Recipe for No-Knead Bread

Over the years, I’ve tried many times to make bread. It always ends up being a lot of work with very average results.

And then a year or two ago, my dad came across a recipe for no-knead bread (I think it was this one), and since then, he has been turning out a fresh loaf every day.

My dad in his kitchen

His recipe for bread is the opposite of every other one I’ve tried. It’s easy and quick (no kneading required!), and the bread comes out perfectly every time. Perfectly imperfect, I mean. Rustic and lopsided. But still always crusty on the outside and oh-so chewy on the inside.

Thanks Dad :-)

No-Knead Bread

Makes 1 loaf

Ingredients:

3 cups King Arthur unbleached bread flour (white, wheat, or combination of the two)

1 teaspoon yeast

1 teaspoon salt

1 1/2 cups water

Instructions: 

Place the flour, yeast, and salt in a medium bowl. Stir to combine. Add water. Stir until the ingredients come together in a sticky ball of dough.

Transfer the dough to a clean medium-sized glass bowl. (The dough will rise, so there needs to be space in the bowl for this.)

Cover with a kitchen towel. Let sit for 12 hours (or overnight).

When you are ready to bake the bread, preheat oven to 425 degrees and line a baking sheet with parchment paper. Remove the kitchen towel from the bowl. The dough will look bubbly and sticky.

Use your fingers to pull the dough away from the sides of the bowl.

Keep pulling until it is completely released.

When it is completely released, turn the dough onto the parchment-lined baking sheet.

Bake for 45 minutes. Remove from oven. Let cool 10-15 minutes before slicing (if you can wait that long!!!).

Serve warm, with anything.