Imagine pulling a golden, crusty loaf of bread out of your oven that looks like it came straight from a professional bakery - without any complicated kneading or professional baking skills! This no-knead bread recipe is so foolproof, even complete baking novices can create a stunning, artisan-style loaf that will have your family and friends wondering if you secretly trained as a master baker. With just four simple ingredients and minimal hands-on time, you'll be creating restaurant-quality bread that will transform your home cooking and impress everyone at the table.
Prep Time: 12 hrs
Cook Time: 45 mins
Total Time: 12 hrs 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1.5 cups warm water
- 1 tsp instant yeast
- 1.5 tsp salt
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of instant yeast, and
- 5 teaspoons of salt. Stir the dry ingredients together until they are well mixed.
- Gradually add
- 5 cups of warm water to the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy dough forms. Ensure there are no dry pockets of flour left; the dough should be sticky and wet.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours. This long fermentation period allows the flavors to develop and the dough to rise.
- After the resting period, the dough should have doubled in size and be covered in bubbles. Lightly flour a clean surface and turn the dough out onto it. With floured hands, gently shape the dough into a ball. Be careful not to deflate it too much.
- Place the shaped dough on a piece of parchment paper. Cover it with a kitchen towel and let it rest for about 30 minutes while you preheat the oven.
- Preheat your oven to 450°F (230°C). If you have a Dutch oven or a heavy oven-safe pot with a lid, place it in the oven while it preheats. This will create a steamy environment for the bread to bake.
- Once the oven is preheated, carefully remove the Dutch oven from the oven. Remove the lid and use the parchment paper to lift the dough into the pot. If desired, you can score the top of the dough with a sharp knife to create a decorative pattern.
- Cover the pot with the lid and return it to the oven. Bake for 30 minutes covered. This helps the bread to rise and develop a crust.
- After 30 minutes, remove the lid from the pot and bake for an additional 15 minutes, or until the bread is golden brown and crusty.
- Once done, carefully remove the bread from the pot using the parchment paper and let it cool on a wire rack for at least 30 minutes before slicing. This cooling period allows the interior of the bread to set properly.
- Enjoy your crusty homemade bread with butter, jam, or as a side to your favorite meal!
Tips
- Use warm (not hot) water to activate the yeast without killing it
- Be patient during the long fermentation - this develops incredible flavor
- A Dutch oven is key to creating that professional crispy crust
- Use fresh, high-quality instant yeast for best rising
- Don't skip the cooling period - it helps the bread's interior set perfectly
- Experiment with adding herbs or seeds to customize your loaf
- Store leftover bread in a paper bag to maintain crispness
- If the dough seems too wet, resist adding extra flour - it should be sticky
- Use a sharp knife or razor blade for scoring the top of the bread
- For extra crunch, spray the bread with water before baking
Nutrition Facts
Calories: 100kcal
Carbohydrates: 20g
Protein: 3g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
