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No-Knead Crusty White Bread

No-Knead Crusty White Bread Recipe No-Knead Crusty White Bread Recipe

The most simple of all no-knead loaves, it is a glorious option to get into yeast-bread baking. The simple stir-together dough rests on your fridge, growing taste at all times, until you are ready to bake. About 90 mins earlier than you wish to have to serve bread, grasp a handful of dough, form it, let it upward push, then bake for 30 mins. The outcome? Incredible, crusty artisan-style bread. If you are a first-time bread-baker, you’ll be able to by no means imagine this bread got here out of your individual oven. And even supposing you are a seasoned bread baker, you’ll be able to love this recipe’s simplicity.

At a look

three or four loaves, relying on measurement

Nutrition data


  • three cups lukewarm water
  • 6 half to 7 half cups King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour
  • 1 tablespoon salt
  • 1 half tablespoons quick or lively dry yeast
  • *See “guidelines”, beneath

  • 24 oz lukewarm water
  • 2 kilos King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour
  • 1 tablespoon salt
  • half ounce quick or lively dry yeast
  • *See “guidelines”, beneath

  • 680g lukewarm water
  • 907g King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour
  • 1 tablespoon salt
  • 14g quick or lively dry yeast
  • *See “guidelines”, beneath


  1. Combine the entire elements in a big blending bowl, or a big (6-quart), food-safe plastic bucket. For first-timers, “lukewarm” manner about 105°F, however do not tension over getting the temperatures precise right here. Comfortably heat is okay; “OUCH, that is scorching!” isn’t. Yeast is a residing factor; deal with it properly.
  2. Mix and stir the entirety collectively to make an overly sticky, tough dough. If you may have a stand mixer, beat at medium pace with the beater blade for 30 to 60 seconds. If you do not need a mixer, simply stir-stir-stir with a large spoon or dough whisk till the entirety is blended.
  3. Next, you’ll let the dough upward push. If you may have made the dough in a plastic bucket, you are all set — simply let it keep there, masking the bucket with a lid or plastic wrap; a bath cap in fact works smartly right here. If you may have made the dough in a bowl that is not no less than 6-quart capability, switch it to a big bowl; it’ll upward push so much. There’s no want to grease the bowl, even though you’ll should you like; it makes it slightly more uncomplicated to get the dough out when it is time to bake bread.
  4. Cover the bowl or bucket, and let the dough upward push at room temperature for two hours. Then refrigerate it for no less than 2 hours, or for as much as about 7 days. (If you are pressed for time, skip the room-temperature upward push, and stick it proper into the refrigerator). The longer you stay it within the refrigerator, the tangier it will get; should you relax it for 7 days, it’s going to style like sourdough. Over the process the primary day or so, it will upward push, then fall. That’s OK; that is what it is meant to do.
  5. When you are ready to make bread, sprinkle the highest of the dough with flour; this will likely enable you grasp a hunk. Grease your fingers, and pull off about 1/four to one/three of the dough — a 14-ounce to 19-ounce piece, when you have a scale. It’ll be in regards to the measurement of a softball, or a big grapefruit.
  6. Plop the sticky dough onto a floured paintings floor, and spherical it right into a ball, or an extended log. Don’t fuss round looking to make it best; do just the most efficient you’ll.
  7. Place the loaf on a work of parchment (if you’ll use a baking stone); or onto a calmly greased or parchment-lined baking sheet. Sift a mild coating of flour excessive; this will likely lend a hand stay the bread wet because it rests earlier than baking.
  8. Let the loaf heat to room temperature and upward push; this must take about 60 mins (or longer, as much as a few hours, if your own home is cool). It would possibly not seem to upward push upwards that a lot; relatively, it will appear to settle and make bigger. Preheat your oven to 450°F whilst the loaf rests. If you are the usage of a baking stone, place it on a center rack whilst the oven preheats. Place a shallow steel or forged iron pan (no longer glass, Pyrex, or ceramic) at the lowest oven rack, and feature 1 cup of scorching water in a position to move.
  9. When you are ready to bake, take a pointy knife and slash the bread 2 or thrice, creating a lower about half” deep. The bread would possibly deflate slightly; that is OK, it will select proper up within the scorching oven.
  10. Place the bread within the oven — onto the baking stone, if you are the usage of one, or just onto a center rack, if it is on a pan — and moderately pour the 1 cup scorching water into the shallow pan at the rack underneath. It’ll bubble and steam; shut the oven door temporarily.
  11. Bake the bread for 25 to 35 mins, till it is a deep, golden brown.
  12. Remove the bread from the oven, and funky it on a rack. Store leftover bread in a plastic bag at room temperature.

Nutrition Information

  • Serving Size1 slice
  • Servings Per Batch12 according to loaf
Amount Per Serving:
  • Calories100 cal
  • Calories from Fatfive
  • Total Fat0g
  • Saturated Fat0g
  • Trans Fat0g
  • Cholesterol0mg
  • Sodium220mg
  • Total Carbohydrate20g
  • Dietary Fiber1g
  • Sugars0g
  • Protein4g

* The vitamin data equipped for this recipe is made up our minds through the ESHA Genesis R&D instrument program. Substituting any elements would possibly trade the posted vitamin data.

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