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Breads

No-Knead Crusty Bread

February 20, 2020

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You may think crusty bread might be something you only find in cafes and restaurants.  Think again!  Making your own crusty bread right at home is actually extremely simple and requires no fancy equipment or ingredients.

I love baking up a couple loaves of this perfectly crunchy and tender bread when I’m making a soup, or want a great homemade bread to dip in olive oil and balsamic vinegar.

If you’re intimidated by yeast bread, this is a great one to try. It requires no kneading, no double rise, and feels so special and fancy.

This crusty bread only requires four ingredients – flour, yeast, salt and water.

You simply combine the ingredients in a bowl, let is rise for two hours, shape into two round loaves, and bake in a really hot oven.

Next time you’re looking for a simple crusty bread that feels fancy and special, try this recipe. It just might become your go-to like it has mine.

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5 from 1 vote

No-Knead Crusty Bread

Pin Recipe

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp active dry yeast
  • 1 tsp kosher salt
  • 1 1/2 cups warm water

Instructions

  • In a large bowl, combine all ingredients. Stir with a wooden spoon until incorporated.
  • Cover with a dish towel or plastic wrap. Let rise for 2 hours.
  • Place an oven-proof dish on the bottom rack of the oven and fill it about 2/3 of the way with water. Preheat oven to 450 degrees.
  • Scoop out dough onto a floured surface and work with hands, adding flour as needed so dough isn't sticky (depending on climate and humidity, you might beed to add quite a bit of flour). Shape dough into 2 round loaves.
  • Place loaves on a silicone-mat-lined (or greased) baking sheet and score the tops with a serrated knife.
  • Bake for 18-20 minutes until loaves are crusty brown on the outside. Measure internal temperature to 190 degrees, if you have a food thermometer.

Notes

Best served warm.
Store in a closed paper bag so bread stays crusty.
Try adding a couple teaspoons of Italian seasoning for variety.

What I Used

This bread recipe was inspired by the Everyday Artisan Bread from my friends at the Food Nanny. I adjusted the quantities to make 2 small loaves instead of 3 larger ones and simplified the steps.

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  1. Alicia says:


    Tried this recipe and it was so easy and tasty! Just wondering if it could be made with whole wheat flour?

    • Brittney says:

      So glad you liked it! I haven’t personally tried it with whole wheat flour, but if you do, let me know. I don’t know if the texture would be the same, but worth a shot!

  2. Heather says:

    I only have instant yeast. Do you think that would work well?

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