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No-Knead Loaf Bread

Freshly baked bread loaf cooling on a wire rack.
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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

Scale
  • 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

  1. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt; stir with a spoon or whisk to blend.
  2. 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.
  3. 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.
    Dough for no-knead bread in a bowl.
  4. Grease an 8 1/2-by-4 1/2-inch loaf pan.
  5. 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. 
    No knead loaf in the pan.
  6. Meanwhile, preheat the oven to 425.
  7. Bake the bread for 25 minutes. Transfer the bread to a rack and let it cool.

Nutrition

Find it online: https://classic-recipes.com/no-knead-loaf-bread/