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Freshly baked bread loaf cooling on a wire rack.

No-Knead Loaf Bread

Diana
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!
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Servings 12 servings
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Course Yeast Breads
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes

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.
    Creamy dough mixed in a metal bowl.
  • 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. 
    Bread dough in a metal loaf pan.
  • Meanwhile, preheat the oven to 425.
  • Bake the bread for 25 minutes. Transfer the bread to a rack and let it cool.
Keyword no knead bread
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