No-knead Bread
Home cooking
Expect the dough to feel sticky when you turn it out. Use just enough flour to handle it, then let the loaf cool before slicing so the interior can finish setting.
- Servings (recipe yield)
- 8-12 slices
- Prep time
- 13 hr
- Cook time
- 50 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 3 c flour
- 1 tsp salt
- 1/4 tsp instant yeast or 1.25/4 tsp active dry yeast
- 1 1/2 cups warm water
- Oven-safe pan
Instructions
- Mix the dry ingredients then add the hot water. It should come out as a firm dough.
- Leave the dough at room temperature for 12 hours. You can then keep the dough in the fridge for up to 48 hours before cooking.
- Preheat oven and pan to 450 F (230 C).
- Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered.
Source: Public Domain Recipes · enthdegree · Recipe source · Public-domain source license