Easy No Knead Bread

FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

Guys, please say hello to my COVID baby.

Yes, that’s exactly right. My bread baby. My bread baby I made every single week starting in March.

My first loaf was…well, it wasn’t the prettiest but it was still so darn good. The shaping definitely needed some work.

My second loaf was better, and then my third and fourth loaf were dropped off at neighbors and friends with a contactless drop off.

They all got rave reviews. Like the ravest reviews ever. And they all finished the loaves within a day.

I don’t blame them. It is just that good. And it’s unbelievably easy (except no one will believe you when you tell them that). Bread making has such a tedious, overwhelming rap to make but this no knead method requires very little hands-on time!

If you can’t find instant yeast: I have substituted active dry yeast and with an overnight rise with beautiful results!

Easy No Knead Bread

Yield: 8 servings

prep time: 8 hours 30 minutes

cook time: 45 minutes

total time: 9 hours 15 minutes

FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

Print Recipe

appetizer

Easy No Knead Bread

8 hours 30 minutes45 minutes

Chungah Rhee

Ingredients:

• 3 1/4 cups all-purpose flour
• 2 teaspoons kosher salt
• 1/4 teaspoon instant yeast
• 1 1/2 cups warm water (100-110 degrees F)

Directions:

1. In a large bowl, combine flour, salt and yeast. Create a well in the center; add water.
2. Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes.
3. Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.
4. Working on a lightly floured sheet of parchment paper, fold dough over itself 3-4 times, turning after each fold; gently shape dough into a round.
5. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, about 1 hour.
6. Preheat oven to 450 degrees F. Place a 4-qt Dutch oven, covered, in the oven for at least 30 minutes.
7. Remove Dutch oven from the oven; working carefully, place dough into the Dutch oven using the parchment paper as a sling.
8. OPTIONAL: Using a sharp knife or bread lame, make a few shallow cuts on the top.
9. Cover and place in the oven; remove the lid after 30 minutes. Continue baking until golden brown and completely cooked through, reaching an internal temperature of 210 degrees F, about 15 minutes more. Let cool 30 minutes on a wire rack
10. Serve warm.

Notes:

Adapted from The Kitchn

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