no-knead bread

Here’s a simple No-Knead Bread recipe—super easy, rustic, and perfect for beginners. It makes a crusty, chewy loaf with minimal effort.

Makes: 1 large loaf

Ingredients

3 cups all-purpose flour
½ tsp instant yeast
1 ½ tsp salt
1 ¼ cups warm water

Instructions

1️⃣ Mix the dough

In a large bowl, combine flour, yeast, and salt.
Add water and stir until a sticky, shaggy dough forms.
Cover the bowl with plastic wrap or a clean towel.
Let rise at room temperature for 12–18 hours, until the surface is bubbly and the dough has doubled.

2️⃣ Shape the dough

Generously flour a surface and gently turn the dough out.
Fold it over itself a couple of times—no heavy kneading needed.
Cover and let rest 30 minutes.

3️⃣ Preheat the oven

Place a Dutch oven (or oven-safe pot with lid) in the oven and preheat to 450°F (230°C).

4️⃣ Bake the bread

Carefully remove the hot Dutch oven from the oven.
Place the dough inside (use parchment paper if you like).
Cover with the lid and bake 30 minutes.
Remove the lid and bake another 10–15 minutes until the crust is deep golden brown.

5️⃣ Cool and serve

Let the bread cool on a wire rack for at least 30 minutes before slicing.

Tips

Rustic crust: A hot Dutch oven traps steam and gives a crunchy exterior.
Flavor variations: Add herbs, garlic, or cheese to the dough before the first rise.
Storage: Keep at room temperature in a paper bag for 2–3 days or freeze slices for later.

If you want, I can give a shortcut 4-hour version of no-knead bread that skips the overnight rise but still makes a crusty, chewy loaf. Do you want me to share that?

No-Knead Bread