Introduction
No-Knead Homemade Bread is the perfect recipe for anyone who wants fresh, bakery-style bread without complicated steps or rich ingredients. Made with no eggs and no butter, this bread relies on simple pantry staples and time to develop incredible flavor and texture. The result is a loaf that’s crusty on the outside, soft and airy on the inside, and perfect for everyday use.
What makes no-knead bread so special is its simplicity. Instead of kneading, this recipe uses a long resting period that allows gluten to form naturally. This slow fermentation process creates structure, chew, and depth of flavor without any effort. Even if you’ve never baked bread before, this method delivers reliable, impressive results.
Because this bread contains no eggs and no butter, it’s naturally dairy-free and budget-friendly. It pairs beautifully with soups, stews, sandwiches, and breakfast spreads. Whether you’re baking for dietary reasons or just want an easy, foolproof loaf, this recipe proves that great bread doesn’t need fancy ingredients or advanced techniques.
Once you experience the aroma and taste of warm homemade bread made this way, it’s hard to go back to store-bought loaves.
Ingredients
3 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon sugar or honey
1 teaspoon instant yeast (or active dry yeast)
1 ½ cups warm water (about 110°F / 43°C)
Preparation
Step 1: Mix the Dough
In a large mixing bowl, combine flour, salt, sugar, and yeast. Stir until evenly mixed. Pour in the warm water and stir with a spoon or spatula until a sticky, shaggy dough forms. No kneading is required.
Step 2: First Rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12–18 hours, until doubled in size and covered with bubbles.
Step 3: Shape the Dough
Lightly flour a work surface. Turn the dough out gently and fold it over itself once or twice to form a rough ball. Do not knead. Place the dough onto parchment paper.
Step 4: Second Rest
Cover the dough loosely and let it rest for 30–45 minutes while the oven preheats. This short rest helps the dough relax and puff slightly.
Step 5: Bake the Bread
Preheat oven to 450°F (230°C). Place a heavy oven-safe pot or Dutch oven inside to heat. Carefully transfer the dough (with parchment) into the hot pot, cover with lid, and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden brown.
Variations
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