Description
This no-knead bread is perfect for beginners! With just a few ingredients and almost no effort, you’ll get a crusty, artisan-style loaf with a soft, chewy interior. No special equipment or complicated techniques—just mix, rest, and bake!
Ingredients
- 3 ½ cups all-purpose or bread flour
- 2 tsp salt
- 2 ¼ tsp (1 packet) instant or active dry yeast
- 1 ½ cups warm water (110°F or 45°C)
Instructions
Step 1: Mix the Dough
- In a large bowl, whisk together flour, salt, and yeast.
- Add warm water and stir until combined (it will be a sticky dough).
- Cover with plastic wrap and let it rest at room temperature for 8-12 hours (overnight works best).
Step 2: Shape the Dough
- Once risen, the dough should be bubbly and soft.
- Lightly flour your hands and a work surface, then gently shape the dough into a rough ball.
- Place it on parchment paper and let it rest for 30 minutes while the oven preheats.
Step 3: Bake the Bread
- Preheat the oven to 450°F (230°C). If using a Dutch oven, place it inside to preheat.
- Carefully place the dough (with parchment paper) into the hot Dutch oven or onto a baking sheet.
- Cover and bake for 30 minutes, then remove the lid and bake for 10-15 more minutes until golden brown.
Step 4: Cool & Enjoy
- Let the bread cool for 15 minutes before slicing.
Serving Suggestions
- Serve warm with butter or jam.
- Use for sandwiches, toast, or dipping in soups.
- Enjoy as a side with olive oil and balsamic vinegar.
Nutrition (Per Slice – Approximate)
- Calories: 140
- Protein: 4g
- Carbohydrates: 28g
- Fat: 0.5g
- Fiber: 1g
Tips & Variations
- For a Crispier Crust: Place a bowl of hot water in the oven while baking.
- For Whole Wheat Bread: Swap half of the flour for whole wheat flour.
- For Garlic-Herb Bread: Add minced garlic, rosemary, or thyme to the dough.
Saving & Storage
- Room Temperature: Store in an airtight container for 3-4 days.
- Freezing: Wrap in plastic wrap and freeze for up to 3 months.
- Reheating: Warm in a 300°F (150°C) oven for 5-10 minutes.
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