A No Knead Bread Recipe For Beginner Bakers

Sunday, 16 September 2018
We all know by now that I'm a girl that loves her bread. For the last few weeks, I've tried to make bread on a weekly basis. I've been trying out various 'easy' bread recipes after a burned challah incident that I do not want to talk about. I've adjusted a few and found what I think really works for me. For this recipe, you'll need a big casserole dish with a lid that can go in an oven. Regular ovens don't get as hot as a bread oven would. By preheating the covered dish in a regular oven, the higher temperature can be reached and this gives the bread a really nice crust. 

This bread is no-knead so is perfect for those that would maybe shy away from bread baking because they don't think that they can do it. It does require at least 12 hours of proving time but this means that it can be prepped well in advance. I usually mix the dough together on a Saturday night and bake the loaf first thing on a Sunday morning. There's nothing quite like the smell of freshly baked bread to start off a lazy Sunday!


3 cups of bread flour
1.5 cups of warm water
1 teaspoon of dried, fast action yeast
1 teaspoon of salt


1. Add 3 cups of bread flour to a large mixing bowl and stir through the salt. You could at this point also add any other dry ingredients like herbs, spices or even dried fruit. 

2. Dissolve the yeast in 1.5 cups of warm water. My trick for testing if the water is warm enough is to measure it out in a plastic jug and then press the jug against the inside of my arm. If it feels cold then I know it isn't warm enough.  Leave the yeast for about 10-15 minutes to dissolve. It should be foamy by the end. You may also wish to add a tablespoon or two or sugar. 

3. Lightly mix the yeast-water mixture into the flour and combine until it forms a sticky dough. Cover the bowl in clingfilm and leave in a warm area for a minimum of 12 hours. I usually do this overnight. 

4. When you are ready to bake your bread, turn your oven on as high as it can go and put in your ovenproof dish and lid to heat as well. 

5. Turn the bread dough out on to a well-floured surface. It should have risen quite dramatically in the time you've left it. Move the dough around to it is coated in flour but do not knead it. 

6. Leave the oven heating and the dough resting for at least 30 minutes before carefully placing the dough inside the dish, placing the lid on top and returning it to the oven.

7. Cook for approximately 30 minutes with the lid on and 15 minutes with the lid off. You can judge if bread is finished by tapping the bottom of the loaf, it should sound hollow, if it doesn't that means the dough inside is still raw. Judge when it is finished by this method and the colour of it. Every oven is different. 

8. Leave to cool or tear into it anyway. Who am I to tell what to do. 

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