Easy 3-Ingredient No Knead Bread Recipe
Friends, we have been making our own bread at home, and it has been super easy! No overnight waiting, no kneading and so yummy. All you need is a 4 quart Dutch Oven pot with an oven-safe handle, and you are ready to go. The recipe only requires THREE ingredients as well. It is so simple I just have to share with you. Hope you enjoy it!
Easy No Knead Bread
Yield: One Load of Bread
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 4 hours and 30 minutes
*3 cups all-purpose flour (whole wheat works as well)
*2 Tablespoons extra flour for shaping
*1/2 teaspoon instant yeast
*1 1/2 teaspoon kitchen salt
*1/4 teaspoon redwine vinegar (Optional but recommended)
*1 1/2 cups hot water, NOT boiling, hot tap water works o.k. (125-130° F)
Dutch Oven should ideally be 5-6 quarts in size (5L)
1. Mix flour, yeast and salt in a large bowl using your fingers or a wooden spoon
2. Stir in water and vinegar and then mix together.
3. Cover mixture with plastic wrap and let the container stand at room temperature for 3 hours.
4. At the end of the 3 hours you can see the dough will become a bit puffy and dotted with bubbles. Now you can transfer it to a well-floured surface and sprinkle dough with a little flour.
5. Fold dough over once or twice and then form into a rough ball.
6. Place Dutch oven with the lid on in a cold oven and preheat it to 450° F.
7. While the oven preheats line a bowl with parchment paper and place the dough inside the bowl. Cover with a towel and let it rise again (second rise)
8. Once oven reaches 450° (approximately 30 minutes) lift the parchment paper and dough from the bowl and plop it into the Dutch Oven. Be careful because the pot will be hot!
9. Cover and bake in the oven for 30 minutes.
10. Remove the lid and pull the parchment paper out. Put the pot with the bread inside back in the oven and bake, uncovered, for an additional 15 minutes to make the crust crispy and darker in color.
11. Let the baked bread cool on a rack/cutting board about an hour before cutting into it... assuming you can resist the temptation not to slice it up and slather it with butter!