Faster No Knead Bread

This quick and easy yeast bread requires no kneading! Baking in a Dutch oven is what gives this loaf a beautiful crusty exterior and deliciously soft and chewy interior.

Course Breakfast and Baked Goods

Cuisine American

Keyword Dutch Oven, Easy, No Knead Bread, Quick, Recipe

Prep Time 25

Cook Time 40

Additional Time 3

Total Time 4 5

Servings loaf

Calories 228kcal

Author Jennifer Morrisey

Equipment

Lodge 6 Quart Enameled Cast Iron Dutch Oven. Blue Enamel Dutch Oven (Blue)
Villa Acacia Urban Wood Paddle Board and Bread Board, Modern Design - 17 x 7 Inch
J.A. Henckels International 16906-201 Forged Premio Bread Knife, 8-inch, Black/Stainless Steel

Ingredients

3 cups all-purpose flour
2 teaspoon yeast active dry or instant
1 teaspoon salt
1 1/2 cups hot water about 125-130° F
extra flour for shaping

Instructions

Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
Cover with plastic wrap and let stand at room temperature for 3 hours.
After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for about 35 minutes.
Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.

Notes

Leftover bread can be stored wrapped in plastic wrap at room temperature for up to 3 days. It can also be tightly wrapped in plastic wrap and foil and frozen for up to 3 months.

Nutrition