super easy no-knead bread
There’s something deeply comforting about homemade bread. The smell, the warmth, the taste and the pure nostalgia I feel while making it. I grew up watching my grandmother make bread loaves every weekend and eventually was taught by her. Anytime I smell the wonderful smell of bread, I immediately picture her small, wrinkly old hands (in the best way!) kneading bread dough into the most perfect loaves. While I love the entire process of how bread is made, sometimes you just don’t have time! Sourdough loaves are taking over and I love the round shape, crusty outside and the cute scoring designs on them. However, only my husband and I like sourdough and again, sometimes you just don’t have time for that. This no-knead yeast bread is kind of the best of both worlds! you get the cute round, crusty bread and you don’t have to spend as much time kneading the dough like traditional bread loaves.
This one is my go to “anyone can do it” bread recipe. No kneading, no fancy equipment, minimal ingredients and most importantly, easy! This one comes out crusty on the outside and perfectly soft on the inside. I know you will love it!
Ingredients
3 cups flour - I use all purpose, bread flour would be wonderful too
2 tsp dry active yeast
1 tsp sugar
1.5 C warm water
2 tsp salt
Dutch oven with lid
parchment paper
let’s make it
Put water, sugar and yeast in a bowl and let activate for 5 minutes.
Add flour and Salt to yeast mixture and mix until you have a tacky ball of dough
Cover with warm, damp towel and let rise for 1.5 hours
After you have let it rise, Preheat your oven to 450 degrees with your dutch oven inside the oven.
While oven is preheating, pour dough mixture onto a floured surface and stretch and fold multiple times.
After folding, tuck bread under itself to form a tight ball. It will look nice and smooth
Score the top in any design you would like. let your creative side shine!
Put in lined dutch oven (or any heavy duty vessel that has a lid)
Bake for 30 minutes with lid on. **extra tip, fill a baking dish with an inch or two of water and put on lower rack under the dutch oven. This will bring moisture while the bread is cooking and also will help prevent burnt bottoms!
Bake uncovered for an additional 12 minutes
Once done, put onto a wired rack and let cool for at least 30 minutes before cutting into it, if you can resist!
The Perfect Dutch Oven
If you’re in the market for a Dutch oven, this is the one I have and use almost daily. It’s great for soups, breads, literally anything!
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