No Knead Bread is the hot thing while we are all stuck at home. It’s a simple, basic pantry ingredients recipe that is also comforting.
When we started social distancing, I was so worried about bread. I don’t even eat bread that much anymore but for some reason bread was my toilet paper. I wanted it. Had to have it.
But then I came to the realization that I could not place a grocery order every week just for bread. So homemade bread it was.
Then I decided I would make my own sourdough starter. {cue hysterical laughing} Three times. Thrice. Three gosh darn times I started that dang starter and three times I had to throw it out. There were just too many options of what kind of flour to use, how much flour to add and on what days. You have to feed it at the exact same time every day. I don’t even feed myself the exact same time every day. I’d go days and remember I forgot to feed my starter. Ugh. Out the window it went.
Then finally. Finally I started seeing people all over Instagram making this No Knead Bread. Yes, please! Off I went to Costco because I heard they had flour. And yeast. One trip later and my trunk was filled with a 25 lb bag of flour and a 5 lb bag of yeast.
I’m now on my fourth bread making in one week and I’m hooked. If you live close by in real life, you’re probably going to get bread while we are in quarantine. I’ve been known to leave it on my porch for friends. And I have extra yeast too. I probably won’t give up my flour to anyone but my sister, but the yeast you can have. It will expire before I can use up 5 lbs!
Tips for making No Knead Bread
- I’m pretty sure you can use whatever kind of yeast you have. The original recipe I saw called for Instant yeast but then I read that you just had to double the amount of instant yeast for active dry yeast and boom, bread.
- If you don’t want to wait 12-18 hours to let the dough rise sitting on the counter, you can put it in a cold oven and turn on the oven light and let it rise there for 3-5 hours. If you go this route, the bread may be chewier and more crusty but it is still delicious.
- Add whatever fresh herbs you have to the dough to bring additional flavor to it. Chop up some thyme, rosemary, or whatever – except maybe cilantro.
- If you want your bread even crustier, leave it in for more than 15 minutes with the lid off.
- Here is a link for the Dutch oven and scraper I use. (* affiliate links)
No Knead Bread
5 hr, 15 Prep Time
45 minCook Time
6 hrTotal Time
Save RecipeIngredients
- 3 c all-purpose flour
- 1/2 tsp active dry yeast
- 1 1/2 tsp salt
- 1 1/2 c warm water
Instructions
- To make dough, add flour, yeast and salt to a mixing bowl. Mix together. Add water to the flour mixture. With a spatula, mix together. At this point, I mix it together with my hands to form a ball. The dough will be tacky. Cover with plastic wrap.
- You can leave the covered dough on the counter for 12-18 hours or place in a cold oven with the oven light on for 3-5 hours.
- Once ready to bake, remove dough from oven if using that method. Place a Dutch oven with the lid in the oven and preheat oven to 450 degrees.
- Using a small scraper, dump dough onto a floured surface. I use the scraper to grab the dough from the end and push it into the middle until it forms a smooth round shape. You can also flour your hands and use your hands to do this.
- Place the dough on a piece of parchment paper. Once the oven is preheated, take off the lid and place the parchment paper and dough in the Dutch oven. Return the lid and bake for 30 minutes.
- After 30 minutes, remove the parchment and keep the lid off. Bake for an additional 15 minutes until browned to your liking.
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