Description
This Easy No Knead Bread recipe is a simple, foolproof method to bake a delicious and crusty homemade loaf without the need for kneading. Using just a few basic ingredients and a Dutch oven, it produces a soft, airy interior with a perfectly crispy crust, making it ideal for novice bakers and bread lovers alike.
Ingredients
Scale
Dry Ingredients
- 3 cups All-purpose Flour
- 2 teaspoons Salt
- 2 teaspoons Active dry yeast
Wet Ingredients
- 1.5 cups Warm water (between 100-110 degrees F)
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, salt, and active dry yeast thoroughly to ensure even distribution of the yeast and salt.
- Add Warm Water and Mix: Heat the water to between 100-110 degrees Fahrenheit, then pour it into the flour mixture. Stir together until all the flour is incorporated. You may use your hands to gently bring the dough together, stopping as soon as there is no dry flour left.
- Let Dough Rise: Cover the bowl with plastic wrap or a clean towel and place it in a warm spot for approximately 2 hours to allow the dough to rise and develop flavor.
- Preheat Dutch Oven: Thirty minutes before the dough finishes rising, place the lid on your Dutch oven and set it in the oven. Preheat the oven to 450 degrees Fahrenheit to ensure the Dutch oven is hot and ready for baking.
- Shape the Dough: Once the dough has doubled in size and finished rising, lightly flour a flat surface and scoop the dough out of the bowl onto it.
- Form Loaf and Score: Gently shape the dough into a round loaf, then lightly score the top with a sharp knife to allow for expansion during baking. Place the shaped dough on a large piece of parchment paper for easy transfer.
- Transfer to Dutch Oven and Bake: Carefully remove the hot Dutch oven from the oven, open the lid, and lift the dough with the parchment paper inside the pot. Cover the Dutch oven with its lid and return it to the oven to bake for 30 minutes.
- Uncover and Finish Baking: After 30 minutes, remove the lid of the Dutch oven and continue baking the bread for another 15 minutes to develop a golden, crispy crust.
- Cool the Bread: Take the bread out of the Dutch oven carefully and set it on the counter to cool completely before slicing to preserve the crumb structure and flavor.
Notes
- Ensure the water temperature is between 100-110°F to activate the yeast without killing it.
- Using a Dutch oven helps create steam and a crusty texture, but if unavailable, a heavy oven-safe pot with a lid may be used.
- Do not skip the cooling step; slicing too soon can result in a gummy crumb.
- If you prefer a tangier flavor, you can extend the rise time overnight in the refrigerator.
- Lightly flouring your hands and the work surface prevents sticking without drying out the dough.
