No Knead Bread – QUICK and EASY

no knead bread 04

Golden crust on the outside and soft on the inside, this QUICK and EASY No Knead bread had become my go-to bread. You don’t need a stand mixer, and unlike most recipes, this bread comes together very quickly. NO 12 Hours, just 2 hours of resting and 45 minutes of baking time. And as the name says, it calls for no kneading at all.

What is No-Knead Bread?

No-Knead Bread is an easy bread recipe where you don’t knead the dough at all. The gluten gets formed on it’s own. The trick is in the texture of the dough. It’s sticky and it gets messy but it’s this loose texture that helps the gluten to form on it’s own.

It’s the most effortless bread you can bake at home!

Most No- Knead bread calls for 12 to 18 hours of slow raising the dough. BUT this recipe calls for JUST 2 HOURS of resting the dough to rise. I keep it in the oven with the light on and it just 2 hours, the dough doubles in volume, becoming pillowy and airy.

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How to prepare this QUICK No-Knead Bread?

Start by activating the yeast. (See notes below on how to activate the yeast). Then in a big bowl (it should be big enough so there is space for the dough to rise), add flour, salt, oil and the yeast water.

Using the back of a wooden spoon, give it a mix. It will be sticky dough.

It’s easy to handle sticky dough if you wet your hand. So keep a bowl of water close by and wet your hand. You don’t have to knead, but gather try to give a few rough folds from all the sides. (Watch the video to better understand)

Cover the bowl and leave aside in a warm place for 2 hours. (I keep it in the oven with the lights on)

After two hours, the dough should double in size. Preheat the oven to 450 F and place the ovenproof Dutch pan (preferably) or any ovenproof pan in the oven to heat up. Place the dough on the hot pan and cover the pan. Bake for 30 minutes and uncovered for 15 minutes.

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KEY TIP FOR GOLDEN COLOR: After 30 minutes of baking, brush little milk on top to continue baking uncovered. The sugar in the milk helps to create the golden crust.

What kind of yeast is used in this No- Knead Bread?

I always use active dry yeast. Instead of adding the yeast directly to the flour, I activate it at first in warm water with sugar. This is brand I always use.

Key steps to activate the yeast!

The temperature of the warm water should be enough so you can dip your finger comfortably. If the water is too hot, it will kill the yeast.

Add sugar in the water along with yeast because Yeast needs sugar to produce carbon dioxide. It is the levering gas the cause the dough to rise.

Don’t try to dissolve the yeast in the water. Just give a quick mix and leave it aside for 5 to 7minutes.

If the yeast doesn’t activate discard and make again.

How long does homemade bread last?

 In my experience, homemade bread lasts for max 4 days. Heat and humidity cause the bread to mold. Make sure to store bread in an air tight plastic bad to keep it soft.

Baking bread is extremely therapeutic for me, knead or no-knead. This No-Knead bread is definitely my current favorite because it really needs no work at all. If you never baked bread before then this No-Knead bread recipe you have to try.

It’s soup season and soup gets elevated with homemade fresh bread!

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Here are few more bread recipes to try:

Focaccia Bread with Tomato Rosemary Lemon

Flax And Oats Wheat Bread

Roasted Garlic and Cilantro Bread

easy bread recipe

no knead bread 05

No Knead Bread – QUICK and EASY

Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 2 hours
Total Time: 2 hours 55 minutes

Golden crust on the outside and soft on the inside, this QUICK and EASY No Knead bread had become my go-to bread. You don’t need a stand mixer, and unlike most recipes, this bread comes together very quickly. NO 12 Hours, just 2 hours of resting and 45 minutes of baking time. And as the name says, it calls for no kneading at all.

Ingredients

  • 1.5 cups luke warm water
  • 1-teaspoon sugar
  • 1-teaspoon active dry yeast
  • 2 and 1/2 cups all-purpose flour, plus extra to dust while shaping the dough
  • 1 and 1/2 teaspoons salt
  • 1/4 cup olive oil

Instructions

  1. In a tall glass, pour the luke warm water with sugar and yeast. Give a mix and keep aside for the yeast to activate.
  2. In a big bowl add the flour, salt, oil and yeast water. Using the back of a wooden spoon give it mix to form sticky dough.
  3. Wet your hands with water and bring the dough together by folding the edges from all side. Repeat this a couple times then cover the bowl with a clear wrap. Place the bowl in a warm place. I prefer to place it in the oven with the lights on.
  4. In 2 hours the dough should rise and double in volume.
  5. The bread is best baked in a Dutch pan or any ovenproof casserole. Heat the pan as you preheat the oven to 450F.
  6. Sprinkle little flour on the kitchen counter or a big chopping board. Drop the sticky dough, sprinkle little more flour on top. Using a bench scrapper or your hands fold the edges a couple times. Try to form a
    rough round shape.
  7. Take a parchment paper and sprinkle little flour on top then carefully transfer the dough to the parchment paper.
  8. Place the parchment paper on the hot pan, cover the pan and bake it for 30 minutes.
  9. Then remove the lid, brush little milk (optional) and place it back in the oven without the lid. Bake the bread for 15 minutes or until it looks golden on top.
  10. Once done, lift the parchment paper and place it on a board.
    Let the bread cool completely before you slice it.

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Comments are closed.

  • angiesrecipes
    angiesrecipes
    November 13, 2019 at 7:39 PM

    Love the rustic look of the bread…no knead bread is my favourite too.

    • Kankana Saxena
      Kankana Saxena
      November 18, 2019 at 6:09 PM

      Thanks Angie 🙂 It’s become my fav too!

  • Sanchi
    Sanchi
    November 17, 2019 at 9:51 PM

    Can it be baked in the oven covered with the aluminium foil for 30 mins,uncovered for 15?

    • Kankana Saxena
      Kankana Saxena
      November 18, 2019 at 6:10 PM

      Yes absolutely! Keep the aluminum foil loose so it doesn’t touch the dough directly.

  • mary anderson
    mary anderson
    November 18, 2019 at 7:40 AM

    i was a bad cook last year but after searching on internet about recipes now i know and have learnt to differentiate between main course appetizers and all these kind of recipe i really loved it and thank you alot for contributing indirectly in my life 🙂 love the recipe 🙂

    • Kankana Saxena
      Kankana Saxena
      November 18, 2019 at 6:10 PM

      That means so much! So glad I could help and thank you so much for taking time out to drop me this lovely comment.