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Easiest No Knead Bread


  • Author: Lisa Kitahara
  • Prep Time: 12 hours
  • Cook Time: 50 minutes
  • Total Time: 12 hours 15 minutes
  • Yield: 1 loaf 1x

Description

This No Knead Bread is my go-to bread recipe! It’s ridiculously easy to make with just 5 basic ingredients. With a beautifully golden crust and soft and chewy crumb, it’s perfect for toast, sandwiches, soups and more. Make it overnight or within 2 hours, both options included!


Scale

Ingredients

Traditional Overnight Method

Faster Method (2-2.5 hours)


Instructions

Traditional Method

  1. Night before: Add the bread flour, salt, sugar and yeast to a Tupperware (or mixing bowl) and mix. Add the warm water (it should be slightly warmer than room temperature) and then mix until well incorporated. The dough will be quite wet and sticky (this is normal). Spread the dough across the Tupperware, cover and let it rise overnight (12 – 20 hours) at room temperature.
  2. The next day: Pre-heat oven to 500°F.
  3. Flour a piece of parchment paper. Remove the dough out of the Tupperware onto the parchment paper. Sprinkle any add-ins in the middle if using and then use a bench scraper to bring the sides towards the middle to cover. Sprinkle a bit more flour on top and then carefully flip the dough onto another piece of parchment paper so the smooth side is facing up. Keep it covered until oven is preheated.
  4. Once oven is ready, uncover and cut along the top about 2 mm deep. Drizzle some olive oil between the cut. Sprinkle any seasonings (ie. everything bagel seasoning) if using. 
  5. Transfer the ball of dough (with the parchment paper) into a baking dish, spray wth water about 3-4 times and cover. Reduce heat to 450°F and then bake for 30 minutes. Remove the lid and then bake for an additional 10 minutes or until top is golden brown to your liking.
  6. Remove from oven and allow it to cool for at least 20 minutes. Serve and enjoy!

Faster Method (2-2.5 hours)

  1. Add the bread flour, salt, sugar and yeast to a Tupperware (or mixing bowl) and mix. Add the warm water (it should be slightly warmer than room temperature) and then mix until well incorporated. The dough will be quite wet and sticky (this is normal). Spread the dough across the Tupperware, cover and let it proof for 1 – 1 1/2 hours, or until double in size. 
  2. Pre-heat oven to 500°F. Flour a piece of parchment paper. Remove the dough out of the Tupperware onto the parchment paper. Sprinkle any add-ins in the middle if using and then use a bench scraper to bring the sides towards the middle to cover. Sprinkle a bit more flour on top and then carefully flip the dough onto another piece of parchment paper so the smooth side is facing up. Keep it covered until oven is preheated.
  3. Once oven is ready, uncover and cut along the top about 2 mm deep. Drizzle some olive oil between the cut. Sprinkle any seasonings (ie. everything bagel seasoning) if using. 
  4. Transfer the ball of dough (with the parchment paper) into a baking dish, spray wth water about 3-4 times and cover. Reduce heat to 450°F and then bake for 30 minutes. Remove the lid and then bake for an additional 10 minutes or until top is golden brown to your liking.
  5. Remove from oven and allow it to cool for at least 20 minutes. Serve and enjoy!

If using baking tray or uncovered baking dish:

  • Spray the top with water generously, about 10 times. Remove pre-heated baking pan/dish from oven. Transfer dough with the parchment paper onto the baking dish. Quickly place it into the preheated oven and spray another 10 times. Reduce heat to 480°F (250°C), and bake for 5 minutes. Reduce heat to 450°F (230°C) and bake for another 30 minutes, or until top is golden brown to your liking. 

 


Notes

  • Category: bread
  • Method: baking

Nutrition

  • Serving Size: 1/6 of the loaf
  • Calories: 182
  • Sugar: 0.5g
  • Sodium: 195mg
  • Fat: 0.8g
  • Saturated Fat: 0.12g
  • Unsaturated Fat: 0.04g
  • Trans Fat: 0
  • Carbohydrates: 36.6g
  • Fiber: 1.2g
  • Protein: 6g
  • Cholesterol: 0

Keywords: no knead bread, overnight bread, dutch oven bread