|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Most yeasted loaves of bread require lots of work and kneading, which makes the dough light and airy. Luckily you can achieve crusty and delicious bread without kneading the dough.
This no-knead bread recipe is great for beginner bread bakers because it requires very little effort. The ingredients take about five minutes to measure and mix, and the bread is quickly shaped and deposited in the loaf pan, ready for baking. It does require two rounds of proofing (or rising), but your patience will yield fantastic results.
Get ready for the amazing smell of bread baking wafting through your house. The bread is perfect for slicing to make toast, sandwiches, or french toast, or to accompany eggs, soups, and pasta dishes.
3 cups flour (all-purpose or bread flour)
1 1/2 teaspoons instant yeast
1 1/4 teaspoons kosher salt
2 teaspoons sugar (or honey), optional
1 1/2 cups water, at room temperature
Gather the ingredients.
In a large mixing bowl, combine the flour, yeast, salt, and sugar or honey, if using.
Use a whisk or spoon to blend well.
Slowly add the water and stir with a wooden spoon or your hands, until well mixed.
Cover the bowl with plastic wrap and set in a draft-free place to rise for 4 hours.
Grease an 8-by-4-inch loaf pan with butter.
Scrape the dough out onto a well-floured surface, such as a silicone mat, parchment paper, or a cutting board.
With floured hands, shape the dough into a rough rectangle about 8 1/2 inches by 12 inches. Add small amounts of flour, if needed, to keep it from sticking to the surface. Try to handle the dough gently so it doesn't deflate too much. You want lots of little air bubbles through the loaf.
Gently fold the ends to form a rough loaf shape. Drop it into the prepared pan.
Cover the pan loosely with a clean, lightweight dish towel, and set in a draft-free place for 1 hour, or until it is approximately double in size.
Heat the oven to 425 F. With a sifter or fine-mesh sieve, dust the risen loaf with a little more flour.
Bake the loaf for 25 minutes, until it's a deep golden brown and sounds hollow when tapped.
Remove from the oven and turn the bread out onto a rack to cool completely before slicing.
- For best results, measure the flour using the dip and sweep method.
- You can refrigerate the dough overnight after the first rising, then bring it to room temperature on baking day and proceed with forming it into a loaf shape.
- The best draft-free place in most kitchens is in the oven. Turn on the light and make sure you don't turn on the heat while the bread is rising.
- If you don't have a loaf pan handy, form the bread into a rough, round shape and bake it on a greased cookie sheet.
Spice up your bread by sprinkling and gently pressing one of these toppings onto the loaf before baking: