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!
- Prep Time: 5 minutes
- Rest/Proof Time: 1 hour 45 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
- Category: Yeast Breads
- Method: Bake
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
- 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.
Find it online: https://classic-recipes.com/no-knead-loaf-bread/