No kneading, no eggs, no butter — just simple, inexpensive homemade bread. This easy no-knead loaf has a crisp golden crust and a soft, airy inside. Perfect for toast, sandwiches, or serving alongside soup.
🥣 Ingredients
- 3 cups (375 g) all-purpose flour
- 1½ cups (360 ml) warm water
- 2¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil, optional
👩🍳 Instructions
-
Activate the yeast:
Add warm water, sugar, and yeast to a large bowl. Stir and let sit for 5–10 minutes, until slightly foamy. -
Make the dough:
Add flour and salt. Stir with a wooden spoon until everything comes together into a sticky, shaggy dough. Don’t knead it. -
Let it rise:
Cover the bowl with a clean towel or plastic wrap. Leave in a warm place for 1–2 hours, or until the dough has roughly doubled in size. -
Shape:
Lightly flour your hands and work surface. Gently shape the dough into a round loaf. Avoid working the dough too much. -
Second rise:
Place on parchment paper, cover, and let rest for another 20–30 minutes. -
Bake:
Preheat the oven to 450°F (230°C). Place the dough in a Dutch oven or covered oven-safe pot. Bake covered for 30 minutes. -
Brown the crust:
Remove the lid and bake for another 10–15 minutes, until deeply golden and crusty. -
Cool:
Transfer to a rack and allow to cool for at least 30 minutes before slicing.
⏱️ Recipe Details
Prep: 10 minutes
Rise: 1½–2½ hours
Bake: 40–45 minutes
Makes: 1 loaf
💡 Helpful Tips
- The dough should be sticky and shaggy—that’s exactly what you want for no-knead bread.
- Don’t slice immediately after baking; cooling helps the inside finish setting.
- For a softer crust, brush the warm loaf lightly with olive oil after baking.
- Store cooled bread in a paper bag or bread box for up to 2 days, or freeze slices for longer storage.
