Delicious Crusty Bread | No Fail Bread Recipe
This delicious crusty bread has been a staple in our home for years. It is perfect for beginner bakers because it is, literally, a no fail bread recipe!
We eat a lot of bread over here and for good reason. There’s nothing like the smell of warm bread baking in the oven. To be honest, I am either baking or looking for new recipes to bake pretty much on the daily.
You know the old saying, “You don’t need to recreated the wheel?” Well, this tasty dutch oven bread is one of those recipes. I originally found this recipe for no knead bread in the New York Times and I haven’t looked back.
There are ways to add to this recipe, such as with cinnamon and raisins to make it a sweet bread, but the base of this bread remains the same.
What makes a bread recipe the best?
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 compared to 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 and this crusty bread is just that.
I also want it to turn out and be enjoyed every time, which is why this no fail bread recipe is perfect for busy moms who want to bake from scratch, but also want to be sure it will be delicious.
The night before making Delicious Crusty Bread
The thing I love about this bread is that I start it the night before and there is no need to knead the bread dough, or anything. You mix the ingredients in a glass bowl, cover it with plastic wrap and a tea towel, and set it in a corner on your kitchen counter. It is that simple! I can’t even explain how easy this is.
If you are new to bread making… use this recipe. It will be a hit, I promise!!!
Steps for the next morning…
- Dump this dough (it should look shaggy and it’ll be sticky) onto a floured surface and fold it several times making sure to not squeeze all of the bubbles out. Don’t stress about this part too much. Simply fold the dough several times to get the flour on the counter worked into it so it isn’t as sticky.
- Cover the dough with a tea towel and let it rest for 15-30 minutes.
- While it rests, put your baking dish (I highly recommend a cast iron with a lid, dutch oven, or stoneware with a lid for this recipe) in the oven and preheat it to 450 degrees.
Steps for Baking this Fool Proof Bread
- When the dish and oven is preheated, carefully place a piece of parchment paper in the bottom so the bread releases easily after it is done baking.
- Plop the bread dough into the dish, cover with the lid, and slide it back into the oven.
- Bake the bread covered for 30 minutes.
- Remove the lid and bake another 15-30 minutes, or until the top is golden brown.
Bake Bread with me!
No Fail Bread Baking Tip
Slightly over done bread is WAY better than slightly under baked bread. Err on the side of over baking. Make sure the bread is nice and golden brown before removing it from the oven.
No Knead Bread without a Dutch Oven
Dutch ovens are a wonderful kitchen essential, but they are also pricey. Not everyone has a dutch oven, but everyone should be baking this bread, so how do you bake this no knead bread without a dutch oven?
Baking without a dutch oven will still produce a delicious bread, it will just be a bit softer on the outside. If you want a truly crust artisan bread, put your bread loaf in a loaf pan and cover it with tin foil. Bake it the same way the directions indicate, as if you were baking with a lidded dutch oven.
This will produce a delicious no knead bread without having to have a dutch oven.
No Rise Bread
This bread isn’t necessarily a “no rise” bread, but rather a “slow rise” bread. That is what makes the amazing bubbles in the final product. If you are looking for a fast rise bread that you can make the day of, use an instant or fast rise yeast and give it a few hours on the counter to rise, instead of overnight. The final bread will be delicious.
Tools you may need
Other No Fail Recipe to try
No-Fail Crusty Bread
Equipment
- dutch oven
Ingredients
- 3 cups bread flour, plus more for dusting
- 1/4 tsp yeast
- 1 1/4 tsp salt
- 1 5/8 cups warm water
- extra flour as needed
Instructions
- The NIGHT BEFORE: combine ingredients in a glass bowl. Cover with plastic wrap, a tea towel, and set aside for 12-18 hours
- The MORNING OF BAKING: Dust your counter and dump the shaggy, sticky dough onto the flour. Fold the dough + a dusting of flour onto itself, being mindful to not squish out all of the air bubbles formed within the dough.
- Let the dough rest, covered with a tea towel, for 15-30 minutes. Preheat baking dish and oven to 450 degrees at this time. You want the oven HOT so your bread gets a delicious crusty outer layer.
- Once preheated, bring out the dutch oven and carefully place a small piece of parchment inside so the dough releases easily once baked. Dump the dough into the dutch oven, place the lid on the dish, and pop it back into the oven.
- Bake covered for 30 minutes. Remove the lid and bake until golden brown; 15-30 minutes.
- Let cool, slice, and ENJOY!
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Sounds like a great recipe. Can’t wait to try it. No knead, Yes!!!
I love this recipe! And if the bread ever does sit for more than a day or two, it makes wonderful croutons! Just cube up into 1” pieces, coat with 1-2 Tablespoons olive oil and whatever Italian herbs and spices you want (we use garlic, salt, and Italian seasoning— parm would be good too!), and roast at 400 until lightly golden, usually 15-20 minutes. We can’t even hold onto them long enough to put into salads… we just snack on them right off the cookie sheet!
Your family sounds just like ours! Croutons don’t last here, either! Thanks for commenting!
I have a lot of luck making crusty bread (I’m a sourdough girl!) on a cookie sheet with a large metal bowl inverted over it! The bowl traps the steam and the only thing it’s missing is the retainer heat of the dutch oven. I’ll have to try this recipe! I love not kneading bread.
I love no knead bread, too! Your solution sounds like it would work so well!
Liz, You do not say here which type of yeast that you use for this recipe. Does it matter for the overnight rise which type I should use? Please let me know. I have both Active Dry Yeast and Rapid Rise Instant Yeast.
Thank you,
Ralph
Hello there! I don’t think it will make much difference, but I do use Active Dry yeast. Thank you for mentioning that!
How do you recommend storing it?
I store mine in a ziplock on the counter, unless I don’t think we will eat it within a 24 hour period. We usually do, so I don’t have to worry about it. If it’s going to be a few days longer, I pop it in the fridge.
Thank you so much for the recipe and video on this bread. I have mine in the oven, I just removed my cast iron Dutch oven lid and the bread looks so beautiful. I definitely can’t wait to make more to sit on my counter tonight to bake tomorrow. Thank you and know you’re appreciated.
oh, yay!!!! I hope you enjoyed it. 🙂
I was hoping you would link this up to AP Tuesday! Been enjoying following your instagram. <3