The Best No Knead Bread Recipe

Name: The Best No Knead Bread Recipe
Prep time: 3 h
Cook time: 45 min
Total time: 3 h 45 min
Yield: 6 servings
Ingredients: 600 grams flour; 2 cups water; 1½ teaspoons salt; 1 envelope dry active yeast; 1 tbsp celtic sea salt; 2 tbsp rosemary

User Reviews

4.8

66 reviews

Excellent

Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 45 mins
Servings
6 servings
Calories
312 kcal
Course
Bread
Cuisine
American

The Best No Knead Bread Recipe

Opal Moore

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Rosemary No Knead Bread is a simple, foolproof way to make bakery style bread at home in a dutch oven without any bread making experience or special equipment - no kneading required!

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Ingredients

Servings

600 grams flour about 4 cups, lightly packed and leveled off
2 cups water 473.18mL lukewarm
1½ teaspoons salt
1 envelope dry active yeast 7g, 2 1/4 teaspoons
1 tbsp celtic sea salt optional, but great sprinkled on top for extra crunch.
2 tbsp rosemary or any other herb combination you like (optional)

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Instructions

In a small bowl, add water and stir yeast packet in (make sure water is warm, but not too hot - if it is too cold or too hot it will not bloom properly).
Let yeast bloom for about 5 minutes - it will have a light foam on it.
In a large bowl, mix dry ingredients with a spoon.
Make a small well in the middle of the dry ingredients, and when yeast is proofed, slowly pour into dry ingredients.
Mix by hand (either with your hands, or a spoon).
The dough will turn begin to come together and pull away from the bowl.
If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
Once the dough has come together, cover it and let it rise until it doubles in size about 1 hour.
Uncover the dough and give it a few pokes with your finger.
If the dough has risen correctly, it should indent under the pressure of your fingers and slowly deflate.
Gently scoop up the dough and make sure to remove it from the sides of the bowl (you want it to fully rise again, if it is still stuck to the sides of the bowl in parts, it won't.)
Place back in bowl, cover, and allow the dough to continue to rise for another 1 hour.
Preheat oven to 450 degrees (230 degrees C, gas mark 8) and add dutch oven to it, (you want it to be incredibly hot).
Punch down dough.
Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, shape into a ball.
Place dough on parchment paper and sprinkle top lightly with flour.
Top with any extra herbs or a sprinkle of celtic sea salt.
Top with a sheet of plastic wrap and let rest 30 minutes.
Remove Dutch oven from oven.
Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough- I always use parchment paper because it is just the easiest and I never have to worry about anything sticking).
Cover Dutch oven with lid and return to oven.
Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top.
Cool slightly before slicing.