Honey Free Classic No-Knead Bread
There is something almost magical about pulling a bakery-worthy loaf out of your own oven, especially when the ingredient list is this short. Four pantry staples — flour, yeast, salt, and water — are all it takes to build a deeply flavored, crackling-crusted bread with an open, chewy crumb. The long, slow rise does all the heavy lifting, developing complexity that usually takes hours of kneading to achieve. Because the recipe relies entirely on those four basics, there is nothing hidden to worry about — no sweeteners, no additives, just honest bread. The Dutch oven method traps steam during the first bake, giving you that dramatic oven spring and the kind of mahogany crust you normally only see at artisan bakeries. Patience is the one real skill required: the dough rests overnight, and the finished loaf needs a full hour to cool before you slice into it so the crumb can set properly. Once you taste it, plain or slathered with butter, it will be very hard to go back to anything from a bag.
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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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