Recipe from Bites: Baking Bread for Beginniners

by Jessie on July 5, 2012

You can do this! This is a simple no-knead recipe for making homemade bread and it only requires 4 ingredients. I found THIS video to be helpful before I attempted to make my first loaf.  In the video, a longer overnight rise is used but I like the recipe below because you can start it in the morning and have bread for dinner!


3 cups white flour OR bread flour
3/4 teaspoon yeast* (tape the rest of the yeast packet to save for another time)
1 1/4 teaspoon salt
1 1/2 cups slightly warm water


Large bowl
Plastic wrap
Spray oil OR olive oil
Oven-safe pot with lid OR Dutch oven (should be at least 4 quarts in size)


Add your flour to the bowl. Add the yeast and salt and stir thoroughly. Measure out 1 1/2 cups of barely warm (tepid) water. Pour into the bowl and stir thoroughly. The dough will look rough and shaggy. Spray the top of the dough with cooking spray, or, if you do not have cooking spray, lightly oil the top of the dough with olive oil. Spread a thin layer over top with a paper towel, then turn the dough in the bowl so the whole ball of dough is coated with the oil.

Cover the bowl with plastic wrap. Throw a towel over top of the bowl and set it in a warm corner. Leave it alone for 6 to 8 hours.  After at least 6 hours have passed the dough will have risen and will look rather bubbly and stretched out. Lightly oil the counter top and turn the dough out onto it, folding it over on itself at least once.

Cover the dough with plastic wrap and let it sit for another hour. About 20 minutes before the hour is up, turn on the oven to 450°F. Place an oven-safe Dutch oven or pot in the oven. The dough will have risen and nearly doubled in size. Quickly shape the dough into a round ball and drop it into the pot. Even if you can’t get it into a good ball, that’s OK. Just try to roughly shape it. Optional: Slash or cut the top of the dough with kitchen shears or a sharp knife.

Place the lid on the pot and put it in the oven. Bake for 30 minutes. Remove the lid from the pot. Bake for an additional 15 to 20 minutes. You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side reads 210°F. Remove the bread from the oven. If you wish to keep it warm for serving, you can wrap it in a clean kitchen towel.


*The original No-Knead Bread recipe specifies instant yeast. You can use pretty much any yeast you have on hand.

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

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