🍞 Soft & Fluffy No-Knead Bread
Simple, Affordable, and Perfect for Any Meal
This easy no-knead bread is soft on the inside, lightly crisp on the outside, and made with pantry staples. No mixer, no kneading, and minimal effort—perfect for beginners.
⭐ Ingredients (1 loaf)
3 cups all-purpose flour
1½ tsp salt
1 tsp sugar (optional, helps yeast)
2 tsp instant or active dry yeast
1½ cups warm water (about 105–110°F / 40–43°C)
1 tbsp olive oil or melted butter
🥣 Instructions
1. Mix the dough
In a large bowl, whisk together flour, salt, sugar, and yeast.
Add warm water and olive oil.
Stir with a spoon or spatula until a sticky, shaggy dough forms.
👉 No kneading needed—just mix until combined.
2. First rise
Cover the bowl with plastic wrap or a clean towel.
Let rise at room temperature for 1–2 hours, until doubled in size and bubbly.
3. Shape
Lightly flour your hands and work surface.
Gently fold the dough over itself a few times (do not knead).
Shape into a round or oval loaf.
4. Second rise
Place dough on parchment paper or into a lightly greased loaf pan.
Cover loosely and let rise 30–45 minutes.
5. Bake
Preheat oven to 425°F (220°C).
Optional: Place an empty oven-safe pan on the lower rack to create steam.
Bake for 25–30 minutes, until:
Golden brown
Sounds hollow when tapped
Internal temp ~190–200°F (88–93°C)
6. Cool
Let cool on a rack for at least 20 minutes before slicing (important for texture).
🍽️ Serving Ideas
Butter & honey
Jam or nut butter
Sandwiches
Soup or stew side
Toast with avocado or eggs
❓ Q & A – No-Knead Bread
Q: Can I use active dry yeast instead of instant?
A: Yes. Mix it directly with dry ingredients or dissolve it in warm water first—both work.
Q: Why is my bread dense?
A: Common causes:
Water too hot (kills yeast)
Not enough rising time
Old yeast
Too much flour
👉 Dough should be sticky, not dry.
Q: Can I make it whole wheat?
A: Yes.
Use 1½ cups whole wheat + 1½ cups all-purpose flour
Add 1–2 tbsp extra water
Q: How do I make it extra soft?
A:
Add 1 tbsp milk or honey
Brush top with butter after baking
Store covered once cooled
Q: Can I bake it in a Dutch oven?
A: Absolutely.
Preheat Dutch oven at 450°F (230°C)
Bake covered 20 minutes, uncovered 10–15 minutes
Q: How do I store it?
A:
Room temp: 2–3 days (wrapped)
Fridge: up to 1 week
Freeze: sliced, up to 3 months
Q: Can I add flavors?
A: Yes! Mix in:
Garlic & herbs
Cheese
Olives
Cinnamon & raisins (add 1 tbsp sugar).
