Here’s a super easy No-Knead Bread recipe—minimal effort, few ingredients, and it produces a crusty, soft loaf:
🍞 Ingredients
- 3 cups all-purpose flour
- 1 ½ tsp salt
- ½ tsp active dry yeast
- 1 ½ cups warm water (about 110°F / 43°C)
Optional: 1 tsp sugar or honey to help yeast activate
👩🍳 Instructions
1. Mix the Dough
- In a large bowl, combine flour, salt, and yeast.
- Add warm water and stir with a wooden spoon until a sticky, shaggy dough forms.
- Cover bowl with plastic wrap or a clean towel.
2. First Rise (Long, Slow)
- Let dough rest at room temperature for 8–18 hours.
- The dough should double in size and have bubbles on the surface.
3. Shape & Second Rise
- Lightly flour a surface and shape dough into a ball.
- Place on a piece of parchment paper.
- Cover and let rise 30–60 minutes.
4. Preheat & Bake
- Place a Dutch oven or heavy pot with lid in the oven. Preheat to 450°F (230°C) for 30 minutes.
- Carefully remove the pot, lift dough with parchment paper into it, cover, and bake 30 minutes.
- Remove lid and bake another 15 minutes for a golden crust.
5. Cool & Serve
- Remove bread from pot and cool on a wire rack at least 20 minutes before slicing.
💡 Tips for Perfect No-Knead Bread
- Sticky dough is okay—do not add too much flour.
- Long rise gives flavor and texture without kneading.
- Crusty top: Bake with the lid on first, then uncovered to crisp the crust.
- Variations: Add herbs, garlic, or cheese for extra flavor.
✅ Outcome: Rustic, artisan-style loaf with minimal effort—soft inside, crunchy outside.
If you want, I can also make a “super fast 1-hour no-knead bread” version that skips the long rise and still gives a tasty loaf.
Do you want me to make that fast version?
