Quick Description
This Soft Homemade No-Knead Bread is fluffy on the inside with a lightly crisp crust. Made with simple pantry ingredients and minimal effort, it’s perfect for beginners and anyone who wants fresh bread without complicated steps or kneading.
Servings & Timing
- Serves: 1 large loaf (10–12 slices)
- Prep Time: 10 minutes
- Rise Time: 1–1½ hours
- Bake Time: 35–40 minutes
- Total Time: ~2 hours
Ingredients List
- 4 tablespoons (60 ml) olive oil
- 1 tablespoon (10 g) dry yeast
- 1 teaspoon salt
- 1⅓ cups (320 ml) warm water (not hot)
- 4¾ cups (570 g) plain flour
Instructions
1. Activate the Yeast
In a large bowl, combine warm water and dry yeast.
Let sit for 5–10 minutes, until foamy.
2. Mix the Dough
Add olive oil and salt to the yeast mixture.
Gradually stir in the flour until a soft, sticky dough forms.
3. First Rise
Cover the bowl with a clean towel.
Let rise in a warm place for 1–1½ hours, until doubled in size.
4. Shape the Dough
Lightly flour your hands and gently shape the dough into a loaf.
Place into a greased loaf pan or onto a parchment-lined baking sheet.
5. Bake
Preheat oven to 375°F (190°C).
Bake for 35–40 minutes, until golden brown and the bread sounds hollow when tapped.
6. Cool
Remove from oven and cool on a wire rack before slicing.
Nutrition (Per Slice – Approximate)
- Calories: 180
- Protein: 5g
- Carbohydrates: 32g
- Fat: 4g
- Fiber: 2g
- Sugar: 1g
Benefits
- No Kneading Required: Beginner-friendly
- Soft & Fluffy Texture: Perfect for sandwiches
- Simple Ingredients: Pantry staples only
- Versatile: Great with sweet or savory toppings
Additional Notes
- Water should be warm, not hot, to avoid killing the yeast
- Add herbs or garlic for a flavored loaf
- Brush top with olive oil for a softer crust
Dietary Info
- Vegetarian ✔
- Dairy-Free ✔
- Vegan ✔
Brief Introduction
Homemade bread doesn’t get easier than this. With just a bowl, a spoon, and a little patience, you’ll have a warm, fresh loaf that tastes better than store-bought and fills your kitchen with the best smell.
Step-by-Step Cooking Guide
- Activate yeast
- Mix dough
- Let rise
- Shape
- Bake
- Cool and slice
Ingredient Details & Substitutions
- Olive Oil: Can be replaced with vegetable oil
- Plain Flour: Bread flour gives extra chew
- Dry Yeast: Instant or active both work
Recipe Variations & Serving Suggestions
- Add sesame or poppy seeds on top
- Mix in olives or herbs
- Serve with butter, jam, or soups
Storage & Make-Ahead
- Room Temperature: Store wrapped up to 2 days
- Refrigerator: Up to 5 days
- Freezer: Freeze slices up to 2 months
FAQs
Can I knead it if I want?
Yes, but it’s not necessary.
Why didn’t my dough rise?
Water may have been too hot or yeast expired.
Can I double the recipe?
Yes, just use a larger bowl.
Optional Personal Story
This is the bread I make when I want something comforting without the work. It’s simple, reliable, and always disappears fast once sliced.
