No Knead Bread is a game-changer for anyone looking to make bakery-quality bread at home without the need for special equipment or labor-intensive techniques. With a crispy crust and a soft, airy interior, this bread is perfect for sandwiches, toast, or enjoying with a pat of butter. Using a simple mix-and-wait method, this recipe delivers delicious results with minimal hands-on time. It’s perfect for those new to bread baking or seasoned bakers seeking simplicity.
Equipment:
- Large mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Plastic wrap or a clean kitchen towel
- Dutch oven with lid (5-7 quart)
- Parchment paper
Ingredients:
- 3 cups all-purpose flour
- 1 ¼ teaspoons salt
- ½ teaspoon active dry yeast
- 1 ½ cups warm water (around 110°F/43°C)
Instructions:
- Mix the Dough
In a large mixing bowl, whisk together the flour, salt, and yeast. Add the warm water and stir with a wooden spoon until a sticky dough forms. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 12-18 hours. The dough should rise and have a bubbly, spongy texture. - Preheat the Oven and Dutch Oven
About 30 minutes before baking, preheat your oven to 450°F (232°C). Place your Dutch oven (with the lid on) in the oven while it preheats. This will help create a steamy environment for a crispier crust. - Shape the Dough
Turn the dough onto a lightly floured surface and shape it into a round ball by folding the edges under. Place the dough on a piece of parchment paper, which will make it easier to transfer to the Dutch oven. - Rest the Dough
Cover the dough with a towel and let it rest for about 30 minutes while the oven finishes preheating. - Bake the Bread
Carefully remove the hot Dutch oven from the oven and lift the dough (with the parchment paper) into the pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown. - Cool and Serve
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 15 minutes before slicing.
Presentation Ideas:
- Serve the bread warm with softened butter or a drizzle of olive oil and balsamic vinegar.
- Cut into rustic slices and arrange in a bread basket for a cozy, farmhouse-style presentation.
- Pair with a soup or stew for a comforting meal.
Tips:
- For added flavor, try adding herbs like rosemary or thyme to the dough.
- You can also add mix-ins like chopped olives, garlic, or shredded cheese to customize the bread.
- If you don’t have a Dutch oven, bake on a pizza stone or baking sheet and add a pan of hot water to the oven to create steam.
- Store leftovers in a paper bag to maintain the crust’s crispiness.
This No Knead Bread recipe is a foolproof way to enjoy homemade bread without the hassle. With just a few ingredients and some patience, you’ll be rewarded with a bakery-quality loaf that’s crusty on the outside and soft on the inside. Whether you’re new to bread making or a seasoned baker, this easy method is sure to become a staple in your kitchen!
No Knead Bread Recipe
Crusty, delicious, and easy to make, this No Knead Bread recipe requires just a few ingredients and no kneading. Perfect for beginners or anyone who wants fresh, homemade bread with minimal effort!
Equipment
- Large mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Plastic wrap or a clean kitchen towel
- Dutch oven with lid (5-7 quart)
- Parchment paper
Ingredients
- 3 cups all-purpose flour
- 1 ¼ teaspoons salt
- ½ teaspoon active dry yeast
- 1 ½ cups warm water around 110°F/43°C
Instructions
- Mix the Dough
- In a large mixing bowl, whisk together the flour, salt, and yeast. Add the warm water and stir with a wooden spoon until a sticky dough forms. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 12-18 hours. The dough should rise and have a bubbly, spongy texture.
- Preheat the Oven and Dutch Oven
- About 30 minutes before baking, preheat your oven to 450°F (232°C). Place your Dutch oven (with the lid on) in the oven while it preheats. This will help create a steamy environment for a crispier crust.
- Shape the Dough
- Turn the dough onto a lightly floured surface and shape it into a round ball by folding the edges under. Place the dough on a piece of parchment paper, which will make it easier to transfer to the Dutch oven.
- Rest the Dough
- Cover the dough with a towel and let it rest for about 30 minutes while the oven finishes preheating.
- Bake the Bread
- Carefully remove the hot Dutch oven from the oven and lift the dough (with the parchment paper) into the pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown.
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