Let me paint you a picture. Let me paint you a picture. It begins with a golden, crusty, white loaf being roughly torn, with steam escaping and crumbs all over the table. Then, it finishes with that swift, swooping motion as the hot, chewy bread dives into the thick soup, delivering a little bit of chewy carbohydrates, Honestly. This moment is pure bliss.
Bread for Non-Bread Makers: (SOS-Friendly!)
This bread will go perfectly with your homemade soups, and you’ll get a lot of praise from friends and family. We are going to make the most of this opportunity for Martha Stewart-level home greatness in the midst of everyday life.
You may be thinking: “I can’t bake bread.” “Bread takes too much time.” “Yeasty recipes are scary to me.”
Let me be on record as a member of your club. I’m on that team. I am not a bread maker. I don’t have the patience to follow bread recipes. I make only two exceptions.
- It’s perfect for tea rings, homemade French toast bakes, cinnamon rolls, and other baked goods. It’s also VERY EASY.
- It is not fancy, but it does feel fancy to pull a loaf of homemade bread out of the oven, especially when it’s tucked into that rustic and beautiful Laura-Ingalls-Wilderesque strong>red Lodge Dutch Oven/a>/strong>. This is confusing because it FEELS fancy to pull a loaf of homemade bread out of the oven, especially when it is tucked into that rustic and beautiful Laura-Ingalls-Wilder-esque red Lodge Dutch Oven (affiliate link) that we swoon over every year when the leaves start turning. Still, seriously – I would, and do, on a regular basis, make this bread for weeknight dinners. This bread isn’t called Miracle No Knead Bread by accident.
What is No Knead Bread Exactly?
It’s just as you would expect!
This recipe requires no mixing. You’ll spend the most time mixing the flour, Salt, and yeast, as well as moving the Dutch oven into the oven. ).
After an overnight rest on your countertop and a quick bake, you get a result that is both soft and warm. Simply put, it is heaven.
Ingredients you’ll need
Are you ready to see how short this list is?
- All-purpose flour
- Salt
- Instant yeast
- Water (which we assume you already have on hand).
That’s it! It’s all over!
No Knead Bread: How to Make It
You can bake homemade bread with a golden crust and a perfect baked texture. Let’s get it done.
- Combine. In a large bowl, whisk together the flour with Salt and yeast. Add a little room-temperature water and stir until dough forms. You’ll see that it looks a bit strange at first. But we promise you that everything will come together.
- Cover your bowl with plastic and leave it on the counter overnight. Let it rest until the morning.
- Shape the dough. Please remove it from the bowl.
- Bake. Line a Dutch oven or large oven-safe pot with parchment paper. It will warm up in the oven (without the dough) for about 30 minutes. Add the dough and cover, then bake for 30 mins. Remove the lid, and continue baking for 10 minutes or so until the top is golden brown.
- Dunk away! Prepare to tear open this warm, homemade bread. Then dunk it and scoop all of the things in!
No Knead Bread Recipe Variations
There are always options if you want to change something.
- Making it gluten-free. This flour (affiliate links) was great. The outside was hard, and the interior was soft and airy. It came close to being the real thing. The bread did not rise as much, and it was less flavorful.
- Make it whole wheat. It is similar to the original. The dough texture was the same. It rose in the same way and looked the same when it came out of the oven with its hard crust. The texture inside was denser and had fewer air pockets. The texture and flavor were a little gritty, but that’s to be expected when using whole wheat flour.
- Add some flavor with herbs: Use any herbs you like! To avoid having to knead later, mix them at the start.
- We’ve got the recipe! See our No-Knead Cheese Bread.
Ingredients
- 3 cups All-purpose Flour
- 1 1/2 teaspoons Salt
- Half a teaspoon Instantly уликум
- 1 1/2 Room temperature water
Instructions
DOUGH PREPARATION: In a large bowl, mix the flour, yeast, and Salt. Add the water and stir until a thick, chunky dough forms. Add a few tablespoons of water if it’s too dry. You’re going to question whether this is going to work or not. But it will. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours. Kids overnight are best.
BAKING PREP: Preheat your oven to 450 degrees Fahrenheit when you are ready to bake. Heat a Lodge Dutch Oven 6 quart (or something similar) for 30 minutes. The dough should now be large and fluffy and quite loose with small bubbles. Scrape out the dough onto a lightly floured surface. Remember: NO KNEAD. It is best to gently shape the dough into a ball, with flour on the exterior. Place it on parchment paper and cover it with plastic as your pan heats.
Bake: Remove plastic from the dough. Then, lift the dough and parchment into the pan. Make sure the parchment is on the bottom. Covered, bake for 30 minutes. Remove the cover, and continue baking for another 10-15 minutes until the outside is golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.