This effortless no knead bread recipe is perfect for beginners and those who love homemade bread but don't have much time to spare. Prepared with simple ingredients, the bread is soft inside with a delicious rustic crust on the outside.
All the ingredients for this bread recipe are commonly found in most households. However, the 'instant yeast' may not be readily available in some homes. Instant yeast is a type of dry yeast that dissolves and activates faster than active dry yeast. You can find this in the baking aisle of your supermarket.
Ingredients for the Effortless No Knead Bread
All-purpose flour: This serves as the base for the bread. It's a versatile type of flour suitable for a wide range of baked goods including bread.
Instant yeast: This is a quick-acting type of yeast that helps the bread to rise without needing to be activated in water first.
Salt: Enhances the flavors of the other ingredients and helps to brown the crust.
Water: Activates the yeast and combines with the flour to make the dough.
Cornmeal: Adds a bit of crunch and texture to the bottom of the bread.
One reader, Barn Rasmussen says:
This no-knead bread recipe is a game-changer! The simplicity of the process and the amazing results make it a must-try for any home baker. The bread turns out crusty on the outside and soft on the inside. It's a winner for sure!
Key Techniques for Effortless No Knead Bread Recipe
How to mix the dough: Combine the flour, yeast, and salt in a large bowl. Make a well in the flour and pour the water into it. Mix together with your hands or a spoon until all the flour is incorporated. The dough will be soft and sticky.
How to let the dough rise: Cover the bowl with plastic wrap and leave at room temperature for 8 to 24 hours. After the first rise, the dough can be refrigerated. Stretch and fold the edges in toward the center to make a ball, which deflates the dough and redistributes the yeast. Cover the bowl with plastic wrap and store in the fridge for up to 5 days. Bring to room temperature before using.
How to shape the dough: On a generously floured work surface, turn out the dough. Using floured hands, reach under one side of the dough and stretch and fold it over the top of the dough toward the center. Rotate it 1/4 turn and repeat. Repeat this 2 to 4 times. This deflates the dough and gives it better structure. Pat the dough into a thick square, and bring all four corners toward the center to form a ball that is smooth on the bottom. Pinch the ends together firmly. Turn the dough over and, with cupped hands, shape it into a round with a smooth top.
How to let the dough rise again: Place the dough on the prepared parchment paper with the seam side down. If you like, sprinkle it with about 1 rounded teaspoon of flour and smooth it over the top of the loaf with your fingers. Cover loosely with a cloth napkin or dishtowel. Let rise for 1 1/2 to 2 hours, or until the dough has approximately doubled in size and feels puffy and light to the touch.
How to heat the dutch oven: About 45 minutes before the loaf is ready to be baked, position a rack in the lower third of the oven and set the oven to 500ºF degrees. Place an empty 5-quart cast iron or enameled cast iron pot with a lid in the oven and heat it until ready to bake. If your dutch oven's knob is not metal, cover the knob with foil to protect it.
How to score the dough: When the dough has risen, using a bread scoring or serrated knife, make one large slash 1/2-inch deep across the center of the top of the loaf. Make 2 smaller slashes, each progressively smaller, on each side of the central slash, for a total of 5 cuts.
How to bake the loaf: Remove the pot from the oven and remove the lid. Carefully lift the parchment and place the loaf in the pot. Use the handle of a wooden spoon to press the parchment into the sides of the pan if it is not flat. Place the lid on the pot. Bake the bread for 30 minutes. Reduce the heat to 450ºF and remove the lid. Bake for 20 to 25 minutes longer, or until the top is browned. If you like, you can use an instant-read thermometer to test the internal temperature of bread; it should register from 190º to 210ºF when the bread is done. Total baking time is 50 to 55 minutes.
How to transfer the bread to a rack to cool: With a metal spatula, carefully lift the bread out of the pot and transfer it to a rack to cool completely. Do not cut into the bread until it is thoroughly cool.
How To Make No Knead Bread
A perfect pair for any hot drink or savory spread, this no knead bread recipe produces delicious bread with a crisp crust.
Serves:
Ingredients
- 4cupsall-purpose flour,plus more for shaping the dough
- 1tspinstant yeast,rapid rise or active dry yeast dissolved in water
- 1½tspsalt
- 1½cupswater,room temperature
- ¼cupcornmeal,or all-purpose flour for the final rise
Instructions
-
In a large bowl, whisk the flour, yeast, and salt until combined. Make a well in the flour and pour the water into it. Mix together with your hands or a spoon until all the flour is incorporated.
-
Cover the bowl with plastic wrap and leave it at room temperature for 8 to 24 hours. After the first rise, the dough can be refrigerated.
-
Stretch and fold the edges toward the center to make a ball, which deflates the dough and redistributes the yeast. Cover the bowl with plastic wrap, and store in the fridge for up to 5 days. Bring to room temperature before using.
-
Line a baking sheet with parchment paper cut to a 15-inch square (approximately) and sprinkle it generously with cornmeal or flour.
-
On a generously floured work surface turn out the dough. Using floured hands, reach under one side of the dough and stretch and fold it over the top of the dough toward the center.
