No-Knead Loaf Bread
A quick no-knead bread offers a simple, hands-off method for baking fresh bread with minimal active preparation.
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Instructions
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Preheat the oven to 425°F.
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In a large bowl, combine 3 cups all-purpose flour, 1 1/2 teaspoons instant yeast, 1 1/4 teaspoons salt, and 2 teaspoons sugar or honey; blend thoroughly.
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Add 1 1/2 cups water and stir until well mixed.
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Cover the bowl with plastic wrap and let the dough rise in a draft-free area for 4 hours.
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Grease an 8x4-inch loaf pan with butter.
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Scrape the dough onto a floured surface. With floured hands, shape it into an 8.5x12-inch rectangle, then fold the ends to form a loaf and transfer it to the prepared pan.
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Cover the pan loosely with a towel and let it rise in a draft-free area for 1 hour, or until doubled in size.
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Dust the risen loaf with flour.
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Bake for 25 minutes, until golden brown and hollow when tapped.
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Remove the bread from the oven and cool completely on a rack.