Super Quick No Knead Bread
Ready to bake fresh, artisan-style bread in a flash? This Super Quick No Knead Bread recipe is a game-changer for home bakers of all skill levels. With just four pantry staples—flour, salt, instant yeast, and water—you can create a beautifully golden, crusty loaf with minimal effort and no kneading required. The secret lies in a simple resting process that allows the dough to ferment, developing rich flavors and a bubbly, airy texture. Baked to perfection in a preheated Dutch oven, this bread boasts a crisp, crackling crust and soft, tender crumb that’s perfect for slicing, toasting, or serving alongside your favorite soups and stews. In just 5 minutes of prep time and less than an hour of baking, you’ll have a bakery-quality loaf that’s both quick and effortlessly satisfying. Ideal for busy mornings, weeknight meals, or impressing guests, this no-fail recipe is sure to become your go-to bread-making method.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Instant yeast
- 1.5 cups Lukewarm water
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast until evenly combined.
Pour in the lukewarm water gradually, stirring with a wooden spoon or spatula until a shaggy dough forms. Ensure all the flour is incorporated, but do not knead the dough.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 2 to 3 hours. The dough should double in size and appear bubbly on the surface.
Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid into the oven while it preheats, allowing it to become very hot (at least 30 minutes).
While the oven is preheating, lightly dust a clean surface with flour and transfer the dough onto it. Shape the dough into a rough ball by folding the edges toward the center. Do not knead.
Carefully remove the preheated Dutch oven from the oven and place a sheet of parchment paper to line the pot. Transfer the dough ball onto the parchment paper.
Cover the Dutch oven with its lid and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the lid and bake uncovered for an additional 12 to 15 minutes, or until the crust turns golden brown and crisp.
Remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 0.8 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 421 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.
