No-Knead Oven Bread

Ingredients

• 3 cups All‑purpose flour (≈1 lb, unsifted; sifted gives ~3½ cups)
• 1 teaspoon Salt (Fine sea salt)
• 1 teaspoon Active‑dry yeast (Fresh yeast works, but double the amount)
• 1.75 cups Water (Lukewarm (about 110°F/43°C) to activate yeast)
• 1 teaspoon Vegetable oil (For greasing the pan)
• 1 tablespoon Butter (optional, for serving) (Softened, for spreading on warm bread)

Instructions

1. Measure dry ingredients

   Place 3 cups of all‑purpose flour into a large bowl. Add 1 tsp salt and 1 tsp active‑dry yeast. Stir briefly to distribute evenly.

   Time: PT5M

2. Add water and mix

   Pour 1 ¾ cups lukewarm water over the dry mixture. Stir with a wooden spoon until a very soft, sticky dough forms. No kneading is required.

   Time: PT5M

3. First rise (room temperature)

   Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for about 2 ½ hours, or until it has roughly doubled and is bubbly on top.

   Time: PT2H30M

4. Prepare pan and transfer dough

   Lightly oil the non‑stick pan with 1 tsp vegetable oil, spreading it evenly. Gently turn the risen dough onto the pan, spreading it to fill the pan without over‑working it.

   Time: PT10M

5. Second rise (covered)

   Cover the pan with its lid (or foil) and let the dough rise again for 2 ½ hours at room temperature, or refrigerate overnight and bake the next morning.

   Time: PT2H30M

6. Preheat oven

   While the dough is on its second rise, preheat the oven to 425 °F (220 °C).

   Time: PT15M

   Temperature: 425°F

7. Bake with lid

   Place the covered pan in the preheated oven and bake for 30 minutes.

   Time: PT30M

   Temperature: 425°F

8. Bake uncovered

   Remove the lid and continue baking for another 30 minutes, until the top is golden‑brown and the loaf sounds hollow when tapped.

   Time: PT30M

   Temperature: 425°F

9. Cool and serve

   Remove the pan from the oven, let the bread rest for about 10 minutes, then slice and serve with butter or your favorite spread.

   Time: PT10M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

40 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (use 1 cup less)
• Instead of Salt: Kosher salt (use ¾ tsp)
• Instead of Active‑dry yeast: Instant yeast (same amount), Fresh yeast (2 tsp)
• Instead of Water: Milk (for richer crumb), Plant‑based milk
• Instead of Vegetable oil: Melted butter, Cooking spray
• Instead of Butter (optional, for serving): Margarine, Vegan butter

Equipment Needed

• Large mixing bowl
• Measuring cups
• Measuring spoons
• Wooden spoon or spatula
• Non‑stick skillet or pan (3‑4 qt)
• Lid that fits the pan (or foil)
• Oven
• Oven mitts
• Plastic wrap or clean kitchen towel

Critical Steps — Do Not Skip

• First rise (room temperature)
• Second rise (covered)
• Bake with lid
• Bake uncovered

Chef Tips from the Video

• A Dutch oven works beautifully as an alternative to a pan with a lid, providing even steam.
• Add herbs (rosemary, thyme) or grated cheese to the dough before the first rise for extra flavor.

Troubleshooting

Storage

Refrigerator: Wrap tightly; keeps 3‑4 days.

Freezer: Slice, wrap each piece in foil or freezer bag; up to 2 months.

Room temperature: Best within 1 day; store in a bread box.

Make-Ahead Tips

• You can do the first rise the night before and refrigerate the dough; bake fresh in the morning.
• The second rise can be done entirely in the refrigerator for a slower, more flavorful development.