No-Knead Quick Bread – A Foolproof Recipe for Fresh Homemade Bread
Say goodbye to store-bought bread! This No-Knead Quick Bread is the perfect homemade alternative—soft on the inside, golden and crispy on the outside, and incredibly easy to make. With just five basic ingredients, you can enjoy a fresh, warm loaf in no time. No fancy equipment, no kneading—just mix, let it rise, and bake! Perfect for sandwiches, toast, or as a side to your favorite meals.
- Prep Time: 10 minutes
- 1 hour:
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: European
Ingredients
- Bread flour: 2 ½ cups (320 grams)
- Water: ¾ cup + 2 tbsp (210 ml)
- Brewer’s yeast: 1 tsp (3g) or dry yeast: ½ tsp (2g)
- Sugar: 1 tsp
- Salt: 1 tsp
Instructions
- Activate the Yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy.
- Prepare the Dough: In a large bowl, combine the flour and salt. Gradually add the yeast mixture while stirring until a sticky dough forms.
- First Rise: Cover the bowl with a kitchen towel and let the dough rest in a warm place for 1–2 hours, or until doubled in size.
- Shape the Dough: Transfer the dough onto a floured surface, shape it into a loaf, and place it on a lined baking tray.
- Final Rest: Let the dough rest for 15–20 minutes while preheating the oven to 200°C (390°F).
- Bake: Bake for 25–30 minutes, or until golden brown and the loaf sounds hollow when tapped.
- Cool and Serve: Let the bread cool before slicing for the best texture. Enjoy fresh, toasted, or as a sandwich base!
Notes
- For a crunchier crust, place a tray of water in the oven while baking.
- To add extra flavor, mix in herbs, seeds, or shredded cheese to the dough.
- Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.
- If using instant yeast, skip the activation step and mix directly with the flour.
- For a whole wheat version, replace half of the bread flour with whole wheat flour.