I’ve never been much of a baker, because I’ve had a lot of less-than-successful experiences with yeast. Yeast and I just can’t seem to get along for some reason! It’s a shame too, because some of my very favorite foods involve yeast, like homemade cinnamon rolls and, of course, fresh-baked bread.
But recently, I stumbled upon this bread recipe online, and I couldn’t help it! I just had to try it. Even with my history of yeast-related struggles, this bread seemed like something I might actually be able to pull off. So I steeled myself, gathered my ingredients, and wouldn’t you know it… I made bread! Not only did I make bread, I made GOOD bread!
Honestly, I would recommend this recipe to anyone who thinks they don’t have what it takes to bake delicious homemade bread. It’s so simple, and the finished product is nothing short of impressive. :-)
No-Knead Overnight Bread
- 3 1/4 cups all-purpose flour
- 1 1/2 – 2 tsp kosher salt
- 1/2 tsp active dry yeast
- 1 1/2 cups warm water
Step 1 – Mix The Dough
Start by whisking the flour, salt, and yeast together in a medium-sized bowl.
Gradually add the water to the dry mixture, and stir using a wooden spoon. Mix the dough gently and form it into a ball.
Step 2 – Let It Rest
Transfer the dough ball to a large ungreased bowl. Cover the bowl with plastic wrap, then place it out of the way in a room-temperature area. Let the dough rise for 12-18 hours, or until the surface is covered in bubbles and the dough has at least doubled in size.
Step 3 – Prep The Dough
When the dough is ready, place a Dutch or French oven into your oven and turn it on to 450°F. Let the Dutch oven warm up for about 30 minutes or so.
Transfer the dough to a floured surface. Fold the corners of the dough under to form a smooth, rounded surface. Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.
Next, use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Then use a spray bottle on the mist setting to spray the top of the dough lightly with water.
Step 4 – Bake The Bread
Remove your preheated Dutch oven from the oven, and place the parchment paper and dough inside. Cover the Dutch oven and bake for 30 minutes.
After 30 minutes, remove the lid and bake your bread for an additional 8-15 minutes. You want the top to be nice a dark, but not burnt. Remove from the oven and transfer your bread to a cooling rack. Allow to cool for 30 minutes before slicing.
Step 5 – Eat!
Slather a piece of your homemade bread in butter or jam, and enjoy! :-)
Here are a few extra tips to help you craft the perfect loaf.
Bread Tips & Tricks
- If you don’t own a Dutch or French oven, you can use the insert of your crock-pot or a deep enameled stoneware baking dish. And if those don’t have an oven-safe lid, just cover your container of choice with foil!
- Customize your loaf by adding in your favorite ingredients. Add garlic and herbs for a savory loaf, dried fruit and nuts for a sweeter loaf, or a handful of deliciously flavorful cheese. Yum!
- If you prefer sweeter breads, try my mom’s recipe for English Muffin Bread!