Make delicious bread at home with this no-knead 3 ingredient bread recipe. You only need flour, yeast, salt, and a good cast iron Dutch pan. Bake for a crispy crust and chewy texture. It's easy to make and perfect for daily baking.
15 minutesmins
30 minutesmins
Resting time12 hourshrs
12 hourshrs45 minutesmins
1loaf
Calories: 1394kcal
Ingredients
3cupsflour
1½teaspoon saltkosher
3/4teaspoonyeast
1½cupswarm water
Instructions
Mix all the ingredients. First, mix all the ingredients using a dough whisk, your hands, or a wooden spoon in a large bowl until a loose and sticky dough forms.
Let it rise. Cover and let it rise over the counter for 3 hours or in the fridge if you let it rest overnight. It should double in size. You are looking for a sticky, air-filled dough after 3 hours or for 8 to 12 hours.
Shape the dough. Dust your hands with flour, turn the dough over a lightly floured parchment paper, and form a nice ball. For this step, there are two methods: place the dough on a baking sheet with parchment paper and flour or take the dough out from the first bowl and put it in a clean, greased bowl. Either way works; cover it with a clean kitchen towel and let it rest for half an hour.
Bake. As soon as you shape the dough, place your Dutch oven in the oven and preheat to 450ºF for 30 minutes. After that, with glove mittens and being extra careful, remove the Dutch oven from the oven and place the bread dough in it. Bake for 30 minutes with the lid on; remove the lid, and bake for 15 minutes more.
Enjoy. Remove the bread from the oven and let it cool for 20 minutes before slicing.
Notes
Depending on the humidity and the city's altitude, you must adjust the time in the oven. Don't be discouraged if you don't get the best results the first time; keep trying until you get the perfect homemade bread
No, knead bread without a Dutch oven. If you don't have a Dutch oven, you can use a 2 x 8-inch cake pan, a round cake pan, or any other bowl or pan that can support very high oven temperatures.
You can also form two rectangles and bake them like baguettes. The longer you leave the dough to proof, the better its flavor. You can leave it in the refrigerator for up to 24 hours.