No Knead White Bread Recipe
Easy, No Knead White Bread
| Servings | Prep Time |
| 8people | 15minutes |
| Cook Time | Passive Time |
| 30minutes | 2hours |
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Ingredients
- 460g/16.25oz 3 1/4 cups All Purpose Flour
- 1tbsp Vegetable Oil
- 1.5tsp Coarse Salt
- 3.5g/1 tsp active dry yeast1/2 package
- 1.5tbsp sugar
- 12oz/355ml1 1/2 cup water
Instructions
- Heat 1/4 cup water to approximately 100 degrees Fahrenheit/38 degrees celsius. If you’re not using a thermometer – Water should feel very warm to the touch, not very hot. Add sugar and yeast. Stir and set aside for 5 to 10 minutes until you see small bubbles on top.
- Heat remaining 1 1/4 cup water for 20 to 30 seconds in microwave until warm. Mix salt into flour.
- To a large bowl, add yeast mixture. Add half the flour, oil and mix with your hand for 15 seconds. Add all of the warm water and mix for 15 seconds. Now add remaining flour and mix until all of the flour is incorporated, 1 to 2 minutes. Dough will be sticky and wet. Cover bowl with plastic wrap or towel and place in a warm spot until dough rises and is almost double in size. This should take anywhere from 30 minutes to one hour. A microwave is a good spot.
- Grease a loaf pan or cake pan with vegetable oil.
- When dough has risen, using your oiled fingers, place dough into greased pan. Cover and let rise until almost doubled, 30 minutes to one hour.
- Heat your oven to 375 degrees Fahrenheit/190 degrees Celsius. Place pan in heated oven and bake for 30 to 35 minutes.
- Remove pan from oven and set on a cooling rack. Remove bread from pan and place on cooling rack. (easiest to turn over pan and tap on bottom, bread should fall out)Thump on the bottom of the loaf and it should sound hollow. The internal temperature should be 190 degrees Fahrenheit/88 degrees Celsius. Let bread cool completely before slicing with a serrated knife.
- Any leftover bread should be sliced the day of baking and put in a bag – store in the freezer for a few months. Do not refrigerate bread.
Recipe Notes
