No-knead bread is perfect for those who want to enjoy fresh, homemade bread without the hassle of traditional kneading. This method uses time, rather than effort, to develop gluten, resulting in a beautifully rustic loaf with a crispy crust and tender crumb.
No-Knead Bread Recipe
Ingredients:
- 3 cups all-purpose flour
- 1¼ tsp salt
- ¼ tsp instant yeast
- 1½ cups water (room temperature)
Instructions:
- Mix the Dough:
In a large bowl, whisk together the flour, salt, and yeast. Add the water and stir until a shaggy dough forms. The dough will be sticky, but that’s exactly what you want. Cover the bowl with plastic wrap or a clean towel. - Let it Rise:
Let the dough sit at room temperature for 12–18 hours, or until it’s doubled in size and bubbly on the surface. - Shape the Dough:
After the dough has risen, lightly flour a work surface and your hands. Turn the dough out onto the surface and gently fold it over itself a few times. Shape it into a ball. - Second Rise:
Place the dough on a piece of parchment paper and cover it with a towel. Let it rise for 1-2 hours. - Preheat the Oven:
About 30 minutes before the dough is ready, preheat your oven to 450°F (230°C). Place a Dutch oven (or heavy-duty pot with a lid) in the oven to heat up. - Bake the Bread:
Once the dough has risen, carefully remove the Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the hot pot. Cover with the lid and bake for 30 minutes. - Finish Baking:
After 30 minutes, remove the lid and bake for another 15–20 minutes, until the bread is golden brown with a crackling crust. - Cool:
Remove the bread from the pot and let it cool on a wire rack before slicing.
Enjoy the simple pleasure of freshly baked, no-knead bread with minimal effort!
