Are you craving fresh, homemade bread but don’t want to spend hours in the kitchen or deal with complicated techniques? Look no further! This No-Knead, No-Eggs, No-Butter Bread is the perfect solution. It’s incredibly easy to make, requires no special equipment, and is made with just a handful of pantry staples. Whether you’re making it for sandwiches, toast, or to pair with your favorite soup, this simple recipe produces a soft, flavorful loaf every time—without the hassle of kneading or the need for eggs or butter.
Why You’ll Love This Recipe
This recipe is all about simplicity and convenience. No need for kneading, no waiting for an electric mixer to do the work, and no need for eggs or butter. Just flour, water, yeast, and salt! It’s the ideal bread for beginners or anyone looking for a cost-effective way to enjoy homemade bread without spending a fortune or a lot of time. You can even experiment with different flavors by adding your favorite herbs, cheeses, or spices.
Plus, the long resting time allows the dough to develop natural flavor and texture without any of the hard work. All you need is patience and a bit of time to let the dough rise, and you’ll have a perfect loaf to enjoy.
Ingredients You’ll Need:
- 3 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon active dry yeast (or 2 1/4 teaspoons)
- 1 teaspoon salt
- 1 cup warm water (about 110°F/45°C)
- Optional: Cornmeal or semolina for sprinkling on the baking sheet or parchment paper
Step-by-Step Instructions
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, yeast, and salt until everything is evenly mixed. This is the foundation for your dough.
Step 2: Add Warm Water
Pour in the warm water. The water should be about 110°F (45°C) — not too hot to touch but warm enough to activate the yeast. Use a wooden spoon or spatula to stir the mixture until a shaggy, sticky dough forms. Don’t worry if it looks a little messy—that’s completely normal.
Step 3: Let It Rest
Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rest at room temperature for 8–12 hours. This rest period allows the dough to rise and the gluten to develop naturally, giving you a soft, airy texture without needing to knead it. Don’t rush this step—overnight rest usually yields the best results.
Step 4: Shape the Dough
After the dough has rested and has bubbled up slightly, lightly flour your work surface. Gently scrape the dough out of the bowl and onto the surface. Handle it with care—you don’t want to deflate it. Shape the dough into a round loaf or an oval shape (batard style) by folding the edges of the dough towards the center.
Step 5: Second Rise
Place the shaped dough onto a piece of parchment paper or a lightly floured baking sheet. If you’d like to add a bit of texture to the bottom of the bread, sprinkle some cornmeal or semolina onto the parchment or sheet. Cover the dough again with a towel and let it rise for another 1–2 hours, or until it has doubled in size.
Step 6: Preheat Your Oven
About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C). If you have a Dutch oven or cast-iron pot, place it in the oven to preheat as well (this step helps create a crispy crust). If you don’t have a Dutch oven, no problem—a baking sheet will work perfectly fine.
Step 7: Bake the Bread
Carefully transfer the risen dough, still on the parchment paper, into your hot Dutch oven or onto the preheated baking sheet. If using a Dutch oven, cover it and bake for 20 minutes, then uncover and bake for an additional 15–20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
For a baking sheet, simply bake uncovered for 35–40 minutes, or until golden brown and fully cooked through.
Step 8: Cool and Enjoy!
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing. This ensures that the crumb has set properly and will hold together better when sliced. Enjoy the bread warm or toasted with butter, olive oil, or your favorite spread.
To store any leftovers, keep the bread in a paper bag or airtight container for up to 3 days.
Tips for Making the Best No-Knead Bread
- Use Lukewarm Water: Make sure the water is warm to the touch (around 110°F or 45°C). If it’s too hot, it can kill the yeast and ruin your dough.
- Let the Dough Rest: The long rise is what gives this bread its flavor and texture. It’s tempting to rush, but resist the urge to bake it too soon! The dough needs the time to develop.
- Experiment with Flavors: Once you’re comfortable with the basic recipe, get creative! Add dried herbs like rosemary, thyme, or oregano for a savory twist. Or stir in some cinnamon and dried fruit for a touch of sweetness.
- Adjust Flour as Needed: Depending on your climate and the humidity in the air, you may need to add a little extra flour if the dough feels too sticky. Add small amounts at a time until you reach the desired texture.
- Make It Gluten-Free: If you need a gluten-free option, you can swap the all-purpose flour for a gluten-free bread flour blend. Just make sure it’s formulated for bread-making.
Final Thoughts
This No-Knead, No-Eggs, No-Butter Bread is everything you’ve been looking for in a homemade loaf: easy, affordable, and absolutely delicious. With minimal effort and ingredients you likely already have in your pantry, you’ll be enjoying fresh, homemade bread without the hassle. So why not give it a try? Happy baking! 🍞✨