-
Rotate it ¼ turn and repeat. Repeat this 2 to 4 times. Pat the dough into a thick square, and bring all four corners toward the center to form a ball that is smooth on the bottom.
-
Pinch the ends together firmly. Turn the dough over and, with cupped hands, shape it into a round with a smooth top.
-
Place the dough on the prepared parchment paper with the seam side down. Cover loosely with a cloth napkin or dishtowel.
-
Let rise for 1½ to 2 hours, or until the dough has approximately doubled in size and feels puffy and light to the touch.
-
About 45 minutes before the loaf is ready to be baked, position a rack in the lower third of the oven and set the oven to 500 degrees F degrees.
-
Place an empty 5-quart cast iron or enameled cast iron pot with a lid in the oven and heat it until ready to bake.
-
When the dough has risen, using a bread scoring or serrated knife make one large slash ½-inch deep across the center of the top of the loaf.
-
Make 2 smaller slashes, each progressively smaller, on each side of the central slash, for a total of 5 cuts.
-
Remove the pot from the oven and remove the lid. Carefully lift the parchment and place the loaf in the pot.
-
Use the handle of a wooden spoon to press the parchment into the sides of the pan if it is not flat. Place the lid on the pot. Bake the bread for 30 minutes.
-
Turn the oven down to 450 degrees F and remove the lid. Bake for 20 to 25 minutes longer or until the top is browned.
-
With a metal spatula, carefully lift the bread out of the pot and transfer it to a rack to cool completely.
Nutrition
- Calories: 1978.22kcal
- Fat: 5.89g
- Saturated Fat: 0.90g
- Monounsaturated Fat: 0.76g
- Polyunsaturated Fat: 2.39g
- Carbohydrates: 414.38g
- Fiber: 16.11g
- Sugar: 1.98g
- Protein: 56.06g
- Sodium: 2090.03mg
- Calcium: 89.32mg
- Potassium: 629.36mg
- Iron: 25.02mg
- Vitamin A: 4.32µg
- Vitamin C: 0.01mg
Crucial Technique Tip for Effortless No Knead Bread
To ensure a crispy crust on your no knead bread, you can add a pan of hot water on the bottom rack of your oven. The steam created from the hot water will help to create a beautiful, crispy crust. Just be careful when opening the oven door, as the steam can be quite hot.
Time-Saving Tips for No Knead Bread
Prepare the ingredients: Measure and prepare all the ingredients in advance to streamline the process and avoid any last-minute scrambling.
Use a stand mixer: Consider using a stand mixer with a dough hook attachment to quickly and efficiently mix the dough without the need for extensive manual labor.
Refrigerate the dough: After the initial rise, refrigerate the dough for up to 5 days to have it ready to use whenever you want to bake a fresh loaf.
Preheat the Dutch oven: Preheat the Dutch oven while the dough is rising to ensure it's at the right temperature when the bread is ready to be baked.
Invest in a bread scoring tool: Using a bread scoring tool can help you create beautiful and consistent slashes on the bread's surface, adding a professional touch to your loaf.
Use an instant-read thermometer: To ensure the bread is perfectly baked, use an instant-read thermometer to check the internal temperature, allowing for precise results.
Let the bread cool completely: Allow the bread to cool thoroughly before slicing to ensure the best texture and flavor development.
Substitute Ingredients For No Knead Bread Recipe
all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which will result in a chewier and more structured bread.
instant yeast - Substitute with active dry yeast: Active dry yeast can be used as a substitute for instant yeast by proofing it in warm water before adding it to the dough.
water - Substitute with milk: Using milk instead of water will result in a softer and richer bread with a slightly different flavor profile.
cornmeal - Substitute with semolina: Semolina can be used as a substitute for cornmeal to prevent the dough from sticking and add a slightly crunchy texture to the bread crust.
Essential Equipment for Making No Knead Bread
Mixing bowl: A mixing bowl is essential for combining the ingredients and allowing the dough to rise.
Plastic wrap: Plastic wrap is used to cover the bowl and protect the dough while it rises.
Parchment paper: Parchment paper is used to line the baking sheet and prevent the dough from sticking.
Baking sheet: A baking sheet is used to place the dough for baking in the oven.
Dutch oven: A Dutch oven is used for baking the bread and creating the perfect crust.
Bread scoring or serrated knife: This tool is used to score the dough before baking, allowing it to expand evenly in the oven.
Wooden spoon: A wooden spoon is used to press the parchment paper into the sides of the pot when baking the bread.
Metal spatula: A metal spatula is used to carefully lift the bread out of the pot and transfer it to a rack to cool.
Storing and Freezing No Knead Bread
- Once the bread has cooled completely, store it in a paper bag or wrap it loosely in a kitchen towel and keep it at room temperature for up to 2 days
- For longer storage, place the bread in a plastic bag and store it in the refrigerator for up to 1 week
- To freeze the bread, wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container
- Freeze the bread for up to 3 months
- To thaw the frozen bread, remove it from the freezer and let it come to room temperature, still wrapped
- Once thawed, you can refresh the crust by placing the unwrapped bread in a 350°F oven for about 10 minutes
- If you prefer to freeze individual slices, cut the bread into slices before freezing and place parchment paper between each slice to prevent them from sticking together
- To thaw individual slices, simply remove the desired number of slices from the freezer and let them come to room temperature or toast them directly from the freezer
How To Reheat No Knead Bread Leftovers
To reheat leftover no knead bread, preheat your oven to 350°F (175°C). Wrap the bread loosely in aluminum foil and place it directly on the oven rack. Bake for 10-15 minutes, or until the bread is heated through and the crust is crispy.
