This versatile bread is perfect for family dinners, toast for breakfast, or a hearty sandwich. I enjoyed some this morning toasted with strawberry rhubarb jam, and it was delicious!
No-Kneading, Overnight Rise
To make this bread, simply mix all the ingredients together and let it rise on the counter for 12-24 hours. I usually prepare it the night before and bake it the next day when I have time. The overnight rise imparts a subtle sourdough flavor to the bread without needing a sourdough starter.
Frequently Asked Questions for No Knead Overnight Bread
YES! You can halve the recipe. My large family devours the bigger loaf, but if you’re baking for fewer people, just cut the ingredients in half. Start checking the bread’s temperature at about 60 minutes.
Bread is done when it reaches an internal temperature of 190°F. Alternatively, you can tap the bottom of the loaf—if it sounds hollow, it’s done. However, using a thermometer is the most reliable method
The bread will stay good on the counter for 3-5 days if covered in plastic wrap.
YES! No-knead, overnight breads are excellent for beginners because they are simple and easy to make.
Easy No Knead Overnight Bread
Equipment
- Dutch Oven Covered Baking Dish
Ingredients
- 6 cups all purpose flour
- 4 teaspoon dry active yeast
- 1 tablespoon salt
- 3 cups warm water
Instructions
- In a large bowl, proof the yeast in warm water until bubbling, about 5 minutes.
- Mix the flour and salt until fully combined, forming a sticky dough.
- Spray plastic wrap with cooking spray and cover the dough. Let it sit at room temperature for 18-24 hours.
- Preheat your oven to 450°F (230°C). Place a 5-6 quart Dutch oven inside to warm while the oven preheats.
- Spray the warm Dutch oven with cooking spray and scoop the dough into it..
- Bake covered for 30 minutes, then uncover and bake for an additional 45 minutes or until the bread reaches an internal temperature of 190℉.
- Let the bread cool in the Dutch oven until it is cool enough to remove. Then transfer to a rack to cool completely.
