and pour into the flour mixture. Stir until all the flour is incorporated, using your hands gently to bring the dough together without kneading.
  3. Let dough rise: Cover the bowl with plastic wrap or a clean towel and place it in a warm spot for 2 hours to allow the dough to rise and ferment.
  4. Preheat oven and Dutch oven: Thirty minutes before the dough finishes rising, place the lid on your Dutch oven and put it in the oven. Preheat the oven to 450 degrees Fahrenheit to ensure it’s hot when ready for baking.
  5. Shape the dough: Once risen, lightly flour a surface and transfer the dough onto it. Gently shape it into a round loaf and score the top with a sharp knife to allow steam to escape.
  6. Prepare for baking: Place the shaped dough onto a large piece of parchment paper for easy transfer.
  7. Bake covered: Carefully remove the hot Dutch oven from the oven, lift the dough with parchment paper into it, cover with the lid, and bake for 30 minutes. This traps steam for a beautiful crust.
  8. Bake uncovered: After 30 minutes, remove the lid and continue baking for an additional 15 minutes to brown the crust.
  9. Cool before slicing: Remove the bread from the Dutch oven and place on the counter to cool completely before slicing to ensure the best texture.

Notes

  • Use warm water to activate the yeast properly; water that’s too hot can kill the yeast.
  • Do not knead the dough; mixing is sufficient for gluten development in this recipe.
  • Preheating the Dutch oven is crucial for creating steam and a crispy crust.
  • You can store leftover bread wrapped in a cloth at room temperature for up to 2 days.
  • For variations, try adding herbs or garlic to the dough before rising.

Find it online: https://slsrecipes.com/easy-no-knead-bread-recipe/