Another method is to use a toaster oven. Slice the bread to your desired thickness and place the slices directly on the toaster oven rack. Toast for 3-5 minutes, or until the bread is heated through and the edges are slightly crispy.
For a quick and easy reheating method, use a microwave. Place a damp paper towel over the bread and microwave on high for 15-20 seconds. This will help to soften the bread and restore some of its moisture.
If you want to refresh the bread's crust, you can use a combination of the oven and microwave methods. First, microwave the bread for 15-20 seconds to soften it, then place it in a preheated 350°F (175°C) oven for 5-7 minutes to crisp up the crust.
For a unique twist, try making bread pudding with your leftover no knead bread. Cut the bread into cubes and mix it with a custard made from eggs, milk, sugar, and your favorite spices. Bake the mixture in a greased baking dish until set and golden brown on top.
Interesting Trivia About No Knead Bread
The no-knead bread recipe is a popular choice for many home bakers. It requires minimal effort and time, making it a convenient option for those with busy schedules. The long fermentation period allows the flavors to develop, resulting in a delicious, artisan-style loaf. This recipe is also versatile, allowing for variations such as adding herbs or cheese to customize the bread to your liking.
Is Making No Knead Bread at Home Cost-Effective?
The cost-effectiveness of this no knead bread recipe is high, as the ingredients are basic and affordable. With just flour, yeast, salt, and water, it's a budget-friendly option for households. The approximate cost for a household of 4 people is around $3-5, making it an economical choice. The simplicity of the recipe and the minimal ingredients required make it a practical and cost-effective option for home baking. Rating: 9/10.
Is No Knead Bread Healthy or Unhealthy?
The no-knead bread recipe is relatively healthy, as it primarily consists of basic ingredients like flour, yeast, salt, and water. However, there are a few aspects that could be improved to enhance its nutritional value:
- The recipe uses all-purpose flour, which is refined and lacks the beneficial nutrients found in whole grain flours
- The high baking temperature and extended baking time may lead to the formation of acrylamide, a potentially harmful compound
To make this recipe healthier, consider the following suggestions:
- Substitute a portion of the all-purpose flour with whole wheat flour, which is rich in fiber, vitamins, and minerals. Start by replacing 25% of the all-purpose flour and gradually increase the proportion of whole wheat flour in subsequent bakes to find the perfect balance for your taste preferences
- Experiment with other nutrient-dense flours, such as spelt, rye, or oat flour, to add variety and boost the bread's nutritional profile
- Reduce the baking temperature to 450°F and extend the baking time as needed to minimize the formation of acrylamide while still achieving a crispy crust and fully baked interior
- Incorporate healthy add-ins like seeds (e.g., chia, flax, or sunflower), nuts (e.g., walnuts or almonds), or dried fruits (e.g., raisins or cranberries) to enhance the bread's flavor, texture, and nutrient content
- Serve the bread with nutrient-rich toppings like mashed avocado, hummus, or nut butter to create a well-rounded and satisfying meal or snack
Editor's Opinion on This No Knead Bread Recipe
As a culinary expert, I find this no-knead bread recipe to be a brilliant and effortless way to achieve a delicious homemade loaf. The simplicity of the ingredients and the minimal hands-on time make it accessible for all levels of bakers. The detailed instructions provide a clear guide for achieving a beautifully crusty and flavorful bread. The technique of baking the bread in a preheated Dutch oven ensures a perfect rise and a crispy crust. This recipe is a testament to the fact that great bread can be made with just a few basic ingredients and a little patience.
Enhance Your No Knead Bread Recipe with These Unique Side Dishes:
Similar Recipes to Effortless No Knead Bread
Appetizer and Dessert Pairings for No Knead Bread
Why trust this No Knead Bread Recipe:
This no knead bread recipe is a foolproof way to achieve bakery-quality bread at home. With just a few simple ingredients, including all-purpose flour, instant yeast, and salt, this recipe requires minimal effort and expertise. The long fermentation process develops complex flavors and a chewy texture, while the cornmeal adds a delightful crunch to the crust. Trust in the rave reviews and the step-by-step instructions for a satisfying and impressive loaf every time.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
No-Knead Beer Bread Recipe
Bread Machine Hawaiian Bread Recipe
Vegan Challah Bread Recipe
Slow Cooker Honey Chipotle Chicken Tacos Recipe
Fudgy Gluten-Free Chocolate Brownies Recipe
Rhubarb Custard Pie Recipe
Strawberry Buttermilk Overnight Oats Recipe
Omelette Cheese Tomato Recipe
One-Pan Paprika Chicken and Potatoes Recipe
Cream Cheese Banana Bread Recipe
Homemade Chicken Ramen Recipe
