There is nothing like eating fresh homemade bread straight from the oven. With its crunchy crust and soft, melt-in-your mouth middle, what is not to love? Spread a little butter on this no knead bread and I’m in heaven.
Easy No Knead Bread
But who has time to bake bread anymore? Even amid the coronavirus pandemic, does anyone have the time or patience to knead bread and let it rise, and then knead some more. Traditional bread dough can take hours and hours of preparation and waiting.
The good news is that this bread doesn’t require kneading. Better yet, it only takes about 5 minutes to prepare the dough and then a few more to shape it and throw in the oven. This no knead bread is so easy to make.
FIY the total rise time for is about 2 ½ hours. But that is time that you can kick back and relax, or go get other things done.
To make my easy no knead bread start by mixing the flour, salt, and yeast together. Then add the lukewarm water and gently stir it together. You might need to use your hands to mix all the flour in. Don’t knead it though. It should be a little softer than a traditional needed dough, at this point.
Tip: Lukewarm Water
Dip your finger in the water to make sure it is lukewarm. It should feel about the same as your body temperature. It is easy to get your water too warm which will kill the yeast! So make sure it is just the right temperature.
Cover your dough loosely and it let sit at room temperature for about 2 hours while it rises. You can use the dough right away or refrigerate and use within about a week.
Sprinkle a little flour on top of dough then quickly shape it. Stretch the top of the dough ball down and arounds the sides to the bottom. Repeat working your way around the ball. Avoid overworking the dough. Shaping should only take about 1 minute.
Place on a lined or oiled baking tray. Let it rise for about 20 minutes at room temperature.
Place a boiler tray in the bottom rack in oven. Then preheat oven to 450º. Using a sharp knife gently slash a ¼ deep “tick tack toe” pattern in the top of the dough. Brush with milk or water if desired, this helps make the crust become nice and crunchy.
Put your dough into the oven then quickly pour 1 cup of warm water into the boiler pan. Bake For 25 -30 minutes or until loaf is a deep golden brown. If you tap on the loaf it will have a hollow sound when it is done.
Cool before slicing… if you can stand it. It will slice much better if you let it cool down for at least 15 minutes. Slice when it is too hot and you will end up with smashed up pieces.
If you are using refrigerated dough let it rise for 40 - 60 minutes before baking. Refrigerated dough will be less sticky than fresh dough when you are handling it.
Easy no-knead bread
Ingredients
- 3 ¼ cups white flour
- ¾ Tb. Yeast
- ¾ Tb. Salt
- 1 ½ cups lukewarm water
Instructions
- Mix flour, salt, and yeast together. Add lukewarm water and gently stir it together. You might need to use your hands to mix all the flour in. Don’t knead it though. It should be a little softer than a traditional kneaded dough, at this point.
- Cover loosely and let rise at room temperature for 2 hours. You can use the dough right away or refrigerate and use within about a week.
- Sprinkle a little flour on top of dough then quickly shape it. Stretch the top of the dough ball down and arounds the sides to the bottom. Repeat working your way around the ball. Avoid overworking the dough. Shaping should only take about 1 minute.
- Set on a lined or oiled baking tray. Let it rise for about 20 minutes at room temperature.
- Put a boiler tray or large shallow pan on bottom rack in oven. Preheat oven to 450º. Slash a ¼ deep “tick tack toe” pattern in the top of the dough with a sharp knife. Brush with milk or water if desired, this helps make the crust become nice and crunchy.
- Place in oven and quickly pour 1 cup of warm water into the boiler pan. Bake For 25 -30 minutes or until loaf is a deep golden brown. If you tap on the loaf it will have a hollow sound when it is done.
- Cool before slicing.
- If you are using refrigerated dough let it rise for 40 - 60 minutes before baking. Refrigerated dough will be less sticky than fresh dough when you are handling it.
Another great way to enjoy this bread is to roll the ball of dough out into a log shape for a French bread style loaf. You can also divide the dough into individual portions for dinner rolls, start with dough balls about the size a golf ball because they will rise. Or gently roll it flat for a flatbread or pizza.
Also try my easy to make oatmeal muffins!
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