The easiest no-knead bread. It has four simple ingredients and is so yummy!
Prep Time5 minutesmins
Cook Time25 minutesmins
Resting Time2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Bread
Cuisine: French
Keyword: bread from scratch, French Bread, homemade bread, no knead bread, simple bread
Servings: 1loaf
Calories:
Equipment
Mixing Bowls
Whisk
Wooden Spoon
Parchement Paper
Dutch Oven, Pizza Stone or Cast Iron Skillet
Ingredients
½tspkosher or sea salt
¼ouncepackage of active dry yeast2¼ tsp
1½cupwarm water105°
3cupsall-purpose flour
Instructions
Place the salt & yeast in a large bowl. Pour the warm water over and whisk gently
Add the flour to the water mixture, all at once. Using a wooden spoon mix everything together.
Once the flour is all mixed (the dough will still be sticky), cover with a tea towel and let sit on your counter for 2-3 hours, or until it doubles in size. You can let it sit on the counter up to 12 hours. I make it in the morning and then bake it in the evening with dinner. The longer you let it rise, the better it will be
Preparing Loaf
Lightly cover your hands with flour and turn the dough onto a lightly floured counter top. Don't knead it or punch it down. You will want to gently work the dough into your desired shape; round, loaves or longer french bread. While working into shape, tuck the end under the bread. Lightly dust the top with flour. Using a sharp knife gently make a few slits into the top.
I flour a bread bowl and place my shaped bread into that while I prepare my oven. Let rest for 20-30 minutes
Baking:
Preheat the oven to 450° Place a baking stone, cast iron skillet or dutch oven in the oven. Let it pre-heat in the oven for 20 minutes.
Slide the dough onto a piece of parchment paper and either place on hot baking stone or skillet or in the dutch oven. Put your baking stone or skillet in the oven and place 5 ice cubes on the bottom of the stove and quickly shut the door. If your using a dutch oven, Put a couple of ice cubes on the side of the parchment paper, cover and place in the oven.
Bake for 25 minutes or until browned
Cool on rack then slice and serve
Notes:
I cut my dough in half and shape both into rounds. I bake one and I place the 2nd on parchment paper and store in a bowl covered with plastic wrap, in the refrigerator for up to one week. When I take the second loaf out of the fridge that is when I let it rest for 20-30 minutes before baking.