Jump to Recipe Print Recipe

Miracle No Knead Bread

Jump to Recipe Print Recipe

this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside – perfect for dunking in soups!

“The Bread For The Most sceptic Non-Bread Bakers”

Here we have it, the infamous NO-KNEAD BREAD recipe! First made famous in the New York Times by Jim Lahey many moons ago.

Why make this recipe:

  • there is NO KNEADING involved
  • there is NO BREAD-MAKING SKILLS or experience required
  • you simply add the ingredients and MIX
  • it uses no special ingredients, equipment or techniques.

How this recipe WORKS:

  • You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf
  • You will need a heavy cast iron pot with a lid as the BREAD BAKES IN A POT, a pot like this

Ingredients You’ll Need

Okay, are you ready for how short of a list this is?

  • all-purpose (cake) flour
  • salt
  • instant yeast
  • water

That’s it! That’s literally it! LETS BAKE!

The BEST Bread Recipe for Non Bakers!

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside – perfect for dunking in soups!
Print Recipe Pin Recipe
Prep Time 24 hours
Cook Time 9 minutes
Diet Vegan
Servings 1 Loaf

Equipment

  • 1 Cast Iron Pot (23cm) with a lid

Ingredients
  

  • 3 cups plain fakir (cake flour)
  • 1 1/2 teaspoons fine salt AND a pinch
  • 1 teaspoon yeast
  • 1 1/2 cups water

Instructions
 

Dough Prep

  • In a large mixing bowl, whisk all the ingredients together, until a chunky, thick dough forms. It’s going to look scrappy and weird and you’re going to question me on whether or not this will work, but have faith, it will! Cover the bowl with cling film and rest overnight (at least 18 hours).

Prep before Baking

  • Its really important to pre-heat your oven to its hottest setting, 250c(ish) and place the cast iron pot (with the lid on) in the oven, for at least 30 minutes prior to baking to get the pot REALLY hot!
  • The dough should have risen a fair bit and should look puffy and bubbly.
  • Cut a square with greaseproof paper (not wax!) big enough to sit into the bottom of the pot, snugly, flour the paper with a few tablespoons of flour.
  • With slightly wet hands, gently scrape the dough out onto the floured greaseproof paper - it may look like a mess, but that is OK.
  • Clear the kitchen of little ones and take the VERY HOT pot out of the oven (only when you are ready to bake)

Bake

  • Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot).
  • Wearing gloves, close the(very hot) lid and bake for 22 minutes
  • After 22minutes remove the lid - placing the HOT LID somewhere out of reach and out of touch - bake for a further 10/15 minutes, the bread should be golden & crispy and hollow when knocked
  • Place on a wire rack to cool down.
Tried this recipe?Let us know how it was by tagging @adreskitchen on Instagram!