Fast and Easy No Knead Bread

Name: Fast and Easy No Knead Bread
Prep time: 10 min
Cook time: 55 min
Total time: 2 h 35 min
Yield: 12 serving
Ingredients: 3 cups water; 4½ teaspoon instant yeast; 6 cups all-purpose flour; 1 tablespoon salt

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4.6

573 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Rising time
1 hr 30 mins
Total Time
2 hrs 35 mins
Servings
12
Calories
232 kcal
Course
Side Dish, Bread
Cuisine
American

Fast and Easy No Knead Bread

Joseph Powell

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Anyone can be an amazing baker with this Fast and Easy No Knead Bread recipe! Using only 4 ingredients, learn how to make this delicious loaf that's soft inside and crusty on the outside.

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Ingredients

Servings

3 cups water lukewarm
4½ teaspoon instant yeast (2 packets)
6 cups all-purpose flour
1 tablespoon salt

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Instructions

In a large mixing bowl, whisk together the water and the yeast. In a separate bowl, mix the flour and salt well. Dump the flour mixture into the yeast mixture. Using a wooden spoon or spatula, mix the dough until it is well combined.
Cover the bowl with a dry kitchen towel and set the dough aside to rise for 1 hour, or until doubled in size.
After your dough has risen, use a spatula to loosen the dough from the edges of the bowl. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Place the dough onto a large sheet of parchment paper and cover with a dry kitchen towel to rise for another 30 minutes.
Preheat your oven to 450℉ and place your Dutch oven with its lid on inside to heat up during the preheat.
Take the pot out of the oven, and remove the lid. Pick up the dough by grabbing all four corners of the parchment paper, and carefully place the dough inside the pot.
Place the lid back onto the pot, and return it to the oven. Bake for 35 minutes with the lid on, and 20-25 minutes with the lid off, or until the bread is golden brown.
Remove the bread from the pot and allow it to cool completely before slicing.

Notes

I used a large 6 qt Dutch oven. A large Dutch oven is better here because this recipe is meant to make a big loaf. You can cut the recipe in half if you'd like to use a smaller Dutch oven.
If the dough mixture is too dry, add a bit more water, the dough should be sticky and messy, as seen in the video.
To add other ingredients to the bread such as dried fruit, seeds, herbs or cheeses, add them in step 1 when mixing everything together.
How do I know when my bread is done baking: Tap the bottom! Take the bread out of the Dutch oven, turn it upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it's done. If using an instant thermometer, the internal temperature should be around 200 F degrees.

Nutrition Information

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Serving 1slice Calories 232kcal (12%) Carbohydrates 48g (16%) Protein 7g (14%) Sodium 683mg (28%) Potassium 81mg (2%) Fiber 2g (8%) Calcium 11mg (1%) Iron 2.9mg (16%)