No‑Knead Oven Bread

Ingredients

• 3 cups All‑purpose flour (≈1 lb, unsifted; sifted gives ~3½ cups)
• 1 teaspoon Salt (Fine sea salt)
• 1 teaspoon Active‑dry yeast (Fresh yeast works, but double the amount)
• 1.75 cups Water (Lukewarm (about 110°F/43°C) to activate yeast)
• 1 teaspoon Vegetable oil (For greasing the pan)
• 1 tablespoon Butter (optional, for serving) (Softened, for spreading on warm bread)

Instructions

1. Measure dry ingredients

   Place 3 cups of all‑purpose flour into a large bowl. Add 1 tsp salt and 1 tsp active‑dry yeast. Stir briefly to distribute evenly.

   Time: PT5M

2. Add water and mix

   Pour 1 ¾ cups lukewarm water over the dry mixture. Stir with a wooden spoon until a very soft, sticky dough forms. No kneading is required.

   Time: PT5M

3. First rise (room temperature)

   Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for about 2 ½ hours, or until it has roughly doubled and is bubbly on top.

   Time: PT2H30M

4. Prepare pan and transfer dough

   Lightly oil the non‑stick pan with 1 tsp vegetable oil, spreading it evenly. Gently turn the risen dough onto the pan, spreading it to fill the pan without over‑working it.

   Time: PT10M

5. Second rise (covered)

   Cover the pan with its lid (or foil) and let the dough rise again for 2 ½ hours at room temperature, or refrigerate overnight and bake the next morning.

   Time: PT2H30M

6. Preheat oven

   While the dough is on its second rise, preheat the oven to 425 °F (220 °C).

   Time: PT15M

   Temperature: 425°F

7. Bake with lid

   Place the covered pan in the preheated oven and bake for 30 minutes.

   Time: PT30M

   Temperature: 425°F

8. Bake uncovered

   Remove the lid and continue baking for another 30 minutes, until the top is golden‑brown and the loaf sounds hollow when tapped.

   Time: PT30M

   Temperature: 425°F

9. Cool and serve

   Remove the pan from the oven, let the bread rest for about 10 minutes, then slice and serve with butter or your favorite spread.

   Time: PT10M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

40 g

Fat

2 g

Fiber

2 g