The No Knead Bread that No One Will Tell You About
This no knead bread recipe is the stuff dreams are made of. This post should actually be called “The No Knead Bread that No One Told Me About” – because it was news to me! Very very good news. 🙂
Nothing beats the smell of freshly baked bread on a chilly day. It’s comforting, and means you’re going to tuck into a big warm loaf of something tasty.
If smells of fresh bread are wafting around, it also means someone has likely put in hours upon hours of kneading and rising and resting and who-knows-what-else, to achieve this tasty end-product.
Is it worth all the fuss? Yes, it must be, otherwise humans wouldn’t have been baking it for thousands of years….
But what if there was a shortcut?
The good news is my husband actually found the shortcut, and it’s a ringer for the real-deal.
So why haven’t we heard of no knead bread before? It’s one of the world’s great mysteries.
This no knead bread is as easy as it gets. It just takes a little planning ahead to have freshly baked bread on it’s way to your mouth. Just mix it up, let it rise overnight, and with minimal effort you’ll have crisp, warm, freshly-baked bread in no time.
We added rosemary to our bread, but you could really add anything to flavor it – or just leave it plain. Some other mix-ins ideas that sound yummy include: caraway, parmesan, Italian seasoning, chopped olives, poppyseeds & lemon zest, sunflower seeds.. the list goes on and on!
Just make sure your mix-ins keep the dough light enough to allow the bread to rise. If you have any doubts, just watch a season of The Great British Baking Show and you’ll know exactly what I’m talking about.
|Prep Time||5 minutes|
|Cook Time||1 hour|
|Passive Time||8-10 hours|
- 3 C. All Purpose, Unbleached Flour (plus more for sprinkling)
- 1.5 tsp. Salt
- 1 Tbsp. Dried Rosemary
- 1 tsp. Active Dry Yeast
- 1.5 C. Warm Water (slightly warmer than lukewarm)
- Stir together flour, salt, rosemary and yeast. Add the warm water and stir until well blended.
- Cover tightly with plastic wrap and set in a warm place to rise overnight, or 8-12 hours. It should at least double in size, and you'll see bubbles forming in the dough.
- With well-floured hands, punch down your dough and place on floured parchment paper. Form the dough into a ball and sprinkle flour on top.
- Cover dough with plastic wrap and let rise for 30 minutes.
- Place your dutch oven in your oven while it preheats to 450 degrees. You want you dutch oven nice and HOT.
- After 30 minutes, uncover the dough. with a sharp knife slice the top of the loaf. The transfer the dough - with the parchment paper - into the hot dutch oven.
- Bake covered at 450 degrees for 45 minutes. Then remove the cover and bake for an additional 10-20 minutes until the loaf is golden brown on the top and sides.
- Let cool for at least 10 minutes before slicing.
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Sally · December 12, 2017 at 10:30 am
Sounds yummy! Grandma Smith(great to you) used to make bread the old fashioned way. This sounds easier!
thekrismix · December 12, 2017 at 4:03 pm
It was so easy! I can never get bread to turn out right when I knead it, but this comes out great, without the kneading!
Patty · January 7, 2018 at 9:02 am
A friend baked this recipe and brought it to a dinner party last night. It had a wonderful texture and was delicious!
Kristen from Rise & Brine · January 7, 2018 at 10:42 am
Awesome! Glad you liked it 🙂 Did they use Rosemary in it too? Or something else?
Hubert Duyer · April 4, 2018 at 3:41 pm
Hey, you used to write wonderful, but the last several posts have been kinda boring… I miss your super writings. Past several posts are just a little bit out of track! come on!
riseandbrine · May 17, 2018 at 9:53 am
Hey! I appreciate the nudge … more classic posts are coming soon! 😉