Brilliant No-Knead Bread Recipe: Easy, Delicious, and Perfect Every Time
There’s something deeply satisfying about baking your own bread—the warm aroma filling your kitchen, the crispy crust, and the soft, fluffy inside. But traditional bread recipes can be intimidating with hours of kneading and precise timing.
Enter the no-knead bread revolution: a simple, foolproof recipe that anyone can master. This brilliant no-knead bread recipe requires minimal effort, no fancy equipment, and yields bakery-quality results. Whether you’re a beginner or just short on time, this recipe will become your go-to for fresh, homemade bread.
Why No-Knead Bread?
The secret behind no-knead bread lies in a long fermentation process that develops gluten naturally without the need for kneading. The dough is wet and sticky but transforms into a beautifully textured loaf with a crispy crust and open crumb.
This method is perfect for busy days or when you want delicious bread without the hassle.
Ingredients
3 cups all-purpose flour
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 1/2 cups warm water
Instructions
Mix: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and stir with a wooden spoon or spatula until just combined. The dough will be shaggy and sticky.
Rise: Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 12 to 18 hours. It should double in size and be bubbly on the surface.
Shape: Lightly flour your work surface. Using floured hands, gently fold the dough over itself a couple of times to shape it into a ball. Avoid kneading!
Second Rise: Place the dough on a piece of parchment paper, cover it loosely, and let it rise for 1 to 2 hours until it’s puffed up.
Preheat Oven: About 30 minutes before baking, place a heavy Dutch oven with its lid in your oven and preheat to 450°F (230°C).
Bake: Carefully transfer the dough (with parchment paper) into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 10 to 15 minutes until the crust is golden brown and crispy.
Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.
Tips for Success
Use bread flour for extra chewiness, or all-purpose flour for a softer loaf.
Don’t rush the fermentation—this slow rise develops flavor and texture.
If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or bake on a baking stone with a pan of water to create steam.
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