🍞 No-Knead Homemade Bread
Soft inside, crisp outside, no kneading required — the perfect beginner bread!
⏱ Time Overview
Prep time: 20 minutes (active)
Rest time: 1 hour 25 minutes
Bake time: 25–30 minutes
Total time: ~2 hours 15 minutes
📋 Ingredients
200 ml warm water (about 0.85 cups)
25 g sugar (2 tablespoons)
3 g dry yeast (1 teaspoon)
300 g bread flour or all-purpose flour (about 2 cups)
3 g salt (½ teaspoon)
20 g olive oil (2 tablespoons)
🍞 Instructions
1. Mix the Liquid Base
In a large bowl, combine:
200 ml warm water
25 g sugar
3 g dry yeast
Stir well until the sugar and yeast dissolve.
2. Add Dry Ingredients
Gradually add:
300 g flour
3 g salt
Mix until a rough, sticky dough forms. No kneading needed.
3. Incorporate Olive Oil
Add 20 g olive oil and use a spatula to fold it into the dough until smooth and fully absorbed.
4. Rest the Dough (1st rest)
Cover the bowl with a towel or plastic wrap and let rest for 20 minutes at room temperature.
5. Mix Again (Light fold)
After the rest, stir or gently fold the dough again for about 1 minute to smooth it out.
6. First Rise (Proofing)
Cover again and let the dough rise in a warm spot for 1 hour, or until it has doubled in size.
🔁 Shaping & Second Rise
7. Prep for Shaping
Lightly flour a clean surface or baking mat.
Turn the dough onto the surface and dust with more flour.
Press gently to deflate the air.
8. Fold and Shape
Fold the dough in half, four times, then shape into a smooth round ball.
Divide into 3 equal parts and shape each into a tight ball using your hands.
9. Let Rest Again
Cover the dough balls with a towel and let them rest for 15 minutes.
10. Final Shape for the Pan
Flatten each ball into a strip, fold in the sides, and use a rolling pin to extend slightly.
Roll up tightly like a jelly roll and pinch to seal.
Place all 3 rolls into a prepared loaf pan.
🕒 Second Proofing
Let the shaped dough rise in the loaf pan for 50 minutes, or until it reaches about 80–90% of the pan height.
🔥 Bake the Bread
Preheat oven to 170°C (340°F).
Bake the bread for 25–30 minutes, or until the top is golden and it sounds hollow when tapped.
Remove from oven and let cool in pan for a few minutes, then move to a wire rack.
✅ Tips for Best Results
Use a loaf pan about 20.8 x 11.8 x 11 cm (fits a 450g loaf).
Use olive oil, or substitute with sunflower or canola oil.
Adjust baking time slightly depending on your oven.
Add herbs, seeds, or garlic to the dough for extra flavor.
❄️ Storage
Room temperature: Store in a sealed bag or container up to 3 days.
Freezer: Wrap tightly and freeze up to 3 months. Defrost and reheat when needed.
❤️ Why You’ll Love It
No kneading or fancy tools
Budget-friendly with pantry ingredients
Egg-free and butter-free
Great for toast, sandwiches, or just warm with butter.