No Knead Bread
Making homemade bakery-style bread has never been easier. This simple method produces the most crusty no-knead bread that requires very little hands-on work! With just 4 ingredients and 1 bowl, you'll have homemade bread!
Servings: 10 slices (1 loaf)
Calories: 184kcal
Ingredients
- 4 cups all-purpose flour
- 2 ¼ teaspoons yeast instant or rapid rise (1 standard packet)
- 1 teaspoon salt
- 2 cups water
Instructions
- In a large bowl using a silicone spatula, stir the ingredients together. The dough will be very sticky; don't be tempted to add more flour. Gently shape into a ball as best you can. Cover tightly.
- Set on the counter at room temperature and allow to rise for 14-16 hours. The dough will be double in size, stick to the sides of the bowl, and will have air bubbles on the top.
- Turn the dough out onto a very lightly floured work surface and using lightly floured hands, shape the dough into a ball as best you can. Transfer the dough to a large piece of parchment paper that will fit inside the pot. Lift the parchment paper with the ball of dough and place into a bowl so the dough doesn't spread while it rests. Using a very sharp knife, gently score an X into the top. Cover the dough loosely with plastic wrap or kitchen towel and allow it to rest for 30 minutes.
- While the dough rests, preheat the oven to 450ºF. Place the dutch oven, with the lid, in the oven while it preheats. (You want the pot very got before placing the dough inside.) Carefully remove the dutch oven and remove the lid. Place the dough inside by lifting it up with the parchment paper and placing it, including the parchment paper, inside the pot. Cover with the lid.
- Bake for 30 minutes with the lid on. Carefully remove the lid and bake for an additional 8-10 minutes until the bread is golden brown.
- Remove the pot from the oven and carefully remove the bread. Allow it to cool on a wire rack for at least 20 minutes before slicing. Leftovers stay at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: With the long rise time, this is a wonderful recipe to make ahead.
- Freezing Instructions: Bake the bread as directed and allow it to cool completely. Wrap in plastic wrap, then place in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Dutch Oven: It's recommended to use a dutch oven, though any oven-safe heavy duty pot with a lid will work.
- Flour: You can use all-purpose or bread flour. Using bread flour will yield a slightly chewier bread.
- Yeast: You can use instant or active dry yeast. I always use Fleischmann's Yeast.
Nutrition
Calories: 184kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 236mg | Potassium: 60mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 9mg | Iron: 2mg
