My favorite go-to no knead bread recipe. It is crusty and delicious, and so quick to create!
This recipe is a very simple no knead bread that you can bake at home in no time at all. While I love making bread, sometimes I just don’t have the time.
I love how quick it is. I usually make a loaf when we have soup, or like today, stew. Start the bread first and then while it’s rising for an hour, make dinner …which will seem extra fancy with homemade bread.
Serve it warm and fresh from the oven that night, and then toast up the rest for breakfast the next morning.
It will make your family love you, even more, when they smell that heavenly bread baking in the oven.
Crusty No Knead Bread
~This makes one small round loaf of bread. Perfect for 2-4 people.
- Packet Active Dry Yeast (2 1/4 tsp)
- 1 TBSP Honey
- 1 1/4 Cups Warm Water (almost hot to touch)
- 2 1/2 Cups Unbleached All-Purpose Flour (plus about another 1/2 Cup)
- 1 TSP Sea Salt
- Dutch Oven
- Whisk together the honey and warm water. Combined the yeast and 1/2 cup of the flour, and add water mixture in the bowl of a stand mixer fitted with a dough hook. Whisk again lightly and let proof 5 minutes.
(If you don’t have a mixer, you can also mix this dough by hand using a large mixing bowl and a whisk, and a wooden spoon.)
- Sprinkle sea salt in the bowl with the yeast.
- Turn the mixer on low and add the remaining 2 cups of flour to the bowl a little at a time. Continue to mix at low speed until all of the flour is incorporated and the dough has started to pull away from the sides of the bowl 2-3 minutes. Turn off the mixer and remove the bowl and dough hook.
(If you are mixing by hand, using the wooden spoon, mix until ingredients have come together and formed a smooth dough.)
- Lightly flour your dough and turn it over inside the mixing bowl to coat with flour on all sides. I use about 1/8 cup of flour to do this and a wooden spoon. You are only coating the dough, not incorporating the flour in the dough. I found that if you hold the bowl and kind of spin the dough around it forms a ball that rolls loosely around in the flour and coats it appropriately.
- Keep the dough in the bowl, and cover with a tea towel. Let it rise in a warm spot for 1 hour. I will put mine in a slightly warmed oven that I heated for a few minutes and then turned off. The dough will double in size.
- After the dough has risen, flour a large cutting board. Using a floured wooden spoon, carefully turn the dough out onto the cutting board. It will be sticky. Try not to punch the dough down. You want to keep it light and airy.
- Sprinkle flour across the top of the dough, dust your hands in flour, and then begin to shape it into a round loaf, pulling each corner of the dough in towards the center a few times. Flip the dough over and shape it into a round loaf.
- Flour a small mixing bowl and place your loaf, seam-side down, into the bowl. Add a little flour on top and around the sides. Cover with a tea towel and let rise another 30 minutes.
- While the bread is rising the second time, place an empty dutch oven (with the lid on) in your unheated oven and preheat it to 450F degrees. Keep it in there for the entire 30 minutes while the dough is rising.
- When the dough has risen, and the oven is at 450 degrees, (don’t forget your mitts) pull the dutch oven out and remove the lid. You can also add a piece of parchment paper lining the pot if you like but it is not necessary. It should not stick if your pan is hot enough.
- Turn your bread dough gently out of the bowl and back onto your floured cutting board. Then with floured covered hands, gently form a ball with minimal handling. Carefully place it in the hot dutch oven.
- With your oven mitts back on and lid on, place the dutch oven back into your preheated oven.
- Cook bread for 25 minutes. When the bread is done, use a spatula or wooden spoons to lift the bread out of the dutch oven and onto a cooling rack.
- Let cool for 15-20 minutes before cutting.