Here’s a simple, hands-off No-Knead Bread recipe—crusty on the outside, soft and airy on the inside, and perfect for beginners.
🍞 No-Knead Bread
Makes: 1 large loaf
Ingredients:
- 3 cups (360 g) all-purpose flour
- 1/4 tsp instant yeast
- 1 1/4 tsp salt
- 1 1/2 cups (360 ml) warm water
Instructions:
- Mix the dough
- In a large bowl, combine flour, yeast, and salt.
- Pour in warm water and stir with a wooden spoon until a sticky dough forms.
- Cover the bowl with plastic wrap or a clean towel.
- First rise
- Let dough sit at room temperature for 12–18 hours (overnight). It will become bubbly and expand.
- Shape the dough
- Flour your hands and work surface.
- Gently fold the dough over itself a couple of times to shape into a ball.
- Cover and let rest 1–2 hours until it slightly puffs up.
- Preheat the oven
- Place a heavy Dutch oven (or oven-safe pot with lid) in the oven.
- Preheat to 450°F (230°C) for at least 30 minutes.
- Bake the bread
- Carefully transfer the dough into the hot Dutch oven.
- Cover with the lid and bake 30 minutes.
- Remove the lid and bake an additional 15–20 minutes until the crust is golden brown.
- Cool & serve
- Let the bread cool on a wire rack for at least 30 minutes before slicing.
✅ Tips for Best No-Knead Bread
- Use a Dutch oven or cast-iron pot for the best crust.
- Don’t skip the long rise; it develops flavor and airy texture.
- For extra flavor, add herbs, garlic, or cheese into the dough before the first rise.
- To make smaller loaves, divide the dough in half and bake in two smaller pots.
If you want, I can also give a quick no-knead whole wheat version that’s just as easy but heartier and healthier.
