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No-Knead Bread

A simple recipe with a handful of ingredients to getting great bread. This No-knead bread needs no muscle work and still gets beautiful texture with lightness and airiness.
Course Appetizer
Cuisine Baking, Bread
Keyword Bread, Home baking, No-knead Baking
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 piece

Equipment

  • Oven
  • Dutch Oven

Ingredients

  • 3 cups All purpose flour
  • 1.5 tspns Salt
  • ½ tspns Active dry yeast
  • 1 ½ cups water Luke warm
  • ½ tspn sugar (optional)

For rosemary and garlic flavour

  • 1 tbsp rosemary Fresh
  • 2 - 3 pods garlic Roasted

Instructions

  • In a large bowl stir together flour, salt and yeast. if adding rosemary, slightly crush it and add. Add crushed garlic (if using). Add water and using a spoon mix well.
  • The dough will be wet and shaggy .Don't over work the dough. The less you work with it, more fluffy and soft the bread will be.
  • Cover and let the container be on kitchen counter for 8-12 hours. (I prefer doing it overnight). The dough will rise and look bubbly at the surface.
  • When ready to bake, Preheat the oven to 220-degree celsius. Place an oven proof baking dish covered with a lid (Dutch Oven or any heavy bottom) for about 20 minutes.
  • While the dish is heating up, with floured hands remove the dough from the container and place on a well-floured surface. Shape it to a loaf.
  • At the end of the heating period, carefully remove the dish. If you want to be extra careful,slide in a piece of parchment paper/or brush with oil to prevent the bread from sticking.
  • Carefully slide in the dough ball. Cover the lid and bake for 30 minutes covered.Then remove lid and bake for 10-15 minutes / till you get a golden brown crust (Which ever is earliest) .
  • Remove and let the loaf come to room temperature.