Recipe | No-knead Bread

So, we eat a lot of carbs over here.  I am either baking or looking for new recipes to bake pretty much on the daily.  I tend to lean towards the easy recipes that don't take a lot of ingredients.  I've found that those recipes go over better with my family than the unusual ones.  Also, if it's too difficult, it won't be worth the effort.  I want it to be rewarding and not exhausting.

I stumbled upon this recipe via Instagram and it quickly became a regular in our bready-rotation.  I start it the night before and then it's ready to be thrown in the oven the next day.  I can't even explain how easy this is.  My only tip would be to make sure you generously dust the towel with flour when you wrap the dough for the second rise.  If you are new to bread making... use this recipe.  It will be a hit, I promise!!!

Easy, No-knead Bread
Adapted from here

  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  • 1 ¼ teaspoons salt
  •  Extra flour as needed


  1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir with hand until blended; dough will be sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature.
  2. After 12-18 hours, lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour; put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size.
  4. When dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (I use a Pampered Chef covered pot) in oven as it heats. Remove pot from oven. Place the bread dough in the pot and cover with the lid. Bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.  Enjoy!

1 comment:

  1. I was hoping you would link this up to AP Tuesday! Been enjoying following your instagram. <3