Here’s a simple, foolproof no-knead bread recipe—crispy crust, soft interior, minimal effort 🍞
🍞 No-Knead Bread (One Loaf)
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- ½ tsp instant yeast
- 1½ cups warm water (around 100–110°F / 38–43°C)
Optional: 1–2 tsp sugar or honey for a slightly sweeter flavor
Instructions
1️⃣ Mix the Dough
- In a large bowl, combine flour, salt, and yeast.
- Add water and stir until a sticky, shaggy dough forms.
- Cover with plastic wrap or a kitchen towel.
2️⃣ First Rise
- Let dough rise at room temperature 12–18 hours (overnight is ideal) until it’s bubbly and doubled.
3️⃣ Shape & Second Rise
- Lightly flour a surface and shape dough into a rough ball.
- Place it on parchment paper and cover loosely.
- Let it rise 1–2 hours until puffy.
4️⃣ Bake
- Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 30 min.
- Carefully place dough (on parchment) into hot Dutch oven.
- Cover and bake 30 minutes.
- Remove lid and bake 10–15 minutes more until golden brown.
5️⃣ Cool
- Remove bread from pot and cool at least 30 min before slicing.
🔄 Variations
- Garlic herb: Add 1–2 tsp dried herbs and 2 minced garlic cloves to the dough.
- Whole wheat: Replace 1 cup of flour with whole wheat flour.
- Seeded loaf: Fold in sunflower seeds, flax, or sesame seeds.
- Cheesy bread: Mix in ½–¾ cup shredded cheese.
💡 Tips
- Dough is sticky—don’t try to knead; the long rise develops gluten naturally.
- For extra crusty bread, bake on a preheated cast-iron skillet instead of a Dutch oven.
- The longer the dough rises, the more flavor it develops.
If you want, I can give you a quick 4-hour no-knead bread that’s still soft and crusty for when you’re short on time.
Do you want me to do that?
