No Need to Knead Bread
Skip the kneading but not the flavor with this effortless No Need to Knead Bread! Perfect for beginners and seasoned bakers alike, this artisan-style bread uses just four pantry staples—flour, salt, yeast, and water—and requires only 10 minutes of hands-on prep. The magic happens during a slow 12-18 hour rise, resulting in a beautifully airy crumb and irresistibly crispy crust. Baked to perfection in a preheated Dutch oven, the bread boasts a rustic, bakery-quality appearance that will wow your family or guests. Whether served warm with butter, alongside soups, or as the base for gourmet sandwiches, this hassle-free recipe delivers big rewards with minimal effort. Say goodbye to complicated techniques and hello to homemade bread bliss!
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Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Salt
- 0.25 teaspoons Instant yeast
- 1.5 cups Water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix well to ensure the ingredients are evenly distributed.
Step 2
Add the water to the dry ingredients. Stir with a wooden spoon or rubber spatula until the mixture forms a shaggy, sticky dough. Do not knead.
Step 3
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours, or until it has doubled in size and is bubbly on the surface.
Step 4
After the dough has proofed, preheat your oven to 450°F (230°C). Place a Dutch oven with its lid on in the oven to preheat for 30 minutes.
Step 5
While the Dutch oven heats, lightly flour a clean surface and your hands. Turn the dough out onto the floured surface and shape it into a ball by folding the edges toward the center. Be gentle to preserve the air bubbles in the dough.
Step 6
Place the dough on a piece of parchment paper to make transferring it easier.
Step 7
Carefully remove the preheated Dutch oven from the oven. Remove the lid and carefully lift the dough (using the parchment paper) into the hot pot.
Step 8
Place the lid back on the Dutch oven and return it to the oven. Bake covered for 30 minutes.
Step 9
Remove the lid and bake for an additional 15 minutes, or until the top of the bread is a deep golden brown.
Step 10
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts
| Serving size | 729.8 grams (729.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1313 |
| Total Fat 3.50g | 4% |
| Saturated Fat 0.50g | 3% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 3557mg | 155% |
| Total Carbohydrate 275.10g | 100% |
| Dietary Fiber 10.00g | 36% |
| Total Sugars 0.80g | |
| Protein 37.50g | 75% |
| Vitamin D 0IU | 0% |
| Calcium 71mg | 5% |
| Iron 17mg | 93% |
| Potassium 395mg | 8% |
Source of Calories