Easy No-Knead Bread
Easy No-Knead Bread
Ingredients
For the Bread
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups warm water, 105-115°F
- 1 teaspoon olive oil, for greasing
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, and kosher salt. Whisk briefly to ensure they are well distributed.
⏱️ 2 min
- 2
Pour the warm water into the dry ingredients. Using a wooden spoon or spatula, mix until just combined and no dry flour remains. The dough will be shaggy and sticky. Do not knead.
⏱️ 3 min
- 3
Lightly grease the inside of the bowl with 1 teaspoon of olive oil, then cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature (around 70-75°F) for 1 hour, or until it has doubled in size and is bubbly.
⏱️ 60 min
- 4
About 30 minutes before the end of the rising time, place a 6-quart Dutch oven (or other heavy, oven-safe pot with a lid) into your oven. Preheat the oven to 450°F.
⏱️ 30 min•🌡️ 450
- 5
Once the dough has risen and the oven is preheated, carefully remove the hot Dutch oven from the oven using oven mitts. Gently scrape the dough out of the bowl onto a lightly floured surface. Fold the edges of the dough towards the center a few times to create a rough ball shape. Do not overwork the dough.
⏱️ 5 min
- 6
Carefully transfer the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
⏱️ 30 min•🌡️ 450
- 7
After 30 minutes, remove the lid from the Dutch oven. Continue to bake for another 15 minutes, or until the crust is deeply golden brown and crackly.
⏱️ 15 min•🌡️ 450
- 8
Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. This allows the internal structure to set and prevents a gummy texture.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Easy No-Knead Bread
Ingredients
For the Bread
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups warm water, 105-115°F
- 1 teaspoon olive oil, for greasing
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, and kosher salt. Whisk briefly to ensure they are well distributed.
⏱️ 2 min - 2
Pour the warm water into the dry ingredients. Using a wooden spoon or spatula, mix until just combined and no dry flour remains. The dough will be shaggy and sticky. Do not knead.
⏱️ 3 min - 3
Lightly grease the inside of the bowl with 1 teaspoon of olive oil, then cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature (around 70-75°F) for 1 hour, or until it has doubled in size and is bubbly.
⏱️ 60 min - 4
About 30 minutes before the end of the rising time, place a 6-quart Dutch oven (or other heavy, oven-safe pot with a lid) into your oven. Preheat the oven to 450°F.
⏱️ 30 min•🌡️ 450 - 5
Once the dough has risen and the oven is preheated, carefully remove the hot Dutch oven from the oven using oven mitts. Gently scrape the dough out of the bowl onto a lightly floured surface. Fold the edges of the dough towards the center a few times to create a rough ball shape. Do not overwork the dough.
⏱️ 5 min - 6
Carefully transfer the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
⏱️ 30 min•🌡️ 450 - 7
After 30 minutes, remove the lid from the Dutch oven. Continue to bake for another 15 minutes, or until the crust is deeply golden brown and crackly.
⏱️ 15 min•🌡️ 450 - 8
Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. This allows the internal structure to set and prevents a gummy texture.
⏱️ 60 min