Fast and Easy No Knead Bread
User Reviews
4.6
Fast and Easy No Knead Bread
Description
The recipe begins by combining water and yeast, then adding flour and salt to create a wet, sticky dough mixed only until combined. It rises covered for an hour until doubled, then is gently shaped and allowed a second rise. The high hydration dough requires minimal handling to preserve its structure developed through fermentation.
Preheating a Dutch oven at 450°F creates a hot, enclosed environment that mimics professional ovens and traps steam for crust development. Baking the dough inside the Dutch oven results in a bread with a crisp, golden crust and a tender interior. The loaf is removed from the parchment paper and cooled before serving.
This no knead method simplifies traditional bread baking yet yields satisfying artisanal flavor and texture suitable for slicing with butter, accompanying meals, or sandwiches.
To check doneness, tap the bottom of the loaf; if it sounds hollow, the bread is fully baked. Adjust water slightly if dough feels too dry. Add-ins like dried fruit or herbs can be incorporated during initial mixing if desired.
Ingredients
- 3 cups water lukewarm
- 4½ teaspoon instant yeast (2 packets)
- 6 cups all-purpose flour
- 1 tablespoon salt
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
- Use a large Dutch oven (6 qt) to allow enough room for the big loaf; halve the recipe if using a smaller pot.
- Adjust water slightly if the dough seems too dry; it should remain sticky and messy to achieve the right texture.
- Add ingredients such as dried fruits, seeds, herbs, or cheeses during the initial mixing step if desired.
- Check bread doneness by tapping the bottom; a hollow sound indicates it is fully baked.
- The internal temperature of the bread should reach about 200°F for proper baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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