Easiest No-Knead Bread! I don’t buy bread anymore, now I make it more delicious!

Ingredients

• 7 g Active Dry Yeast (1 packet (instant yeast can be used))
• 1 tsp Granulated Sugar (helps activate the yeast)
• 300 ml Warm Water (lukewarm, about 40°C (105°F))
• 500 g All-Purpose Flour (approximately 4 cups, sifted)
• 1 tsp Salt (fine sea salt)

Instructions

1. Activate Yeast

   In a mixing bowl combine the active dry yeast, granulated sugar, and warm water. Stir until the yeast dissolves and let sit for about 5 minutes until frothy.

   Time: PT5M

2. Add Dry Ingredients

   Add the sifted all‑purpose flour and salt to the bowl. Mix with a wooden spoon until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface. Fold, stretch, and press the dough for about 10 minutes until it becomes smooth, elastic, and full of small bubbles.

   Time: PT10M

4. First Rise (Fermentation)

   Place the dough back into the bowl, cover it with a kitchen towel, and let it rest at room temperature for 1 hour, or until it has roughly doubled in size.

   Time: PT1H

5. Divide and Shape

   Flour your work surface, gently turn the risen dough out, and divide it into even portions (about 6‑8 pieces). Shape each piece gently, preserving the air bubbles inside.

   Time: PT5M

6. Second Rise

   Place the shaped pieces on a parchment‑lined baking sheet, cover loosely with the towel, and let rest for 30 minutes while you preheat the oven.

   Time: PT30M

7. Bake

   Preheat the oven to 220°C (428°F). Bake the bread for 30 minutes, or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.

   Time: PT30M

   Temperature: 220°C

8. Cool

   Remove the loaves from the oven, transfer to a wire rack, and let cool for at least 10 minutes before slicing.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

28g

Fat

1g

Fiber

1g