Craving the smell of fresh homemade bread but don’t want to spend hours kneading and proofing? This Fluffy No-Knead Bread is the perfect solution. With just 10 minutes of active preparation, this recipe delivers a soft, pillowy loaf with a golden crust that pairs perfectly with soups, stews, or a simple smear of butter. It is the ultimate bread recipe for beginners and busy home cooks alike.
Ingredients
- 3 cups all-purpose flour or bread flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon salt
- 1 tablespoon honey or sugar
- 1 1/2 cups warm water (about 110°F / 43°C)
- 1 tablespoon olive oil
Step-by-Step Instructions
- Mix the Dough: In a large bowl, whisk together the flour, instant yeast, and salt. In a separate cup, dissolve honey in the warm water, then pour it into the flour mixture along with the olive oil. Stir with a wooden spoon until a wet, shaggy dough forms.
- Quick Rise: Cover the bowl with a warm, damp towel and let it rest in a warm spot for 15-20 minutes. It won’t double in size, but it will puff up.
- Shape the Loaf: Gently transfer the dough onto a well-floured piece of parchment paper. Shape it into a round loaf using floured hands. Do not knead.
- Bake: Place a Dutch oven or heavy baking sheet in the oven and preheat to 425°F (220°C). Carefully transfer the parchment paper with the dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
- Crisp the Crust: Remove the lid and bake for an additional 10 to 15 minutes until the crust is golden brown and sounds hollow when tapped.
- Cool: Let the bread cool on a wire rack for at least 10 minutes before slicing.
Tips and Notes
- Use Warm Water: The water should feel like warm bathwater. If it is too hot, it will kill the yeast; if it is too cold, the yeast won’t activate quickly enough.
- Parchment Paper Magic: Baking the bread on parchment paper makes it easy to transfer the wet dough into the hot pan without burning yourself.
