The Easiest No Knead Bread
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5.0
159 reviews
Excellent
The Easiest No Knead Bread
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Making bread has never been easier with this 4-ingredient, quick, no knead bread recipe. It's soft and chewy inside with a perfectly golden crust and requires just 5 minutes of hands-on prep and 2 ½ hours of proofing!
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Ingredients
- 3 cups of lukewarm water
- 1 ½ tablespoons of granulated yeast about 2 packets - any brand/style will do
- 1 ½ tablespoons of coarse salt
- 6 ½ cups of unbleached all-purpose flour
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Instructions
- Add the yeast and the salt to the warm water (about 110 degrees F) in a large bowl. You don't need to mix it or wait for it to dissolve.
- Add the flour. No need to sift or pack the flour. Simply scoop it up, sweep level, and add all of it to the water mixture.
- Use a wooden spoon or your (very wet) hands to mix in the flour. It's not necessary to knead the dough. Just mix it together until it's uniformly moist.
- Cover the bowl and allow it to rise in a warm spot until it's about twice its size. I cover it with a hand towel and put it in the sun. This will take about 2 hours.
- It's recommended that you allow the dough to then sit in the fridge for a few hours, but if you're like me, you're ready to eat. Cut off a grapefruit sized chunk of dough and with floured hands, stretch and mold it into a ball. Again, no need to knead - this shouldn't take more than 60 seconds.
- Place the ball of dough onto a heavily floured surface you can later use to slide the dough into the oven (like a pizza peel). Flour the top of the ball and use a knife to cut a couple of slices into the top. Allow the dough to sit and rise for 40 minutes. After 20 minutes, turn the oven on to 450 degrees F (230 degrees C) and place a baking surface on the middle rack (a baking stone works best but a cookie sheet will work).
- After 40 minutes, slide the dough on to the baking surface. The trick is to add a pan with 1 cup of water to the bottom rack, which will help bake the bread with steam, making it soft in the middle. Bake for about 30 minutes or until the crust is golden brown.
- Keep the rest of the dough covered or in a freezer bag in the fridge until you're ready for another loaf (it will keep for well over a week). The initial dough making is the tedious part. However, when you're ready for a loaf, cut off a chunk of dough, spend 60 seconds to roll the dough into a ball, let rise for 40 minutes and cook for 30. You'll have fresh bread for 60 seconds of work.
Equipments used:
Notes
- Ensure the yeast is in date: If it isn't fresh, the bread won't rise.
- The dough's consistency: It should look wet and sticky, like a shaggy dough, before rising. This is normal, so don't mix in more flour.
- Short vs. long rise time: A longer rise time will further develop the flavor of the bread and create a more porous texture. After the initial rise, punch down the dough and transfer it to a bowl, lightly oiled and covered, to the fridge for up to 3 days, punching it down gently as necessary (to lightly deflate it).
Nutrition Information
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Calories
744kcal
(37%)
Carbohydrates
156g
(52%)
Protein
22g
(44%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.2g
Sodium
2630mg
(110%)
Potassium
232mg
(7%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
4IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
38mg
(4%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4- 5 loaves
Amount Per Serving
Calories 744 kcal
% Daily Value*
| Calories | 744kcal | 37% |
| Carbohydrates | 156g | 52% |
| Protein | 22g | 44% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 2630mg | 110% |
| Potassium | 232mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
159 reviews
Excellent
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