-Ingredient No-Knead Bread
-Ingredient No-Knead Bread
Ingredients
- 1 packet active dry yeast, from Fleischmann's
- 1 1/2 cups warm water, divided
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon extra virgin olive oil, plus more for serving, as needed
Instructions
- 1
In a 1-cup liquid measuring cup, combine the active dry yeast with 1/2 cup of warm water (about 105-115°F). Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl, combine the all-purpose flour and salt. Stir well to distribute the salt evenly.
⏱️ 2 min
- 3
Pour the activated yeast mixture and the remaining 1 cup of warm water into the bowl with the flour and salt. Use your hands to mix and combine the ingredients until a shaggy, wet dough forms. Do not overmix; just ensure all flour is incorporated.
⏱️ 3 min
- 4
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 1/2 to 2 hours, or until it has significantly increased in volume and appears bubbly.
⏱️ 120 min
- 5
After the first rise, use a spatula or your hands to gently work the dough loose from the sides of the bowl, deflating it slightly. Do not punch down vigorously.
⏱️ 2 min
- 6
Cover the dough again with the kitchen towel and allow it to rise for a second time for another 1 1/2 to 2 hours, or until it has doubled in size.
⏱️ 120 min
- 7
Once the dough has doubled in size after the second rise, lightly flour a clean work surface. Gently turn the dough out onto the floured surface and shape it into a ball by tucking the edges underneath.
⏱️ 3 min
- 8
Drizzle 1 tablespoon of olive oil into a clean bowl and sprinkle with a little flour. Place the shaped dough ball into this greased bowl.
⏱️ 1 min
- 9
Cover the bowl with the kitchen towel and let the dough rise for a third time for 1 hour.
⏱️ 60 min
- 10
While the dough is on its third rise (during the last 60 minutes), place a Dutch oven (with its lid) into the oven and preheat the oven to 450°F. The Dutch oven should preheat for the full hour of the dough's third rise.
⏱️ 60 min•🌡️ 450
- 11
Once the dough has completed its third rise and the Dutch oven is hot, carefully remove the hot Dutch oven from the oven using oven mitts. Gently transfer the proofed dough into the hot Dutch oven.
⏱️ 2 min
- 12
Place the Dutch oven (with the lid on) back into the preheated oven. Bake for 30 minutes. After 30 minutes, carefully remove the lid from the Dutch oven and continue baking for another 25-30 minutes, or until the crust is golden brown and crisp.
⏱️ 55 min•🌡️ 450
- 13
Once baked, carefully remove the golden-brown loaf from the Dutch oven and transfer it to a wire rack. Let it cool for at least 30 minutes before slicing. Serve slices of the warm bread with a drizzle of extra virgin olive oil and a sprinkle of salt, as desired.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
-Ingredient No-Knead Bread
Ingredients
- 1 packet active dry yeast, from Fleischmann's
- 1 1/2 cups warm water, divided
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon extra virgin olive oil, plus more for serving, as needed
Instructions
- 1
In a 1-cup liquid measuring cup, combine the active dry yeast with 1/2 cup of warm water (about 105-115°F). Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl, combine the all-purpose flour and salt. Stir well to distribute the salt evenly.
⏱️ 2 min - 3
Pour the activated yeast mixture and the remaining 1 cup of warm water into the bowl with the flour and salt. Use your hands to mix and combine the ingredients until a shaggy, wet dough forms. Do not overmix; just ensure all flour is incorporated.
⏱️ 3 min - 4
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 1/2 to 2 hours, or until it has significantly increased in volume and appears bubbly.
⏱️ 120 min - 5
After the first rise, use a spatula or your hands to gently work the dough loose from the sides of the bowl, deflating it slightly. Do not punch down vigorously.
⏱️ 2 min - 6
Cover the dough again with the kitchen towel and allow it to rise for a second time for another 1 1/2 to 2 hours, or until it has doubled in size.
⏱️ 120 min - 7
Once the dough has doubled in size after the second rise, lightly flour a clean work surface. Gently turn the dough out onto the floured surface and shape it into a ball by tucking the edges underneath.
⏱️ 3 min - 8
Drizzle 1 tablespoon of olive oil into a clean bowl and sprinkle with a little flour. Place the shaped dough ball into this greased bowl.
⏱️ 1 min - 9
Cover the bowl with the kitchen towel and let the dough rise for a third time for 1 hour.
⏱️ 60 min - 10
While the dough is on its third rise (during the last 60 minutes), place a Dutch oven (with its lid) into the oven and preheat the oven to 450°F. The Dutch oven should preheat for the full hour of the dough's third rise.
⏱️ 60 min•🌡️ 450 - 11
Once the dough has completed its third rise and the Dutch oven is hot, carefully remove the hot Dutch oven from the oven using oven mitts. Gently transfer the proofed dough into the hot Dutch oven.
⏱️ 2 min - 12
Place the Dutch oven (with the lid on) back into the preheated oven. Bake for 30 minutes. After 30 minutes, carefully remove the lid from the Dutch oven and continue baking for another 25-30 minutes, or until the crust is golden brown and crisp.
⏱️ 55 min•🌡️ 450 - 13
Once baked, carefully remove the golden-brown loaf from the Dutch oven and transfer it to a wire rack. Let it cool for at least 30 minutes before slicing. Serve slices of the warm bread with a drizzle of extra virgin olive oil and a sprinkle of salt, as desired.
⏱️ 30 min