No-Knead Loaf Bread
This homemade no-knead bread is baked in a loaf pan to make it just the right shape for toast and sandwiches. The bread takes only 5 minutes of hands-on time.
by Diana Rattray
This no-knead loaf of bread is a snap to fix, and the texture is fantastic. The crusty bread will remind you of ciabatta but in loaf form. I used it to make delicious grilled cheese sandwiches, and we also loved it for breakfast, toasted with eggs. The inside is soft and spongy, while the outer crust is crunchy and delicious.
No-Knead Loaf Bread
This no-knead bread is baked in a loaf pan, so it’s the perfect shape for toast and sandwiches. The bread takes only 5 minutes of prep time!
Ingredients
- 15 ounces bread flour, about 3 cups plus 2 1/2 tablespoons, plus more for sprinkling
- 2 1/2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons salt
- 12 ounces water, lukewarm
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt; stir with a spoon or whisk to blend.
- Add the water and olive oil to the flour mixture and stir for about 1 to 2 minutes, or until well combined. The dough will be soft. Sprinkle a few teaspoons of flour over the dough.
- Cover the bowl with a sheet of plastic wrap and let it stand in a draft-free place for about 1 1/2 hours. Or place it in the oven with the light on (or “proofing” setting) and let it stand for about 1 hour.
- Grease an 8 1/2-by-4 1/2-inch loaf pan.
- Scrape the dough into the loaf pan and sprinkle with about 1 teaspoon of flour. Cover with a tea towel and let the dough stand in a draft-free place for about 30 to 45 minutes.
- Meanwhile, preheat the oven to 425.
- Bake the bread for 25 minutes. Transfer the bread to a rack and let it cool.
Tried this recipe?Let us know how it was!
