Easy-to-Make Bread Without Kneading

Instructions

1. Combine the Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, salt, sugar, and yeast until well combined.
2. Add the Water:
   • Gradually pour in the warm water and stir with a wooden spoon or spatula until a shaggy dough forms. The dough will be sticky – that’s perfectly fine!
3. Let It Rise:
   • Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 2-3 hours, or until it has doubled in size.
4. Prepare the Baking Dish:
   • Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot (with its lid) in the oven to heat for 30 minutes.
5. Shape the Dough:
   • Lightly flour your hands and a clean surface. Turn the dough out onto the floured surface and gently shape it into a round loaf. There’s no need to knead!
6. Bake the Bread:
   • Carefully remove the hot Dutch oven from the oven. Place a piece of parchment paper with the dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown.
7. Cool and Serve:
   • Transfer the bread to a wire rack and let it cool for at least 15 minutes before slicing. Enjoy warm or at room temperature.

Tips for Success

1. Use Warm Water: Ensures the yeast activates properly without killing it.
2. Don’t Overthink the Dough: The stickier, the better – this creates a light, airy loaf.
3. Preheat the Pot: This step gives the bread its signature crispy crust.
4. Experiment with Add-Ins: Try mixing in herbs, cheese, or dried fruits for a unique twist.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Freezer: Wrap the bread tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature and reheat in the oven for a fresh-out-of-the-oven taste.

Why This Recipe Works

This no-knead bread relies on a high hydration dough and a long resting period to develop gluten naturally, resulting in a chewy crumb and a crispy crust. The Dutch oven traps steam, which mimics a professional bakery’s environment, giving you bakery-quality bread right at home.