This easy to make No Knead White Bread is made using basic ingredients and is great to use for grilling, toasting and sandwiches.
I love the process of baking bread, but sometimes just want to skip that 8 or 10 minutes of kneading. That is when this recipe comes to the rescue. Super simple, all the ingredients are mixed in one bowl.
Leave to rise, shape, and bake. Give this a try if this is your first time baking bread, it really is an amazing recipe.
Which ingredients are used to make the no knead white bread
There are just 5 ingredients used for this bake:
- Flour
- Yeast
- Sugar
- Salt
- Warm water
FLOUR: Use all-purpose / cake flour or plain flour
YEAST: for this recipe and all my bread and yeast-based recipes, I use the fast acting or instant dry yeast. It is added directly to the flour and does not need to be dissolved in water first.
WATER: the water should be lukewarm. Too cold and the yeast will not work and very hot water will kill the yeast.
MAKING THE NO KNEAD WHITE BREAD
In a large bowl, combine the flour, sugar, salt and yeast. Add the warm water and mix to form a soft dough.
Cover the dough and leave in a warm area of your kitchen for 45 – 60 minutes, until the dough has risen and has doubled in size.
Turn the dough out onto a well-floured surface and form into a rectangular shape to fit into your loaf tin.
Place the shaped dough into a greased or lined 9×5-inch / 23 x 13 cm loaf pan.
Make a few slashes on the top of the loaf with a sharp knife and dust with a little flour if you prefer.
Leave once again in a warm area of your kitchen, until the dough has almost risen to the top of the pan. This should take about 30 minutes.
After 30 minutes, place the loaf pan in a preheated oven of 392°F / 200°C for between 20 and 25 minutes, until the crust is browned and the bread sounds hollow when tapped.
Remove from the oven, and allow to cool on a wire rack before slicing.
Enjoy ♥
If you like this recipe, be sure to check out my other amazing bread recipes
Still hungry for more?
Follow on Facebook, Pinterest and Instagram or Subscribe for the latest recipe updates
- 3 ¼ cups / 400g all purpose / plain / cake flour
- 3 teaspoons / 10g instant dry yeast / fast acting yeast
- 3 teaspoons / 12 ½ g sugar
- 1 teaspoon salt
- 1 ¼ cup / 300ml warm water
-
In a large bowl, combine the flour,sugar,salt and yeast. Add the warm water and mix to form a soft dough.
-
Cover the dough and leave in a warm area of your kitchen for 45 - 60 minutes, until the dough has risen and has doubled in size.
-
Turn the dough out onto a well floured surface and form into a rectangular shape to fit into your loaf tin.
-
Place the shaped dough into a greased or lined 9x5-inch / 23 x 13 cm loaf pan.
-
Make a few slashes on the top of the loaf with a sharp knife and dust with a little flour if you prefer.
-
Leave once again in a warm area of your kitchen, until the dough has almost risen to the top of the pan. This should take about 30 minutes.
-
After 30 minutes, place the loaf pan in a preheated oven of 392°F / 200°C for for between 20 and 25 minutes, until the crust is browned and the bread sounds hollow when tapped.
-
Remove from the oven, and allow to cool on a wire rack before slicing.
The crumb on this bread is gorgeous! And I love how simple it is to make. I need to try it soon!
Nothing better than freshly baked bread! I am totally trying this recipe! PINNED!!
I am this bread for the first time today and it’s freezing cold and wet here, it’s tastes absolutely delicious and was so easy to make, how am I ever going to eat store bought bread again ?. A definite new favourite in our house, thanks for the recipe
hi , we tried the bread today during lockdown , it was a winner , my son who doesn’t eat bread had 3 slices ..thank you for sharing
Hi Natalie 🙂 Thank you for letting me know how the recipe turned out. I actually laughed when I read your comment because my son who does not eat bread as well enjoys this bake so much. I guess home-baked is the best after all 🙂 Stay safe and keep well
Loved this recipe. Turned out great. Can I use whole wheat flour?
Hi Julie 🙂 Thank you, I am glad that you enjoyed this bread too.
Regarding your question about whole wheat flour: Absolutely, Go ahead and use it. I sometimes use half white flour and half whole wheat and it turns out great 🙂
I am baffled by your instruction to bake at 392. My oven only has 400-degree settings. Is that an okay temperature to bake the bread in?
Hi Mary, are the settings on your oven in degrees celsius or degrees Fahrenheit?
If it is in celsius, then you need to bake it at 200 degrees Celcius
If it is in Fahrenheit then yes you can go ahead and bake it between 392F and 400F
I hope that this helps answer your question 🙂
Thank you so much for this recipe. This has not only become a family favorite but also a community favorite! Everyone asks me to make it. (And no one believes how easy it is!) One question- Is it possible to dump the dough straight into the preheated Dutch oven? The sticky dough makes quite a mess on my counters.
Hi, Thank you and you are welcome. I am glad that you are enjoying this recipe.
In response to your question, yes you can work with the dough in the dutch oven. Just ensure that it is shaped well before baking.
I hope that this answers your question 🙂
this bread is delicious! i’m glad i found your recipe. i love homemade bread but i hate kneading, so this recipe is perfect!
Hi Diana, Thank you so much 🙂 I am really happy that you love this recipe too 🙂