No Knead Bread is one of my favorite breads to bake. It is so simple to put together. The crust is nice and crispy, and it goes perfectly with just about any meal. The only bad thing about it is that you have to plan at least one day ahead. It is not something you can bake up as a craving arises!
This bread is so simple to put together. In fact, my 3.5 year old son can do (most of) it! He just needs a little help measuring, and then stirring near the end 🙂
In a large bowl, combine flour, yeast, and salt. Add water and stir until dough comes together, and all the flour is incorporated.
Cover bowl tightly with plastic wrap and let sit on the counter top at least 12 hours, and up to 24 hours. If you want to go longer than 24 hours, place it in the refrigerator.
About 3 hours prior to the time you want fresh bread, you’ll get started with the next part:
If the dough was refrigerated, remove it from the refrigerator. The dough should look puffy and bubbly.
Flour the counter top well. With a wet spatula, scrape the dough out onto the floured surface.
Fold the ends of the dough over a couple times to form into a ball. Do not over-handle the dough.
Generously dust a cotton towel or cotton dinner napkin with flour. Place the dough seam side down on the floured towel, and lightly fold towel over dough. Let sit on the counter top undisturbed for 2 hours.
After about two hours, it will have risen a little bit more. See how the surface looks smooth and stretched?
Put a covered 5 quart baking dish into the oven. I have the 5-qt covered baker from Pampered Chef, and I have never been disappointed by it! You can also use a round Dutch oven with a diameter of at least 10″. Preheat the oven to 450 degrees F. After oven has preheated, remove baking dish and gently place dough into the dish. Shake lightly to even out the dough, if needed.
Cover the dough and bake for 30 minutes. Uncover the dish and bake another 15 to 20 minutes. When you take off the lid, the crust won’t be brown yet. This last baking step browns the crust and continues to bake the bread.
Remove and cool on a wire rack.
Leftovers can be re-crisped at 350 degrees F for 10 minutes.
No Knead Bread
Ingredients
- 3 cups bread flour
- 1/4 teaspoon active dry yeast
- 3/4 tablespoon salt
- 1 1/2 cups warm water
Instructions
- In a large bowl, combine flour, yeast, and salt. Add water and stir until dough comes together, and all the flour is incorporated. Cover bowl tightly with plastic wrap and let sit on the counter top at least 12 hours, and up to 24 hours. Place in the refrigerator if waiting to bake longer than 24 hours in advance.
About 3 hours prior to the time you want fresh bread:
- If the dough has been refrigerated, remove from the refrigerator. After the dough has sat (or come to room temperature), flour the counter top well. With a wet spatula, dump the dough out onto the floured surface. Fold the ends of the dough over a couple times to form into a ball. Do not over-handle the dough.
- Generously dust a cotton towel or cotton dinner napkin with flour. Place the dough seam side down on the floured towel, and lightly fold towel over dough. Let sit on the counter top undisturbed for 2 hours.
- Put a covered 5 quart baking dish or Dutch oven into the oven. Preheat the oven to 450 degrees F.
- After oven has preheated, remove baking dish or Dutch oven and gently place dough into the dish. Shake lightly to even out the dough, if needed. Cover the dough and bake for 30 minutes. Uncover the dish and bake another 15 to 20 minutes. Remove and cool on a wire rack.
- Leftovers can be re-crisped at 350 degrees F for 10 minutes.
Recipe adapted from Steamy Kitchen
February 1, 2013 at 4:02 pmI have made this-makes the best bread- my whole family loves it-
April 23, 2013 at 6:10 amQuestion: Is there a way to make ahead of time and freeze? If so, at what stage would I do this? Can I freeze the dough after it’s risen, or before, or should I make the whole thing ahead of time and then freeze? I’d like to make this but just wouldn’t have time during the week. Thanks!
April 23, 2013 at 11:39 amI think if you are going to freeze it, it would probably be best to do so after it has been baked. The dough is somewhat delicate after it has risen, and I’m not sure how well it would hold up to being frozen after the rise. I’m also not sure how well it would rise if you froze it before the rising time. Let me know if you try it, and how it works out!
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