Imagine pulling a golden, crusty loaf of bread out of your oven with virtually zero kneading skills required. This No Knead Bread Sandwich Loaf is about to revolutionize your home baking game, transforming even the most novice baker into a bread-making maestro. With just four simple ingredients and minimal hands-on time, you'll create a restaurant-quality loaf that will have your family and friends wondering if you've secretly trained in a professional bakery.
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Cuisine: Bread
Serves: 1 loaf
Ingredients
- 3 cups All-Purpose Flour
- 1 1/2 tsp Salt
- 1/2 tsp Instant Yeast
- 1 1/2 cups Water
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1 1/2 teaspoons of salt, and 1/2 teaspoon of instant yeast. Whisk the dry ingredients together until they are evenly mixed.
- Gradually add 1 1/2 cups of room temperature water to the dry mixture. Use a wooden spoon or spatula to mix until a shaggy dough forms. Ensure that all the flour is incorporated, but do not overmix.
- Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 12 to 18 hours, or until the surface is covered with bubbles and the dough has doubled in size.
- After the dough has risen, lightly flour a clean work surface. Turn the dough out onto the floured surface and sprinkle a little flour on top to prevent sticking.
- With floured hands, gently shape the dough into a ball. Be careful not to deflate it too much. You can fold the edges toward the center to create a round shape.
- Transfer the shaped dough onto a piece of parchment paper. Cover it with a kitchen towel and let it rest for about 30 minutes while you preheat the oven.
- Preheat your oven to 450°F (232°C). Place a Dutch oven or heavy oven-safe pot (with its lid) in the oven to heat up for about 30 minutes.
- Once the oven is preheated and the dough has rested, carefully remove the hot pot from the oven. Lift the parchment paper with the dough and place it into the pot, including the parchment paper.
- Cover the pot with its lid and return it to the oven. Bake for 30 minutes with the lid on to create steam, which helps the bread rise.
- After 30 minutes, carefully remove the lid and bake for an additional 10 minutes or until the bread is golden brown and has a crusty exterior.
- Once baked, remove the bread from the pot and let it cool on a wire rack for at least 15 minutes before slicing. This helps to set the crumb and enhances the flavor.
- Once cooled, slice the loaf and enjoy your homemade no-knead bread as a sandwich or with your favorite spread!
Tips
- Temperature Matters: Use room temperature water and ensure your kitchen is warm enough for proper dough fermentation.
- Patience is Key: Don't rush the initial 12-18 hour rise. This slow fermentation develops incredible flavor and texture.
- Use a Heavy Pot: A cast-iron Dutch oven creates the perfect steamy environment for a crispy crust and soft interior.
- Flour Your Hands: When shaping the dough, keep your hands lightly floured to prevent sticking.
- Let It Rest: Always allow the bread to cool completely before slicing to prevent a gummy texture.
- Storage Tip: Store your bread in a paper bag at room temperature for 2-3 days, or slice and freeze for longer preservation.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 20g
Protein: 3g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
