A quick and easy no-knead bread recipe that produces a loaf with a crusty exterior and soft, fluffy interior. Perfect for sandwiches or breakfast toast.
Ingredients
Scale:
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 packet (about 2 1/4 teaspoons) instant yeast
1 1/4 cups lukewarm water
1 tablespoon olive oil (optional for flavor)
Sesame seeds (optional)
Chopped herbs like rosemary or thyme (optional)
Instructions
In a large mixing bowl, combine the flour, salt, and yeast. Stir until well mixed.
Add the lukewarm water and olive oil to the dry ingredients. Using a wooden spoon, mix until a shaggy dough forms.
Cover the bowl with a clean kitchen towel and let it sit at room temperature for 2 hours.
Preheat your oven to 450°F (230°C) with a Dutch oven inside to heat up.
Once the dough has risen, lightly flour a work surface and turn the dough onto it. Shape it into a round loaf.
Carefully remove the hot Dutch oven from the oven. Place the dough inside, cover with the lid, and bake for 30 minutes.
Remove the lid and bake for an additional 10-15 minutes, or until the bread is golden brown and crusty.
Allow the bread to cool on a wire rack for at least 20 minutes before slicing.
