No Knead Bread

No Knead Bread is a simple yet delicious bread that requires minimal effort. With just a few basic ingredients and no kneading, this recipe produces a crusty, artisan-style loaf with a chewy interior. It's perfect for anyone who wants homemade bread without the hassle of traditional methods.

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Course: Side Dish

Cuisine: American

Diet: Vegan

Prep Time: 15

Cook Time: 30

Rising Time: 3 20

Total Time: 4 5

Servings: loaves

Calories: 992kcal

Author: Michelle

Ingredients

3 cups warm water
1 tablespoon salt
1 1/2 tablespoons yeast
6 1/2 cups flour

Instructions

Step one is to get those three cups of water from the tap and place them in the container. Add the salt, yeast and flour. Use a spatula to stir it.
3 cups warm water, 1 tablespoon salt, 1 1/2 tablespoons yeast, 6 1/2 cups flour
Stir until the flour is all incorporated. You don’t want any wet or dry patches, but that’s about it.
Once you’ve got the dough to the point that it is sticky – which will take you all of eight or nine minutes – place the lid carefully on the container so that it is covered but not sealed, as you want the air circulating in the container to feed the yeasts. Let it sit out on your counter for a couple hours to rise.
Once it’s risen and is nice and flat on top, stick it in the fridge. It’s now ready for you to make bread whenever you want.
When you’re ready, prepare the pizza peel that you use to get the bread in and out of the oven. This is where the bread will rise, as well. Sprinkle it with cornmeal. This is what will keep your bread from sticking to the peel and losing all its rise when it goes in the oven.
Once you’ve done this, sprinkle some flour atop the dough to make it easier to handle without sticking to you constantly. Carefully take a hunk of dough from your container.
If you need to, sprinkle a little more flour atop the hunk you removed. Form it into a ball by stretching the dough outward from the center and pushing it under, not by rolling it. Once it’s formed into a semblance of a circle, place it on your peel to let it rise.
You do not need to cover it with this recipe. Let it rise for twenty minutes, then start preheating your oven to 450 degrees with a stone in the bottom third of the oven. Have a small pan below the stone where you can add water, as well.
Once your oven has preheated for twenty minutes for a total of forty minutes rising time, you’re ready to bake it. Use a sharp knife to add slashes to the top of the bread dough to a half inch depth. Add a cup or two of water to the pan in the oven, then quickly slip the dough onto the stone.
Bake it for 30 minutes, then remove it. Don’t store bread in the fridge. Don’t put it in plastic either. Let it cool completely before you cover it.

Equipment

Food Storage Containers

Spatula Set

Pizza Peel

Notes

You want the water to be warm but not hot. If it isn’t warm, that’s fine, but it will take a little longer for the yeast to wake up and rise.
Put the leftover dough back in the fridge until the next day when you make more fresh bread with almost no effort.
When you’ve used up the last of the dough, there will be a little bit left in the container sticking to the edges. Don’t bother washing it out. Just make another batch, and the bread will start to have a sourdough flavor to it.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.