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Quick and Easy No Knead Bread

There are so many things you can do with this basic, no-knead bread recipe. Once you have made it a few times, you will be hooked. It is so quick and easy and has a wonderful structure and flavor. It is my go-to staple bread recipe. 
 
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Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Course: Side Dish
Servings: 6

Equipment

  • 1 large to medium sized bowl , with lid
  • 1 whisk
  • 1 wooden spoon, or bread paddle
  • 1 tablespoon
  • 1 teaspoon
  • 1 1 cup measuring cup

Ingredients

  • 1 tsp yeast
  • ¼ cup warm water
  • 1 cup warm water
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 3 cups all-purpose, unbleached flour

Instructions

  • Step 1: 
    Add 1 teaspoon of yeast to a large to medium-sized bowl (preferably with a lid). Then add 1/4 cup warm water and set aside for 10 minutes to allow the yeast to proof.
  • Step 2:
    From there, add 1 cup of warm water to the yeast mixture. Then add 1 tablespoon olive oil and 1 teaspoon sea salt.
  • Step 3:
    Whisk in the first cup of flour and continue whisking until all the flour and lumps are absorbed.
     
  • Step 4: 
    Stir in the second cup of flour. (I prefer to use a wooden spoon or bread paddle going forward.)
  • Step 5:
    For the last cup of flour, just add a bit at a time. Stop when the dough starts to come together and pull away from the edges of the bowl and all the flour is absorbed. You don’t want the dough to be too dry.
  • Step 6: 
    Cover the bowl with a snug-fitting lid and place it in a warm location. Cover with a tea towel and leave for 8 to 12 hours. If you want a bit more of a sour tang to your bread, let it sit for longer.
  • Step 7:
    After the dough has risen and fermented for the preferred time, butter your pan. Depending on the desired shape of your loaf, you can use a traditional loaf pan or a round casserole dish. For now, just set the buttered pan aside.
  • Step 8:
    Oil your hands with olive oil and remove the dough from the bowl with your hands. You can use the dough ball to clean up the bits of dough left on the edges and sides of the bowl. Form the dough into a ball by folding the edges in, or pack it into a greased loaf pan.
  • Step 9:
    Preheat the oven to 425 °F. Place the pan on the warmest part of the stovetop while the oven comes to temperature, so the dough can continue to rise a bit.
  •  Step 10:
    Once the oven has come to temperature, place your bread on the middle rack of the oven, in the center. Let the bread bake for around 30 minutes, maybe a little longer. When the top and bottom of the loaf are a light golden brown, you are done. 
  • Step 11:
    Remove the bread from the oven and place it on a wire rack to cool. After 5 to 10 minutes, remove the bread from the loaf pan and set it aside to cool completely. Try not to cut into the bread until it has fully cooled. The bread will continue to cook on the inside right up to when it has finished cooling.
  • Step 12:
    Once the bread has cooled, store it in an airtight plastic bag or slice it and freeze it. This no-knead bread slices and freezes very well once it has cooled.