This no-knead white bread is sure to become your favorite recipe if you are new to the world of bread making! This recipe doesn’t require any kneading, and the prep time is only 5 minutes, making this one of the easiest recipes from the Acorn Hill Home!
No-Knead White Bread
I am fairly new to the world of bread making myself, and I wasn’t looking to have to wait overnight for my dough to rise. This recipe uses instant active yeast which means you can enjoy your bread the same day!
I love to dip this bread in soups or use it thinly sliced as a sandwich bread.
There are only a few simple ingredients in this recipe, which you likely already have on hand in your pantry. If you are looking for more of a sweet dessert bread check out my recipes for chocolate chip banana bread or lemon poppy seed bread!
Why You’ll love this No-knead White Bread:
- The prep time is only 5 minutes!
- No rising overnight, you can enjoy your bread the same day.
- This recipe is easy to follow and even beginner bread makers can succeed with this recipe!
What you’ll need to make this recipe:
- White Bread Flour – I use King Arthur brand. Can be changed out for whole-wheat bread flour.
- All-Purpose Flour – For the base of the bread, I use Gold Medal.
- Instant Active Dry Yeast – Regular active dry yeast can be used, but the rising time will be significantly longer.
- Salt – For added flavor.
- Sugar – White sugar is used for this recipe.
- Water – Your water must be between 120 and 130 degrees Fahrenheit to activate the yeast!
How To Make No-Knead White Bread:
- In a large bowl mix together the white bread flour, all-purpose flour, instant yeast, salt, and sugar
- Add water that is 120-130 degrees Fahrenheit (you will need a food thermometer for this recipe as the temperature is crucial).
- Stir with a wooden spoon until well combined (use your hands if needed to work in all the flour).
- Sprinkle the dough ball with all-purpose flour and cover the bowl with a kitchen towel.
- Let dough sit in a warm, draft-free place until doubled in size, about 1 hour.
- Dust a work surface with all-purpose flour and turn the dough out onto it, gently deflating it with your hand.
- Use your hands to shape the dough into a round loaf and place on a large piece of parchment paper.
- Trim the parchment paper in a circle around the bread leaving a 2″ border of paper around the bread.
- Cover the loaf and parchment paper with a kitchen towel and let sit in a warm, draft-free place until doubled in size, about 1 hour.
- 30 minutes before you are ready to bake your bread, place the bread cloche or Dutch oven in the middle of the oven with a small, ovenproof dish filled with hot water on the bottom rack.
- Preheat oven to 450 degrees Fahrenheit
- Once the dough has doubled in size, score the top of the loaf with a bread lame for a design if desired.
- Transfer the dough with parchment paper to the preheated bread cloche or Dutch oven, careful not to burn yourself!
- Cover with the lid and bake 30 minutes.
- Remove the lid and bake an additional 10-15 minutes or until desired color.
- Transfer bread to a cooling rack and allow to cool.
- Slice & Enjoy!
Notes:
- If using active dry yeast, not instant, rise time will be 6-7 hours.
- If the dough is sticking to your hands, dust your hands with flour.
No-Knead White Bread
This no-knead white bread recipe is easy to make, and even beginner beadmakers will have the most delicious loaf!
Ingredients
- 2 Cups White Bread Flour can substitute whole wheat
- 2 Cups All-Purpose Flour
- 2 Tsp Instant Active Dry Yeast one small package
- 2 Tsp Salt
- 2 Tsp Sugar
- 2 Cups Water at 120-130℉
Instructions
- In a large bowl mix together the white bread flour, all-purpose flour, instant yeast, salt, and sugar.
- Add water that is 120-130℉ (you will need a food thermometer for this recipe as the temperature is crucial).
- Stir with a wooden spoon until well combined (use your hands if needed to work in all the flour).
- Sprinkle the dough ball with all-purpose flour and cover the bowl with a kitchen towel.
- Let dough sit in a warm, draft-free place until doubled in size, about 1 hour.
- Dust a work surface with all-purpose flour and turn the dough out onto it, gently deflating it with your hand.
- Use your hands to shape the dough into a round loaf and place on a large piece of parchment paper.
- Trim the parchment paper in a circle around the bread, leaving a 2" border of paper around the bread.
- Cover the loaf and parchment paper with a kitchen towel and let sit in a warm, draft-free place until doubled in size, about 1 hour.
- 30 minutes before you are ready to bake your bread, place the bread cloche or Dutch oven in the middle of the oven with a small, ovenproof dish filled with hot water on the bottom rack.
- Preheat the oven to 450 ℉
- Once the dough has doubled in size, score the top of the loaf with a bread lame for a design if desired.
- Transfer the dough with parchment paper to the preheated bread cloche or Dutch oven, be careful not to burn yourself!
- Cover with the lid and bake 30 minutes.
- Remove the lid and bake an additional 10-15 minutes until golden brown or until the bread reaches your desired color.
- Transfer bread to a cooling rack and allow to cool.
- Slice & Enjoy!
Shop This Post:
- Dutch Oven
- Cast Iron Dutch Oven
- Parchment Paper
- Plaid Oven Mitts
- Flour Container
- Flour Labels
- Scissors
