This version produces a soft interior with a slightly crusty top and works great in 9×5 loaf pans, glass baking dishes, or metal cake pans.
🍞✨ Easy No-Knead Bread (Loaf Pan Method)
🧾 Ingredients (For 1 loaf — double for 2)
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3 cups all-purpose flour (or bread flour)
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1¼ tsp salt
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½ tsp instant yeast (or ¾ tsp active dry)
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1½ cups warm water (about 100–110°F / 38–43°C)
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Optional: 1 tsp sugar or honey (helps browning & flavor)
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Optional: 1 tbsp olive oil or melted butter (for softer crumb)
🔪 Instructions
1. Mix the Dough (No Kneading!)
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In a large bowl, combine flour, salt, and yeast (and sugar if using).
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Add warm water and mix with a spoon until a shaggy, sticky dough forms.
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Cover with plastic wrap or a lid and let sit at room temperature for 8–18 hours (overnight is ideal).
2. Shape and Pan
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Generously grease a 9×5 loaf pan or similar baking dish.
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Lightly flour a surface and gently turn out the dough (it’ll be loose).
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Fold it a few times into a rough loaf shape — don’t knead.
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Place into the prepared pan. Let rise, covered, for 45–60 minutes, or until puffy and nearly doubled.
3. Bake
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Preheat oven to 400°F (200°C).
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Optional: Dust top with flour or score with a sharp knife.
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Bake for 35–40 minutes, until golden brown and internal temp is 195–200°F (90–93°C).
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Optional: Brush with melted butter for a soft crust.
4. Cool
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.
✅ Tips
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For extra crunch: Mist the oven with water before baking, or place a tray of hot water in the bottom to create steam.
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For softer bread: Add 2–3 tbsp milk or yogurt to the dough.
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Store tightly wrapped at room temp for 2–3 days or freeze sliced.
🥖 Variations
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Add ¼ cup seeds, cheese, or herbs to the dough.
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Use part whole wheat flour (replace 1 cup white flour with wheat).
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Bake in a round cake pan or 8×8 square pan for rustic, boule-like shape.
Would you like a whole wheat version, no yeast version, or sweet no-knead bread (like cinnamon raisin)?
