Here’s a simple, reliable recipe for one loaf of no-knead bread — crusty on the outside, soft on the inside, with almost no effort.
Easy No-Knead Bread (1 Loaf)
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant or active dry yeast
- 1½ cups warm water (not hot)
Instructions
- Mix the dough
- In a large bowl, mix flour, salt, and yeast.
- Add warm water and stir until a shaggy, sticky dough forms.
- First rise (long, slow)
- Cover the bowl loosely with plastic wrap or a towel.
- Let rise at room temperature for 12–18 hours.
- Dough will be bubbly and doubled in size.
- Shape
- Turn dough onto a floured surface.
- Fold edges toward the center once or twice.
- Shape into a rough ball (no kneading).
- Second rise
- Place dough on parchment paper.
- Cover and let rest 30–60 minutes.
- Bake
- Preheat oven to 230°C / 450°F.
- Place a heavy Dutch oven (with lid) inside to heat.
- Carefully transfer dough (with parchment) into hot pot.
- Cover and bake 30 minutes.
- Remove lid and bake 10–15 minutes until deep golden.
- Cool
- Remove bread and cool on a rack for at least 30 minutes before slicing.
Tips
- For extra flavor, add ½ teaspoon sugar or honey.
- Use bread flour for a chewier texture.
- For a softer crust, brush lightly with butter after baking.
If you’d like, I can also share:
- A same-day no-knead version
- A whole-wheat or seeded loaf
- Or a no-Dutch-oven method
Just tell me which one you want.
