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5 from 2 votes

EASIEST No Knead Bread (two methods)

This no knead bread recipe requires just FOUR basic ingredients and results in a perfectly crusty, golden artisan-style loaf with amazing chewy texture - either with an overnight method or a fast rise method!
Servings 1 loaf
Author Karen @ The Tasty Bite

Ingredients

  • 3 1/4 cups all-purpose flour plus more for dusting
  • 2 tsps salt
  • 1/2 tsp instant yeast
  • 1 1/2 cups warm water

Instructions

  • In a large bowl, stir together the flour, salt, and yeast. Add the water and mix with a wooden spoon or spatula until you have a shaggy dough that is sticky to the touch, about 1 minute. Add a little more water if it seems dry.
  • Cover the bowl with plastic wrap and let it set at room temperature until bubbles form and the dough is doubled in size, about 12-18 hours.
  • Use lightly floured hands or a spatula to gather the edges of the dough, shaping it into a round ball by gently tucking the edges underneath itself. Transfer the dough to a piece of parchment paper seam side down, and keep it covered while the oven is preheating. It will spread out slightly - this is okay.
  • Place a 4-qt Dutch oven in the oven and preheat it to 450F.
  • Carefully remove the lid and lift the edges of the parchment to transfer the dough to the Dutch oven. Cover the pot and bake for 30 minutes.
  • Remove the lid and bake for 10 to 20 minutes, until the crust becomes golden brown. Let cool before serving.

Notes

For the fast rise method: increase the amount of instant yeast to 2 1/4 teaspoons and add a teaspoon of sugar to the mixture. Let the dough rise for 2 hours and follow the instructions as is.