Easy No-Knead Bread Recipe
This no-knead Dutch oven loaf bakes up crackly on the outside and soft inside with minimal effort. Mix, rest, and bake.
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Servings:
Ingredients
Main Ingredients
- 3.25 cups all-purpose flour plus extra for dusting
- 1.5 cups warm water about 105–110°F
- 0.5 tsp instant yeast rapid-rise
- 1.5 tsp fine sea salt
- 1 tbsp cornmeal for dusting
- 1 tsp olive oil to lightly oil the bowl, optional
Instructions
Preparation Steps
- Whisk flour, yeast, and salt in a large bowl.
- Pour in warm water and stir until a shaggy dough forms with no dry bits.
- Lightly oil the bowl if using. Cover tightly and let rise until doubled, 1 1/2 to 2 hours.
- Dust the counter with flour. Scrape out the dough and fold it into a tight ball.
- Set the dough seam-side down on parchment or a floured towel. Rest 30 minutes.
- Place a Dutch oven with its lid in the oven and preheat to 450°F for 30 minutes.
- Sprinkle cornmeal into the hot pot. Lower in the dough, score the top if you like, and cover.
- Bake covered for 30 minutes, then uncover and bake 12 to 18 minutes until deeply golden.
- Transfer to a rack and cool at least 1 hour before slicing.
Notes
For a nutty twist, swap 1/2 cup of the flour with whole wheat and add 1 tbsp seeds to the top before baking. Leftovers keep, wrapped, at room temperature for 2 days; toast slices to refresh the crust. Freeze sliced bread in a zip-top bag for up to 2 months.
This recipe is an original creation inspired by classic Easy No-Knead Bread Recipe flavors. All ingredient ratios and instructions are independently developed.