No Knead Bread {Easiest Ever Overnight Recipe}
With just 4 ingredients and zero skill required, leave this No Knead Bread to prove overnight and you’ll have a delicious homemade crusty loaf ready to eat with soups, sandwiches, dunking in sauces or just on its own with butter.
Servings: 8
Ingredients
- 750 g Strong white bread flour
- 3 tsp Fine sea salt
- 7 g Fast action yeast
- 500 ml Warm water
- Extra flour for sprinkling
Instructions
- Mix all of the ingredients (apart from the extra flour for sprinkling) well in a very large bowl. Use a spatula and/or clean hands to form a dough, making sure there's no dry flour left at the bottom of the bowl.
- Cover with clingfilm or baking paper and leave over night (8-12 hours).
- In the morning, the dough should have doubled in size (maybe more) and look bubbly.
- Preheat your oven as hot as it will go (probably about 220C) and pop your lidded dish into the oven. (A pan about 26cm or 28cm diameter works best.)
- Allow the dish to preheat for 30 minutes.
- Lay a baking paper sheet onto your worksurface and sprinkle with a little extra flour.
- When the pan is very hot, carefully remove from the oven and take the lid off.
- Carefully tip your dough out onto the baking paper (you may need to scrape the edges of the bowl to release it).
- Gently ease the bread on the baking paper sheet into the very hot tin. Be careful not to touch the pan! Try not to touch the dough too much as it will be very sticky.
- Bake for 30 minutes with the lid on, then remove the lid and bake for a further 30 minutes or until the bottom of the bread, when tipped out and tapped, sounds hollow.
Notes
Strong white bread flour: You’ll need this type - and not regular flour - because it’s processed for making bread and will give you the best texture. You’ll need a little extra flour for sprinkling too
Fast action yeast: This is what makes our bread ready to bake after one night. It’s sometimes called ‘instant yeast’ or ‘quick rise yeast’. It’s usually sold in sachets
Storing: It’s best eaten on the day it’s baked, or the day after. You can also use if for toast the day after that, or freeze it
Type of pan: Any saucepan that is large enough, has a tight fitting lid and also can be heated super hot will do fine. Use a case iron pan if you have one that's the right size (about 26cm or 28cm).
Try not to handle the dough too much: Touching the dough can make it stickier, so when you’re handling it into the pan, try not to handle it too much if possible
Nutrition
Calories: 344kcal | Carbohydrates: 72g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 878mg | Potassium: 109mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 17mg | Iron: 4mg