No Knead Bread
No Knead Bread
Serves: 8
Cook Time: 55mins
Summary

With just four simple ingredients and minimal effort, you can bake a golden, crispy loaf that tastes like it came from an artisan bakery. 

Ingredients

3 Cups All-Purpose Flour

2 Tsp Instant or Rapid-Rise Yeast

2 Tsp Cooking or Kosher Salt

Cups Very Warm Water

Directions

1. Mix the Dough

In a large bowl, combine the flour, yeast, and salt. Add warm water and mix until all the flour is incorporated. The dough will look shaggy and sticky—this is exactly how it should be.

2. Let It Rise

Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for at least 2 hours, or until it has doubled in size and is bubbly on the surface.

3. Preheat the Oven and Shape the Dough

Preheat your oven to 450°F and place your Dutch oven (with its lid) inside to preheat as well. While the oven heats, sprinkle flour on your work surface. Turn the dough out onto the floured surface and gently shape it into a round loaf. Avoid overworking the dough to keep it light and airy.

4. Bake the Bread

Place the shaped dough onto a piece of parchment paper and carefully lower it into the preheated Dutch oven. Cover with the lid and bake for 35 minutes. Then, Remove the lid and bake for another 10–12 minutes to achieve a golden brown, crispy crust.

Notes

1. Water Temperature

Use very warm water (about 120–130°F)—not boiling. Too hot, and it can kill the yeast.

2. Dutch Oven Alternatives

If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid. You can also bake on a baking stone with a pan of water in the oven for steam.

3. Storage

Wrap leftover bread in a clean towel or keep it in a paper bag to preserve the crust. Store at room temperature for up to 2 days, or freeze for longer storage.