Let’s just first give credit to the guy who invented homemade no-knead bread: Jim Lahey, owner of Sullivan Street Bakery. GENIUS. Homemade bread is a magical, magical thing. But unfortunately, no one has the time to let it rise, and knead, and rise, and knead, and rise. At least I don’t. Unless it’s a super rainy weekend in mid-November and I have nothing else to do. (Never happens.)
The fact that this recipe allows you to mix up your bread, set it out on the counter, DO NOTHING, and then 12-18 hours later have your own homemade bread is mind-blowing! Yes, I did say DO NOTHING. No kneading whatsoever. The smell alone of bread baking in the oven makes this recipe worthwhile.
I’ve made Jim Lahey’s recipe in the past, but this time I actually followed an even simpler no-knead recipe by Jo Cooks. It eliminates the second rise, so is completed in 12-18 hours rather than 24 hours total. If you’ve never made your own bread before, I highly recommend her recipe – it’s foolproof!
This Homemade No-Knead Bread recipe is for simple, white country bread. Next time I make it, I’m going to experiment by adding cheddar cheese and chives, and I also want to try making a loaf with cinnamon and raisins! The possibilities are endless! Let me know what combination you try.
Happy bread baking!
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1 and 1/2 cups lukewarm water
- In a large bowl, mix flour, salt and yeast together. Pour water into the bowl and mix until it's incorporated. Cover the bowl with saran wrap and let it sit on your counter in a warm-ish spot for 12-18 hours.
- Your bread will have risen quite a bit! Preheat your oven to 450 degrees F. While oven is preheating, add a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) into oven as it heats.
- Once oven is preheated, remove pot very carefully! Drop in your bread dough. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown.
- Let cool on a rack.