Cinnamon Free Classic No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Four pantry staples — flour, yeast, salt, and water — come together into a dough that practically builds itself while you sleep, thanks to a long, slow rise that develops serious flavor without any kneading. The steam trapped inside the Dutch oven during baking creates that bakery-style crust that shatters when you slice into it, giving way to an open, chewy crumb underneath. For anyone navigating spice sensitivities, this recipe is a breath of fresh air — there is nothing hidden here, no blends, no seasonings beyond plain kosher salt, just honest bread. It is the kind of loaf that makes you wonder why you ever bought a packaged version at all. Let it cool fully before cutting, and you will be rewarded with clean slices and a texture that holds up beautifully for toast, sandwiches, or just torn apart at the table with good butter.
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Learn more →Ingredients
8 servings
- 3 cups all-purpose flour, plus more for dusting
- ¼ tsp instant yeast
- 1 ½ tsp kosher salt
- 1 ½ cups water, room temperature
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Add the water and stir with a wooden spoon or rubber spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and wet; that is correct.
- 2
Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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