Easy No-Knead Bread
Nothing tastes better than fresh-baked bread. The idea of making homemade bread can be really daunting for a beginner baker, however, and that’s why I love this particular recipe. Because of the long resting time (over night), there is no kneading involved. This easy no-knead bread has a beautiful golden and crispy crust and a fantastically soft inside. Using a Dutch Oven helps with this, but you can also use a cast-iron skillet to make your no-knead bread, or a round aluminum cake pan.
Easy No-Knead Bread
This no-knead bread is so easy and delicious! Any baker from beginner to expert can easily make this tasty, rustic loaf.
Servings: 1 loaf
Equipment
- Dutch Oven
Ingredients
- 3⅓ cups bread flour or all-purpose flour
- 2 tsp salt
- 1 tsp dry active yeast
- 1½ cups warm water between 105-115°F
Instructions
- In a large bowl, mix together the flour, salt, and yeast. Add in the warm water and mix together using your hands or a wooden spoon or spatula. Mix just enough to incorporate the wet and dry ingredients; this will form a shaggy dough. Cover with cling film and allow to prove over night for 12-18 hours.
- Dust a clean, dry surface with flour and turn out the dough. Form the dough into a round ball by pulling the sides up to the top center and pinching them together. Move the ball of dough, pinched side down, onto some parchment paper and cover with a cloth to rest.
Baking
- Preheat oven to 450°F. Place a tray on the bottom of the oven Put the Dutch oven with lid off into the oven on the middle rack and allow it to preheat for 20-30 minutes. Once the Dutch oven has heated, remove it from the oven. Transfer the dough and the parchment paper into the Dutch oven. Dust the top of the dough with a sprinkle of flour, put the lid on the Dutch oven, and put it back in the oven. Pour cold water into the pan at the bottom of the oven.
- Bake with the lid on for 30 minutes. Remove the lid, refill the water pan, and bake for another 10-20 minutes until golden brown.
To Finish
- Remove bread from the Dutch oven and allow to cool for at least half an hour before eating.
Video
Notes
If you don't have a dutch oven, you can also use a round cake pan as long as it is able to withstand heat up to 450 degrees. If using a cake pan instead of a Dutch oven, cover with aluminum foil for the first 30 minutes of cooking, then remove the foil and continue to bake for 10-20 minutes until the crust is a golden brown.
