No Knead Bread Recipe only 4 ingredients
No Knead Bread Recipe only 4 ingredients
With just four ingredients, this no-knead bread couldn’t be easier to make! It’s the perfect bread recipe for someone just starting out, and it’s so delicious that even seasoned bread makers will love it.
Believe it or not, sourdough bread can actually be made easily! This no-knead bread is a great example. Some other simple breads we love include sourdough and naan.
Easy No Knead Bread
Hello again! I’m Alicia from Baker Upstairs and I have the most delicious (and easiest!) bread recipe to share with you today.
Baking bread is one of the greatest joys of my life. I love that you can mix some simple ingredients together and like magic they turn into something wonderful. The whole is definitely greater than the sum of its parts!
I bake some form of bread a few times a week and this no-knead bread (aka skinny bread) is one of my favorites to make. It’s so simple, requires very little hands-on time, and is easy to do in an afternoon. It’s almost perfect!
No kneading required!
dough. To make bread, first dissolve yeast in water, then add salt and flour and stir. Unlike typical bread dough, don’t worry if the dough is loose and a little sticky. The result will be great!
Cover the dough and let it rise for about two hours.
Tip: It will puff up a lot, so be sure to use a nice large bowl to serve it.
How to Make No Knead Bread (Continued)
Form bread. After two hours, flour your hands and divide the dough into roughly equal pieces. Shape each piece into a ball as much as possible. They don’t have to be perfect!
Let the dough rest for about forty minutes while preheating the oven with the baking stone inside. The dough will expand a lot as it rises, so be sure to give the dough plenty of room.
Dust the loaf with flour, then make three slashes on the top of the loaf.
bake. Use a pizza crust or a thin cutting board to slide the bread dough (still on the parchment) onto the preheated baking stone. I usually bake a loaf of bread at a time, but if you have a larger baking stone, you may bake two dough balls at a time.
Toast the bread until golden brown, making a hollow sound when tapped on the bottom. Let it cool mostly before slicing to help the bread stick together.
How to store + side
This no-knead bread is absolutely delightful with butter and honey on top, and my family loves dipping it in soup or chili. If you have some leftovers or it’s getting stale – don’t throw it away. Use it to make some homemade croutons!
I love how easy and quick it is to make and I can put it together in minutes in the afternoon and have warm bread on the table at dinner time. This bread is so delicious!
Because this bread doesn’t have fats like butter to keep it soft, it dries out quickly.possible saved Put it in a plastic bag, but not for too long as it will get mushy.You can freeze Let the bread cool, then place in a freezer-safe bag to freeze for up to 2 months.
For more sourdough bread recipes, try:
course bread
American food
Prep time 10 minutes
Cook Time 24 minutes
Wake up/rest 2 hours 40 minutes
Total time 3 hours 14 minutes
2 loaves
Calories 1489 kcal
by Lil’ Luna
- 1 1/2 tablespoons instant yeast
- 3 cups warm water
- 1 tablespoon salt
- 6 1/2 cups flour plus more for dusting
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In a large bowl, dissolve yeast in warm water. Add the salt and flour and stir until there are no dry spots. The dough will be soft and looser than typical bread dough. Cover with a kitchen towel and let it rise in a warm place for 2 hours.
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After the dough has risen, divide it into two pieces and shape each piece into a ball. Place each dough ball on a piece of parchment paper and let rest 40 minutes.
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While the dough is rising for the second time, preheat the oven to 450 degrees. Place a baking stone or flipped pan on the upper rack and a baking sheet or metal cake pan on the lower rack. Heat the baking stone for at least 20 minutes before baking bread.
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When the dough is ready to bake, sprinkle with flour and cut three deep slashes on top. Use a pizza peel (or thin cutting board) to slide the dough on the parchment paper onto the baking stone. Pour a cup of water into the baking/cake pan and quickly close the oven door. Bake until golden brown, 24-28 minutes.