No Knead Bread Recipe
A bread that you don't have to knead or let rise overnight?! Yes, please! Have your new favorite bread recipe ready to be devoured in about 3 hours.
Servings: 2 loaves
Ingredients
- 4 cups or 512 g all-purpose flour
- 2 tsp salt
- 2 cups lukewarm water (whatever temp your yeast calls for)
- 2 tsp sugar
- 2 tsp instant yeast (or active-dry, using notes)
Instructions
- In a large mixing bowl, whisk together flour, salt, sugar, and instant yeast.
- Add water and mix until it forms a sticky dough.
- Cover the bowl with a dish towel and let it rise in a warm environment for at least an hour, or until it doubles in size.
- Meanwhile, grease two oven-safe dishes well with butter.
- Once your dough has doubled, use two forks to punch it down. Scrape it from the sides of the bowl and bring it to the middle of the dough. Do this all the way around until the dough has been loosened entirely from the sides of the bowl.
- Using your forks, divide the dough down the center of the bowl in two equal portions. Starting from the center, pull the dough apart with the two forks, then scoop each half up as quickly as possible and put in prepared dishes. (Good luck getting it in one fatal swoop... It usually takes a few tries to get it all!)
- Preheat the oven to 425°F and sit your dishes on top of the oven, uncovered, for the second rise. Allow them to rise 20 to 30 minutes or until dough has risen just above or below the top of your dishes (depending on what size you're using).
- Bake for 15 minutes at 425°F. While the bread is still in the oven, reduce the heat to 375°F and bake for 15 to 17 minutes longer.
- Remove from the oven and turn onto a cooling rack. If the loaves don't look golden brown or are a little soft, place them back in the oven, directly on the rack, for another 5 minutes.
- (Im)patiently wait for 30 minutes to let it cool before cutting into it (or else risk it collapsing on itself). Enjoy!
Notes
If you have active-dry yeast, no worries! In a small mixing bowl, add the sugar to warm water (110°F is perfect for this and you should be able to get it from your hot water tap faucet) and sprinkle yeast over top. Let it stand for 10 to 15 minutes. Your mixture should start getting foamy or bubbly, that's when you know that the yeast is active and ready for duty! Then you can add it to your flour mixture and continue as normal.