Marie Saba

From My Kitchen To Yours

It’s time to start making a no-knead bread loaf at home! With just a handful of simple ingredients and hardly any effort, you can have warm, fresh bread to share and enjoy.

Truly, no-knead bread is an incredible discovery! In traditionally-made bread, kneading stretches and aligns the proteins in the flour to create gluten, which gives your bread structure and chew. By contrast, with no-knead bread, simply letting the bread rest overnight allows the gluten to form and organize naturally. Plus, the slow fermentation of the dough produces a deeper and more complex flavor, and also helps the bread stay fresh longer. I can’t wait for you to try it!

For the yeast in this recipe, you can use three different types. My favorites are Rapid Rise (Instant Yeast) with Dough Enhancer and Rapid Rise (Instant Yeast). If you prefer to use traditional Active Dry Yeast, your dough will take a little longer to rise.

For the no-knead bread loaf pan, I highly recommend this OXO ceramic-coated pan. The bread won’t stick at all and it’s so easy to clean! I use it for any type of sandwich bread as well as quick breads like my favorite zucchini, apple, banana and pumpkin loaves.

To store the bread, wrap in plastic or place in a sealed bag. This keeps the bread soft for 3-4 days. You can also cut and freeze individual slices wrapped in plastic or stored in a sealed zip top bag for up to 3 months. I can’t wait for you to try it!

No-Knead Bread Loaf

Ingredients

3 cups (420 g) bread flour
1 1/2 teaspoon (6 g) Kosher salt
1 Tablespoon (12 g) sugar
2 1/4 teaspoon (8 g) rapid-rise yeast
1 cup (236 ml) warm water + 2 Tablespoons (30 ml) more
2 Tablespoons (30 ml) olive oil

*Rapid rise yeast with dough enhancer or active dry yeast can also be used.

Instructions

Place flour, sugar and salt in a medium bowl. Stir to combine. Add yeast and stir again.
Using a liquid measuring cup, measure out 1 cup warm water (110-115F or 43-46C). Add olive oil to water. Pour liquids into bowl with dry ingredients. Stir to combine. Add 2 Tablespoons more warm water if needed. Using your hands, bring together into a sticky / shaggy ball of dough.
Using a clean medium-sized bowl, drizzle olive oil around the sides and bottom. Place the ball of dough in the olive oil and turn a few times to coat. Cover with a clean dish towel or Saran Wrap and place in a warm spot. Let dough rise for 4 to 6 hours (for rapid rise or instant yeast) or up to 10 hours (for active dry yeast).
When you are ready to bake the bread, wipe the inside of your loaf pan with olive oil. Punch down the dough to release excess air. Then gently pull the dough out of the bowl and place it on the counter, baking mat, or large cutting board. Gently stretch the dough into a 13×10″ rectangle. Fold the dough into thirds (as if you were folding a letter). Use your fingers to pinch and seal any seams. Then tuck the edges under and fit the rectangle in your loaf pan, with the tucked edges facing down. Cover with a clean dish towel and let rise for 1 to 2 hours, or until the dough has risen to about 1-inch above the edge of the pan.
Preheat oven to 375 F (190 C). Bake bread until golden brown, 35-40 minutes. Let cool for 5 minutes in the pan. Remove from pan and let cool on a wire rack. Slice and enjoy!

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