Fast and Easy No Knead Bread
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Resting Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
3 loaves
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Calories
522 kcal
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Course
Appetizer, Baked Goods
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Cuisine
Italian
Fast and Easy No Knead Bread
Description
Fast and Easy No Knead Bread utilizes a simple dough made from all-purpose flour, water, active dry yeast, salt, and a touch of honey for mild sweetness. After activating yeast in warm water with honey, it is combined with flour and salt to form a wet dough that requires no kneading. The dough rests covered in a warm place for about two hours to allow fermentation and rising, developing flavor and gluten structure naturally.
After resting, the dough is portioned into two or three logs and placed on a floured parchment-lined baking sheet to bake at 420°F. The high temperature crisps the outside while the interior remains soft. The bread has a tender crumb and pleasant chew without heavy crust or density typical of kneaded loaves.
This quick bread is convenient for fresh homemade loaves without extensive time or skill, suitable for serving with meals, sandwiches, or toast. The straightforward recipe adapts well for doubling or tripling the batch, maintaining the same ingredient ratios and proofing times.
Ingredients
- 3½ cups all-purpose flour 450 grams total, if you double or triple the recipe double or triple this amount, 2 tablespoons
- 1½ cups water 396 grams total, if you double or triple the recipe double or triple this amount, 3 tablespoons lukewarm, divided
- 1¾ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 teaspoon honey or sugar
Instructions
- In a small bowl add 1/4 cup (60 grams) of lukewarm water, 1 teaspoon of honey (I mixed these together then added the yeast) and yeast. Let sit 5 minutes then mix to combine.
- In a large bowl add the flour, make a well in the centre and add the yeast mixture and remaining water (1 1/4 cups + 3 tablespoons / 340 grams), start to combine with a wooden spoon, then add the salt and combine well. Sprinkle the top with 1 tablespoon of flour.
- Cover the bowl and place in a warm draft free area and let rest for 2 hours.
- After 1¾ hours has passed pre-heat oven to 420° F (220°C). And line a large cookie sheet with parchment paper, sprinkled with flour.
- With the help of a spatula transfer the dough (floured side up) onto the prepared sheet. Divide the dough into 2-3 parts, shape into logs approximately 2 inches apart. Bake for approximately 25-30 minutes. (Bread is done when tapped on the bottom and there is a hollow sound). Enjoy!
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 3loaves
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 108g | 36% |
| Protein | 16g | 32% |
| Fat | 1g | 2% |
| Sodium | 1169mg | 49% |
| Potassium | 211mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Calcium | 20mg | 2% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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