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No Knead Bread

No Knead Bread

The ultimate comfort food, No Knead Bread is a simple, no-fuss recipe that yields a crusty, artisan-style loaf. With just four ingredients, it's perfect for beginners and makes for an impressive centerpiece at any meal. Experience the warm, inviting aroma of freshly baked bread in your kitchen.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups All-Purpose Flour
  • ¼ teaspoon Instant Yeast
  • 1 1/4 teaspoons Salt
  • 1 1/2 cups Water

Equipment

  • Mixing Bowl
  • Whisk
  • Baking Sheet
  • Oven

Method
 

  1. In a large bowl, whisk together the flour, yeast, and salt. Make sure to combine them well to distribute the yeast evenly. This will help with fermentation and ensure that your bread rises beautifully.
  2. Add the water to the dry ingredients. Mix with a wooden spoon until you have a shaggy, sticky dough. This process should take around 30 seconds; don’t worry if it looks messy. The stickiness is what makes this bread special!
  3. Cover the bowl with plastic wrap and allow it to rest for 18 hours at room temperature. During this time, the dough will ferment and bubble up, indicating that the yeast is doing its job.
  4. After 18 hours, the dough should be dotted with bubbles and slightly darkened. Place it on a lightly floured work surface. Sprinkle a little more flour on top, then fold the dough over itself once or twice. Loosely cover with plastic wrap and let it rest for about 15 minutes.
  5. Sprinkle a little more flour on your work surface. Using your fingers or a pastry scraper, quickly shape the dough into a ball without overworking it. Be gentle; you want to maintain that airy texture.
  6. Generously coat a kitchen towel (not terrycloth) with flour. Place the dough seam side down on the towel and dust it with more flour. Cover with another towel and allow it to rise for 2 hours. The dough is ready when it has more than doubled in size and doesn’t spring back when poked.
  7. At least 30 minutes before the dough is ready, preheat your oven to 450 degrees Fahrenheit. Place a 6 to 8-quart heavy covered pot in the oven to heat up. This can be cast iron, Pyrex, or ceramic, just ensure it’s oven-safe.
  8. Once the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and turn the dough into the pot, seam side up. It may look messy, but that’s perfectly okay! A little shake can help evenly distribute the dough.
  9. Cover the pot and bake for 30 minutes. After that, remove the lid and bake for an additional 15 to 30 minutes, until the loaf is beautifully browned and crusty. The aroma will be irresistible!
  10. Once baked, remove the bread from the pot and allow it to cool for one hour on a wire rack. This cooling time is essential for achieving the perfect texture, so try to resist the urge to slice it too soon!

Notes

  • Flour: Classic all-purpose or higher-protein bread flour; either works great.
  • Instant yeast: Also known as Rapid Rise, Bread Machine, SAF, QuickRise, Instant Active Dry, or Gourmet Perfect Rise. If you absolutely can’t find it, use ⅓ teaspoon of regular yeast for this specific recipe.
  • Salt: Kosher salt is best.
  • Yield:This bread recipe makes six thick slices of No-Knead Bread. I think it’s easy enough that you can (and should!) make a few loaves per week.
  • Storage:Wrap your loaf in plastic or foil and store at room temperature in a dark place, if possible (if you store it in a cloth bag, it will dry out and harden). Never refrigerate bread.
  • Freezer:Wrap the bread in a freezer-safe bag and freeze for up to 6 months. Thaw at room temperature.