Quick and Easy No-Knead Bread (Print Version)
# Ingredients:
01 -
375 g all-purpose flour (3 cups)
02 -
2 teaspoons instant yeast
03 -
1 1/2 teaspoons salt
04 -
360 ml warm water (1 1/2 cups, about 43°C)
05 -
1 tablespoon olive oil (optional, for a softer crust)
# Instructions:
01 -
In a large bowl, whisk together the flour, instant yeast, and salt. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 1–2 hours until it doubles in size and looks bubbly.
02 -
Lightly flour your work surface and hands. Transfer the dough onto the floured surface. Fold the dough over itself a few times to shape it into a rough ball. Place the dough onto a piece of parchment paper and let it rest for another 20–30 minutes while preheating the oven.
03 -
Preheat the oven to 230°C (450°F). Place a Dutch oven (or any heavy, oven-safe pot with a lid) into the oven to heat for 30 minutes.
04 -
Carefully remove the preheated Dutch oven from the oven. Using the parchment paper as handles, lift the dough and place it, with the parchment, into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes until the crust is golden brown.
05 -
Carefully remove the bread from the pot using the parchment paper and let it cool on a wire rack for at least 10–15 minutes before slicing.
# Notes:
01 -
You can substitute up to 1 cup of all-purpose flour with whole wheat flour for a nuttier bread.
02 -
For storage, keep the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days.
03 -
To freeze, slice the bread and store in a freezer-safe bag for up to 3 months.
04 -
Add garlic powder, dried herbs, or seeds for extra flavor before baking.