Easy No Knead Bread
Discover the ultimate foolproof way to bake artisan-style bread at home with this Easy No Knead Bread recipe. With just four simple ingredients—flour, instant yeast, salt, and water—and only 5 minutes of active prep time, you’ll create a rustic loaf boasting a golden, crackly crust and an irresistibly soft, airy interior. This recipe’s secret lies in the slow, overnight rise that develops complex flavors without any effort. Baked in a blazing-hot Dutch oven, the dough transforms into a bakery-quality masterpiece that’s perfect for sandwiches, soups, or slathering with butter. Whether you’re a beginner or a seasoned baker, this no-fuss method delivers stunning results every time.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.25 teaspoons instant yeast
- 1.25 teaspoons salt
- 1.5 cups warm water
Instructions
In a large mixing bowl, whisk together the flour, instant yeast, and salt until evenly combined.
Pour the warm water into the dry ingredients and use a wooden spoon or spatula to stir until a shaggy, sticky dough forms. Be sure all the flour is fully incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 18 hours, until the surface is bubbly and the dough has doubled in size.
Preheat your oven to 450°F (230°C) and place a Dutch oven (with its lid) inside the oven to heat for at least 30 minutes.
While the Dutch oven is preheating, generously flour your work surface and scrape the dough out of the bowl. Shape it into a rough ball by folding the edges toward the center, then flipping it seam-side down. Do not knead.
Place the shaped dough onto a piece of parchment paper for easier transfer. Dust the top lightly with flour and cover it loosely with a kitchen towel. Let it rest for 30 minutes.
Carefully remove the hot Dutch oven from the oven and transfer the dough (along with the parchment paper) into the pot. Cover with the lid and place back into the oven.
Bake for 30 minutes with the lid on, then remove the lid and bake for another 15 minutes, or until the bread is golden brown and crusty.
Remove the bread from the Dutch oven and allow it to cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 41 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
