Alright, alright, I’m definitely NOT a bread expert! But I do love to bake and making simple breads is easier than you think. This no knead bread is exactly how it sounds, no kneading, little work and BIG results.
Why No Knead Bread
Why not? First off, it’s simple to make. Requires one bowl and can be prepared the night before. Making artisan bread takes time, skill and a bit of focus. I don’t always have time for that, but one bowl + a few simple ingredients and I can have some incredible bread the next morning.
The ingredients and process are very simple and it will make the inexperienced baker look like a PRO!!!
mix-ins (I’m sharing a chocolate cacao nib and cranberry bread today as well as a roasted garlic)
This is a bread you should plan to make, meaning, prep the dough the night before and bake up the next morning. Or prep in the morning and bake later that evening. It takes time to rest and rise before baking, longer than traditional dough like pizza dough. This allows the yeast to work it’s magic and create that artisan, bakery style bread that we know and love. Another essential tool is a dutch oven. You can use your fancy Le Creuset or something as simple as a Lodge cast dutch oven. I really love enamel ones for less upkeep, this Lodge one is affordable and gives you that nice coating. Since we will be baking these at a high temperature, we need an ovenproof baking vessel that can withstand heat to at least 450 degrees so check specifications before purchasing.
What if I don’t have…
No dutch oven? Try using a heavy duty pot (be sure it can withstand 450 degrees) and cover with a heavy duty sheet pan as the lid. Simple and effective way to makeshift a dutch oven.
No parchment paper? You can absolutely pop the dough directly into the hot dutch oven or vessel you’re using. It’s often just easier to handle with the parchment paper. Be sure to flour underneath the dough well before transferring so it doesn’t stick to the counter. It should roll freely as you shape.
Help…what kind of yeast??
There are two types of yeast: active dry yeast and instant yeast
Active dry yeast and instant yeast both help leaven bread and provide an airy, light texture, but they do so in slightly different ways and there’s one major difference in how you use them: Active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients.
For this particular recipe, either yeast will work, so whatever you have on hand is fine. Just be sure your yeast isn’t old, if it expired it will not activate. I store my yeast in the fridge or freezer to stay as fresh as possible.
I love just a plain crusty loaf, don’t get me wrong. And it’s absolutely so easy! But at the same time, I adore jazzing up my bread. It makes it that more special. Here is a list of some combinations that are favorites of mine.
cacao nibs + cranberries (chocolate bread – see below)
or any combination you think would be tasty!
A slice of this in the morning with a smear of butter + flake salt is all I’ll ever need in life, especially quarantine life. Find your favorite combination and make your creations today. I’ve linked my Chocolate Cacao Nib + Cranberry recipe below.
As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
For more bread recipes and sourdough details, check out my dear friend Leanne at Lion’s Bread.