Fast And Easy No Knead Bread Recipe
I’m excited to share a fantastic no-knead bread recipe that’s both easy, fast and delicious. This foolproof bread making method will have you enjoying a beautiful loaf of homemade bread without any complicated steps or techniques. The original No Knead Bread uses active dry yeast and takes about 12 to 18 hours for the dough to rise, while this dough takes a lot less time because I’m using instant yeast. This no knead bread can be on your dinner table in about 2½ hours which is an impressive improvement over the original.
What Is No Knead Bread?
No Knead Bread was first published in the New York Times about 10 years ago. It’s a bread you make that, obviously, requires no kneading which is why it’s become so popular. You basically throw everything in a bowl, mix it up, let it sit around for a few hours and let the yeast do its work, then bake it. The slow rise is what gives the bread that great flavor, and the baking method is what gives it that incredible crispy crust. This version, is a little bit different. Here we’re using instant yeast which saves us from waiting 12 to 18 hours for the dough to slowly rise. Not only do I use instant yeast, but I use a lot more of it. I also do 2 rises, first rise for one hour, second rise for 30 minutes. The other change made to this recipe is that I doubled the recipe. Many of you have asked me if you can double the recipe and bake it in a bigger Dutch Oven. So I wanted to show you here that yes, it’s possible.
Water: Lukewarm water activates the yeast and helps create a soft crumb in the bread. You can use tap water, but make sure it’s not too hot or too cold. Instant yeast: A key ingredient in this recipe, instant yeast is fast-acting and helps the bread rise without kneading. Active dry yeast can be used as a substitute, but it may require longer rising times. All-purpose flour: This flour is versatile and readily available, making it a great choice for no-knead bread. You can substitute some or all of the all-purpose flour with bread flour, which has a higher protein content and creates a chewier texture. Salt: Adds flavor to the bread and helps control the yeast’s growth. Kosher salt or sea salt can be used as a substitute, but reduce the amount by about 25% since they are coarser than table salt.
First, let’s gather our ingredients. You’ll need water, instant yeast, all-purpose flour, and salt. That’s it! If you want to add some mix-ins like nuts or seeds, feel free to do so. In a large mixing bowl, whisk together the water and yeast until combined. In a separate bowl, mix the flour and salt. Pour the flour mixture into the yeast mixture and stir with a wooden spoon until a sticky dough forms. It’s important not to overmix the dough, so just stir until everything is combined. Cover the bowl with a dry kitchen towel and let the dough rise for about an hour, or until it has doubled in size. Once the dough has risen, use a spatula to loosen it from the sides of the bowl. Flour your hands and sprinkle a bit of flour over the dough to prevent sticking. Gently remove the dough from the bowl and shape it into a ball. Place the dough onto a sheet of parchment paper and let it rise for another 30 minutes. While the dough is rising, preheat your oven to 450°F and place a Dutch oven with its lid on inside to heat up during the preheat. Once the dough has finished its second rise, carefully remove the Dutch oven from the oven and take off the lid. Pick up the parchment paper and place the dough inside the pot. Put the lid back on and bake for 35 minutes with the lid on, and an additional 20-25 minutes with the lid off, or until the bread is golden brown. Take the bread out of the pot and let it cool completely on a wire rack before slicing. Once cooled, slice it up and serve with butter or your favorite toppings. Enjoy!
Storage
To store no-knead bread and keep it fresh, first allow the bread to cool completely on a wire rack. Cooling prevents the crust from becoming soggy and the interior from getting gummy. Once cooled, wrap the bread loosely in a clean kitchen towel or place it in a paper bag. This helps maintain the bread’s crispy crust while keeping the inside soft. Avoid using plastic bags or airtight containers, as they can trap moisture and cause the bread to become soggy. Store the bread at room temperature, away from direct sunlight and heat sources. If you have a bread box, it’s an ideal place for storage. No-knead bread is best enjoyed within 2-3 days. To extend its freshness, you can freeze the bread by wrapping it tightly in plastic wrap or aluminum foil and placing it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To thaw, leave it at room temperature for a few hours or reheat it in the oven at a low temperature until warmed through.
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