There’s something quietly satisfying about bread that practically makes itself, especially when your morning starts slow and unhurried. This no knead bread with active dry yeast is the kind of recipe that lets you step away, knowing a crusty, golden loaf is rising quietly in the corner of your kitchen. The scent of baking bread slowly fills the air, coaxing you closer, even if you’re still half-distracted by the newspaper or that one email you meant to finish last night.
I remember the first time I tried this method — I was a bit skeptical about how something so simple could yield such a rich, hearty loaf. The dough is sticky and shaggy, definitely not the neat ball you might expect. I hesitated, thinking, “Is this really going to work?” But the slow rest, the gentle folding, and the magic of that hot pot in the oven turned those humble ingredients into a loaf with a crust that crackles just right and a crumb that’s soft and airy inside. It’s imperfect in the best way — the crust isn’t always perfectly even, and sometimes the loaf leans a little to one side, but that’s part of its charm.
By the time it’s ready, the kitchen feels warmer, the slow wait worth every second. You slice into the bread, the crust crunching beneath your knife, steam rising gently like a promise. Whether it’s smeared with butter, topped with jam, or used for a quick sandwich, this bread brings a little ritual and joy to any day.
- Requires almost no active hands-on time, making it perfect for busy or lazy days.
- The crusty, artisan-style loaf feels special without complicated techniques.
- Flour, salt, yeast, and water transform through patience — but don’t expect quick results; this bread is a slow work of love.
- Because it’s so simple, you might find yourself experimenting with it—adding herbs, or using different flours, though I haven’t tried all variations yet.
It’s worth mentioning: the dough is sticky and a little messy to handle, so don’t worry if it feels awkward at first — it’s meant to be that way.
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No Knead Bread with Active Dry Yeast
- Total Time: 5 hours
- Yield: 8 slices 1x
Description
A simple and easy no knead bread recipe using active dry yeast that yields a crusty, artisan-style loaf with minimal effort.
Ingredients
3 cups all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon active dry yeast
1 1/2 cups warm water (about 110°F)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and active dry yeast.
Add the warm water to the dry ingredients and stir with a wooden spoon until a shaggy dough forms. The dough will be sticky and rough.
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 4 hours, or until the surface is dotted with bubbles.
After 4 hours, lightly flour a clean work surface and turn the dough out onto it. Fold the dough over on itself once or twice, then shape it into a ball.
Place the dough seam-side down on a piece of parchment paper and cover it with a clean kitchen towel. Let it rise for 30 minutes.
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a heavy covered pot (such as a Dutch oven) with its lid inside the oven to heat.
Carefully remove the hot pot from the oven. Using the parchment paper, lift the dough and place it into the pot. Cover with the lid and bake for 30 minutes.
Remove the lid and bake the bread for an additional 15 minutes, or until the crust is deep golden brown.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Using a heavy pot or Dutch oven to bake this bread might feel intimidating, but it’s actually straightforward. Just make sure your pot’s lid fits well, and the super-hot environment helps create that signature crust. Serving this bread warm with a bit of butter or alongside a soup really highlights its rustic charm. If you’re feeling adventurous, try stirring some garlic or rosemary into the dough during the initial mix — I haven’t tested all these tweaks, but they seem promising.
Other times, I’ve swapped part of the all-purpose flour for whole wheat, which makes the crumb a bit denser but adds a nutty depth. Or I’ve left the dough to rise a bit longer on a cool day, which can change the texture subtly. It’s flexible, though not foolproof — every loaf teaches you something new.
FAQ
Can I use instant yeast instead? You can, but the rising times might change a bit — keep an eye on the dough’s bubbles and texture rather than the clock.
What if my dough is too sticky to handle? That’s normal; just dust your hands and work surface lightly with flour and fold gently.
How do I store leftover bread? At room temperature in a paper bag or bread box for a couple of days, or wrapped tightly and frozen for longer.
Give this no knead bread a try on a slow morning and let its simple magic fill your kitchen and your day.