Speedy No Knead Bread
Discover the joy of baking with this Speedy No Knead Bread, a foolproof recipe that transforms simple pantry staples into a rustic, bakery-worthy loaf in just 90 minutes of prep time. Perfect for beginners and busy bakers alike, this bread requires no kneading—just a quick mix of all-purpose flour, salt, instant yeast, and warm water to create a soft, shaggy dough. The magic happens during the resting period, allowing the dough to rise and develop its signature airy texture. Baked to perfection in a preheated Dutch oven, this artisanal loaf boasts a crisp, golden crust and a tender, chewy interior. Whether paired with soup, used for sandwiches, or enjoyed with a smear of butter, this recipe offers ease, flavor, and versatility in every slice.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 teaspoons Salt
- 0.5 teaspoons Instant yeast
- 1.5 cups Warm water (about 100°F/38°C)
Instructions
In a large mixing bowl, combine all-purpose flour, salt, and instant yeast. Stir to evenly distribute the dry ingredients.
Pour the warm water into the dry ingredients and mix using a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure all the flour is incorporated, but do not knead.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest in a warm place for 1 hour. The dough should double in size and become bubbly.
Preheat your oven to 450°F (232°C) and place a heavy-duty Dutch oven (with its lid) inside to heat for at least 30 minutes.
After the dough has rested, lightly flour a clean surface and your hands. Turn the dough out onto the floured surface and shape it gently into a round loaf. Do not knead or overwork the dough.
Carefully remove the hot Dutch oven from the oven (use oven mitts!) and place a piece of parchment paper inside. Transfer the shaped dough onto the parchment paper in the Dutch oven.
Cover the Dutch oven with its lid and bake in the oven for 30 minutes.
After 30 minutes, remove the lid and continue baking for an additional 15 minutes, or until the crust is golden brown and crisp.
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2956 mg | 129% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 0.8 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 404 mg | 9% | |
*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.
