No Need to Knead Bread
Skip the kneading but not the flavor with this effortless No Need to Knead Bread! Perfect for beginners and seasoned bakers alike, this artisan-style bread uses just four pantry staples—flour, salt, yeast, and water—and requires only 10 minutes of hands-on prep. The magic happens during a slow 12-18 hour rise, resulting in a beautifully airy crumb and irresistibly crispy crust. Baked to perfection in a preheated Dutch oven, the bread boasts a rustic, bakery-quality appearance that will wow your family or guests. Whether served warm with butter, alongside soups, or as the base for gourmet sandwiches, this hassle-free recipe delivers big rewards with minimal effort. Say goodbye to complicated techniques and hello to homemade bread bliss!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Salt
- 0.25 teaspoons Instant yeast
- 1.5 cups Water
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix well to ensure the ingredients are evenly distributed.
Add the water to the dry ingredients. Stir with a wooden spoon or rubber spatula until the mixture forms a shaggy, sticky dough. Do not knead.
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours, or until it has doubled in size and is bubbly on the surface.
After the dough has proofed, preheat your oven to 450°F (230°C). Place a Dutch oven with its lid on in the oven to preheat for 30 minutes.
While the Dutch oven heats, lightly flour a clean surface and your hands. Turn the dough out onto the floured surface and shape it into a ball by folding the edges toward the center. Be gentle to preserve the air bubbles in the dough.
Place the dough on a piece of parchment paper to make transferring it easier.
Carefully remove the preheated Dutch oven from the oven. Remove the lid and carefully lift the dough (using the parchment paper) into the hot pot.
Place the lid back on the Dutch oven and return it to the oven. Bake covered for 30 minutes.
Remove the lid and bake for an additional 15 minutes, or until the top of the bread is a deep golden brown.
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 0.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 395 mg | 8% | |
*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.
