Bread making can feel daunting, but with this easy no-knead bread recipe, you’ll find that achieving a fresh loaf at home is not only simple but incredibly rewarding. This recipe is perfect for beginners and seasoned bakers alike, offering a way to enjoy warm, crusty bread using minimal effort and ingredients. You’ll love the delightful aroma that fills your kitchen as it bakes, and the result is a beautifully textured bread that pairs wonderfully with soups, salads, or simply with butter.
Why This Recipe Is Helpful
- No need for fancy equipment or kneading, making it accessible for everyone.
- It uses basic pantry ingredients, making it economical and convenient.
- The method allows for flexibility—perfect for meal prep or spontaneous cravings.
Best For
Home cooks looking for a straightforward bread recipe that requires minimal hands-on time and delivers satisfying results.
Be Careful If
You need to be cautious about the sugar content if you’re monitoring your intake, as this recipe does include added sugar.
Ingredients
- 500 ml (2 cups) warm water
- 30 g (1.5 tablespoons) sugar
- 8 g (2.5 teaspoons) dried yeast
- 800 g (6.5 cups) all-purpose flour
- 30 g (2 tablespoons) soft butter
- Salt, to taste
Ingredient Notes
- Dried Yeast: Ensure it’s not expired for better rising results.
- Flour: All-purpose flour works well, but you can use bread flour for a chewier texture.
- Butter: Use soft butter for easy incorporation into the dough.
Kitchen Tools Needed
- Large mixing bowl
- Clean work surface
- Baking tray
- Clean kitchen towel or plastic wrap
Step-by-Step Instructions
- Activate the Yeast: In a large bowl, mix 500 ml warm water, 30 g sugar, and 8 g dried yeast. Stir to combine and let sit for about 5-10 minutes until frothy.
- Combine Flour: Sift 800 g flour into a clean mixing bowl. This step helps aerate the flour for a lighter loaf. Add a pinch of salt to taste.
- Form the Dough: Gradually add the frothy yeast mixture to the flour, stirring until a sticky dough forms. No kneading is necessary here.
- Rest: Cover the bowl with a clean kitchen towel and let it rest in a warm place for 20 minutes, allowing it to rise slightly.
- Add Butter: Turn the dough out onto a floured surface. Roll it gently with your hands and incorporate 30 g soft butter. Form the dough into a ball.
- Second Rise: Place the dough back in the bowl, cover it again, and let it rise for about 1 hour until it has doubled in size.
- Shape: Once risen, turn the dough out onto a floured work surface. Gently deflate it and divide into two portions. Shape each into logs and seal the edges.
- Final Rise: Place the shaped logs on a baking tray lined with parchment paper. Cover and let rise for another 30-40 minutes.
- Preheat Oven: Meanwhile, preheat your oven to 200°C (400°F).
- Prepare for Baking: Just before baking, brush the dough with a little water and sprinkle salt on top for flavour.
- Bake: Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped.
- Cool: Once baked, let the bread cool on a wire rack before slicing. Enjoy your homemade bread!
Pro Tips
- Create steam in the oven by placing a pan of water on the bottom; this helps achieve a crusty exterior.
- If your dough feels too sticky, lightly flour your hands while shaping.
- Don’t rush the rising process; adequate time is key to a good rise.
Lighter Swaps
- For a softer texture, replace half of the flour with whole wheat flour; however, the original mix works best for this recipe.
Common Mistakes
- Not using warm enough water can prevent the yeast from activating properly.
- Overworking the dough can lead to denser bread; gentle handling is best.
Serving Suggestions
This bread is best enjoyed warm with a pat of butter, or alongside your favourite soup or salad.
Storage Instructions
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Reheating Tips
For best results, reheat slices in the toaster or wrap the loaf in foil and warm it in a low oven until heated through.
Nutrition Estimate
Calories: 180
Protein: 5 g
Carbs: 36 g
Fat: 3 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 16 slices
Cuisine: Bakery
Course: Bread
Calories: 180
Frequently Asked Questions
Can I use instant yeast instead of dried yeast?
Yes, you can use instant yeast, and you can skip the proofing step.
Can I add herbs or garlic to this bread?
Absolutely! Adding dried herbs or grated garlic before the second rise can enhance the flavour beautifully.
How long does this bread last?
This bread is best enjoyed fresh but can be stored for up to 3 days at room temperature.
This no-knead bread recipe brings the joy of baking right into your home, offering a reliable and approachable way to enjoy fresh bread without the fuss. Give it a try; you’ll be glad you did!
No-Knead Bread
Ingredients
Method
- In a large bowl, mix 500 ml warm water, 30 g sugar, and 8 g dried yeast. Stir to combine and let sit for about 5-10 minutes until frothy.
- Sift 800 g flour into a clean mixing bowl and add a pinch of salt to taste.
- Gradually add the frothy yeast mixture to the flour, stirring until a sticky dough forms. No kneading is necessary.
- Cover the bowl with a clean kitchen towel and let it rest in a warm place for 20 minutes.
- Turn the dough out onto a floured surface, incorporate 30 g soft butter, and form the dough into a ball.
- Place the dough back in the bowl, cover it again, and let it rise for about 1 hour until it has doubled in size.
- Once risen, turn the dough out onto a floured work surface, gently deflate it, and divide into two portions. Shape each into logs.
- Place the shaped logs on a baking tray lined with parchment paper, cover, and let rise for another 30-40 minutes.
- Preheat your oven to 200°C (400°F).
- Just before baking, brush the dough with a little water and sprinkle salt on top.
- Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped.
- Let the bread cool on a wire rack before slicing.
