No Knead Bread
This no knead bread is amazing! It was first popularized by Jim Lahey, the founder of Sullivan Street Bakery in New York City. And with little effort you can have fresh baked bread out of the oven in no time! No knead bread is a type of bread that is made without traditional kneading. The dough is left to rest and ferment for at 12 – 18 hours. This ensures a crispy crust and chewy soft interior. When I started making this bread years ago, I could not believe how easy this was.
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This bread is a great way for beginners to start making bread at home. The recipe is simple, requires only a few simple ingredients, flour, yeast, water and salt. Ending in a delicious artisan-style bread.
No knead bread is perfect for lazy Sunday mornings. Mix the ingredients, let the dough chill overnight, and pop it in the oven when you roll out of bed. And voila! You’ve got a delicious loaf of bread to slather with butter or jam. It’s breakfast bliss, my friends.
How To Make No Knead Bread
In a large mixing bowl place your flour, water, yeast and salt, and stir until well combined. The dough will be shaggy. Cover with plastic wrap and let sit at room temperature for 12-18 hours. The dough will have risen and be sticky and wet. Next, dump your dough onto a floured piece of parchment paper. It will look like the blob! Pull the outer edges up and press into the center of the dough to form a ball. If the dough is too sticky just sprinkle on extra flour as needed. Sprinkle top of dough with flour.
Now flip the dough upside down on your parchment paper and rub flour over dough and cover with a kitchen hand towel and let rest for 30 minutes. While dough is resting, place your dutch oven inside your oven and preheat to 450 degrees. Carefully remove dutch oven from oven and using your parchment paper flip dough upside down into dutch oven so folded edges of dough are on top. Bake for 30 minutes, remove lid and bake for 15 minutes.
Homemade no-knead bread is a popular and easy-to-make bread recipe that requires little effort but delivers delicious results. And, while the basic recipe involves just a few simple ingredients like flour, water, salt, and yeast, there are many variations you can try to add different flavors and textures to your bread.
Savory Variations
- Herb and Garlic
- Add chopped fresh herbs like rosemary, thyme, or basil and minced garlic to the dough for a fragrant and flavorful bread.
- Cheese and Herb
- Mix in shredded cheese (such as cheddar, parmesan, or Gruyère) and herbs for a cheesy, savory twist.
- Whole Wheat
- Substitute part or all of the all-purpose flour with whole wheat flour for a heartier, nuttier flavor.
- Multigrain
- Add a mixture of seeds and grains like flaxseeds, sunflower seeds, and oats to the dough for added texture and nutrition.
- Everything Bagel
- Top the bread with “everything bagel” seasoning before baking to give it a savory, crunchy crust.
- Olive and Rosemary
- Toss in chopped olives and fresh rosemary for a Mediterranean-inspired bread.
- Spicy Jalapeño and Cheddar
- Include diced jalapeños and shredded cheddar cheese for a spicy kick.
- Nutty
- Add chopped nuts like walnuts or pecans for a crunchy, nutty flavor.
- Sun-Dried Tomato and Basil
- Combine sun-dried tomatoes and fresh basil for a Mediterranean-inspired bread with a burst of flavor.
Sweet Variations
- Pumpkin
- pumpkin puree and warm spices like cinnamon and nutmeg for a seasonal twist.
- Chocolate Chip
- For a sweet treat, mix in chocolate chips to the dough.
- Honey and Oat
- Add honey for a touch of sweetness and rolled oats for a rustic texture.
- Cinnamon Raisin
- Mix in cinnamon and raisins for a sweet and comforting loaf.
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No Knead Bread
Ingredients
- 3 1/2 cups all purpose flour
- 3/4 tsp active dry yeast
- 2 tsp fine sea salt
- 1 3/4 cups warm water (about 90°)
Instructions
- In a large bowl stir flour, yeast and salt add water and stir until dough is moist. If you need a little more water add a few drops at a time, the dough will be shaggy and chunky.
- Cover the bowl with plastic wrap and let it sit for 12 – 18 hours to rest .
- Time to bake! preheat your oven to 450℉ and place a 6 qt dutch oven with the lid on in the oven to heat up.
- The dough will be wet-puffy-bubbly .
- Scrape dough onto a floured piece of parchment paper. It will be sticky. Gently shape it into a ball by pulling outer edges up and pressing into center of dough.Flip dough over and rub flour all over dough.
- Cover with a kitchen towel and let rest for 30 minutes.
- Uncover bread and remove dutch oven from oven. Pick up the parchment paper and bread and gently flip the bread into the dutch oven so your tucked side of bread is facing up. Place lid on dutch oven.
- Bake for 30 minutes, remove lid and bake for 15 minutes. Remove from oven and cool bread on wire cooling rack.
