This bread is so delicious and easy it is my go-to bread recipe. It comes out nearly perfect every time with very little effort. I bake a batch of this bread at least several times a month.
There is nothing like eating fast and easy no knead 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 fresh homemade bread and I’m in heaven.
Who has time to bake bread anymore? Does anyone really 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.
Just so you know, the total rise time is about 2 ½ hours. But that is time that you can kick back and relax, or go and get other things done. You can even leave it rising longer than that if needed.
For example you can mix the dough in the morning, leave it on the counter to rise while you go to work, then come home, shape it and have fresh bread for dinner.
Ingredients
The ingredients needed for this recipe are very simple. I recommend a basic white unbleached flour ground from hard wheat. Make sure not to use cake four since it is made with soft wheat and is lower in gluten and higher in starch.
You will also need a traditional rising yeast. Avoid the rapid rising yeasts for this recipe. You can use the packets or the yeast in a jar, either kind is fine. Store any extra yeast in the refrigerator, it will last for several years.
Salt and lukewarm water are the only other ingredients that you'll need. Dip your finger your 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.
Instructions
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 will be a little softer than a traditional kneaded dough, at this point.
Cover your dough loosely and let it 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 cut it in half for two small loaves or leave whole for one large loaf.
Then quickly shape each loaf by stretching 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.
To make a baton or elongated loaf, gently but quickly stretch and flatten your ball into an oval with your hands. Sprinkle a little more flour on as needed so your dough does not stick. Don't use a rolling pin or overwork your dough.
This method is called a letter fold for good reason, imagine you are folding a letter into thirds. Fold in ⅓ of the dough. Then fold the other side across to meet the folded edge. Then flip your dough over and you should have a neat loaf that is tapered on the ends
To make a round or boule loaf simply leave your dough in the original ball shape.
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 or straight slashes 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 on the middle rack then quickly pour 1 cup of warm water into the boiler pan. Bake for 30 - 35 minutes for a large loaf or 20-25 minutes for small loaves or until it is a deep golden brown. When 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.
Storing
Store your leftover bread at room temperature for one to two days. It is generally best not to cover or wrap it. Covering it will soften the crunchy texture of the crust. You can place the cut end face down on your cutting board or plate to help the interior stay soft.
For longer storage you can wrap it or place in an airtight container and store in the refrigerator or freezer, however it is best when it is fresh.
Variations
Another great way to enjoy this bread is to divide the dough into individual portions for dinner rolls, start with dough balls about the size a golf ball because they will rise.
You can also flatten into a half inch thick rectangle and use a pizza cutter to slice into breadsticks. Gently roll it flat for a flatbread or pizza.
You can also add in 1 to 2 teaspoons of your favorite herbs or spices when you mix in the dry ingredients. I like oregano, basil, and fresh ground black pepper but you can get creative here with your own flavor combinations.
Recipe
Recipe
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.
- To make a baton or elongated loaf, gently but quickly stretch and flatten your ball into an oval with your hands. Sprinkle a little more flour on as needed so your dough does not stick. Don't use a rolling pin or overwork your dough.
- This method is called a letter fold for good reason, imagine you are folding a letter into thirds. Fold in ⅓ of the dough. Then fold the other side across to meet the folded edge. Then flip your dough over and you should have a neat loaf that is tapered on the ends
- To make a round or boule loaf simply leave your dough in the original ball shape.
- 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 or diagonal slashes 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.
- Put your dough into the oven on the middle rack then quickly pour 1 cup of warm water into the boiler pan. Bake for 30 - 35 minutes for a large loaf or 20-25 minutes for small loaves or until it is a deep golden brown. When 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.
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Lorene
This is the best bread recipe ever. It is so easy to make and really good. It was so delicious right out of the oven. So yummy and flavorful it didn't even need any butter or jelly.