No-Knead Crusty Bread

This incredibly simple no-knead bread creates a perfectly crusty, golden loaf that rivals any artisan bakery. The best part? Your hands do almost none of the work – time does all the heavy lifting.

The secret to this bread’s amazing texture lies in the long, slow rise that develops complex flavors and creates those beautiful air pockets throughout. When you slice into this loaf, you’ll hear that satisfying crackle of the crust giving way to a tender, chewy interior that’s perfect for everything from sandwiches to sopping up soup.

Ingredients

• 4 cups bread flour (or all-purpose flour)
• 2 ¼ teaspoons instant yeast (1 packet)
• 2 ½ teaspoons salt
• 2 cups warm water (110-120°F/43-49°C)

Steps

1. In a large mixing bowl, combine the 4 cups flour, 2 ¼ teaspoons yeast, and 2 ½ teaspoons salt. Whisk together to ensure even distribution of the yeast and salt.
2. Add the 2 cups warm water (110-120°F/43-49°C). Mix with a sturdy spoon until no dry flour remains. The dough should be sticky and shaggy – this is exactly what you want! If it seems too dry, add water 1 tablespoon at a time.
3. Cover the bowl tightly with plastic wrap and let rise at room temperature for 2-3 hours, or until doubled in size. The dough should look bubbly and stretched.
4. Optional but recommended: After the initial rise, refrigerate covered for up to 12 hours for enhanced flavor development.
5. Place your Dutch oven with the lid on into a cold oven and preheat to 450°F (230°C). Let the Dutch oven heat for at least 30 minutes.
6. Lightly dust your work surface with 1 tablespoon flour. Gently scrape the dough onto the floured surface – it will be very soft and sticky, this is normal! Shape into a rough ball by folding the edges toward the center. Don’t overwork it – less is more here.
7. Place the dough ball seam-side down on a piece of parchment paper. Let rest while the oven finishes preheating.
8. Carefully remove the hot Dutch oven. Using the parchment paper as handles, lower the dough into the Dutch oven. Cover and bake for 30 minutes.
9. Remove the lid and continue baking for 10-15 minutes until deeply golden brown. The internal temperature should reach 190-200°F (88-93°C).
10. Using the parchment paper, lift the bread out and cool on a wire rack for 1 hour before slicing. This cooling period is crucial for the texture to set properly.

Smart Swaps

• Replace up to 1 cup of bread flour with whole wheat flour for extra nutrition
• Use 1 tablespoon active dry yeast instead of instant (proof in warm water first)

Make It Diabetes-Friendly

• Substitute 1 cup of almond flour for 1 cup of bread flour (reduces carbs by 24g per serving)
• Add 2 tablespoons ground flaxseed to increase fiber
• Slice into 12 portions and freeze extras to control serving size
• Pair with protein and healthy fats to reduce glycemic impact

Pro Tips

• For an extra-crispy crust, place an ice cube in the Dutch oven alongside the bread
• Score the top of your loaf with a sharp knife for a professional look
• The dough can be refrigerated for up to 3 days before baking
• Your Dutch oven must be rated for temperatures of at least 450°F (230°C)