The Easiest Homemade Bread Ever (No-Knead)
This simple bread has a crisp, golden crust and a soft, chewy interior. No mixer or kneading required!
Ingredients
3 cups (375 g) all-purpose flour or bread flour
1½ teaspoons salt
½ teaspoon instant or active dry yeast
1½ cups (360 ml) warm water
Optional:
1 tablespoon olive oil (for a softer crumb)
Cornmeal or flour for dusting
Instructions
In a large bowl, mix the flour, salt, and yeast.
Pour in the warm water (and olive oil, if using). Stir until a shaggy, sticky dough forms. Do not knead.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12–18 hours, or until doubled in size and bubbly.
Lightly flour your work surface and gently turn out the dough. Fold it over itself a few times and shape into a ball.
Place the dough on parchment paper, cover, and let it rest for 30–45 minutes.
Meanwhile, preheat your oven to 450°F (230°C). Place a Dutch oven (with the lid on) inside while the oven heats.
Carefully remove the hot Dutch oven, lift the dough with the parchment paper, and place it inside. Cover with the lid.
Bake for 30 minutes with the lid on.
Remove the lid and bake for another 10–15 minutes, until the loaf is deep golden brown.
Transfer to a wire rack and let cool for at least 30 minutes before slicing.
Tips
Add 1 tablespoon each of dried rosemary and minced garlic for a savory loaf.
Mix in 1 cup shredded cheddar cheese and 2 tablespoons chopped jalapeños for a cheesy variation.
Sprinkle the top with sesame or everything bagel seasoning before baking.
Storage
Room temperature: Store in an airtight bag or bread box for up to 3 days.
Freezer: Slice and freeze for up to 3 months. Thaw at room temperature or toast slices directly from frozen.
