Easy No-Knead Homemade Bread

Ingredients

• 3 cups (375 g) all-purpose flour
• 1 tsp salt
• 1 tsp sugar (optional, helps yeast activate)
• 1 tsp instant yeast (or 1¼ tsp active dry yeast)
• 1¼ cups (300 ml) warm water

Instructions

Step 1: Mix

1. In a large bowl, combine flour, salt, sugar, and yeast.
2. Add warm water.
3. Stir with a spoon until a shaggy, sticky dough forms.

Step 2: Rise

1. Cover the bowl with plastic wrap or a clean towel.
2. Let it rise at room temperature for 1–2 hours, or until doubled in size.

Step 3: Shape

1. Sprinkle flour on a work surface.
2. Turn the dough out gently.
3. Shape into a round loaf without kneading.

Step 4: Second Rise

1. Place on parchment paper or a lightly floured baking tray.
2. Cover and let rest for 30–40 minutes.

Step 5: Bake

1. Preheat oven to 220°C (425°F).
2. Bake for 30–35 minutes until golden brown.
3. The loaf should sound hollow when tapped on the bottom.

Step 6: Cool

Let cool completely before slicing.

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Nutrition Information (Approximate)

Per slice (assuming 12 slices):

Values vary depending on flour brand and slice size.

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Common Questions & Answers

Q: Can I use active dry yeast?

Yes. Dissolve it in the warm water and let it sit for 5–10 minutes before mixing.

Q: Can I use whole wheat flour?

Yes. Replace up to 50% of the all-purpose flour with whole wheat flour. You may need an extra 1–2 tablespoons of water.

Q: Why is my bread dense?

Common causes:

• Dough didn’t rise enough.
• Yeast was expired.
• Water was too hot and killed the yeast.
• Too much flour was added.

Q: Can I make it without sugar?

Yes. Sugar is optional and mainly helps yeast activate faster.

Q: How do I get a crisp crust?

Place a small oven-safe pan of hot water on the lower rack while baking to create steam.

Q: Can I freeze it?

Yes. Slice and freeze in an airtight bag for up to 3 months.

Q: How do I store it?

Store at room temperature in a bread bag or airtight container for 2–3 days.

Q: Can I add flavors?

Absolutely:

• Garlic powder
• Italian herbs
• Rosemary
• Sesame seeds
• Sunflower seeds
• Shredded cheese
• Chopped olives

Q: Can I make rolls instead of a loaf?

Yes. Divide the dough into 8–10 portions and bake at 220°C (425°F) for 15–20 minutes.

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Tips for Best Results

• The dough should be sticky, not dry.
• Avoid adding too much extra flour.
• Let the bread cool fully before cutting.
• Use a kitchen scale for the most consistent results.

This recipe yields a soft interior with a lightly crisp crust and costs only a fraction of store-bought bread.