Easy No Knead Bread Recipe
No Knead Bread is not only conveniently easy and quick, it also gives you the option to forget about it until the next day and the additional hours allow more flavors to develop! The options of this simple no-knead bread make it a true gem recipe.
Ingredients
- 3 cups flour
- 2 tsps. active dry yeast
- 2 tsps. salt
- 1 ½ cups warm water
Instructions
- Prep the yeast mix: Pour warm water and yeast in a bowl and set aside for 10 minutes for the yeast to proof.
- Flour and salt: In a large mixing bowl, add the flour and salt, mix together.
- Combine: Pour the yeast mix into the flour and salt and mix using a spoon into a wet dough, just until all the flour is incorporated.
- Rising Time: Cover with plastic wrap and set aside to rise for 2 hours.
- Preheat: Half an hour before the rising time is up, preheat the oven to 230°C and place the Dutch oven (pot) with the lid on into the oven to preheat at the same time.
- Prep the dough to bake: Tear off a sheet of baking paper to fit either into the pot or on a baking tray, making sure the sides are long enough to lift. Sprinkle a little flour onto a sheet of baking paper. Turn the dough out from the bowl onto the lightly floured baking paper with a spatula (try to not use your hands on a no knead bread).
- Scrape and Shape: Use a dough scraper, spatula or large flat knife to lift and fold the dough into a rough round shape. Nothing perfect, let the bread take it's own shape.
- Bake: Take the pot out (use good oven gloves!) carefully remove the lid, lift the dough by holding the baking paper and gently drop it into the pot. No baking paper? Sprinkle flour onto the hot surface of the pot, drop your dough in, lid on and bake. Immediately put the lid back on and bake for 30 minutes.
- Brown: After 30 minutes, remove the lid and continue baking for a further 10 to 15 minutes or until the crust is a deeper brown to you liking.
- Cooling down: Cool the bread on a cooling rack for 10 to 15 minutes before cutting into it.
Notes
Can I refrigerate bread dough?
Once the dough and yeast/water mix is incorporated into a soft dough, you have a choice to either cover and leave to rise or leave in the fridge to bake the next day.
Can I still make bread without a Dutch Oven?
Yes! If you don't have a Dutch Oven, you can bake the bread on an oven tray. However, make sure it's a heavy oven tray (normally those that come with the oven) and can withstand high temperatures. The cheaper ones will just warp in the oven!
Does the Dutch Oven have to preheat?
If using a Dutch Oven make sure to get it into the oven at the same time that you're heating the oven. The oven and the Dutch Oven need to heat at the same time. DO NOT put a cold Dutch Oven into a very hot oven!
Tip: Please check with your supplier what the maximum temperature is for your Dutch oven. They are all different. Same applies to the oven trays otherwise your tray will warp! That loud bang you hear will be your oven tray warping.
Do I add the yeast in a bowl with water to proof or directly into the flour?
Either or, they both work. If you are not sure if your yeast is fresh then it's better to add it to the water in a separate bowl first to proof.
Can I still use the yeast if no froth appears on the top?
You should wait 10 minutes (be patient) for the yeast to froth, although you should be able to see within the first 5 minutes. If there's no froth after 10 minutes, it's not active so you start again with a fresh packet of yeast.
Nutrition
Calories: 175kcalCarbohydrates: 36gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 362mgFiber: 2gSugar: 1g
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